Description
These Quick Mini Japanese Cheesecakes are light, fluffy, and perfectly creamy, featuring a delicate balance of cream cheese, egg whites, and a hint of citrus. Baked in a water bath to achieve a moist, soufflé-like texture, these bite-sized cheesecakes make an elegant dessert for any occasion.
Ingredients
Scale
Base Ingredients
- 120 ml liquid milk
- 60 g unsalted butter
- 250 g cream cheese, room temperature
Dry Ingredients
- 40 g low-protein flour or cake flour
- 20 g cornstarch
Eggs and Sugar
- 4 large egg yolks
- 6 large egg whites
- 100 g granulated sugar
Additional Flavoring
- 1 tsp lime or lemon juice
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Melt Base Ingredients: In a double boiler, melt the milk, butter, and cream cheese together, stirring continuously until the mixture is completely smooth and free of lumps.
- Combine with Dry: Remove from heat and stir in the low-protein flour and cornstarch. Add the egg yolks and mix thoroughly until the batter is smooth and fully incorporated.
- Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with the lime or lemon juice and salt. Gradually add the granulated sugar while continuing to whip until stiff peaks form, ensuring a light and airy meringue.
- Fold Mixtures: Strain the yolk-based batter into the whipped egg whites to avoid lumps. Gently fold the mixtures together using a spatula, taking care not to deflate the airy meringue, preserving the light texture.
- Bake: Preheat your oven to 150°C (302°F). Portion approximately 70 grams of batter into individual molds or ramekins. Place the molds inside a larger baking tray filled with hot water to create a water bath. Bake for 60 minutes until the cheesecakes are set and slightly golden on top.
- Cool: After baking, gently tap the molds to release any trapped air bubbles. Allow the cheesecakes to cool completely in the molds before removing and serving to maintain their delicate texture.
Notes
- Using room temperature cream cheese helps achieve a smooth batter without lumps.
- The water bath is essential to provide gentle, even heat, preventing cracks and ensuring a moist cheesecake.
- Lime or lemon juice adds brightness and helps stabilize the egg whites during whipping.
- Low-protein flour or cake flour yields a softer texture than all-purpose flour in this recipe.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
