Description
These Quick Mini Japanese Cheesecakes are light, fluffy, and perfectly moist. Made with cream cheese, milk, and a delicate blend of flours, these individual cheesecakes are baked in a water bath to achieve a soft, jiggly texture with a subtle tang and sweet flavor. Perfect for a delicate dessert or afternoon treat.
Ingredients
Scale
Base Ingredients
- 120ml liquid milk
- 60g unsalted butter
- 225g cream cheese, room temperature
Dry Ingredients
- 50g low-protein flour (or cake flour)
- 20g cornstarch
Egg Mixture
- 4 large egg yolks
- 6 large egg whites
- 100g granulated sugar
- 1 tsp lime or lemon juice
- 1/4 tsp salt
Flavoring
- 1 tsp vanilla extract
Instructions
- Melt Base Ingredients: Using a double boiler, gently melt the milk, butter, and cream cheese together until the mixture is fully smooth and free of lumps, forming a creamy base.
- Combine with Dry Ingredients: Remove from heat and whisk in the low-protein flour and cornstarch until well combined. Then add the egg yolks and vanilla extract, mixing until the batter is smooth and homogeneous.
- Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with lime or lemon juice and salt until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks form and the meringue is glossy.
- Fold Mixtures: Strain the yolk batter into the whipped egg whites and gently fold together using a spatula, careful not to deflate the airy meringue, until just combined and smooth.
- Bake: Preheat the oven to 150°C (302°F). Portion approximately 70g of batter into each mold or cupcake liner. Place the molds in a deep baking pan and add hot water until it reaches halfway up the sides of the molds to create a water bath. Bake for 60 minutes until the cheesecakes are set but still jiggly in the center.
- Cool: Remove from the oven and gently tap the molds to release any air bubbles. Allow the cheesecakes to cool completely at room temperature before serving or refrigerating.
Notes
- Be sure to use room temperature cream cheese for a smooth batter without lumps.
- The water bath is essential for the cheesecake’s signature soft texture and to prevent cracking.
- Use low-protein or cake flour to keep the texture light and tender.
- Folding gently preserves the airy texture critical to Japanese cheesecake.
- Customize flavor by adding citrus zest or a dusting of powdered sugar when serving.
