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Quick Mini Japanese Cheesecakes Recipe

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★★★★★

4.3 from 45 reviews

These Quick Mini Japanese Cheesecakes are light, fluffy, and delightfully creamy, perfect as an elegant dessert or a special treat. Using a gentle bain-marie baking method ensures an even, moist texture with a subtle lemony tang and delicate sweetness that melts in your mouth. Ideal for cheesecake lovers craving a soft, airy dessert with a beautiful golden finish.

Ingredients

Scale

Main Ingredients

  • 150ml liquid milk
  • 60g butter
  • 150g cream cheese (room temperature)
  • 6 egg yolks
  • 80g low protein flour
  • 25g cornstarch
  • 6 egg whites
  • 100g granulated sugar
  • 1 tsp lime or lemon juice
  • 1/4 tsp salt
  • Vanilla extract (a few drops)

Instructions

  1. Prepare the Baking Tray and Melt Ingredients: Begin by preparing a 10 cm round baking tray with a height of 3 cm, lining it with baking paper to prevent sticking. Using a double boiler setup, gently melt together 150 ml liquid milk, 60 g butter, and 150 g cream cheese until smooth and fully combined.
  2. Combine Dry Ingredients and Egg Yolks: While the melted mixture is still warm, whisk in 80 g low protein flour and 25 g cornstarch until fully incorporated. Separate 6 egg yolks and add them to the mixture, stirring to form a smooth, lump-free batter. Set aside.
  3. Prepare the Egg Whites: In a clean bowl, combine 6 egg whites with 1 teaspoon lime or lemon juice and 1/4 teaspoon salt. Beat on high speed until a fine foam forms. Gradually add 100 g granulated sugar while continuing to beat until medium stiff peaks are achieved.
  4. Combine Egg Mixtures: Strain the egg yolk batter into the whipped egg whites to ensure smoothness. Gently fold the mixtures together with a spatula, preserving the airy texture and uniform color without deflating the whites.
  5. Portion the Batter and Bake: Pour approximately 70 g of batter into each prepared baking tray. Place the trays inside a larger baking pan filled with hot water to create a bain-marie. Bake in a preheated oven at 150°C (302°F) for 60 minutes, ensuring even cooking and gentle heat for a soft texture.
  6. Cool and Serve the Cheesecakes: Remove cheesecakes from the oven and gently tap them on the counter to release any trapped air. Carefully remove from the pans and peel off the baking paper. Transfer the cheesecakes to a cooling rack and allow them to cool completely before serving. Enjoy the delicately textured and fluffy mini cheesecakes.

Notes

  • Use low protein flour such as cake flour for the best light texture.
  • Ensure egg whites are whipped to medium stiff peaks to incorporate enough air.
  • The bain-marie baking method keeps the cheesecakes moist and prevents cracking.
  • Let the cheesecakes cool completely before serving for optimal texture.
  • Adjust sugar amount to taste if you prefer sweeter or less sweet cheesecakes.
  • Room temperature cream cheese mixes more smoothly without lumps.

Keywords: Japanese cheesecake, mini cheesecakes, fluffy cheesecake, baked cheesecake, light cheesecake, dessert, soft cheesecake

Find it online: https://epicrecipebox.com/quick-mini-japanese-cheesecakes-recipe/