Name: Quick Mini Japanese Cheesecakes Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Japanese
Ingredients: 150 ml liquid milk; 60 g butter; 150 g cream cheese (room temperature); 80 g low protein flour; 25 g cornstarch; 100 g granulated sugar; 6 egg yolks; 6 egg whites; 1 tsp lime or lemon juice; 1/4 tsp salt; Vanilla extract (to taste, optional)

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If you’re craving a delightful treat that feels like a gentle hug in every bite, let me introduce you to the magic of Quick Mini Japanese Cheesecakes. These petite wonders offer a cloud-like texture, balancing a subtle sweetness with a creamy richness that makes them impossible to resist. Whether you’re new to Japanese desserts or a seasoned fan, these cheesecakes are an absolute joy to make and share, bringing a touch of elegance to any occasion with surprisingly simple ingredients and steps.

Quick Mini Japanese Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays such a vital role in creating the perfect balance of lightness, flavor, and rich creaminess, making each bite unforgettable. The simplicity of the list is deceiving given the luscious outcome you’ll achieve.

150ml liquid milk: Adds moisture and helps create a smooth batter.
60g butter: Contributes to the rich texture and buttery flavor.
150g cream cheese (room temperature): The star ingredient for creaminess and tangy taste.
6 egg yolks: Provide richness and help bind the batter.
80g low protein flour: Ensures a tender cake crumb without toughness.
25g cornstarch: Lightens the batter for that airy Japanese cheesecake texture.
6 egg whites: Whipped to create volume and fluffiness.
100g granulated sugar: Sweetens while stabilizing the egg whites.
1 tsp lime/lemon juice: Adds brightness and helps stabilize the meringue.
1/4 tsp salt: Enhances all the flavors harmoniously.
Vanilla extract: Infuses a warm, comforting aroma that rounds out the flavor profile.

How to Make Quick Mini Japanese Cheesecakes

Step 1: Prepare the Baking Tray and Melt Ingredients

Start by readying a 10 cm round baking tray with a 3 cm height — line it with baking paper to prevent sticking. Then, gently melt the milk, butter, and cream cheese together over a double boiler. This slow melting process creates a silky base that’s essential for the cheesecake’s smooth texture.

Step 2: Combine Dry Ingredients and Egg Yolks

While your melted mixture is still warm, whisk in the low protein flour and cornstarch thoroughly to avoid lumps. Next, mix in the six egg yolks until you have a wonderfully smooth, lump-free batter that sets the stage for a tender, creamy cake.

Step 3: Prepare the Egg Whites

In a separate bowl, whip the egg whites with lime or lemon juice and salt until soft peaks form. Gradually add sugar until medium stiff peaks emerge—this meringue is the secret to the airy, cloud-like essence that defines these Quick Mini Japanese Cheesecakes.

Step 4: Combine Egg Mixtures

To get a beautifully light batter, strain the yolk mixture into the meringue bowl. Then gently fold everything together with a spatula, carefully preserving the airiness. This delicate folding step ensures your cheesecakes will be fluffy yet rich.

Step 5: Portion the Batter and Bake

Pour about 70 grams of batter into each lined baking dish. Use the bain-marie method by placing the smaller baking trays inside a larger tray filled with hot water. Baking at 150°C for 60 minutes slowly cooks the cakes evenly, helping them to rise beautifully without cracking.

Step 6: Cool and Serve the Cheesecakes

After baking, gently tap the trays on your counter to release any trapped air bubbles. Remove the cheesecakes from their pans, peel away the paper, and let them cool on a rack. Once cooled, your perfectly fluffy mini Japanese cheesecakes are ready to delight your palate.

How to Serve Quick Mini Japanese Cheesecakes

Garnishes

Top your mini cheesecakes with a dusting of powdered sugar or a few fresh berries to add a pop of color and bright flavor. A dollop of whipped cream or a drizzle of honey can amplify the creamy, sweet sensations and make presentation truly special.

Side Dishes

These light and fluffy cheesecakes pair beautifully with a cup of green tea or jasmine tea, which balances the sweetness with a gentle, earthy note. Fresh fruit salad or a small scoop of sorbet can also complement the cakes for a refreshing contrast.

Creative Ways to Present

Serve your Quick Mini Japanese Cheesecakes on elegant plates with edible flower petals or alongside a streak of berry coulis. If you’re feeling adventurous, stack a few with layers of whipped cream and fruit for a mini trifle-style dessert that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover cheesecakes tightly covered in the refrigerator for up to 3 days. Their texture and flavor hold up wonderfully, making them an easy grab-and-go treat for busy days.

Freezing

If you want to save them for later, these cheesecakes freeze well. Wrap each piece individually in plastic wrap and store in an airtight container for up to one month. Thaw them gently in the fridge overnight before enjoying.

Reheating

Reheat leftovers carefully by warming them in a low-temperature oven for a few minutes or letting them sit at room temperature. Avoid microwaving as it can cause the delicate texture to become rubbery.

FAQs

Can I use full protein flour instead of low protein flour?

Low protein flour is best for this recipe because it yields a lighter, more tender crumb. Using all-purpose (higher protein) flour might make your cheesecakes denser, but if that’s what you have on hand, it’s worth experimenting with.

Why is the double boiler method important?

Melting the cream cheese, butter, and milk gently over hot water prevents the cheese from overheating and curdling, giving you a smooth batter crucial for that ultra-silky texture in your Japanese cheesecakes.

What’s the purpose of lemon or lime juice in the egg whites?

The acid helps stabilize the egg whites, allowing them to whip up better and hold their shape longer. This is essential for achieving the airy, fluffy structure that defines the cakes.

Can I make one large cheesecake instead of mini ones?

Absolutely! The baking time may differ slightly, so keep an eye on the texture and doneness. Just be sure to adjust your baking pan and water bath size accordingly.

How do I know when the cheesecakes are done baking?

The cakes should be set with a slight jiggle in the center when you gently shake the pan. The top should be lightly golden, and a toothpick inserted close to the center should come out mostly clean with a few moist crumbs.

Final Thoughts

Making Quick Mini Japanese Cheesecakes is such a rewarding experience — the process is fun, the aroma in your kitchen is heavenly, and the result is a treat that impresses every time. Whether you’re baking for yourself or sharing with loved ones, these delicate, fluffy delights are sure to become a beloved classic in your recipe collection. Dive in, give it a try, and enjoy every blissful bite!

Quick Mini Japanese Cheesecakes Recipe

★★★★★

4.7 from 22 reviews

Author: Lana
Total Time: 85 minutes
Yield: 6 mini cheesecakes (approximately 70 g each) 1x
Diet: Low Salt

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Description

This Quick Mini Japanese Cheesecake recipe offers a light, fluffy, and delicate dessert that’s perfect for any occasion. Combining the smoothness of cream cheese with the airy texture achieved by carefully whipped egg whites, these mini cheesecakes are baked using a bain-marie method to ensure even cooking and a melt-in-your-mouth experience.

Instructions

Prepare the Baking Tray and Melt Ingredients: Line a 10 cm round baking tray with a height of 3 cm with baking paper to prevent sticking. Using a double boiler method, gently melt together 150 ml of liquid milk, 60 g of butter, and 150 g of cream cheese until fully liquid and smooth.
Combine Dry Ingredients and Egg Yolks: While the melted mixture is still warm, sift and whisk in 80 g of low protein flour and 25 g of cornstarch until well combined. Add 6 separated egg yolks to the mixture and stir thoroughly until the batter is smooth and lump-free. Set this mixture aside.
Prepare the Egg Whites: In a clean bowl, add 6 egg whites along with 1 teaspoon of lime or lemon juice and 1/4 teaspoon salt. Beat at high speed until a fine foam forms. Gradually add 100 g of granulated sugar while continuing to beat until medium stiff peaks are achieved.
Combine Egg Mixtures: Strain the egg yolk batter into the bowl with prepared egg whites to avoid lumps. Gently fold the two mixtures together with a spatula until the color is uniform, taking care not to deflate the egg whites.
Portion the Batter and Bake: Pour approximately 70 g of the combined batter into each prepared baking dish. Set the dishes into a larger baking tray filled halfway with hot water to create a bain-marie. Bake at 150°C (302°F) for 60 minutes to ensure gentle, even cooking.
Cool and Serve the Cheesecakes: Once baked, carefully remove the cheesecakes from the oven and gently tap the trays on the countertop to release trapped air bubbles. Remove the cheesecakes from their baking pans, peel off the baking paper, and place them on a cooling rack. Allow them to cool completely before serving for the best texture and flavor experience.

Notes

Use low protein flour for a lighter texture; plain all-purpose flour can be a substitute but may alter softness.
Ensure cream cheese is at room temperature for smoother mixing.
Do not overmix when folding the egg whites to maintain fluffiness.
The bain-marie baking method prevents cracking and gives a moist texture.
Vanilla extract can be added for additional flavor but is optional.
Cool cheesecakes completely before serving; they taste better chilled.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking (Bain-Marie)
Cuisine: Japanese