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.
Ingredients
Scale
Dairy
- 150 ml liquid milk
- 60 g butter
- 150 g cream cheese (room temperature)
Dry Ingredients
- 80 g low protein flour
- 25 g cornstarch
- 100 g granulated sugar
Eggs
- 6 egg yolks
- 6 egg whites
Additional
- 1 tsp lime or lemon juice
- 1/4 tsp salt
- Vanilla extract (to taste, optional)
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
Nutrition
- Serving Size: 1 mini cheesecake (70 g)
- Calories: 210
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 4.5 g
- Cholesterol: 85 mg
Keywords: Japanese cheesecake, mini cheesecake, fluffy cheesecake, light cheesecake, Japanese dessert, baked cheesecake, cream cheese dessert
