Description
Fluffy and airy mini Japanese cheesecakes that melt in your mouth. Perfect as a dessert or sweet treat!
Ingredients
Scale
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 2 eggs, separated
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon juice
- 1 pinch powdered sugar, for dusting (optional)
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 320°F (160°C). Line a muffin tin with 6 paper cupcake liners and set aside. A water bath is key to getting that signature softness, so also prepare a baking dish large enough to hold your muffin tin.
- Melt and mix the base: In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir gently until everything melts into a smooth mixture. Set it aside to cool slightly.
- Add the yolks and dry ingredients: Once the cream cheese mixture has cooled, whisk in the egg yolks. Then sift in the cornstarch and stir until fully incorporated.
- Beat the egg whites: In a separate clean bowl, whip the egg whites with lemon juice until foamy. Gradually add the granulated sugar and continue whipping until soft peaks form. This is what will give your mini Japanese cheesecakes that airy, soufflé-like texture.
- Fold gently: Carefully fold the meringue into the cream cheese mixture in 2-3 additions. Use a spatula and gentle motions to keep as much air as possible in the batter.
- Fill and bake: Spoon the batter evenly into the prepared cupcake liners. Place the muffin tin inside the larger baking dish, and fill the outer dish with hot water about halfway up the sides of the muffin tin. Bake for 25–30 minutes, or until the tops are slightly golden and the centers jiggle just a bit when shaken.
- Cool gradually: Turn off the oven and crack the door open, letting the cheesecakes cool inside for 10 minutes. Then remove them and let cool to room temperature before chilling in the fridge for at least 1 hour.
- Serve: Dust with powdered sugar if desired, and enjoy your fluffy mini Japanese cheesecakes cold or slightly warm.
Notes
- This recipe uses the water bath technique to ensure a smooth and creamy cheesecake texture.
- Feel free to adjust the sweetness by adding more or less sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cheesecake
- Calories: 160
- Sugar: 6g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg