Description
Light, airy, and perfectly portioned, these Mini Japanese Cheesecakes combine the creaminess of traditional cheesecake with the fluffiness of a soufflé. Each bite melts in your mouth like a cloud, making them an irresistible treat for family nights, gatherings, or a sweet personal indulgence.
Ingredients
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150 ml (5 fl oz) liquid milk
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60 g (4 tbsp) butter
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150 g (5.3 oz) cream cheese, room temperature
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6 egg yolks
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80 g (⅔ cup) cake flour or low protein flour
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25 g (2 tbsp) cornstarch
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6 egg whites
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100 g (½ cup) granulated sugar
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1 tsp lime or lemon juice
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¼ tsp salt
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½ tsp vanilla extract
Instructions
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Preheat oven to 150°C (302°F). Line mini 10 cm round trays (3 cm deep) with parchment paper.
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Over a double boiler, melt milk, butter, and cream cheese until smooth. Remove from heat.
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Whisk flour and cornstarch into the warm mixture until smooth. Add egg yolks and vanilla. Mix until lump-free.
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In a clean bowl, beat egg whites with lime juice and salt until foamy. Gradually add sugar; beat to medium-stiff peaks.
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Strain yolk mixture into beaten whites. Gently fold in three additions.
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Pour ~70 g of batter into each mold. Place molds in a hot water bath. Bake 60 minutes.
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Gently tap cakes to release air, unmold, and cool on a rack.
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Serve plain or with powdered sugar, whipped cream, or fruit.
Notes
Use room temperature cream cheese for a silky base.
Don’t overbeat egg whites—medium-stiff peaks are ideal.
Always bake in a water bath to prevent cracking.
Avoid opening the oven door mid-bake.
Mascarpone can substitute for cream cheese if needed.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese