Description
These Quick Mini Japanese Cheesecakes are a delightful twist on the classic fluffy and jiggly Japanese cheesecake. Made with cream cheese, milk, butter, and a delicate combination of flours, they’re baked in a water bath to achieve their characteristic light and airy texture. Perfect for dessert or a sweet snack, these mini cakes are easy to prepare and serve in individual portions.
Ingredients
Scale
Wet Ingredients
- 120ml liquid milk
- 60g butter
- 250g cream cheese, room temperature
- 4 egg yolks
- 5ml vanilla extract
Dry Ingredients
- 50g low-protein flour (or cake flour)
- 25g cornstarch
Egg Whites Mixture
- 5 egg whites
- 3ml lime or lemon juice
- 1/8 tsp salt
- 90g granulated sugar
Instructions
- Melt Base Ingredients: Using a double boiler, gently melt the milk, butter, and cream cheese together until the mixture is fully smooth without lumps. Stir continuously to ensure even heating and prevent curdling.
- Combine with Dry: Remove from heat and stir in the low-protein flour and cornstarch until fully incorporated. Add the egg yolks and vanilla extract, mixing thoroughly until the batter becomes smooth and creamy.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites along with the lime or lemon juice and salt. Gradually add the granulated sugar while whipping until stiff peaks form, ensuring the meringue is glossy and stable.
- Fold Mixtures: Strain the egg yolk batter into the whipped egg whites to remove any lumps. Gently fold the mixtures together using a spatula, taking care not to deflate the airy egg whites to maintain a light texture.
- Bake: Preheat the oven to 150°C (302°F). Portion about 70 grams of batter into individual molds set into a hot water bath (bain-marie). Bake for 60 minutes, allowing the cheesecakes to rise and set with a soft, jiggly center.
- Cool: After baking, gently tap the molds on a flat surface to release trapped air bubbles. Allow the cheesecakes to cool completely at room temperature before serving to achieve the best texture and flavor.
Notes
- Using room temperature cream cheese helps achieve a smoother batter without lumps.
- Baking in a water bath prevents cracking and keeps the texture moist and fluffy.
- Ensure the egg whites are beaten to stiff peaks for the iconic lightness.
- Low-protein flour (cake flour) is preferred to keep the cake tender.
- Let the cheesecakes cool fully for optimal flavor and texture before serving.
