Name: Quick Mini Japanese Cheesecakes Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 150ml liquid milk; 60g butter; 150g cream cheese (room temperature); 6 egg yolks; 80g low protein flour; 25g cornstarch; 6 egg whites; 100g granulated sugar; 1 tsp lime or lemon juice; 1/4 tsp salt; Vanilla extract (to taste)

Jump to Recipe

Introduction

These Quick Mini Japanese Cheesecakes are light, fluffy, and irresistibly creamy. Perfect for a delicate dessert, they combine a smooth cream cheese base with the airy texture of whipped egg whites for a melt-in-your-mouth treat.

The image shows several small, round cakes arranged on a dark surface. Each cake has three distinct layers: a thin, light brown crumbly base, a thick middle layer of creamy white cheesecake, and a smooth top layer with a golden brown baked finish that looks slightly textured. The cakes are placed on small, shiny gold-colored bases that add a touch of elegance. The tops have a soft, matte appearance with tiny holes, suggesting a light, fluffy texture beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 ml liquid milk
60 g butter
150 g cream cheese (room temperature)
6 egg yolks
80 g low protein flour
25 g cornstarch
6 egg whites
100 g granulated sugar
1 tsp lime or lemon juice
1/4 tsp salt
Vanilla extract (to taste)

Instructions

Step 1: Prepare a 10 cm round baking tray with a height of 3 cm by lining it with baking paper to prevent sticking. Melt together the milk, butter, and cream cheese over a double boiler until fully liquid.
Step 2: While warm, whisk in the flour and cornstarch until smooth. Add the egg yolks and continue stirring until the batter is free of lumps. Set aside.
Step 3: In a separate bowl, combine the egg whites, lemon or lime juice, and salt. Beat on high speed until a fine foam forms. Gradually add sugar and continue beating until medium stiff peaks form.
Step 4: Strain the egg yolk mixture into the whipped egg whites. Gently fold together using a spatula until the color is uniform, taking care not to deflate the egg whites.
Step 5: Pour about 70 g of batter into each prepared baking dish. Place the dishes in a larger tray filled with hot water (bain-marie method). Bake at 150°C (302°F) for 60 minutes.
Step 6: Remove the cheesecakes from the oven and gently tap them on the counter to release air bubbles. Carefully remove from the pan and peel off the baking paper before serving.

Tips & Variations

Room temperature cream cheese blends more smoothly, preventing lumps in the batter.
Add a few drops of vanilla extract to the batter for a subtle aromatic flavor.
Using low protein flour ensures a lighter texture typical of Japanese cheesecakes.
For a different twist, top with fresh berries or a dusting of powdered sugar before serving.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. To reheat, gently warm them in a microwave for about 10 seconds or serve chilled for the best texture. Avoid reheating for too long as it may affect the delicate fluffiness.

How to Serve

The image shows several small, round cheesecakes arranged closely on a dark, textured surface. Each cheesecake has three layers: a thin, crumbly brown crust at the bottom, a thick creamy white middle layer, and a light brown, slightly browned top layer with a soft, velvety texture. The cheesecakes sit on shiny gold bases, adding a touch of elegance. The overall look is smooth and soft with a gentle gradient from creamy white to warm brown on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of low protein flour?

You can use all-purpose flour, but the texture may be slightly denser. Low protein or cake flour helps achieve the signature lightness of Japanese cheesecake.

Why is lemon or lime juice added to the egg whites?

The acidity helps stabilize the egg whites, allowing them to reach stiff peaks and maintain their airy structure during baking.