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Quick Mini Japanese Cheesecakes Recipe

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★★★★★

4.6 from 100 reviews

Enjoy the delicate, fluffy texture of these Quick Mini Japanese Cheesecakes, featuring a smooth blend of cream cheese, eggs, and a light cake base baked gently in a bain-marie. Perfectly sized individual cheesecakes that melt in your mouth with a subtle hint of vanilla and citrus.

Ingredients

Scale

Main 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)

Instructions

  1. Prepare the Baking Tray and Melt Ingredients: Begin by lining a 10 cm round baking tray with 3 cm height 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 in a pan over hot water until fully liquefied.
  2. Combine Dry Ingredients and Egg Yolks: Warm the melted mixture and then whisk in 80 g of low protein flour and 25 g of cornstarch to combine evenly. Next, add 6 egg yolks to this mixture and stir until the batter is smooth and lump-free. Set this prepared batter aside.
  3. Prepare the Egg Whites: In a separate clean bowl, combine 6 egg whites, 1 tsp lime or lemon juice, and 1/4 tsp salt. Beat on high speed until a fine foam forms, then gradually add 100 g of granulated sugar while continuing to beat until medium stiff peaks develop.
  4. Combine Egg Mixtures: Strain the egg yolk mixture into the whipped egg whites to ensure smoothness. Gently fold the ingredients together with a spatula, mixing carefully until the color is uniform but without deflating the egg whites to maintain airiness.
  5. Portion the Batter and Bake: Pour approximately 70 g of the combined batter into each prepared baking tray. Place these trays in a larger pan filled with hot water (bain-marie method) and bake at 150°C (302°F) for 60 minutes. This gentle baking ensures even cooking and a soft texture.
  6. Cool and Serve the Cheesecakes: After baking, remove the cheesecakes from the oven and gently tap them on the counter to release any trapped air bubbles. Carefully remove the cakes from the pans and peel off the baking paper before serving.

Notes

  • Using a double boiler for melting ingredients prevents overheating and ensures smooth mixture.
  • Be sure to fold the egg whites gently to keep the batter airy for the characteristic fluffy texture.
  • Prepare the bain-marie carefully to avoid water seeping into the batter during baking.
  • Low protein flour is preferred to keep the cake tender; all-purpose flour can be used with slightly less cornstarch.
  • Allow cheesecakes to cool slightly before removal to prevent cracking.

Keywords: Japanese cheesecake, mini cheesecake, fluffy cheesecake, baked cheesecake, Japanese dessert, individual cheesecakes, soft cheesecake

Find it online: https://nayabaker.com/quick-mini-japanese-cheesecakes-recipe/