Description
Quick Mini Japanese Cheesecakes are light, jiggly, and perfectly portioned individual treats. These fluffy desserts combine creamy texture with a delicate sweetness, making them a delightful alternative to traditional heavy cheesecake. Easy to prepare with simple ingredients, they're great for make-ahead snacking or elegant gatherings.
Ingredients
Ingredients
Liquid milk
Butter
Cream cheese (room temperature)
Egg yolks
Low-protein flour (or cake flour)
Cornstarch
Egg whites
Granulated sugar
Lime or lemon juice
Salt
Vanilla extract
Instructions
Instructions
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Melt Base Ingredients: In a double boiler, melt the milk, butter, and cream cheese until fully smooth.
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Combine with Dry: Stir in flour and cornstarch. Add egg yolks and mix until fully incorporated and smooth.
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Whip Egg Whites: In a clean bowl, beat egg whites with lime or lemon juice and salt. Gradually add sugar and continue whipping until stiff peaks form.
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Fold Mixtures: Strain the yolk mixture into the egg whites and gently fold to combine without deflating the batter.
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Bake: Portion 70g of batter into molds. Bake in a hot water bath at 150°C (302°F) for 60 minutes.
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Cool: Gently tap molds to release air bubbles. Cool cheesecakes completely before serving.
Notes
- Use full-fat cream cheese for the best texture
- Don’t skip the water bath—it helps maintain that signature jiggly texture
- Muffin tins can be used; adjust baking time
- Toppings like fruit compote, powdered sugar, or whipped cream enhance flavor
- To prevent collapse, avoid overmixing and cool gradually
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked (Water Bath)
- Cuisine: Japanese
