Quick Mini Japanese Cheesecakes Recipe

Introduction

These Quick Mini Japanese Cheesecakes are delightfully light and fluffy, perfect for a sweet treat that won’t weigh you down. With a delicate texture and subtle sweetness, they are easy to make and sure to impress.

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. Step 1: Preheat your oven to 160°C (320°F). Prepare a muffin or mini cheesecake pan by lightly greasing or lining it with paper liners.
2. Step 2: In a saucepan, gently heat the milk and butter together until the butter melts completely. Remove from heat.
3. Step 3: In a mixing bowl, combine the cream cheese and warmed milk-butter mixture. Stir until smooth and well blended.
4. Step 4: Add the egg yolks, low protein flour, cornstarch, salt, and a splash of vanilla extract to the cream cheese mixture. Mix until smooth and fully combined.
5. Step 5: In a separate clean bowl, beat the egg whites with lime or lemon juice until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
6. Step 6: Gently fold one-third of the beaten egg whites into the cream cheese batter to lighten it. Then carefully fold in the remaining egg whites, preserving as much air as possible.
7. Step 7: Pour the batter evenly into the prepared pan cups, filling each about 3/4 full.
8. Step 8: Bake for 18-20 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
9. Step 9: Remove from oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use room temperature cream cheese to ensure a smooth batter without lumps.
• For a citrus twist, add a teaspoon of lemon zest to the batter along with the vanilla.
• Serve dusted with powdered sugar or a drizzle of honey for extra sweetness.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave for 10-15 seconds if desired, but they are best enjoyed chilled for the light texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of low protein flour?

While low protein flour helps achieve the delicate texture, you can substitute with cake flour or all-purpose flour, but the cheesecake may be slightly denser.

Do I need a water bath to bake these cheesecakes?

No, these mini cheesecakes bake well without a water bath due to their small size, which helps keep them moist without additional steam.

Quick Mini Japanese Cheesecakes Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This Quick Mini Japanese Cheesecake recipe offers a light, fluffy dessert with a subtle sweetness and creamy texture. Combining cream cheese, milk, and a meringue base whipped from egg whites, these small cheesecakes deliver the signature jiggly softness and delicate flavor of classic Japanese cheesecakes in a mini portion perfect for individual servings.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 55 minutes (including chilling time)
• Yield: 8 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 150ml liquid milk
• 60g butter
• 150g cream cheese (room temperature)
• 6 egg yolks
• 1 tsp lime or lemon juice
• Vanilla extract (about 1 tsp)

Dry Ingredients

• 80g low protein flour
• 25g cornstarch
• 1/4 tsp salt
• 100g granulated sugar

Other Ingredients

• 6 egg whites

Instructions

1. Prepare the batter: In a small saucepan, heat the milk and butter together over low heat until the butter melts. Avoid boiling. Remove from heat and add the cream cheese. Stir until smooth.
2. Mix egg yolks and flavoring: In a mixing bowl, whisk the egg yolks with vanilla extract and lime or lemon juice until pale and combined.
3. Combine wet mixtures: Slowly add the cream cheese mixture to the egg yolks while stirring continuously to avoid curdling.
4. Sift dry ingredients: Sift the low protein flour, cornstarch, and salt together. Gradually fold them into the wet mixture until just combined; avoid overmixing.
5. Whip egg whites: In a separate clean bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form and the meringue is glossy.
6. Fold meringue into batter: Gently fold the whipped egg whites into the batter in 2-3 additions, maintaining as much airiness as possible for a light texture.
7. Prepare molds and bake: Divide the batter into small cupcake molds or mini cheesecake pans. Place them on a baking tray. Bake in a preheated oven at 320°F (160°C) for about 30-35 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
8. Cool and serve: Remove cheesecakes from the oven and let them cool at room temperature before chilling in the refrigerator for at least 1 hour. Serve chilled for best texture and flavor.

Notes

• Use low protein flour or cake flour to keep the texture light and fluffy.
• Room temperature cream cheese ensures a smooth batter without lumps.
• Folding technique is crucial to keep the batter airy.
• Baking in a water bath (optional) can prevent cracking and add moisture.
• Can be stored refrigerated for up to 3 days in an airtight container.

Keywords: Japanese cheesecake, mini cheesecakes, light cheesecake, fluffy dessert, low protein flour cheesecake, baked cheesecake, quick cheesecake