Quick Mini Japanese Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- Combine wet mixtures: Slowly add the cream cheese mixture to the egg yolks while stirring continuously to avoid curdling.
- Sift dry ingredients: Sift the low protein flour, cornstarch, and salt together. Gradually fold them into the wet mixture until just combined; avoid overmixing.
- 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.
- 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.
- 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.
- 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
