Description
Mini Japanese Cheesecakes are delicate, airy, and softly sweet treats that balance a creamy tanginess with a light, fluffy texture. Unlike dense Western cheesecakes, these jiggly delights melt on your tongue, offering a soufflé-like experience. Perfect as elegant desserts or tea-time indulgences, they are baked in a water bath to achieve their signature softness.
Ingredients
Scale
Base Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 2 eggs, separated
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon juice
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 320°F (160°C). Line a muffin tin with 6 paper cupcake liners and set aside. Prepare a larger baking dish to use as a water bath for gentle baking.
- Melt and mix the base: In a heatproof bowl placed over simmering water (double boiler), gently melt and stir together the cream cheese, unsalted butter, and milk until smooth. Set aside to cool slightly.
- Add the yolks and dry ingredients: Once cooled, whisk the egg yolks into the cream cheese mixture. Sift in the cornstarch and stir until fully incorporated.
- Beat the egg whites: In a clean bowl, whip the egg whites with lemon juice until foamy. Gradually add granulated sugar, continuing to beat until soft peaks form, creating an airy meringue.
- Fold gently: Carefully fold the meringue into the cream cheese mixture in 2-3 additions, using gentle motions to retain air and keep the batter light and fluffy.
- Fill and bake: Spoon the batter evenly into the lined muffin tin. Place the muffin tin in the prepared larger baking dish and pour hot water halfway up the sides of the muffin tin to create a water bath. Bake for 25–30 minutes until tops are slightly golden and centers jiggle slightly when shaken.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes. Remove, cool to room temperature, then chill in the fridge for at least 1 hour.
- Serve: Dust with powdered sugar if desired. Enjoy the mini Japanese cheesecakes cold or slightly warm for the best flavor and texture.
Notes
- Using a water bath ensures the cheesecakes remain moist, soft, and jiggly, preventing cracking.
- Fold the egg whites gently to keep the batter airy and light.
- Cool the cheesecakes gradually inside the oven before removing to avoid sudden temperature changes that can cause shrinking or cracking.
- For best texture, chill the cheesecakes for at least one hour before serving.
- Optional dusting of powdered sugar adds a subtle sweetness and elegant finish.
