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Quick Mini Japanese Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This Quick Mini Japanese Cheesecakes recipe delivers light and fluffy individual cheesecakes with a delicate sweetness and creamy texture, perfect for a delightful dessert. Baked in a gentle water bath to achieve their signature jiggly and tender consistency, these mini cakes are easy to prepare and serve with optional powdered sugar and fresh berries.

Ingredients

Scale

Cheesecake Batter

  • 8 oz (225g) cream cheese
  • 2 tablespoons (30g) butter
  • 1/4 cup (60ml) whole milk
  • 3 large egg yolks
  • 1/4 cup (30g) cake flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Meringue

  • 3 large egg whites
  • 1/4 cup (50g) granulated sugar

For Serving (Optional)

  • Powdered sugar, for dusting
  • Fresh berries or honey

Instructions

  1. Preheat Your Equipment: Preheat your oven to 320°F (160°C). Line a muffin pan with paper cupcake liners and place a larger baking dish inside the oven to prepare for a water bath.
  2. Combine Ingredients: In a heatproof bowl set over simmering water, melt the cream cheese, butter, and whole milk together. Stir the mixture until smooth, then remove from heat and allow it to cool slightly. Next, whisk in the egg yolks, vanilla extract, and lemon juice. Sift in the cake flour and cornstarch, mixing gently until just combined.
  3. Prepare Your Cooking Vessel: In a separate bowl, whip the egg whites until frothy. Gradually add granulated sugar while continuing to beat until you achieve stiff peaks forming a glossy meringue.
  4. Fold Meringue into Batter: Gently fold the meringue into the cream cheese mixture in three additions, taking care not to deflate the batter. This ensures the cheesecakes remain light and airy.
  5. Assemble the Dish: Evenly divide the combined batter among the cupcake liners, filling each about three-quarters full to allow room for rising.
  6. Cook to Perfection: Pour hot water into the larger baking dish beneath the muffin pan to create a water bath. Bake the mini cheesecakes for 25 to 30 minutes, or until the tops are golden and the centers jiggle slightly when shaken.
  7. Finish and Cool: Turn off the oven, crack the door open, and let the cheesecakes cool gradually inside. After cooling, refrigerate them for at least 1 hour to set properly.
  8. Serve and Enjoy: Before serving, dust the mini cheesecakes with powdered sugar and accompany them with fresh berries or honey for added flavor and presentation.

Notes

  • Ensure the cream cheese mixture is cooled before adding the egg yolks to prevent curdling.
  • Gentle folding is key to retaining air in the batter for a fluffy texture.
  • Using a water bath helps create a moist environment, preventing cracking and promoting even cooking.
  • Do not overbake; the center should remain slightly jiggly to maintain softness.
  • Allow gradual cooling to avoid sudden temperature changes that can cause cracks.
  • These mini cheesecakes are best served chilled and consumed within 2-3 days for optimal freshness.

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