Description
These Quick Mini Japanese Cheesecakes deliver a light, fluffy, and creamy dessert that melts in your mouth. Made with a smooth blend of cream cheese, milk, butter, and softly folded egg whites, these cheesecakes are baked in a water bath to achieve the perfect delicate texture and a subtle sweetness, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 120ml liquid milk
- 60g butter
- 250g cream cheese, room temperature
- 4 egg yolks
- 1 tsp vanilla extract
- 1 tsp lime or lemon juice
Dry Ingredients
- 40g low-protein flour or cake flour
- 20g cornstarch
- 1/4 tsp salt
- 100g granulated sugar
Egg Whites
- 4 egg whites
Instructions
- Melt Base Ingredients: In a double boiler over simmering water, melt the milk, butter, and cream cheese together until the mixture is completely smooth and free of lumps, stirring occasionally to ensure even melting.
- Combine with Dry: Remove the melted mixture from heat and stir in the low-protein flour and cornstarch until fully incorporated. Next, add the egg yolks and vanilla extract, mixing until the batter is smooth and homogenous.
- Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites along with the lime or lemon juice and salt using a mixer. Gradually add the granulated sugar in small increments while continuing to whip until stiff peaks form, indicating the egg whites are firm and glossy.
- Fold Mixtures: Strain the yolk and flour mixture into the bowl with whipped egg whites. Gently fold together with a spatula, taking care not to deflate the egg whites to maintain a light and airy batter.
- Bake: Preheat the oven to 150°C (302°F). Pour about 70g of batter into each mold or ramekin arranged in a baking tray. Place the tray in a hot water bath and bake for 60 minutes, allowing the cheesecakes to rise and set with a delicate, creamy texture.
- Cool: Once baked, gently tap the molds to release any trapped air bubbles. Remove from the water bath and let the cheesecakes cool completely before removing from molds and serving.
Notes
- Using room temperature cream cheese helps achieve a smoother batter.
- Straining the batter before folding helps avoid lumps for a finer texture.
- The water bath ensures gentle, even baking and prevents cracks on the cheesecake surface.
- Ensure the mixing bowl and utensils for whipping egg whites are completely clean to achieve maximum volume.
- For best results, chill cheesecakes for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
