Description
These Quick Mini Japanese Cheesecakes are light and fluffy, reminiscent of soufflés. Delicate and delicious, they are a delightful treat that is sure to impress!
Ingredients
Scale
Cheesecake Batter:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar, divided
- 1/4 cup cake flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Melt Cream Cheese Mixture: In a heatproof bowl over simmering water, melt cream cheese, butter, and milk until smooth. Let cool slightly.
- Combine Batter: Whisk in egg yolks, vanilla extract, cake flour, and cornstarch until combined.
- Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Fold Meringue: Gently fold the meringue into the cream cheese mixture in three additions.
- Bake: Divide batter into muffin cups, place in a water bath, and bake for 20-25 minutes until set.
- Cool and Serve: Leave in the oven post-baking to prevent cracking, then cool and dust with powdered sugar before serving.
Notes
- These cheesecakes are best enjoyed the same day, similar to soufflés.
- For a citrus twist, add 1 teaspoon lemon zest to the batter.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 130
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 85 mg
