Quick Mini Japanese Cheesecakes Recipe
This recipe for Quick Mini Japanese Cheesecakes produces light, airy, and fluffy individual cheesecakes with a delicate vanilla aroma. Using a bain-marie baking technique and a meringue base, these mini treats are perfectly soft and moist with a melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 mini cheesecakes (approx. 70 g each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
For the Cake Base:
- 5.3 oz (150 g) cream cheese
- 2.1 oz (60 g) butter
- 2.8 oz (80 g) low protein flour
- 5.1 fl oz (150 ml) milk
- 6 egg yolks
- 1 tsp vanilla extract
- 0.9 oz (25 g) cornstarch
For the Meringue:
- 1/4 tsp salt
- 1 tsp freshly squeezed lime juice
- 3.5 oz (100 g) granulated sugar
- 6 egg whites (separated from yolks while cold)
Instructions
- Prepare the Baking Tray and Melt Ingredients: Line a 10 cm round baking tray with 3 cm height with baking paper. Using a double boiler, melt together 150 ml milk, 60 g butter, and 150 g cream cheese until fully liquid.
- Combine Dry Ingredients and Egg Yolks: Warm the melted mixture and whisk in 80 g low protein flour and 25 g cornstarch until smooth. Add 6 egg yolks and stir until the batter is lump-free. Set aside.
- Prepare the Egg Whites: In a clean bowl, whip 6 egg whites with 1 tsp lime juice and 1/4 tsp salt on high speed until foamy. Gradually add 100 g granulated sugar and continue mixing until medium stiff peaks form.
- Combine Egg Mixtures: Strain the egg yolk batter into the meringue. Gently fold with a spatula until the color is uniform, taking care not to deflate the egg whites.
- Portion the Batter and Bake: Divide the batter into the prepared baking tray, approx. 70 g per portion. Place the trays in a larger pan with hot water (bain-marie) and bake at 150°C (302°F) for 60 minutes until set and cooked evenly.
- Cool and Serve the Cheesecakes: Remove the cheesecakes from the oven, tap gently to release air bubbles, carefully remove from pans and peel off baking paper. Cool on a rack before serving.
Notes
- Using a bain-marie baking method helps maintain moisture for the delicate texture.
- Ensure egg whites are whipped to medium stiff peaks to achieve the classic fluffy texture.
- Be gentle while folding to preserve airiness in the batter.
- Chilled egg whites separate more cleanly from yolks, improving meringue quality.
- Low protein flour is preferred to keep the cake light and soft.
- Allow cheesecakes to cool fully before serving to set their texture.
Keywords: Japanese cheesecake, mini cheesecake, fluffy cheesecake, Japanese dessert, baked cheesecake, meringue cheesecake
Find it online: https://dinewithlily.com/quick-mini-japanese-cheesecakes-recipe/
