These Mini Japanese Cheesecakes are a delightful treat with a light, fluffy texture that’s perfect for dessert lovers looking for a soft, melt-in-your-mouth experience. Unlike traditional cheesecakes, they are airy and not overly sweet, making them an ideal dessert for any occasion.
Why You’ll Love This Recipe
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Light and Fluffy: These cheesecakes are known for their airy texture, making them different from the heavy, dense cheesecakes you may be used to.
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Easy to Make: Despite their sophisticated appearance, these mini cheesecakes are surprisingly simple to prepare.
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Perfectly Portion-Sized: The mini size makes them perfect for individual servings, so you can enjoy a personal cheesecake without worrying about slicing!
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Subtle Sweetness: With just a hint of sweetness, this cheesecake is perfect for those who prefer lighter desserts.
Ingredients
For the Cheesecake:
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150ml liquid milk
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60g butter
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150g cream cheese (room temperature)
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6 egg yolks
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80g low protein flour
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25g cornstarch
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6 egg whites
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100g granulated sugar
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1 tsp lime/lemon juice
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1/4 tsp salt
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Vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Baking Tray and Melt Ingredients
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Begin by preparing a 10 cm round baking tray with a height of 3 cm.
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Line the tray with baking paper to prevent the cake from sticking.
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In a double boiler, melt together 150 ml of liquid milk, 60 g of butter, and 150 g of cream cheese until the mixture is completely liquid.
Step 2: Combine Dry Ingredients and Egg Yolks
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Once the melted mixture is warm, add 80 g of low protein flour and 25 g of cornstarch to it.
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Stir with a whisk to combine the dry ingredients into the mixture seamlessly.
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Separate 6 egg yolks from the whites and add them to the mixture, stirring until smooth and free of lumps. Set the batter aside.
Step 3: Prepare the Egg Whites
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In a separate bowl, add 6 egg whites, 1 teaspoon of lime or lemon juice, and 1/4 teaspoon of salt.
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Mix on high speed until fine foam forms.
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Gradually add 100 g of granulated sugar, continuing to mix until medium-stiff peaks form in the egg whites.
Step 4: Combine Egg Mixtures
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To ensure a smooth texture, strain the egg yolk mixture into the prepared egg whites.
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Gently fold the mixtures together with a spatula until the color is uniform. Be careful not to deflate the egg whites.
Step 5: Portion the Batter and Bake
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Pour 70 g of the combined batter into each prepared baking dish.
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Bake using the bain-marie method: Place the baking trays in a larger tray filled with hot water.
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Bake at 150°C (302°F) for 60 minutes, allowing the cakes to cook evenly and rise.
Step 6: Cool and Serve the Cheesecakes
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After baking, remove the cheesecakes from the oven and gently tap them on the counter to release any trapped air.
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Carefully remove them from the baking pan and peel off the baking paper.
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Allow the cheesecakes to cool on a cooling rack.
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Once cooled, serve and enjoy your delicately textured cheesecake!
Notes
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Bain-marie (Water Bath): This method ensures the cheesecakes bake evenly and maintain their soft, airy texture.
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Storage: These cheesecakes are best enjoyed on the day they are made but can be stored in an airtight container in the fridge for 1-2 days.
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Customization: You can top these cheesecakes with fruit, a dusting of powdered sugar, or a dollop of whipped cream for an extra indulgent treat.
Tools You’ll Need
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Baking Tray (10 cm round, 3 cm height)
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Whisk
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Double Boiler
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Cooling Rack
Conclusion
These Mini Japanese Cheesecakes are a delightful twist on the classic cheesecake, with their light and fluffy texture making them perfect for any occasion. With their subtle sweetness and airy consistency, they will melt in your mouth, leaving you craving more. Plus, they’re incredibly easy to make and come in perfect portion sizes, so everyone can enjoy their own! Enjoy!
Print
Quick Mini Japanese Cheesecakes
- Total Time: 80-90 minutes
- Yield: 3-4 mini cheesecakes
Description
These Mini Japanese Cheesecakes are soft, fluffy, and slightly sweet with a delicate texture. Using a double boiler method to melt the ingredients and a gentle folding technique for the batter, these cheesecakes come out perfectly light and airy. They’re perfect for those looking for a sweet, easy-to-make dessert!
Ingredients
150ml liquid milk
60g butter
150g cream cheese (room temperature)
6 egg yolks
80g low protein flour (or cake flour)
25g cornstarch
6 egg whites
100g granulated sugar
1 tsp lime or lemon juice
1/4 tsp salt
Vanilla extract
Instructions
Step 1: Prepare the Baking Tray and Melt Ingredients
Prepare a 10 cm round baking tray with a height of 3 cm. Line it with baking paper to prevent the cake from sticking.
In a double boiler (pan over hot water), melt 150ml liquid milk, 60g butter, and 150g cream cheese until the mixture is fully liquid.
Step 2: Combine Dry Ingredients and Egg Yolks
Once the melted mixture is warm, add 80g low protein flour and 25g cornstarch. Stir well with a whisk until combined.
Separate 6 egg yolks from the whites. Add the yolks to the mixture, stirring until smooth and free of lumps. Set aside.
Step 3: Prepare the Egg Whites
In a separate bowl, add 6 egg whites, 1 tsp lime or lemon juice, and 1/4 tsp salt. Whisk on high speed until a fine foam forms.
Gradually add 100g granulated sugar while mixing until medium stiff peaks form.
Step 4: Combine Egg Mixtures
Strain the egg yolk mixture into the prepared egg whites. Gently fold the mixture with a spatula until uniform in color and smooth. Be careful not to deflate the egg whites.
Step 5: Portion the Batter and Bake
Pour 70g of the batter into each prepared baking dish.
Bake using the bain-marie method: Place the baking trays in a larger tray filled with hot water.
Bake at 150°C (302°F) for 60 minutes, allowing the cakes to cook evenly and set.
Step 6: Cool and Serve the Cheesecakes
Once baked, gently tap the cheesecakes on the counter to release any trapped air.
Carefully remove the cakes from the oven, peel off the baking paper, and let them cool on a cooling rack.
Once cooled, serve and enjoy the delicate texture and flavor of your Mini Japanese Cheesecakes!
- Prep Time: 20-30 minutes
- Cook Time: 60 minutes
- Category: Japanese-inspired
- Method: Baked
