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!