Description
Quick Mini Japanese Cheesecakes are light, airy, and fluffy with a delicate balance of cream cheese and whipped egg whites. Baked in a hot water bath, these individual cheesecakes have a soft and moist texture that melts in your mouth, making them the perfect dessert for any occasion.
Ingredients
Base Ingredients
- 100 ml liquid milk
- 50 g butter
- 200 g cream cheese (room temperature)
Dry Ingredients
- 40 g low-protein flour (or cake flour)
- 20 g cornstarch
Egg Ingredients
- 4 egg yolks
- 5 egg whites
Other Ingredients
- 100 g granulated sugar
- 1 tsp lime or lemon juice
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Melt Base Ingredients: In a double boiler, gently melt the liquid milk, butter, and cream cheese together until you achieve a fully smooth mixture with no lumps.
- Combine with Dry: Remove the melted mixture from heat and stir in the low-protein flour and cornstarch until fully combined. Then add the egg yolks and mix until the batter is smooth and homogeneous.
- Whip Egg Whites: In a thoroughly clean bowl, beat the egg whites with lime or lemon juice and a pinch of salt. Gradually add the granulated sugar while continuing to whip until stiff peaks form, ensuring a light and airy meringue.
- Fold Mixtures: Strain the yolk-flour mixture into the whipped egg whites and gently fold together using a spatula, taking care not to deflate the batter. Folding should be slow and deliberate to maintain the airy texture.
- Bake: Portion approximately 70 grams of batter into individual molds or ramekins. Place the molds in a hot water bath and bake in a preheated oven at 150°C (302°F) for 60 minutes, allowing the cheesecakes to set evenly and develop a delicate texture.
- Cool: Once baked, gently tap the molds to release any air bubbles and let the cheesecakes cool completely before serving to allow them to firm up and enhance flavor.
Notes
- Use low-protein flour or cake flour for the best soft, delicate texture.
- Ensure the cream cheese is at room temperature to melt smoothly without lumps.
- Folding the batter gently is crucial to avoid deflating the whipped egg whites, which provide the cheesecake’s signature fluffiness.
- Baking in a water bath prevents cracking and keeps the cheesecakes moist.
- Allow cheesecakes to cool fully before removing from molds for best presentation and texture.
