Description
Light and airy Mini Japanese Cheesecakes with a soufflé-like texture, perfect for a bite-sized dessert that melts in your mouth. No water bath required and easy to make in a muffin tin.
Ingredients
3 large eggs, separated
4 oz cream cheese, at room temperature
2 tablespoons unsalted butter
3 tablespoons milk
2 tablespoons cake flour
1 tablespoon cornstarch
1/4 cup granulated sugar
1/2 teaspoon lemon juice (optional)
Powdered sugar, for dusting
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with 6 cupcake liners.
- In a small saucepan over low heat, melt the cream cheese, butter, and milk together, stirring until smooth. Let the mixture cool slightly.
- Sift in the cake flour and cornstarch, mixing until smooth and fully incorporated.
- Add the egg yolks and lemon juice (if using), stirring until well combined.
- In a separate clean bowl, beat the egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold 1/3 of the meringue into the cream cheese batter to lighten it. Fold in the remaining meringue in two more additions, being careful not to deflate the mixture.
- Spoon the batter evenly into the cupcake liners, filling each about 3/4 full.
- Tap the muffin tin gently to release any large air bubbles.
- Bake for 20–22 minutes, until the tops are lightly golden and puffed.
- Turn off the oven, crack the door, and let the cheesecakes rest inside for 10 minutes to prevent shrinking.
- Remove from the oven, cool completely, and dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Best served chilled or at room temperature.
To reheat, use a low oven (275°F/135°C) for 5 minutes.
Can be frozen for up to 1 month; thaw in the fridge overnight.
Use cupcake liners or grease and flour the tin if liners aren’t available.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 115
- Sugar: 6g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
