Description
Indulge in these delightful Mini Japanese Cheesecake Bites that are light, fluffy, and bursting with creamy goodness. These bite-sized treats are perfect for satisfying your sweet tooth without feeling weighed down.
Ingredients
Scale
Cheesecake:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup whole milk
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup cake flour, sifted
- 2 tablespoons cornstarch, sifted
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat oven to 320°F (160°C). Line a mini muffin tin with paper liners.
- Melt Ingredients: In a heatproof bowl over simmering water, melt cream cheese, butter, and milk. Whisk until smooth. Remove from heat and cool slightly.
- Combine Ingredients: Whisk in egg yolks, vanilla, sifted cake flour, cornstarch, and salt until just combined.
- Prepare Meringue: In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
- Combine Mixtures: Gently fold the meringue into the cream cheese mixture. Spoon batter into muffin cups.
- Bake: Place muffin tin in a baking dish with hot water. Bake for 18–22 minutes until set.
- Cool: Turn off oven, crack the door, and let cheesecakes cool inside for 10 minutes. Remove and cool completely. Dust with powdered sugar if desired.
Notes
- These cheesecakes have a soufflé-like texture.
- Avoid overmixing and use room temperature ingredients for the best results.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 65
- Sugar: 5g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
