Mini Japanese Cheesecakes (Print Version)
# Ingredients:
→ Batter Base
01 -
150ml milk
02 -
60g butter
03 -
150g cream cheese (room temperature)
04 -
6 egg yolks
05 -
80g low protein flour
06 -
25g cornstarch
07 -
Vanilla extract (to taste)
→ Meringue
08 -
6 egg whites
09 -
100g granulated sugar
10 -
1 tsp lime or lemon juice
11 -
1/4 tsp salt
# Instructions:
01 -
Line 10 cm round baking trays (3 cm height) with baking paper to prevent sticking.
02 -
Using a double boiler method, melt milk, butter, and cream cheese together until completely liquid and smooth.
03 -
Add low protein flour and cornstarch to the warm melted mixture. Whisk thoroughly to incorporate all dry ingredients without lumps.
04 -
Stir in egg yolks and vanilla extract until the batter is completely smooth. Set aside.
05 -
In a separate bowl, whip egg whites with lime/lemon juice and salt on high speed until foamy. Gradually add sugar while continuing to beat until medium stiff peaks form.
06 -
Strain the egg yolk mixture into the meringue. Gently fold together with a spatula until uniform in color, being careful not to deflate the egg whites.
07 -
Pour 70g of batter into each prepared baking dish. Place the dishes in a larger tray filled with hot water (bain-marie method).
08 -
Bake at 150°C for 60 minutes until set and lightly golden on top.
09 -
After baking, gently tap the cheesecakes on the counter to release trapped air. Remove from pans, peel off baking paper, and cool on a rack before serving.
# Notes:
01 -
These mini cheesecakes have a lighter, fluffier texture than traditional cheesecakes due to the whipped egg whites.
02 -
The bain-marie (water bath) method prevents cracking and ensures even cooking.