Description
These Mini Japanese Cheesecake Bites are light, fluffy, and perfectly bite-sized treats that melt in your mouth. Combining the creamy richness of cream cheese with the airy texture of a souffle, these delicate cheesecakes are baked in a water bath to ensure a smooth and moist finish. Ideal for serving as a charming dessert or an elegant snack, they offer a delightful balance of sweetness with a subtle vanilla flavor and a dusting of powdered sugar on top for extra appeal.
Ingredients
Scale
Cheesecake Batter
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter
- 1/4 cup whole milk
- 2 eggs (separated)
- 1/4 cup granulated sugar
- 1/4 cup cake flour (sifted)
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 300°F. Line a mini muffin tin with paper liners or lightly grease the tin to prevent sticking.
- Melt Cheese Mixture: In a small saucepan over low heat, melt the cream cheese, unsalted butter, and whole milk together, stirring continuously until the mixture is smooth and homogenous. Remove from heat and allow it to cool slightly.
- Mix Egg Yolks and Dry Ingredients: In a large mixing bowl, whisk the egg yolks with vanilla extract. Gradually add the sifted cake flour and cornstarch, mixing until the batter becomes smooth.
- Combine Cheese Mixture with Yolks: Slowly pour the warm cream cheese mixture into the egg yolk batter, stirring gently until fully incorporated and smooth.
- Beat Egg Whites: In a separate clean bowl, use an electric mixer to beat the egg whites with cream of tartar until they form soft peaks. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Fold in Egg Whites: Gently fold the beaten egg whites into the cream cheese batter in three additions. Use careful folding motions to keep the mixture airy and prevent deflation.
- Fill Muffin Tin and Set up Water Bath: Spoon the batter into the prepared mini muffin tin, filling each cup approximately three-quarters full. Place the muffin tin inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin, creating a water bath.
- Bake: Bake for 20 to 25 minutes until the tops are just set and lightly golden.
- Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside for about 10 minutes to prevent them from deflating.
- Chill: Remove from oven and cool completely at room temperature, then refrigerate for at least 1 hour to set the texture fully.
- Serve: Dust with powdered sugar if desired, and serve chilled.
Notes
- Use cake flour to ensure a soft, fluffy texture; all-purpose flour is not recommended.
- Adding a small amount of lemon zest to the batter can give a fresh citrus twist.
- These cheesecake bites are best served chilled for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 60
- Sugar: 4g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 25mg
