Description
Delight in these light and airy Mini Japanese Cheesecake Bites, perfectly fluffy with a subtle sweetness. These bite-sized cheesecakes combine cream cheese, eggs, and a gentle folding technique to achieve their signature cloud-like texture. Ideal for tea time or as a delicate dessert, these cheesecakes are baked in a water bath to ensure moistness and a golden top.
Ingredients
Scale
Cheesecake Batter
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup whole milk
- 2 eggs, separated
- 1/4 cup granulated sugar, divided
- 1/4 cup cake flour, sifted
- 1/2 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
For Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C) and line a mini muffin tin with paper liners or lightly grease it to prevent sticking.
- Melt Cream Cheese Mixture: In a heatproof bowl set over a saucepan of simmering water, gently melt together the softened cream cheese, butter, and whole milk, stirring until smooth. Remove from heat and allow the mixture to cool slightly.
- Mix Egg Yolks and Dry Ingredients: In a separate bowl, whisk in the egg yolks into the cooled cream cheese mixture. Sift in the cake flour and cornstarch, gently mixing until the batter is smooth and lump-free.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add half of the granulated sugar and continue beating until stiff peaks form, creating a stable meringue.
- Fold Meringue into Batter: Carefully fold the meringue into the cream cheese batter in three additions. Use gentle folding techniques to maintain the airy texture and avoid deflating the mixture.
- Fill and Prepare Water Bath: Spoon the batter into the prepared mini muffin tin, filling each cup nearly to the top. Place the muffin tin inside a larger baking pan and pour hot water into the outer pan to create a water bath, which ensures even baking and moistness.
- Bake: Bake for 18–22 minutes or until the cheesecake tops are set and lightly golden. The texture should be delicate and fluffy.
- Cool Gradually: After baking, turn off the oven, crack the door slightly, and let the cheesecakes sit inside for 10 minutes to cool gradually and prevent cracking.
- Final Cooling and Serving: Remove from the oven and allow the cheesecake bites to cool completely at room temperature. Dust with powdered sugar before serving if desired.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth, lump-free batter.
- These cheesecake bites are light, airy, and mildly sweet, perfect for a sophisticated tea time treat or delicate dessert platter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 60
- Sugar: 4g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
