Quick Mini Japanese Cheesecakes

These quick mini Japanese cheesecakes are light, airy, and delicately creamy with a soft bounce that melts in the mouth. They have a gentle sweetness and a subtle tang from the cream cheese, making them feel refined without being rich or heavy. This is an easy recipe that suits confident beginners and busy home bakers alike. From start to finish, they are ready in about 45 minutes.

Ingredients

For the cheesecake batter

• 200g full fat cream cheese, at room temperature
• 50g unsalted butter
• 100ml whole milk
• 4 large eggs, separated
• 90g caster sugar
• 60g plain flour
• 20g cornflour
• 1 tsp vanilla extract
• 1 tsp lemon juice
• Pinch of salt

For the tins

• Butter, for greasing
• Baking parchment

How to Make Quick Mini Japanese Cheesecakes

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Line a 12 hole muffin tin with tall strips of baking parchment so the cheesecakes can rise freely.
• Melt the base: Place the cream cheese, butter, and milk in a heatproof bowl set over gently simmering water. Stir until smooth, fully melted, and glossy. Remove from the heat and leave to cool slightly.
• Mix the yolks: Whisk the egg yolks into the warm cream cheese mixture one at a time. Add the vanilla extract and lemon juice, mixing gently until combined.
• Add the dry ingredients: Sift the plain flour and cornflour together. Fold them into the batter until smooth and lump free.
• Whip the egg whites: In a clean bowl, whisk the egg whites with the salt until soft peaks form. Gradually add the caster sugar and continue whisking until just glossy and holding soft peaks.
• Fold gently: Add one third of the egg whites to the batter to loosen it, then carefully fold in the remaining whites in two additions, keeping as much air as possible.
• Fill and bake: Spoon the mixture into the prepared muffin tin, filling each case almost to the top. Place the tin in a deep roasting tray and pour hot water around it to create a water bath. Bake for 20 to 25 minutes until risen and lightly golden.
• Cool slowly: Turn off the oven, open the door slightly, and leave the cheesecakes inside for 10 minutes. Remove and cool completely in the tin before lifting them out.

Tips for Perfect Mini Japanese Cheesecakes

Why did my cheesecakes collapse after baking?

A sudden change in temperature can cause deflation. Always cool them gradually in the switched off oven with the door slightly open.

How do I get a smooth, airy texture?

Make sure the cream cheese is fully softened and the egg whites are folded in gently. Overmixing will knock out the air.

Can I bake these without a water bath?

The water bath keeps the heat gentle and even. Without it, the cheesecakes are more likely to crack and brown too quickly.

Serving Suggestions

• Dust lightly with icing sugar just before serving
• Serve with fresh berries and a spoon of softly whipped cream
• Add a drizzle of honey or fruit coulis for extra sweetness

Storage

Room temperature

These cheesecakes are best eaten on the day they are made and should not be kept at room temperature for more than a few hours.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. Bring to room temperature for 15 minutes before serving.

Freezing

Freezing is not recommended as the delicate texture can be affected once thawed.

Nutrition

• Calories: 165 kcal
• Carbohydrates: 14g
• Protein: 5g
• Fat: 10g
• Saturated fat: 6g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs