Mini Japanese Fluffy Cheesecakes

🇯🇵 Japan · Dessert · 90 min · 170-180 °C · 513 kcal

Mini Japanese Fluffy Cheesecakes

AI-reconstructed recipe, reviewed by its author; inferred details are estimates. The original graphic contained only an ingredients list and photos of the finished bake; the preparation steps were entirely reconstructed based on the traditional method for baking Japanese cotton cheesecakes. US volumetric measurements were converted to metric units: 1/4 cup butter to 60 g, 1/2 cup milk to 120 ml, 1/2 cup sugar to 100 g, 1/3 cup flour to 40 g, 2 tbsp cornstarch to 16 g, 1 tsp vanilla to 5 ml, 1 tbsp lemon juice to 15 ml, and 1/4 tsp salt to 1 pinch.

👨‍🍳 Damian · Chef

Portion & Calorie Calculator

Ingredients

• cream cheese — 200 g

• eggs — 3 pcs

• butter — 60 g

• milk — 120 ml

• sugar — 100 g

• flour — 40 g

• cornstarch — 16 g

• vanilla extract — 5 ml

• lemon juice — 15 ml

• salt — 1 pinch

Steps

1. Preheat the oven to 150°C. Prepare a muffin tin with high edges or line the cups with baking paper extending above the rims.
2. Separate the egg yolks from the whites into separate bowls.
3. In a water bath or over very low heat, combine and melt the cream cheese, butter, and milk, whisking constantly until smooth. Remove from heat and cool slightly.
4. Add the egg yolks, vanilla extract, and lemon juice to the cheese mixture, stirring vigorously until combined.
5. Sift the cake flour and cornstarch into the mixture, then mix gently with a whisk until smooth and free of lumps.
6. Whip the egg whites with a pinch of salt, gradually adding sugar, until a glossy meringue with medium-stiff peaks forms.
7. In three additions, gently fold the whipped egg whites into the cheese batter using a spatula with slow bottom-to-top motions.
8. Pour the batter into the molds. Place the tin inside a larger roasting pan and pour hot water into it up to 1/3 of the molds' height (water bath).
9. Bake at 150°C for 25 minutes, then reduce the temperature to 120°C and continue baking for another 25-30 minutes until the top is nicely browned.
10. Turn off the oven and prop the door slightly ajar for 15 minutes to prevent the cheesecakes from deflating rapidly, then take them out to cool.

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