Mini Japanese Cheesecakes

Mini Japanese Cheesecakes (Soufflé Cheesecakes)

Description

These mini soufflé cheesecakes are light, cloud-like, and delicately sweet — a cross between a cheesecake and a soufflé. Made with cream cheese, eggs, and a touch of sugar, they bake up beautifully golden and fluffy, then settle into soft, moist perfection. Perfect for teatime, parties, or a guilt-free dessert.

 Ingredients

• 125g (4.5 oz) cream cheese (softened)

• 2 tbsp unsalted butter (room temperature)

• 3 tbsp milk

• 3 large eggs, separated

• 1/4 cup (50g) sugar (divided)

• 1/4 cup (30g) cake flour (or all-purpose flour sifted twice)

• 1 tbsp cornstarch

• 1/4 tsp cream of tartar (or lemon juice)

• 1/2 tsp vanilla extract

• Powdered sugar for dusting

 Instructions

Step 1: Prepare Equipment

• Preheat oven to 320°F (160°C).

• Line a muffin tin or ramekins with paper liners or grease them well.

• Prepare a water bath (place a larger baking pan with hot water to help maintain moisture).

Step 2: Make the Cheese Base

• In a small saucepan over low heat, melt cream cheese, butter, and milk together until smooth.

• Remove from heat, let it cool slightly.

• Whisk in egg yolks, vanilla, flour, and cornstarch until silky.

Step 3: Make the Meringue

• In a clean bowl, beat egg whites with cream of tartar until foamy.

• Gradually add sugar (in 2–3 parts) and beat until soft peaks form (glossy but not stiff).

Step 4: Combine

• Gently fold the meringue into the cheese mixture in 3 batches.

• Use a spatula and mix slowly to keep the batter airy.

Step 5: Bake

• Pour the batter into molds, filling about ¾ full.

• Place them in a baking tray and pour hot water halfway up the sides.

• Bake for 25–30 minutes, or until golden and puffed.

Step 6: Cool and Serve

• Let them cool in the oven with the door slightly open for 10 minutes to prevent shrinking.

• Remove, cool completely, and dust with powdered sugar.

Notes

• Fluffier result: Sift flour and cornstarch 2–3 times.

• Avoid deflating: Fold meringue gently; don’t overmix.

• Flavor twist: Add lemon zest, matcha powder, or cocoa for variations.

• Storage: Store in the fridge up to 3 days; reheat briefly in the microwave before serving.

 Tips

• Use room temperature ingredients for better texture.

• If tops brown too quickly, cover lightly with foil.

• To check doneness, the top should spring back when gently touched.

Servings & Timing

 Nutritional Info (Per Mini Cheesecake)

 Health Benefits

✅ High in protein from eggs and cream cheese.
✅ Lower sugar than traditional cheesecakes.
✅ Gluten-light and customizable for gluten-free diets.
✅ Rich in calcium for bone health.
✅ Lighter dessert option that satisfies without heaviness.

Q&A

Q1: Why did my cheesecakes sink after baking?
➡️ They may have cooled too quickly. Let them cool slowly with the oven door open.

Q2: Can I make them without a water bath?
➡️ Yes, but the texture will be less moist and airy. A water bath helps prevent cracking.

Q3: Can I use a muffin tin instead of ramekins?
➡️ Absolutely! Just use cupcake liners and reduce baking time by about 5 minutes.

Q4: How do I make it chocolate-flavored?
➡️ Add 1 tbsp cocoa powder to the flour mixture and reduce flour slightly.

Q5: Can I freeze them?
➡️ Yes, freeze individually wrapped for up to 2 months. Thaw in the fridge before serving.