Mini Japanese Cheesecakes

Mini Japanese cheesecakes are a delightful twist on the classic dessert, offering a light and fluffy texture that's both satisfying and elegant. Unlike traditional dense cheesecakes, these mini versions are airy and cloud-like, making them perfect for those seeking a sweet treat without the heaviness. Their individual portions make them ideal for sharing at small gatherings or enjoying as a personal indulgence. With basic ingredients and straightforward preparation, these cheesecakes are surprisingly easy to make and take less time than their full-sized counterparts, all while delivering the same delightful flavor and texture.

Ingredients:

• 150 ml liquid milk

• 60 g butter

• 150 g cream cheese (room temperature)

• 6 egg yolks

• 80 g low-protein flour

• 25 g cornstarch

• 6 egg whites

• 100 g granulated sugar

• 1 tsp lime or lemon juice

• ¼ tsp salt

• Vanilla extract (optional)
  
  

Directions:

1. Prepare the Baking Tray: Line a 10 cm round baking tray (3 cm high) with parchment paper to prevent sticking.

2. Melt Ingredients: In a double boiler, melt together the liquid milk, butter, and cream cheese until fully liquid.

3. Combine Dry Ingredients: Sift the low-protein flour and cornstarch into the melted mixture, stirring to combine.

4. Incorporate Egg Yolks: Add the egg yolks to the mixture, one at a time, stirring until smooth.

5. Prepare Egg Whites: In a separate bowl, beat the egg whites with lime or lemon juice and salt until soft peaks form.

6. Add Sugar: Gradually add the granulated sugar to the egg whites, continuing to beat until medium stiff peaks form.

7. Combine Mixtures: Gently fold the egg white mixture into the cream cheese batter in three additions, ensuring not to deflate the air bubbles.

8. Portion and Bake: Pour 70 g of the combined batter into each prepared baking dish. Bake using the bain-marie method—place the baking trays in a larger tray filled with hot water. Bake at 150°C (302°F) for 60 minutes.

9. Cool and Serve: After baking, remove the cheesecakes from the oven and gently tap them on the counter to release any trapped air. Carefully remove them from the baking pan and peel off the baking paper. Allow the cheesecakes to cool on a cooling rack before serving.

Nutritional Information (per serving):

• Calories: Approximately 200 kcal

• Protein: 5 g

• Fat: 16 g

• Carbohydrates: 12 g

• Fiber: 0.5 g

• Sugar: 12 g

• Sodium: 122 mg