Description
Mini Japanese Cheesecake Bites are light, fluffy, and slightly jiggly when warm, offering a delicate souffle-like texture in a convenient, bite-size form. These delightful little cheesecakes combine creamy cream cheese with airy egg whites, baked in a gentle water bath to achieve their signature melt-in-your-mouth softness. Perfect for dessert or a sweet snack, they can be dusted with powdered sugar for an elegant finish.
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
- 1/4 cup cake flour
- 1 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 300°F (150°C). Line a mini muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Melt Cheese Mixture: In a heatproof bowl set over simmering water (a double boiler), melt the cream cheese, butter, and milk together, stirring continuously until smooth. Remove from heat and allow the mixture to cool slightly.
- Sift Dry Ingredients: In a separate bowl, sift together the cake flour and cornstarch to ensure a light texture in the batter.
- Combine Yolks and Flour: Once the cream cheese mixture has cooled, whisk in the egg yolks until fully incorporated, then gently fold in the flour mixture until smooth without overmixing.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until they become foamy. Gradually add granulated sugar while continuing to beat until soft peaks form, providing volume and lightness.
- Fold Egg Whites Into Batter: Carefully fold the beaten egg whites into the cream cheese batter in three additions, using gentle motions to maintain the airy texture and avoid deflating the mixture.
- Fill Muffin Tin and Set Up Water Bath: Spoon the batter into the prepared mini muffin tin cups, filling each about three-quarters full. Place the muffin tin inside a larger baking dish and pour hot water into the larger dish to reach halfway up the sides of the muffin tin, creating a water bath that ensures gentle, even baking.
- Bake: Bake for 20–22 minutes or until the cheesecakes are set and lightly golden on top.
- Cool Slightly in Oven: Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes to prevent sudden temperature changes that could cause cracking.
- Cool Completely and Serve: Remove the cheesecakes from the oven and allow them to cool completely at room temperature or refrigerate. Dust with powdered sugar before serving if desired.
Notes
- These cheesecake bites are best enjoyed chilled or at room temperature for the ideal fluffy and slightly jiggly texture.
- Store leftovers in the refrigerator for up to 3 days, tightly covered.
- For a gluten-free version, substitute the cake flour with a gluten-free flour blend.
- Ensure egg whites are beaten to soft peaks for the perfect light texture; overbeating can make folding difficult.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 55
- Sugar: 4g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
