Light and Fluffy Mini Japanese Cheesecake
Serves 6
15 mins prep
20 mins cook
35 mins total
This Mini Japanese Cheesecake is fluffy, moist, and super easy to make! The perfect dessert for small get-togethers or a cozy treat for yourself.
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Prepare Ingredients: Bring the cream cheese to room temperature. Separate the egg yolks and whites into two bowls. Preheat the oven to 200°C (392°F).
Make the Cream Cheese Mixture: Whisk the softened cream cheese until smooth. Add the egg yolks, soy milk, lemon juice, and cornstarch one by one, whisking well after each addition.
Whip the Egg Whites: In a separate bowl, beat the egg whites with sugar until soft peaks form.
Combine: Gently fold the whipped egg whites into the cream cheese mixture in batches. Mix carefully to keep the batter airy.
Pour and Prep for Baking: Pour the batter evenly into ramekins. Place the ramekins in a baking tray and fill the tray with hot water (creating a water bath).
Bake: Bake at 200°C (392°F) for 10 minutes. Lower the temperature to 150°C (302°F) and bake for another 10 minutes.
Cool and Serve: Let the cheesecakes cool, then serve either warm or chilled.
