Light and Fluffy Mini Japanese Cheesecake
Serves 615 mins prep20 mins cook
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.
0 servings
What you need
Instructions
0 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). 1 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. 2 Whip the Egg Whites: In a separate bowl, beat the egg whites with sugar until soft peaks form. 3 Combine: Gently fold the whipped egg whites into the cream cheese mixture in batches. Mix carefully to keep the batter airy. 4 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). 5 Bake: Bake at 200°C (392°F) for 10 minutes. Lower the temperature to 150°C (302°F) and bake for another 10 minutes. 6 Cool and Serve: Let the cheesecakes cool, then serve either warm or chilled.View original recipe