Moist Mini Japanese Cheesecakes

Welcome to the delightful world of Japanese desserts, where lightness and flavor come together in perfect harmony. Among the many exquisite confections that Japan has to offer, one stands out for its airy texture and subtle taste—the Moist Mini Japanese Cheesecakes. These delightful treats, often described as cloud-like, melt in your mouth, making them an irresistible choice for any occasion, whether it's a casual family gathering or a sophisticated dinner party.

Discover the magic of Moist Mini Japanese Cheesecakes, a delightful treat that blends lightness and flavor in every bite. These airy, cloud-like cheesecakes melt in your mouth and are perfect for any occasion! Our step-by-step guide will help you master this elegant dessert, showcasing a harmonious mix of cream cheese, eggs, and a hint of lemon. Perfect for sharing and guaranteed to impress! #JapaneseCheesecake #DessertLovers #Baking #SweetTreats #CloudLikeDelight

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Ingredients

8 oz (225g) cream cheese, softened

¼ cup (50g) granulated sugar

2 large eggs, separated

1 teaspoon vanilla extract

¼ cup (60ml) milk

1 tablespoon cornstarch

2 tablespoons all-purpose flour

1 teaspoon lemon juice

A pinch of salt

Powdered sugar, for dusting (optional)

Instructions

Prepare the Oven and Pan: Preheat your oven to 320°F (160°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.

Create the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add the granulated sugar and mix until well combined.

Incorporate Eggs: Add the egg yolks one at a time, mixing well after each addition. Then stir in the vanilla extract, milk, and lemon juice until smooth.

Sift Dry Ingredients: In a separate bowl, sift together the cornstarch, all-purpose flour, and a pinch of salt. Slowly add this mixture to the cream cheese mixture, whisking until fully combined and smooth.

Whip Egg Whites: In another clean mixing bowl, whip the egg whites until soft peaks form. Gradually add a tablespoon of granulated sugar and continue beating until stiff peaks form.

Fold Mixtures Together: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the egg whites too much. This will give your cheesecakes a light and fluffy texture.

Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Water Bath (Optional): To prevent cracking, you can place the muffin tin in a larger baking dish filled with hot water, creating a water bath.

Bake: Bake in the preheated oven for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

Cool Down: Turn off the oven and crack the oven door open. Let the cheesecakes cool in the oven for about 10-15 minutes to prevent them from sinking.

Chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours before serving.

Serve: Dust with powdered sugar if desired and enjoy your cloud-like, moist mini Japanese cheesecakes!

Prep Time: 20 min | Total Time: 2 hr 45 min | Servings: 12