Mini Japanese-Style Cheesecakes (Light & Fluffy)

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These light mini cheesecakes are perfect for all ages! Soft, airy, and melts in your mouth—enjoy them plain, with a dollop of cream, or alongside a cold glass of milk.

Ingredients

Cheesecake Batter

  • 85 g cream cheese (room temperature)

  • 60 ml milk (room temperature)

  • 35 g (1.23 oz) butter (room temperature)

  • 3 egg yolks

  • 2 ml lemon juice

  • 1 g salt

  • 6 ml honey

  • 30 g cake flour (1/4 cup / 1.25 oz)

  • 10 g cornstarch (0.3 oz)

Meringue

  • 3 egg whites

  • 60 g sugar (¼ cup / 2 oz)

  • 2 ml lemon juice

‍ Instructions

1. Prepare the Cream Cheese Base

  1. Bring a pot of water to a boil, then reduce to low heat.

  2. In a heatproof mixing bowl, add cream cheese and 60 ml milk.

  3. Place the bowl over the hot water bath.

  4. Stir continuously until the cream cheese melts smoothly.

  5. Once the mixture reaches 60°C, add the butter and stir until fully melted and combined.

  6. Remove the bowl from the heat.

2. Add the Egg Yolks

  1. Add the 3 egg yolks, one at a time, mixing well after each addition.

  2. Add lemon juice, salt, and honey.

  3. Mix until the mixture is smooth and combined.

3. Add the Dry Ingredients

  1. Sift in the cake flour and cornstarch.

  2. Gently whisk or fold until the batter is smooth and lump-free.

4. Make the Meringue

  1. In a clean bowl, beat egg whites on high speed until foamy.

  2. Add the sugar in three additions, beating well each time.

  3. Add lemon juice.

  4. Beat until the meringue reaches soft peaks (holds shape but tips fold over).

5. Combine Batter & Meringue

  1. Add the meringue to the cream cheese batter little by little, gently folding until fully incorporated and smooth.

  2. Do not overmix—keep it airy.

6. Prepare for Baking

  1. Pour the batter into mini cake molds.

  2. Place the molds into a deep rectangular baking tray.

  3. Pour hot water into the tray to create a water bath (about 1–2 cm high).

7. Bake

  • Preheat oven to 175°C (347°F).

  • Bake at 175°C for 7 minutes.

  • Reduce temperature to 115°C (239°F) and bake for 50 more minutes.

8. Cool & Serve

  1. Remove the mini cheesecakes from the oven and place them on a cooling rack.

  2. Let cool completely before removing from the molds.

  3. Serve immediately or store in the refrigerator.

️ Serving Suggestions

  • With whipped cream

  • With fresh berries

  • Dusted with powdered sugar

  • Enjoyed warm or chilled

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