Description
These Mini Japanese Cheesecake Bites are light, fluffy, and delightfully creamy. Perfectly portioned for quick indulgence, these bite-sized treats combine the classic cheesecake flavor with a soft, airy texture characteristic of Japanese-style cheesecakes. Baked gently in a water bath, they remain moist and tender, making them an elegant dessert suitable for any occasion.
Ingredients
Scale
Cheesecake Batter
- 8 oz cream cheese
- ¼ cup sugar
- 2 eggs
- ½ cup milk
- ¼ cup flour
- 1 tbsp cornstarch
- ½ tsp vanilla extract
For Serving
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners to keep the cheesecake bites from sticking and make removal easy.
- Beat Cream Cheese: In a mixing bowl, beat the cream cheese thoroughly until it becomes smooth and creamy, ensuring a silky base for the batter.
- Combine Ingredients: Add sugar, eggs, milk, flour, cornstarch, and vanilla extract to the cream cheese. Mix these ingredients well until the batter is smooth and homogeneous without lumps.
- Fill Muffin Liners: Evenly pour the batter into each muffin liner to ensure uniform baking and consistent size of the mini cheesecakes.
- Set Up Water Bath: Place the muffin tin into a larger pan filled with hot water. This water bath helps the cheesecakes cook gently and evenly, preventing cracking and dryness.
- Bake: Bake the cheesecakes in the preheated oven for 25 to 30 minutes until they are set and lightly golden on top, indicating they are cooked through but still moist inside.
- Cool and Chill: Allow the mini cheesecakes to cool while still in the tin, then transfer them to the refrigerator to chill for at least one hour to firm up and develop their signature texture.
- Serve: Before serving, dust the cheesecake bites with powdered sugar for a subtle sweetness and a pretty finishing touch.
Notes
- Ensure the cream cheese is at room temperature before beating to achieve a smooth batter.
- Do not overmix the batter to keep the texture light and airy.
- The water bath is essential to prevent cracking and create the custardy texture unique to Japanese cheesecake.
- Chilling the cheesecakes thoroughly enhances the flavor and texture.
- Use fresh eggs for best results and food safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
