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Light and Fluffy Mini Japanese Cheesecake

5 from 3 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6
Author: Juri Austin
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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japanese souffle cheesecake in a ramekin bowl

Equipment

  • Hand mixer
  • Whisk
  • Spatula
  • Ramekin bowls

Ingredients
  

  • 200 g Cream Cheese
  • 3 Eggs, separated
  • 2 Tbsp Soy milk, 30g
  • 1 Tbsp Lemon Juice
  • 4 Tbsp Cornstarch, 30g
  • 3½ Tbsp Sugar, 45g

Instructions
 

  1. 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).
  2. 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.
  3. Whip the Egg Whites: In a separate bowl, beat the egg whites with sugar until soft peaks form.
  4. Combine: Gently fold the whipped egg whites into the cream cheese mixture in batches. Mix carefully to keep the batter airy.
  5. 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).
  6. Bake: Bake at 200°C (392°F) for 10 minutes. Lower the temperature to 150°C (302°F) and bake for another 10 minutes.
  7. Cool and Serve: Let the cheesecakes cool, then serve either warm or chilled.

Notes

  • Storage: 5 days in the fridge.
  • For a fluffy texture, whisk the egg whites until they are glossy and form soft peaks with a smooth texture.
  • Boiling in hot water helps heat gradually enter, creating a smooth and even texture.
  • While delicious warm, letting the cheesecake chill for a few hours will enhance the flavor and give it a smoother, creamier texture.
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Nutrition

Serving: 1servingCalories: 203kcalCarbohydrates: 14.5gProtein: 5.4g

This nutritional information is estimated and provided for general reference only.

Course: Dessert
Cuisine: Japanese
Keyword: Mini Japanese souffle cheesecake

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