Description
A light, fluffy mini soufflé‑style cheesecake (Japanese cotton cheesecake style) with a soft, jiggly texture.
Ingredients
- 85 g cream cheese (softened)
- 35 g unsalted butter
- 60 ml milk
- 3 egg yolks
- 30 g cake flour
- 10 g granulated sugar
- 3 egg whites
- 6 ml honey (or sugar syrup)
- 1 g salt
- 2 ml lemon juice
Instructions
- Preheat oven to about 150 °C (302 °F). Prepare a water bath (bain‑marie) pan.
- Line your mini cheesecake ramekin or mold with parchment paper (bottom and sides).
- In a double boiler or over low heat, melt the cream cheese, butter and milk until smooth. Remove from heat.
- Add the egg yolks one by one to the warm mixture, mixing gently.
- Sift in the cake flour, mix until incorporated and smooth.
- Add salt, lemon juice, and honey; stir gently to combine.
- In a clean bowl, whisk egg whites to soft peaks, gradually adding the granulated sugar until firm peaks form (be careful not to overbeat).
- Fold about one third of the meringue into the cheese batter to lighten it. Then gently fold the rest in by portions until well combined, being careful to retain airiness.
- Pour batter into the prepared ramekin (do not overfill). Tap gently to remove large bubbles.
- Place the ramekin in the water bath. Bake for ~25–30 minutes at 150 °C with oven door closed.
- Then, optionally open the oven door slightly or reduce the temperature and bake for another 10–20 minutes until the top is lightly golden and the center still has a slight jiggle.
- Turn off oven, leave the cake inside with the door ajar for 10–15 minutes to cool gradually.
- Remove from oven and let cool fully (to room temperature), then chill in refrigerator if desired before serving.
Notes
- Be gentle when folding to keep air bubbles intact.
- Using a water bath helps prevent cracking and promotes even baking.
- Let the cake cool slowly (in oven with door ajar) to reduce collapse.
- Serve slightly chilled or at room temperature to best enjoy the soft texture.
- Oven temperatures and times may vary; check for a light jiggle in center.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: ≈ 220 kcal
- Sugar: ≈ 8‑10 g
- Fat: ≈ 16‑18 g
- Carbohydrates: ≈ 12‑15 g
- Fiber: ≈ 0 g
- Protein: ≈ 5‑6 g
