Japanese Soufflé Cheesecake (Mini Version)

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🍰 Japanese Soufflé Cheesecake (Mini Version)

đź“ť Description

These mini Japanese soufflé cheesecakes are irresistibly soft, airy, and delicately sweet — like a cross between cheesecake and sponge cake. Baked in muffin tins or ramekins, they rise beautifully, forming a golden top and a melt-in-your-mouth texture. Perfect as a light dessert or an afternoon treat with tea or coffee!

🧂 Ingredients

  • 125 g (4 oz) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 3 tbsp milk
  • 3 large eggs, separated
  • ÂĽ cup (50 g) sugar, divided
  • 2 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • ½ tsp lemon juice
  • 1 tsp vanilla extract
  • Powdered sugar, for dusting

👩‍🍳 Instructions

  1. Preheat & prepare:
    Preheat oven to 160°C (320°F).
    Line a muffin tin with paper liners or grease ramekins lightly. Place them in a deep baking pan (for a water bath).
  2. Make the base batter:
    • In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth.
    • Remove from heat, let cool slightly.
    • Whisk in egg yolks, vanilla, and lemon juice.
    • Sift in flour and cornstarch; mix until just combined.
  3. Beat the egg whites:
    • In a clean bowl, beat egg whites until foamy.
    • Gradually add sugar (in 2–3 additions), and beat until soft peaks form — glossy but not stiff.
  4. Combine:
    • Gently fold the meringue into the cream cheese mixture in 3 parts using a spatula.
    • Be careful not to deflate the airy batter.
  5. Bake:
    • Pour batter into liners or ramekins (about Âľ full).
    • Pour hot water into the baking pan (about 1 inch deep) to create a water bath.
    • Bake for 25–30 minutes or until tops are golden and set.
    • Turn off the oven, leave the door slightly ajar, and let the cakes rest inside for 10 minutes to prevent collapse.
  6. Cool & serve:
    Remove from oven, cool completely, and dust with powdered sugar before serving.

🍽️ Servings

  • Yield: 10–12 mini cheesecakes or 4 ramekin soufflĂ©s
  • Prep Time: 20 minutes
  • Bake Time: 25–30 minutes
  • Total Time: ~50 minutes

🧮 Nutritional Information (Per Mini Cheesecake – Approximate)

Nutrient Amount
Calories 125 kcal
Protein 4 g
Fat 8 g
Carbohydrates 9 g
Sugar 6 g
Sodium 80 mg

(Values vary by ingredients and size.)

🌿 Health Benefits

  • High in Protein: Eggs and cream cheese provide protein for muscle health.
  • Low-Carb Dessert: Less sugar and flour than traditional cheesecakes.
  • Source of Calcium: From cream cheese and milk — supports bone strength.
  • No heavy cream needed: Lighter texture and easier to digest.
  • Portion-friendly: Mini sizes help with portion control while satisfying your sweet cravings.

đź’ˇ Notes & Tips

  • Water bath (bain-marie): Essential for that smooth, crack-free texture.
  • Avoid overmixing: Fold gently to keep it fluffy.
  • Temperature matters: Bake low and slow for even rise.
  • Room-temperature ingredients help create a smooth batter.
  • For flavor variations: Add a spoon of matcha powder, lemon zest, or vanilla bean paste.

âť“ Q&A

Q1: Why did my cheesecakes collapse after baking?
They were probably cooled too quickly. Let them rest gradually in the oven with the door slightly open.

Q2: Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Best enjoyed slightly chilled or at room temperature.

Q3: Can I freeze them?
Yes — wrap individually and freeze for up to 1 month. Thaw in the fridge overnight.

Q4: Can I skip the water bath?
It’s not recommended — it keeps the cakes moist and prevents cracks.

Q5: Can I use low-fat cream cheese?
You can, but the texture will be slightly less rich and creamy.

🍋 Serving Suggestion

Serve dusted with powdered sugar or top with fresh berries, lemon curd, or a drizzle of honey for an elegant finish.

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