Description
These Mini Japanese Cheesecake Bites are light, fluffy, and delightfully creamy, perfect for a delicate dessert bite. Baked gently in a water bath to ensure a moist, smooth texture, these cheesecake bites are infused with subtle vanilla and dusted with powdered sugar for an elegant finish.
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
Finishing
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners to prepare for baking.
- Beat cream cheese: In a mixing bowl, beat the cream cheese until it becomes smooth and creamy, ensuring there are no lumps.
- Combine ingredients: Add the sugar, eggs, milk, flour, cornstarch, and vanilla extract to the cream cheese mixture. Mix thoroughly until the batter is smooth and well combined.
- Fill muffin tins: Pour the batter evenly into the prepared muffin tin liners, filling each about three-quarters full to allow room for rising.
- Prepare water bath: Place the filled muffin tin into a larger pan containing hot water. This water bath will help the cheesecakes bake evenly and maintain moisture.
- Bake: Bake in the preheated oven for 25–30 minutes or until the cheesecakes are set and slightly golden on top. Avoid overbaking to keep them soft and fluffy.
- Cool and chill: Allow the mini cheesecakes to cool in the tin. Once cooled, transfer them to the refrigerator to chill for at least one hour to set perfectly.
- Serve: Before serving, dust the cheesecake bites lightly with powdered sugar for a beautiful and sweet finish. Enjoy your delicate Japanese cheesecake bites!
Notes
- Using a water bath is essential to achieve the soft, moist texture characteristic of Japanese cheesecakes.
- Make sure the cream cheese is at room temperature before beating for a smoother batter.
- Do not overbake; the cheesecakes should be set but still jiggly in the center when removed from the oven.
- Chilling the cheesecakes enhances their texture and flavor.
- You can store the cheesecake bites in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
