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Delve into the world of delightful desserts with the creation of Fluffy Clouds of Delight: Moist Mini Japanese Cheesecakes. This treat has captured the hearts of dessert lovers everywhere and has become a staple in many patisseries and cafes. What sets these airy, light cheesecakes apart is their unique texture that sits comfortably between a soufflé and a traditional cheesecake. Known for their delicate fluffiness and creamy richness, mini Japanese cheesecakes are perfect for those who appreciate desserts that are not overly sweet but instead provide a harmonious balance of flavors and textures.

Moist Mini Japanese Cheesecakes

Discover the art of baking with these delightful Mini Japanese Cheesecakes, often referred to as Fluffy Clouds of Delight! Learn how to make these airy, mini treats that balance rich creaminess with a light texture. This easy-to-follow guide explores essential ingredients, step-by-step preparation, and baking tips to achieve the perfect cheesecake. Perfect for sharing or enjoying on your own! #JapaneseCheesecake #Baking #Dessert #MiniCheesecakes #FluffyDesserts
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Ingredients
  

8 oz (225g) cream cheese, softened

1/2 cup (100g) granulated sugar

1/4 cup (60ml) milk

1/4 cup (60g) unsalted butter

3 large eggs, separated

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/2 cup (65g) all-purpose flour

1 tablespoon cornstarch

Powdered sugar, for dusting (optional)

Instructions
 

Prepare the Oven and Pans: Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners and place it in a larger baking dish.

    Melt Butter and Mix Cheese: In a medium saucepan, melt the butter over low heat. Add the cream cheese and milk, stirring until fully combined and smooth. Remove from heat and allow to cool slightly.

      Whisk Egg Yolks: In a separate bowl, whisk the three egg yolks with the granulated sugar until pale and fluffy. Mix in the vanilla extract and lemon juice, ensuring everything is well blended.

        Combine Mixtures: Gradually add the cream cheese mixture to the egg yolk mixture, stirring until the batter is smooth and well combined.

          Sift Dry Ingredients: In another bowl, sift together the all-purpose flour and cornstarch. Slowly fold this mixture into the cream cheese batter until just incorporated.

            Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add a tablespoon of sugar and continue to beat until stiff peaks form.

              Fold Egg Whites: Gently fold the beaten egg whites into the batter in three parts, being careful not to deflate the mixture.

                Prepare for Baking: Spoon the batter into the prepared muffin tin, filling each cup about halfway. Pour hot water into the larger baking dish, creating a water bath around the muffin tin.

                  Bake: Bake in the preheated oven for approximately 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

                    Cool and Serve: Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10-15 minutes. Remove them and let them cool to room temperature. Chill in the fridge for at least an hour before serving. Dust with powdered sugar if desired.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 mini cheesecakes