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Asian · Baking
Japanese Mini Cheesecakes
Delicate, airy pastries with a creamy texture, baked in a water bath and perfect with tea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together the egg yolks, 20 g of sugar, starch, and milk. Cook over low heat until thickened.
2
Melt the cream cheese with butter in a water bath. Stir in the custard base and strain through a sieve.
3
Whip the egg whites with 30 g of sugar, lemon juice, and vanilla until soft peaks form.
4
Gently fold the two mixtures together and fill the molds up to 90%.
5
Bake in a water bath: 20 minutes at 130°C, then 3–5 minutes at 230°C until golden brown.
6
Cool completely and chill in the refrigerator for at least 4 hours.
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