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Asian · Desserts
Japanese Mini Cheesecakes
Delicate individual desserts with a light soufflé-like 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, 20g of sugar, starch, and milk. Cook over low heat until thickened
2
Melt the cream cheese with the butter in a water bath. Stir in the custard base and strain through a sieve
3
Whip the egg whites with 30g of sugar, lemon juice, and vanilla until soft peaks form
4
Gently fold the two mixtures together and fill the ramekins 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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