Ingredients
- 85g cream cheese
- 60ml milk
- 35g butter
- 3 egg yolks
- 2ml lemon juice (for yolks)
- 1g salt
- 6ml honey
- 30g cake flour
- 10g corn starch
- 3 egg whites
- 60g sugar
- 2ml lemon juice (for meringue)
Instructions
- Preheat oven to 150°C (300°F). Grease or line muffin tin for mini cheesecakes.
- In a saucepan over low heat, melt cream cheese, milk, and butter. Stir until smooth, then cool slightly.
- Mix in egg yolks, lemon juice, salt, and honey until combined.
- Sift in cake flour and corn starch; fold until smooth.
- In a clean bowl, beat egg whites with lemon juice until foamy. Gradually add sugar and beat to stiff peaks.
- Fold meringue into cream cheese mixture in 3 additions, gently mixing to maintain volume.
- Pour into molds. Place muffin tin in a larger pan filled with hot water (water bath).
- Bake for 25–30 minutes or until golden and just set.
- Cool in the oven with the door ajar to prevent collapsing. Serve warm or chilled.
Notes
- Add vanilla extract or citrus zest for flavor variations.
- Top with berry compote, chocolate sauce, or whipped cream.
- Let cool gradually to prevent collapsing.
- Use gluten-free cake flour blend for gluten-free version.
- Store in fridge for 3 days or freeze individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
