Delicious Quick Mini Japanese Cheesecakes: Easy Recipe Guide
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Author:sophieb
Total Time:90 minutes
Yield:12 mini cheesecakes 1x
Description
Discover how to make Quick Mini Japanese Cheesecakes effortlessly. This easy recipe guide will have you enjoying fluffy treats in no time! 154 chars
Ingredients
Scale
8 oz of cream cheese (room temperature)
1/2 cup of granulated sugar
3 large eggs
1/4 cup of all-purpose flour
1/4 cup of milk
1 teaspoon of vanilla extract
2 tbsp of melted butter
Instructions
Preheat your oven to 320°F (160°C).
In a mixing bowl, whisk together the cream cheese until smooth. Gradually add in the sugar and mix well until fully combined. Then, beat in the eggs one at a time, ensuring each is incorporated before adding the next. Follow this with the milk and vanilla extract, stirring until smooth.
Sift the flour over the cream cheese mixture to avoid lumps. Gently fold the flour into the batter using a spatula. Be careful not to overmix as it could deflate the airy structure you desire.
Prepare mini cheesecake molds or lined muffin tins. Pour the batter into each mold, filling them about two-thirds full for the best rise during baking. If you wish, you can tap the mold gently on the counter to release any air bubbles.
Place the molds in the oven and bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. You might notice a slight jiggle at the center—this is normal, as they will set as they cool.
Once baked, allow the cheesecakes to cool in the oven for 10 minutes with the door ajar. Then, transfer them to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before serving for the best flavor and texture.
Notes
Quick Mini Japanese Cheesecakes offer a light and creamy dessert experience with a perfect balance of creaminess and cloud-like lightness. Ideal for any occasion.
