Mini Japanese cheesecakes

Jiggly fluffy mini Japanese cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grap all necessary tools Bowl, pot large enough to hold bowl, whisk, spoon spatula, serving spoon, whisk and muffin pan This recipe requires an oven

Step 2

Full pot with water place on medium heat and place bowl over it The bottom of the bowl would be able to touch the water that is in the pot like seen in the photo

Step 3

When the water is hot place cream cheese, butter and vanilla extract into the bowl If you placed them into the bowl at room temperature it should take about 10 minutes to melt and mix. if the ingredients are cold it will take 20-15 minutes. Don’t be alarmed if the cream cheese looks like it’s curdling, this is normal keep mixing with whisk The mixture should be a smooth white color with no bumps

Step 4

Grab a separate smaller bowl crack all 6 eggs and separate the whites from the yolks add the yolks to the butter and cream cheese mixture from last step The mixture should be a light yellow

Step 5

Add sugar to egg whites, rinse off the whisk and use it to mix the egg whites into a meringue Should be light and fluffy but still liquid enough to slide off the spoon smoothly

Step 6

Add flour, cornstarch and milk into the cream cheese mixture mix with whisk

Step 7

Add the meringue to the rest of the misture use the spoon spatula to fold the egg whites in DO NOT MIX WITH WHISK or else you will ruin all the point of making the egg white into a meringue

Step 8

Lightly brush muffin tray with vegetable oil the pour 1/2 cups of the mixture into each There should be enough for 12 medium cupcake molds

Step 9

Bake at 400 for 20-25 minutes until the top is medium browned then open the oven and change the baking temperature to 200. Wait until the oven has cooled down with the door open the close the door and let the cakes cook for 1 hour

Step 10

Add powdered sugar on top and let the cakes sit for 30 minutes in the oven with the door closed