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Mini Japanese Soufflé Cheesecakes
Introduction
Mini Japanese Cheesecakes, also known as Soufflé Cheesecakes, are adored for their cloud-like texture — soft, jiggly, and delicately sweet. These bite-sized treats blend the creaminess of classic cheesecake with the airy lift of a soufflé, making them irresistible whether served warm or chilled.
Origin and Cultural Significance
Originating in Japan in the 1980s, this cheesecake style rose in popularity due to its lighter, fluffier nature compared to dense Western cheesecakes. It symbolizes Japanese culinary innovation — refining global dishes into elegant, balanced forms. These mini versions are often enjoyed at cafés, bakeries, and celebrations, reflecting a cultural love for charming, perfectly portioned desserts.
Ingredients & Quantities
- 125 g (4.4 oz) cream cheese, softened
- 30 g (2 tbsp) unsalted butter
- 60 ml (¼ cup) milk
- 3 large eggs, separated
- 60 g (¼ cup) granulated sugar
- 30 g (¼ cup) cake flour (or sifted all-purpose flour)
- 10 g (1 tbsp) cornstarch
- 1 tsp lemon juice (optional, for brightness)
- A pinch of salt
- Powdered sugar, for dusting
Optional Additions
- Vanilla extract (½ tsp) for extra warmth
- Fruit compote or jam topping
- Whipped cream swirls
- Cocoa powder sprinkle
- Matcha powder for a green tea variation
Tips for Success
Ensure egg whites are beaten to soft peaks — not stiff
Gently fold to retain airiness
Use a water bath to prevent cracking and keep texture moist
Cool gradually to avoid collapsing
Line cups well for easy release
Instructions
- Preheat Oven
Preheat to 320°F (160°C). Line a muffin tin or prepare small ramekins. Set inside a larger baking dish for a water bath. - Cream Cheese Mixture
Over a simmering water bath, melt and blend cream cheese, butter, and milk until smooth. Remove and cool slightly. - Add Yolks & Dry Ingredients
Whisk in egg yolks, lemon juice, and salt. Sift in flour and cornstarch; mix until smooth. - Beat Egg Whites
In a clean bowl, beat egg whites until foamy. Add sugar gradually and whip to soft peaks. - Fold Mixtures
Fold ⅓ of whites into cheese mixture. Gently fold remaining whites without deflating the batter. - Fill & Bake
Fill liners ¾ full. Pour hot water around the base (1 inch deep).
Bake 25–30 minutes until lightly golden and puffed. - Cool Gradually
Turn off heat, crack oven door, and let rest 10 minutes.
Remove and cool completely on a rack. - Serve
Dust with powdered sugar. Enjoy warm and fluffy — or chilled and creamy!
Description
These mini cheesecakes are jiggly, tender, and melt-in-your-mouth light. Each bite delivers subtle cheesecake richness wrapped in a silky, soufflé-like texture — pure dessert bliss without heaviness.
Nutritional Information (Approx. per mini cheesecake)
| Nutrient | Amount |
|---|---|
| Calories | ~95 kcal |
| Fat | ~6 g |
| Carbohydrates | ~7 g |
| Protein | ~3 g |
| Sugars | ~5 g |
(Values may vary based on size and toppings.)
Conclusion
Mini Japanese Soufflé Cheesecakes offer an elegant, lighter dessert option that still feels decadent. Perfect for gatherings, tea-time luxury, or a guilt-friendly treat any day of the week.
Recommendation
Serve with fresh berries or a drizzle of fruit glaze for a burst of color and brightness. Pair them with green tea, matcha latte, or a softly roasted coffee for a beautiful balance.
Embracing Healthful Indulgence
Over the course of 12 weeks, I’ve diligently followed recipes from the Bariatric and Gastric Cookbook, contributing to an incredible 68 lbs weight loss! The portion-controlled guidance and easy structure make it an excellent companion for health-minded cooking in 2025. These mini cheesecakes are a perfect example of enjoying dessert — the mindful way.