Description
These mini Japanese cheesecakes are light, fluffy, and perfect for any occasion, offering a delightful balance of texture and flavor.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup heavy whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Beat the cream cheese with sugar until smooth.
- Add in the milk and heavy cream, and mix until combined.
- Whisk in the eggs one at a time, followed by vanilla extract.
- Sift in the flour, baking powder, and salt, and mix until smooth.
- Pour the batter into the prepared muffin tin and bake for 15-20 minutes, or until the tops are lightly golden and the center is set.
- Allow to cool completely before serving. Enjoy!
Notes
For best results, chill the cheesecakes after baking to enhance the flavor and help them firm up.