Mini Cheesecake
HB-16348 · Hand-built original · Korean
Fluffy mini cheesecakes of cream cheese, butter and milk batter folded with meringue, baked in a water bath at 180°C then finished at 120°C.
KoreanDessertVegetarian
Main ingredient: cream cheese
Pairs well with: coffee, tea, fresh berries, fruit compote
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3.5 oz cream cheese
- 1.1 oz unsalted butter
- 2.1 oz milk
- 3 egg yolks
- 1/3 tablespoon lemon juice
- 1.1 oz cake flour
- 0.53 oz cornstarch
- 3 egg whites
- 2.3 oz sugar
Method
- Set the milk and cream cheese in a large bowl over a double boiler and whisk until the cheese melts into the milk.
- Take the bowl off the heat, add the butter, and stir until it disappears into the cheese mixture.
- Whisk the egg yolks in two or three additions, then stir in the lemon juice.
- Sift the cake flour and cornstarch over the yolk batter and whisk until completely lump-free.
- Whip the egg whites with the sugar added in stages until the meringue forms soft, bending tips.
- Fold one-third of the meringue through the yolk batter to loosen it.
- Fold in the remaining meringue gently, keeping as much air as possible.
- Divide the batter among the mini molds, stir each with a skewer, and tap the molds to settle out large bubbles.
- Set the molds in a pan of hot water and bake at 356°F for 8 minutes in the water bath.
- Vent the oven by opening its door slightly, drop the temperature to 248°F, and bake for 35 minutes more, venting the steam now and then.
- Unmold the mini cheesecakes before they cool so their sides stay smooth.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).