Indulge in these delightful Mini Cheesecakes featuring a light and fluffy cake base, perfect for any dessert lover. The cake base, made with simple ingredients like cake flour and eggs, provides a soft and airy foundation for the rich cheesecake layer on top. These mini cheesecakes combine the best of both worlds – the lightness of a sponge cake with the creamy, indulgent texture of classic cheesecake.
Why You’ll Love It:
- Perfectly Portioned: These mini cheesecakes are just the right size for a satisfying treat without overindulgence.
- Light and Fluffy Base: The cake base offers a unique twist to traditional cheesecake, adding a soft texture that complements the creamy top layer.
- Versatile and Customizable: Easily adapt these cheesecakes by adding different flavors or toppings to suit your taste.
Ingredients:
- For the Base:
- Eggs: 2
- Vegetable Oil: 25g
- Milk: 25g
- Cake Flour: 30g
- Granulated Sugar: 30g
- Lemon Juice: 5g
- Vanilla Extract: 5g
- For the Cheesecake:
- Cream Cheese (softened): 185g
- Unsalted Butter (softened): 20g
- Egg Yolks: 2
- Granulated Sugar: 15g
- Cornstarch: 10g
- Milk: 130g
- Egg White: 36g
- Granulated Sugar: 20g
- Lemon Juice: 5g
- Vanilla Extract: 5g
Instructions:
- Preparing the Base:
- Separate eggs. Chill the egg whites in the fridge.
- Mix vegetable oil and milk, then blend in cake flour. Add egg yolks and set aside.
- Whip chilled egg whites with lemon juice, sugar, and vanilla to soft peaks. Gently fold into the batter.
- Line a baking tray with a mat or parchment. Pour in the batter, smoothing the surface. Bake at 302℉ for 18-20 minutes. Cool and cut out mini cake bases.
- Making the Cheesecake:
- Whisk egg yolks with cornstarch and sugar. Heat milk and blend into the yolk mixture, cooking until thickened.
- Mix cream cheese and butter until smooth. Combine with the yolk mixture.
- Whip egg white with sugar, lemon juice, and vanilla until soft peaks form. Fold into the batter.
- Line mini cheesecake molds with cake bases and parchment. Fill with batter.
- Bake in a water bath at 365℉ for 20 minutes or until golden.
- Serving:
- Let the cheesecakes cool before removing from molds.
Enjoy! These mini cheesecakes are a delightful and elegant treat, perfect for special occasions or as a sophisticated dessert option for any gathering.
