Mini Jam-Filled Japanese Soufflé Cheesecakes (Big Batch – Makes 24-30 minis)
Why This Recipe Works for Your Photos
- The batter is a classic Japanese cotton cheesecake base: cream cheese + milk + butter melted together, yolks folded in, stiff meringue for lift.
- Jam center: A dollop of thick cherry jam (or raspberry, strawberry, apricot) is added midway through filling the molds, so it sinks slightly and creates a gooey surprise inside without leaking too much.
- Baking low & slow with steam (water bath) prevents cracks in the wrong places while encouraging the beautiful volcanic splits on top.
- Square minis bake faster and rise dramatically for that signature look.
Ingredients (for 24-30 minis using standard muffin tins or mini square molds ~2-2.5 inch size)
Wet/Cheese Mixture:
- 340 g (12 oz / about 1½ blocks) full-fat cream cheese, room temperature (Philadelphia recommended for consistency)
- 120 g (½ cup + 1 Tbsp) unsalted butter, cubed
- 240 ml (1 cup) whole milk (or half milk + half heavy cream for richer version)
- 1 Tbsp lemon juice (fresh, for subtle tang and to stabilize meringue later)
- 2 tsp vanilla extract (pure, or seeds from 1 vanilla pod)
Dry Ingredients:
- 90 g (¾ cup) cake flour (low-protein; substitute all-purpose if needed, but sift twice)
- 30 g (¼ cup) cornstarch (or potato starch for even lighter texture)
- ¼ tsp salt
Eggs:
- 9 large eggs, separated (yolks and whites; room temperature is best—about 450-500g total eggs)
- 180 g (¾ cup + 2 Tbsp) granulated sugar, divided (90g for yolks, 90g for whites)
Filling & Topping:
- 300-400 g thick cherry jam/preserve (or raspberry, strawberry, blueberry—use store-bought or homemade; must be thick so it doesn’t run everywhere)
- Optional: apricot jam glaze for shine (2-3 Tbsp jam + 1 Tbsp hot water)
- Powdered sugar for dusting
- Fresh cherries or berries for garnish
Equipment Needed:
- Standard 12-cup muffin tin (or two tins) or mini square/rectangular molds (silicone or metal)
- Paper liners (optional but helpful for release) or parchment squares cut to fit
- Large mixing bowls, hand/stand mixer
- Large roasting pan for water bath
- Fine-mesh sieve for sifting
- Piping bag or spoon for jam
- Offset spatula
Step-by-Step Instructions
- Prep Everything (30-45 min ahead)
- Bring cream cheese, eggs, butter, and milk to room temperature. Cold ingredients cause lumps or deflation.
- Preheat oven to 160°C / 320°F (conventional; no fan—for even gentle heat). Lower to 150°C / 300°F later if tops brown too fast.
- Line muffin tins with paper liners or grease + parchment squares (leave overhang for easy lift).
- Prepare water bath: Have a large roasting pan ready; you’ll add hot water later.
- Make the Cheese Batter Base
- In a large heatproof bowl over simmering water (double boiler), add cream cheese, butter, milk, lemon juice, and vanilla.
- Whisk constantly until completely smooth and melted (no lumps—use immersion blender if needed). Remove from heat.
- Sift in cake flour, cornstarch, and salt. Whisk gently until no dry streaks remain (don’t overmix—gluten develops toughness).
- Whisk in the 9 egg yolks one by one until silky. Batter should be thick but pourable. Set aside to cool slightly (warm is ok, but not hot).
- Make the Meringue (Most Important Step)
- In a clean, grease-free bowl, beat egg whites on medium until foamy.
- Add a pinch of cream of tartar (optional but helps stability) and gradually add 90g sugar in 3 additions while beating.
- Increase to high speed; whip to stiff peaks (glossy, firm, holds shape but tip curls slightly—about 3-5 min). Avoid overbeating (dry/chunky meringue causes cracks/deflation).
- Fold Together (Gentle is Key)
- Take ⅓ of meringue and fold into cheese batter with a whisk to lighten (vigorous ok here).
- Switch to spatula; gently fold in remaining meringue in 2-3 additions. Fold by scraping sides/bottom and lifting batter over—stop when no white streaks remain (few small lumps ok—overfolding deflates air).
- Assemble with Jam Center
- Fill each mold ⅓ full with batter (use ladle or piping bag for control).
- Add 1-1½ tsp thick cherry jam in center (don’t spread—let it sit as a blob).
- Top with more batter to fill 80-90% full (they rise a lot—leave room). Tap molds gently to release big bubbles.
- Optional: Swirl jam lightly on top for marbled effect, but keep most inside.
- Bake with Water Bath
- Place tins in roasting pan; pour hot (not boiling) water halfway up sides of molds (steam = gentle heat + humidity for rise without cracks).
- Bake at 160°C / 320°F for 20-25 minutes until puffed and tops start golden.
- Reduce to 140-150°C / 285-300°F; bake another 15-25 minutes (total 35-50 min depending on oven/mold size).
- Tops should be deeply golden with star/cracked pattern; centers jiggle slightly (they firm on cooling).
- Turn off oven, crack door, let cool inside 30-60 min (slow cool prevents collapse).
- Cool & Finish
- Remove from water bath; cool completely at room temp (1-2 hours), then chill 4+ hours (best overnight—texture sets).
- Dust with powdered sugar. Brush warm apricot glaze for shine if desired.
- Garnish with fresh fruit.
Yield & Serving
Makes 24-30 minis (depending on mold size). Each is 2-3 bites—perfect portion. Serve chilled or room temp (warmer = softer/jigglier).
Nutrition (per mini, approx.)
~120-150 calories, 8g fat, 12g carbs, 3g protein (varies with jam).
Tips for Success & Troubleshooting
- No rise / flat tops: Under-whipped meringue or overfolded batter. Ensure stiff peaks and gentle folding.
- Cracks everywhere / shrinks a lot: Oven too hot, no water bath, rushed cooling. Lower temp, use steam, cool slowly.
- Jam leaks out: Use very thick preserve (reduce watery jam on stove first). Don’t overfill batter over jam.
- Dense / not fluffy: Old eggs (whites don’t whip well), overmixed batter, or cold ingredients.
- Soggy bottoms: Use muffin liners or elevate tins slightly in water bath.
- Deflates after baking: Normal for Japanese cheesecake (loses 20-30% height)—still delicious. Chill sets it.
Science Behind the Fluff
The magic is meringue: Egg whites trap air; gentle heat sets proteins without collapsing. Steam keeps exterior soft for expansion. Flour/cornstarch stabilizes without heaviness.
Variations
- Matcha: Add 2 Tbsp matcha to dry ingredients.
- Chocolate: 100g melted dark chocolate in cheese mix.
- Lemon: Zest + more juice.
- No jam: Plain or top with whipped cream/fruit.
- Larger: Scale to 6-8” pan (multiply ×1.5-2).
Storage
- Fridge: 3-5 days in airtight container.
- Freezer: Wrap individually; freeze 1 month. Thaw in fridge.
- Not great at room temp long (softens).
Homemade Cherry Jam (Bonus – for fresher filling)
- 400g pitted cherries + 150g sugar + 1 Tbsp lemon juice.
- Simmer 20-30 min until thick. Cool before using.
This detailed guide covers everything from basics to pro tips—enjoy baking these cloud-like treats! If you want adjustments (e.g., smaller batch, vegan version, exact metric conversions), let me know. Happy baking! 🍒🧁