Japanese Fluffy Mini Cheesecake: Light, Airy, and Heavenly

In a bowl, mix the graham cracker crumbs (or digestive biscuits), sugar, and melted butter. Stir until the crumbs are evenly coated.
Press the mixture into the bottom of each muffin tin liner (or a mini cheesecake pan) to form an even crust.
Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Use a hand mixer or stand mixer for best results.
In a small saucepan, heat the milk and heavy cream together over low heat, stirring constantly until warm (but not boiling).
Slowly add the warmed milk mixture to the cream cheese mixture, stirring to combine.
Add the egg yolks, vanilla extract, and lemon juice, then beat until smooth and combined.
Sift the cake flour into the mixture and gently fold it in using a spatula until fully incorporated.
3. Whisk the Egg Whites:
In a separate bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form.
Gradually add the remaining sugar (about 2 tablespoons) and continue beating until stiff peaks form. This process will give the cheesecake its signature fluffy texture.
4. Combine the Mixtures:
Gently fold the beaten egg whites into the cream cheese mixture in batches. Be careful not to deflate the batter; fold gently until well combined and smooth.
5. Bake the Cheesecakes:
Pour the cheesecake batter into each muffin tin, filling each liner nearly to the top.
Tap the tin lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 18-20 minutes until the cheesecakes are puffed and slightly golden on top.
Turn off the oven, and leave the cheesecakes in the oven with the door slightly ajar for 10 minutes to cool gently. This helps prevent cracking.
6. Chill and Serve:
Allow the mini cheesecakes to cool at room temperature for about 30 minutes, then transfer to the fridge to chill for at least 2-3 hours or overnight for best results.
Once chilled, carefully remove the cheesecakes from the muffin tin and serve.
Serving and Storage Tips