Japanese Fluffy Mini Cheesecake: Light, Airy, and Heavenly

These mini cheesecakes are best enjoyed chilled. Keep them in an airtight container in the fridge for up to 3 days.
If you want to freeze them, wrap each mini cheesecake individually in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the fridge before serving.
You can top the cheesecakes with fresh fruit, whipped cream, or a drizzle of fruit syrup for added flavor.
Variations
Matcha Flavored Cheesecake: Add 1-2 teaspoons of matcha powder to the cream cheese mixture for a Japanese-inspired flavor twist.
Berry Topping: Top with fresh berries, such as blueberries or strawberries, or a homemade berry compote for added sweetness.
Lemon or Orange Zest: For a citrusy zing, add some lemon or orange zest to the batter or use as a garnish.
FAQ
Q: Can I use regular flour instead of cake flour?
A: Cake flour is preferred for its lightness, but you can substitute it with all-purpose flour. Just make sure to sift it well to avoid clumps.

Q: Why are the egg whites so important?
A: Beating the egg whites to stiff peaks is what gives the cheesecake its light and fluffy texture, so don’t skip this step!

Q: Can I use a larger pan instead of muffin tins?
A: Yes, you can make this as a full-sized cheesecake. Use an 8-inch round cake pan, but adjust the baking time as needed (about 35-40 minutes).

These Japanese Fluffy Mini Cheesecakes are a delightful treat that brings a light and airy version of cheesecake to life. With a soft texture and subtle sweetness, they’re sure to be a hit with anyone who loves a light, melt-in-your-mouth dessert. Enjoy!