JAPANESE MINI CHEESECAKE
Servings Prep Time
4 10min.
Cook Time
45min.
Servings Prep Time
4 10min.
Cook Time
45min.
Instructions
(baked in a water bath)
  1. Melt the chocolate in a water bath and then let it partially cool. (You can also put the chocolate in a bowl and heat in the microwave for 1 minute and it will melt beautifully). Whip the egg whites until you get “firm peaks” consistency. Pour the chocolate to the mascarpone and mix thoroughly with a mixer. Add the yolks and whisk again with a mixer until a smooth cream is formed. Finally, lightly mix in the egg whites (in stages).
  1. Grease the mold/baking dish (diameter of about 6”) with butter and line it with baking paper (bottom and edges). Pour the dough into the mold and smooth out the top. Place the mold in a bigger baking dish (with a higher edge) filled with hot water. Place in a preheated oven and bake at 340 ° F. After 15 minutes, turn the oven down to 320 ° F and after another 15 minutes, turn it off. Do not open the oven and leave the cake in for another 15 minutes. Then take it out and let cool. Once the cake cools down, remove from the mold and lightly dust with powdered sugar.
  2. Enjoy! ..Reny
Recipe Notes