Japanese Soufflé Cheesecake (Bánh Bông Lan Phô Mai Nhật Bản)

Nguyên liệu

• Cream cheese250g
• Butter60g
• Milk100ml
• Eggs (separated)6
• Granulated sugar140g
• Lemon juice1 tbsp
• All-purpose flour60g
• Cornstarch20g
• Salt1/4 tsp
• Waterfor water bath

Các bước

1. 1

   Preheat oven to 160°C (320°F). Prepare a 7-inch round cake pan by lining the bottom with parchment paper and greasing the sides. Wrap the outside of the pan with foil to prevent water leakage.

2. 2

   Melt cream cheese, butter, and milk in a double boiler or over low heat until smooth. Remove from heat and let cool slightly.

3. 3

   Whisk in egg yolks one by one until fully incorporated. Stir in lemon juice.

4. 4

   Sift in flour and cornstarch, whisking until just combined. Set aside.

5. 5

   In a separate clean bowl, beat egg whites with salt until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form (meringue).

6. 6

   Gently fold about one-third of the meringue into the cream cheese mixture to lighten it. Then, carefully fold in the remaining meringue until just combined, being careful not to deflate the batter.

7. 7

   Pour the batter into the prepared cake pan. Tap the pan gently to release any large air bubbles.

8. 8

   Place the cake pan in a larger baking pan. Pour hot water into the larger pan to create a water bath (about 1 inch deep).

9. 9

   Bake for 60-70 minutes, or until the cheesecake is set and lightly golden brown. The center should still have a slight wobble.

10. 10

    Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 15-20 minutes. Remove from the oven and water bath, let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.