Quick Japanese Cotton Cheesecake (Bánh Bông Lan Phô Mai Nhật Bản)
80% chuẩn vị · Japanese
A simplified version of the classic Japanese soufflé cheesecake, designed for a quicker preparation and baking time. It still aims for a light and fluffy texture but is more forgiving and accessible for home bakers.
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Nguyên liệu
- Cream cheese200g
- Eggs3
- Granulated sugar100g
- Milk80ml
- Vegetable oil50ml
- All-purpose flour50g
- Lemon juice1 tsp
- Saltpinch
Các bước
- 1
Preheat oven to 150°C (300°F). Grease and line a 6-inch round cake pan.
- 2
Beat cream cheese until smooth. Add egg yolks one by one, then milk, vegetable oil, and lemon juice. Mix well.
- 3
Sift in flour and mix until just combined. Set aside.
- 4
Beat egg whites with salt until foamy. Gradually add sugar and beat until medium peaks form.
- 5
Gently fold the meringue into the cream cheese batter in two additions.
- 6
Pour batter into the prepared pan. Bake for 50-60 minutes, or until a skewer inserted comes out clean.
- 7
Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Chill before serving.
