Japanese Cheesecake -Bánh bông lan phô mai Nhật Bản- Công thức cơ bản, dễ thành công

Ingredients

• 90 g Cream Cheese (room temperature, cut into cubes)
• 30 g Unsalted Butter (melted)
• 35 ml Whole Milk (cold)
• 60 g Granulated Sugar (divided for batter and egg whites)
• 30 g All-Purpose Flour (sifted)
• 10 g Cornstarch (sifted with flour)
• 3 pieces Eggs (large, separated into whites and yolks)
• 1 tsp Vanilla Extract (pure vanilla)

Instructions

1. Prepare the Pan

   Melt 30 g butter, brush the bottom and sides of the oval springform pan, then line it with parchment paper cut to fit, leaving the paper about 1 cm higher than the rim.

   Time: PT5M

2. Set Up Water Bath and Preheat Oven

   Place the prepared pan on a rack inside a baking sheet. Fill the sheet with hot water until it reaches about 2 cm depth. Preheat the oven to 120 °C (248 °F) and turn the fan off.

   Time: PT10M

   Temperature: 120°C

3. Melt Butter

   In a small saucepan over medium heat, melt the butter until just liquid, then remove from heat.

   Time: PT2M

4. Make the Cream Cheese Base

   Add the cream cheese cubes, 35 ml milk, and 60 g sugar to the melted butter. Whisk until the mixture is smooth and free of lumps.

   Time: PT5M

5. Incorporate Dry Ingredients

   Sift together 30 g all‑purpose flour and 10 g cornstarch, then stir into the cream cheese mixture until just combined.

   Time: PT2M

6. Add Egg Yolks

   Stir the three egg yolks into the batter until evenly distributed.

   Time: PT2M

7. Beat Egg Whites

   Using the mixer on speed 2, beat the three egg whites until soft peaks form (about 30 seconds). Add the remaining sugar in three equal batches, beating 20‑25 seconds after each addition, then continue until stiff peaks develop (about 1‑1.5 minutes total).

   Time: PT5M

8. Fold Egg Whites into Batter

   Take about one‑third of the whipped whites and gently fold into the yolk‑cream mixture to lighten it. Then fold in the remaining whites in two additions, using a spatula and a gentle circular motion until just combined.

   Time: PT3M

9. Transfer to Pan

   Pour the batter into the prepared springform pan, smoothing the top with a spatula. Tap the pan gently on the countertop four to five times to release trapped air.

   Time: PT2M

10. First Bake – Low Heat

    Place the pan in the preheated oven and bake for 60 minutes at 120 °C with the door closed.

    Time: PT1H

    Temperature: 120°C

11. Top‑Browning

    After 60 minutes, increase the oven temperature to 150 °C and bake for an additional 5‑7 minutes, watching for a light golden color on the surface.

    Time: PT7M

    Temperature: 150°C

12. Gradual Cooling in Oven

    Turn off the oven, slightly crack the door open for about 10 seconds, then close it and let the cake sit inside for 10 minutes.

    Time: PT10M

13. Cool on Rack

    Remove the pan from the oven, run a thin knife around the edges if needed, then place the cake on a wire rack to cool for 15 minutes.

    Time: PT15M

14. Refrigerate Before Serving

    After the cake has cooled to room temperature, refrigerate for at least 2 hours (or overnight) to set the texture.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchâtel cheese, Mascarpone (use less butter)
• Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
• Instead of Whole Milk: Half‑and‑half, Almond milk (use less)
• Instead of Granulated Sugar: Caster sugar, Powdered sugar (reduce by 10%)
• Instead of All-Purpose Flour: Cake flour (same amount), Gluten‑free flour blend
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Eggs: Egg replacer (for yolks only, not recommended)
• Instead of Vanilla Extract: Vanilla bean paste, Almond extract (¼ tsp)

Equipment Needed

• Oven
• Oval Springform Pan
• Parchment Paper
• Baking Sheet
• Mixing Bowls
• Saucepan
• Hand Mixer or Stand Mixer
• Spatula
• Kitchen Scale
• Whisk

Critical Steps — Do Not Skip

• Melt butter without browning
• Achieve a smooth cream cheese base
• Beat egg whites to stiff peaks and add sugar gradually
• Fold whites gently to keep batter airy
• Bake at low temperature (120 °C) for 60 minutes
• Gradual cooling in the oven to avoid collapse

Chef Tips from the Video

• Use room‑temperature cream cheese and eggs for a smoother batter.
• Sift the flour and cornstarch together to avoid lumps.
• Tap the pan on the counter after pouring batter to release large air bubbles.
• If your oven runs hot, lower the temperature by 5‑10 °C.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.

Make-Ahead Tips

• Bake the cheesecake a day ahead and keep it refrigerated; flavor improves.
• Wrap tightly with plastic wrap before refrigerating to prevent drying.

Frequently Asked Questions