Japanese Cheesecake |Banh Bong Lan Pho Mai|
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- Опубліковано 2 жов 2024
- Japanese Cheesecake
Ingredients
Heavy cream - 90 ml
Butter - half stick 56 gr
Cream cheese - 226 gr
Egg yolks - 7 large
Cake flour - 60 gr
Corn starch - 10 gr
Vanilla extract - 2 tsp
Lemon extract - 1/2 tsp
Batter
1. Combine heavy cream, butter, and cream cheese and mix on medium low heat until creamy and no visible clumps seen. The mixture needs continuous stirring to avoid boiling/burnt. Some steam is ok. Just needs to be warm enough to melt the butter and cream cheese.
2. Now sift in the flour and mix until creamy and completely incorporated, no visible clumps.
3. Add egg yolks, mix slowly, avoid generating too many air bubbles. This batter needs to be completely smooth and silky.
4. Add the vanilla extract and optional lemon extract.
5. Run it through a sift.
6. Fold in whipped meringue, see video for how to fold in the egg whites.
Meringue
Egg whites - 7 large
Confectioners sugar - 150 gr
Cream of tartar - 1/8 tsp
Meringue
2 x 1 min, stop mixer, add cream of tartar
4 x 2 min, stop, add 1/3 sugar
6 x 30 secs, stop, add 1/3 sugar
6 x 30 secs, stop, add last 1/3 sugar
6 x 1 min and 30 secs
Total mixing time is 5 minutes and 30 secs
Can mix for total of 6 minutes if soft peak not achieved
1. Prepare baking pan lined with wax paper, sides and bottom
2. Pour in batter, wrap pan to remove large bubbles and smooth out the surface
3. Bake in 1 1/2 inch boiling water bath at 385 F x 20 minutes, then reduce temp to 280 F x 50-60 minutes
4. Leave in oven x 30 minutes
5. Remove water bath but leave cake pan for another 15 minutes
6. Remove from cake pan
7. May serve warm but best overnight after refrigerated
Tips to avoid sunken cake or cracked tops
1. Chilled egg whites are helpful in preventing stiff peaks
2. Meringue should be between soft and firm peak, see video for consistency
3. Butter and cream cheese should be at room temp and spreadable.
4. Cream cheese batter should be silky, smooth, and minimal air bubbles prior to adding in the whipped egg whites
5. Fold in egg white a third at a time, see video
6. Make sure the final batter is foamy and not watered down
7. Too much heat from the top source will lead to cracked tips
8. Too little heat from the bottom source will lead to sunken cakes, must test out placement of the rack depending on your oven. Start with middle rack.
9. Cooling down process is crucial. Do not skip.
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![[Japanese souffle cheesecake] Chef patissier teaches vol.2](http://i.ytimg.com/vi/sZLhkJ9YoPc/mqdefault.jpg)
So beautifully fluffy!
Thank you dear ❤️❤️
Gonna try to make this tonight! Love the detail you give in the recipe!
@anthony dionisio jr. guzman thank you. Key thing with this recipe is not to whip the egg whites to stiff peak. Stop at soft peak and that will help make mix the batter more uniformly without deflating the air/bubbles. It’s a tricky method. But if you get it right, it’s an amazing cake!! Good luck!
Wow looks so yummy! 😋 my kids and nieces and nephews love to eat this kind of cake. I will give it a try.
It’s very yummy! Let me know how you like it ❤️❤️❤️
Hi Amie, I tried your recipes and followed every single steps in your video, the cake came out jigging and yummy😋 Thank you dear😘, only one question that I couldn't figure out why the cake surface got wrinkles after awhile out of oven? Did you experience that problem?
Try leaving it in the oven a little longer after you have already turned off the heat. It might just need more time to stabilize the middle of the cake as well. That’s the area that gets the least heat and will retain more moisture.
Hi Aimee, I followed your instructions and my cake was looking good in the beginning, however half way thru the 50 mins baking at 280, my cake cracked, do you have any suggestions for me, please help 😀
itis my favor cake. thanks for sharing
Mine too. You’re welcome 😉
Thank you so much Aimee for sharing all your wonderful recipes. For step 5, when you’re done baking and having it cool in the oven for 30 min and 15 min, is the oven door slightly open or closed?
I leave it close. You’re welcome.
Thanks Aimee... I made this , but not sure why the cake’s top turns wrinkles when it cool down ? Not smooth like yours . Please advise. Thanks so much!
Might have to bake a little longer and let it rest in there longer before removing. Also when you pour the batter into the cake pan, don’t just pour it all in the middle. Some of the batter towards the end when you pour might be more watery.
Aimee's Cooking appreciated your quick response. I will try again tomorrow for mother’s day cake :)
You’re welcome. Make sure when you whip the egg whites, that they don’t get to stiff peak. As soon as you get to soft peak, stop. It should incorporate very easy into the batter. If you are having to break up the whipped egg whites while mixing it into the batter, then it was over whipped.
Hi Aimee, really enjoyed your recipes! I love how you actually give good helpful tips on making the recipe work! It's really helped me out! Thx again!
You’re so welcome ❤️
@@AimeesCooking
I made the Japanese cheesecake last night, everything turned out great, except I have a huge crack on top! I followed your advice to the T! I'm gonna try to to put it on the lower rack, do you think that would help?
Try lowering the temp but most importantly is to stop whipping as soon as the meringue loos smooth and shinny. If you get too much air in that meringue it will expand during baking and crack.
OK thx!
You’re welcome 😉
I love this recipe. I made this twice this week. The 385 degrees was too high the first time. The second one I made, I did 315 degrees for 20 mins, then 280, but it still cracked. Does it crack if the egg whites were whipped too long? So far, this is my favorite recipe for this. I just have to figure out the temperature to not crack.
Yay!!! Yes, whipping egg whites to much will create too many bubbles and that expands in the oven causing cracks. But temp can also do that. Just have to test the oven out. 😉
Aimee's Cooking Oh! I will try again with lowering oven rack, lowering temperature and also stopping at soft peaks. I look forward to trying again. I love your recipes. They are easy to follow and also right on point with my taste.
Thank you!!! Promise more are coming. Stay tuned.
thank you for sharing the method. i will try soon. can i use milk instead of heavy cream in this recipe?
Too runny. Would recommend heavy cream. 🙂
Will a 9x3 pan affect the recipe in anyway? I'm curious to know if it will still turn out the same as yours.
Not at all. Make sure you don’t whip too much air into the meringue. Just until it’s glossy and smooth. Also, whip on low to medium speed, not high.
@@AimeesCooking Thank you! I love your videos! I'm going to try this recipe 🙂
Good luck. Let me know if you have any questions. And thank you!! ❤️
Happy Mother’s Day Aimee!
I tried your recipe. My cake had a more solid yellow layer about 1/4 inch at the bottom. The top portion is light and fluffy. Not sure what I did wrong. Tastes delicious though. Thank you
I believe part of your batter was more watery and it settled to the forming a cake like layer. It was not foamy and soft because there’s no air/bubbles in that batter. It was mostly deflated. 🙂
Aimee's Cooking Thank you for your advice. I will try to mix the batter throughly next time. Thank you for all of your detailed recipes. I’ve tried almost all of them with much success!
Thank you for your support!!!! You just made my day❤️❤️❤️ Happy Mother’s Day!! 💕💕
Hi Aimee, can I use regular milk instead of heavy cream? if yes how much milk?
Needs heavy cream. Needs high fat content.
Could you share the link where you got your spatula and whisk, Chi Aimee?
I bout those at a local store em 🙂
Hi. What if I don’t have cake flour? Can I use all purpose flour?
@khanh Vo yes, might be less fluffy.
I love this 😍😍
Thank you!! 💕
Hey Aimee! I made this today with a different flavor but it crumbles when I cut through it. What Do you think went wrong?
What did you change in the recipe? Please clarify what you meant by “crumble”?
I added ube extract. It’s falls apart when I cut the cake.
Sounds like the batter was really wet. I think the problem might be when you mix the batter, did a lot of the egg whites deflated?
I didn’t think so..but I’m a newbie. I figured I maybe over mixed the meringue. The cake didn’t rise as much as I thought it would.
Hi, how many grams are half-stick of butter? Thank you!
4 tbsp or 56 gr 🙂
What size of cake pan did you use thank you?
@christina la 8’’ in believe
Aimee's Cooking can I use size 7” cake pan?
The cake might rise way about the pan. Hard to stabilize it.
Thanks Aimee. Your video is amazing. It is very detailed! I will try to follow this recipe and hopefully will be successful! Thanks !
Thank you Chi❤️❤️😘. Yes, do give it a try. Please let me know if you have any questions. Good luck Chi😊