Ingredients list converted for those in the US, since our government decided not to go metric: 8oz Cream Cheese (228g) @ room temp ½ stick butter (60g) @ room temp 1cup Milk (200ml) 6 eggs ¾ cup sugar (140g) ½ cup flour (60g) 1.5 Tbsp. corn starch (20g) Love the video, thank you!
Hi everyone! This is the recipe in texts for those who do not have the time to watch the entire video. I baked, almost 10 cakes using this same recipe and I have never failed. Credits to Michelle for this easy awesome step by step guide to bake the lightest and fluffiest cheesecake right in the comforts of our home! 《Ingredients》 228g cream cheese (room temp) 200ml milk 60g butter (room temp) 6 eggs (seperated) 140g sugar 60g all purpose flour/cake flour 20g corn flour 《Instructions》 Preheat the oven at 150°C. ☆Part 1 1. Place the cream cheese and milk into a glass bowl. 2. Melt the cream cheese and milk over a boiling pot of hot water until a smooth texture is reached (water bath method). 3. Remove the mixture from the fire. Add in the butter while the mixture is still hot. 4. Stir until a smooth consistency is reached. 5. Set the mixture aside to cool. ☆Part 2 1. Seperate the egg yolk and egg white into 2 different bowls. 2. In the bowl with egg yolks, add in about 40g of the sugar and start to whisk the yolks. 3. Whisk until tiny bubbles are formed throughout. 4. Add in the cream cheese, milk and butter mix. 5. Add in the flour and corn flour and mix until a smooth consistency is reached. ☆Part 3 1. In the bowl of egg whites, use a electronic mixer to whisk the eggs. 2. Slowly add in the sugar and continue whisking. 3. Alternate sugar and mixing until the egg whites comes to a more solid consistency (like whip cream). This form of egg white is called the meringue. ☆Part 4 1. Sieve the egg yolk mixture to remove the small clumps of flour. 2. Add in the meringue into the mixture and fold it in. 3. Fold until the ingredients are evenly combined. ☆Part 5 1. Line the pan with butter and cover it with parchment paper. 2. Wrap the outer bottom of the pan with aluminium foil. 3. Pour in the mixture until the 3/4 mark. 4. Place the pan into another bigger pan containing hot water. This will allow the cake to bake in a water bath. 5. Bake for 1 hour 20 minutes. 6. Once done, leave the oven slightly opened for the cake to cool inside. This reduces the shrinkage of the cake. *please correct me if there any mistakes as I bake by memory now. thank you!
I really enjoyed this video. It's not almost superficial like other youtube videos these days. It's just a smart honest lady sharing how she makes her cheesecake. I had the feeling that you thought you were being annoying throughout the video. You weren't honey, you were being real and I enjoyed that immensely. Thank you. I will for sure try this one day.
Your video was precious. I enjoyed your comments, dropping the yolk, putting stuff in wrong bowls. That's how I bake - some things wind up on the floor.
In spite of the fact that you think it is wrinkled and ugly----I found the stability and height gorgeous. Besides, you could cover the top with fruit or a sour cream topping. Also--people don't realize how difficult it is to explain things while you mix and measure!! I wouldn't want to talk for 10 minutes straight while I'm trying to whisk the egg whites! But the cheesecake is beautiful, thanks for the tips!!!
Mi, you do not have to apologize for any distraction. I cannot believe that some people are complaining about your tapping, etc. They should appreciate you sharing your information of making different recipes. You come across as a wonderful person. I wish that I can find an American English recipe for your Cotton Cheese Cake Recipe and more:) Thank you Mi!!!.
You are amazing. I just love how natural you talk to your viewers and especially how clumsy and funny your are. You are different from the usual RUclipsrs who gives baking tutorials. One sub for you girl!
Over here in Washington State we have trees with wrinkly bark and smooth bark...I like them both! For a 65 year old wrinkly illustrator, I liked your cake immensely, and it had a very nice personality! If every cake was to look smooth, then they wouldn't have a nice cakey personality! It was Beautiful! Keep up the good work! Arigatou gozaimasu! I was in your country in 1976 at Yokosuka, Komakura and Sasebo! I was in the United State Coast Guard , on the Coast Guard Cutter Campbell WHEC-32. Thank You!
This is the most realistic baking video ever saw! What a breath of fresh air. Had a laugh Becks I do muck up the process sometimes and try to salvage situation the best I can! Thanks for the video! :-)
I look forward to trying this recipe later today. Excellent simple recipe that will lend itself well to the addition of flavorings such as cocoa, vanilla, lemon, orange, coffee, almond or even rosewater or lavender. Slow cooling is the key to reducing shrinkage and maintaining height. Beautiful texture and crumb achieved - nicely done! I thought your cake was very attractive and that the surface was more than acceptable even if not as perfectly flat as you expected. I find that the irregular surface on the top of a meringue leavened cake is often caused by the amount of moisture in the oven. Might try opening the door a few times during baking or even omit the water bath as an experiment to see whether or not it is actually needed. I have found that with many ovens it makes no difference at all and have omitted the bath from several recipes that I had used it in for years with absolutely no change in the finished product. One suggestion: Egg whites will whisk to soft peaks much faster if you first whisk them halfway before adding ANY sugar. While sugar will help stabilize the beaten whites once the soft peak stage is achieved, adding it from the start actually makes whisking air into them significantly more difficult. Simply whisk whites alone for just 60-120 seconds, until they are nice and foamy and already have some "body" to them, and only then start adding your sugar. It was painful watching you work so hard at this. Even if one chooses to stabilize one's whites with cream of tartar(about 1/4 teaspoon per egg white), it is still best to start off whisking them alone for the first 60-120 seconds.
I've seen so many recipes for Japanese cheesecake on RUclips now, but yours is the first I saw and the one I'll stick with FOREVER! Why? Because it's the best. PERIOD. Thanks for sharing it with us :D
I tried this recipe and it was really good...I don't get why there's quite many negative comments about it...maybe they didn't succeed making the cake?
I totally agree. I have also tried it, and it came out almost perfect except I did have a tad bit of shrinkage. The flavoring of the cream cheese was just right and the cake was not too sweet which makes it the perfect cake for me. I will give this recipe 5*****
It's unbelievable how so many disrespectful, rude and uncall for comments made towards Mi and method on her video. She explains starting at 6:57 why she prefers to whisk the egg whites manually versus using and electric or handheld mixer. She has both if listening thus viewing at 9:07 she explains showing how the peaks suppose to look like. I agree, I whisk my egg whites also and mix my cake batters by hand using a wooden spoon or spatula. It's therapeutic for some. The snarky remarks need to stop! Just unsubscribe! Great video Mi!!
You did a EXCELLENT job making this video as well as the pork bun video. I think you should Ignore any negativity you get on here...none of those people are making videos and a person as young as yourself, I am impressed at how well you explain things..I think your a EXCELLENT teacher of these recipes. I have never had Japanese cheesecake but will be making one this week because you're cake looked so DELISH!! as a mother of sons and a daughter I know you're mother not only appreciated the cheesecake you made her for her birthday but how you compliment her food in other video. KEEP UP THE GREAT WORK AND relax...I think you start worrying about the length of the video and get too nervous. you DO GREAT no need to apologize for talking etc...Thanks for great inspiration!
You did a great job, I love the way you did the video. With all my respect to those people who criticized you they don't have an idea how hard is to make a video. I do like your technique. Thank you for sharing your recipe
I am so glad to have stumbled upon this video. I have never had Cotton cheese cake. But your video made it looks so yummy I just have to try it. Thank you young lady for taking the time out of your busy day to share your expertise. Keep on Baking.
honestly i love that this video shows that nothing is as perfect as in those tastemade videos. very refreshing. i enjoy watching this more real video :)
Really love this recipe! I made this cake a couple of times, and it's always really delicious! I do find it hard to melt the cream cheese completely though...my mixture always has small clumps of cream cheese in it
I am going to try this cake...Looks delicious!! That was very nice of you to make the cake by hand for your mom's birthday :) The top of the cake looked fine to me...It doesn't really matter though. Your tummy wouldn't know the difference lol.
Hi. I have not try this yet. But I watched this recipe more than one time. As I watched this I was imagining myself the taste and softness of the cake. I like to see you just using your hand to mix the batter. It inspires me! I am quite scared to try cake recipe which should be soft and airy like chiffon (that's why I just make the more densed cake).
I loved your video. Not annoying, just real. And the cake turned out lovely. I do want to make one, but I especially want to eat it! Thank you very much.
there was a time when I was making a big dinner for a party I had dinner all prepped and cooking was making the dessert the recipe called for six egg whites beaten to stiff peaks I was going to add my last egg white and the yolk broke right into my whites one of the people I was cooking for said I thought you have done this before I was so embarrassed we all make some mistakes in the kitchen weather it be cooking or baking you did a great job loved the recipe going to try this tomorrow
Girl, you are FUNNY! Your cake came out lovely. Believe me, the bloopers were not as funny as the some parts of the video. I am going to attempt at making this cheesecake because I love Japanese cheesecake. Thank you!
You know!!!!....I mean adorable but geesh!! I found myself talkin' to my tablet sayin'..."gurrrrllll--if you don't crack them eggs and hurry the blank up...."
I was laughing and imploring her to move the egg when she was cracking the FIRST egg! That's SO something I would do. Carefully explain what I was going to do and then mess it all up anyway. Props for not editing it out!
Ramble as much as you like cuz with it at high speed it is hilarious!!! What kind of software are you using? I'd love to be able to use a sound effect like that.
You need to use Camtasia Studio & edit your video like that , after you drag the raw clip just right click on it & increase the clip speed , 100% is normal , below is making your video in slow effect .. gud luck!!
Ok this is fantastic! I made it for the first time and it turned out exactly like yours, I have looked at other recipes but I always come back to yours! Thank you Mi 🤗
+Jhoann Fajardo To make the best meringue always clean your whisk and bowl with white vinegar and make sure when you separate the egg not to get any yolk in the egg whites because it wont rise. Also add a teaspoon of salt of cream of tartar to stabilize the eggs and whisk until it´s really silky.
tried the recipe and my cake got wet on the bottom :( it also tasted and smelled like eggs :( i think the egg whites got too stiff because i couldnt really control the mixer.. could this be the reason for the smell and taste?
i really dont understand whats up with people.. if her voice is annoying and the video is too long go look for another recipe, no need to load the comment section with unimportant things.. 2nd if you're at your own house and you know you keep things clean why would the egg be contaminated? its cleeeean its a good recipe.. thank you Miヽ(〃＾▽＾〃)ﾉ
I did try to make your cake last year and it was almost a 100% success :D I wanted to make it again few days ago, and and I couldnt find your video...so I tried another recipe which was a BIG fail 2 times in a row :( They were collapsed before I could put them in the oven.... But luckily I have found you again and my cake is in the oven, loooooks yummy and big, Im sure it will be a perfect cake like last year. Huge thanks to you😚😇
It would be nice to see a shot of the cake cut. If you organise yourself better, and get ingredients ready just to use, ie break eggs into a glass containers before you begin, the process will go more smoothly. Also, I can see no reason not to use your stand mixer; if there is a really good reason not to ise it, can you explain why please. ;)
I love to see how she separated those eggs. And she clearly explained that whisking by hand can better control the stage of peaking, very small bubbles.
Do I "have" to hand whisk???... please say NO!.... I hope you've heard of electric mixers!?!? By the way, I'm subscribing to your channel because you made me laugh, you're too funny , but not because you're the best!
doing the meringue by hand gives me hope 😍 because our machine is not working and when i tried to do what you did I was OUT OF HOPE saying that it will NEVER be done .. but thank god you changed that for me ... much thanks. arigato. shukran 😂😍😍😍😍
Thank you. It would be nice if those using metric would along with it give standard measures for people like me who don't know metric or don't want to take time to look up conversions.
"contaminated table?".. what about those who are making pizza dough?.. lol.. it's better to say thank you when someone shares recipe, don't you think? :)
Made this today and it was awesome! I added lemon zest and it gave it a nice zing. I tried whisking the meringue by hand out of curiosity and it took me around an hour. Very tiring, but a good work out :) Thanks for the recipe :)
Ingredients list converted for those in the US, since our government decided not to go metric:
8oz Cream Cheese (228g) @ room temp
½ stick butter (60g) @ room temp
1cup Milk (200ml)
6 eggs
¾ cup sugar (140g)
½ cup flour (60g)
1.5 Tbsp. corn starch (20g)
Love the video, thank you!
Thank you Jason for all measurement,it make much easier.
And thank for sharing the video.
I made this yesterday and my family loved it. I'll be making this one again for sure!
Thank you!
What is the size of Spring form pan?
I used an 9in, and it turned out perfect! :D
Hi everyone! This is the recipe in texts for those who do not have the time to watch the entire video. I baked, almost 10 cakes using this same recipe and I have never failed. Credits to Michelle for this easy awesome step by step guide to bake the lightest and fluffiest cheesecake right in the comforts of our home!
《Ingredients》
228g cream cheese (room temp)
200ml milk
60g butter (room temp)
6 eggs (seperated)
140g sugar
60g all purpose flour/cake flour
20g corn flour
《Instructions》
Preheat the oven at 150°C.
☆Part 1
1. Place the cream cheese and milk into a glass bowl.
2. Melt the cream cheese and milk over a boiling pot of hot water until a smooth texture is reached (water bath method).
3. Remove the mixture from the fire. Add in the butter while the mixture is still hot.
4. Stir until a smooth consistency is reached.
5. Set the mixture aside to cool.
☆Part 2
1. Seperate the egg yolk and egg white into 2 different bowls.
2. In the bowl with egg yolks, add in about 40g of the sugar and start to whisk the yolks.
3. Whisk until tiny bubbles are formed throughout.
4. Add in the cream cheese, milk and butter mix.
5. Add in the flour and corn flour and mix until a smooth consistency is reached.
☆Part 3
1. In the bowl of egg whites, use a electronic mixer to whisk the eggs.
2. Slowly add in the sugar and continue whisking.
3. Alternate sugar and mixing until the egg whites comes to a more solid consistency (like whip cream). This form of egg white is called the meringue.
☆Part 4
1. Sieve the egg yolk mixture to remove the small clumps of flour.
2. Add in the meringue into the mixture and fold it in.
3. Fold until the ingredients are evenly combined.
☆Part 5
1. Line the pan with butter and cover it with parchment paper.
2. Wrap the outer bottom of the pan with aluminium foil.
3. Pour in the mixture until the 3/4 mark.
4. Place the pan into another bigger pan containing hot water. This will allow the cake to bake in a water bath.
5. Bake for 1 hour 20 minutes.
6. Once done, leave the oven slightly opened for the cake to cool inside. This reduces the shrinkage of the cake.
*please correct me if there any mistakes as I bake by memory now. thank you!
I shall surely try your recipie.
thank you however is hard isee
So would it be better with all purpose or cake flour?
God bless your soul
hi, is there anything i can replace with for the cornflour?(:
i just love how you didn't edit the clumsy moments away, because we all do have them it makes it more fun and more real, thanks
Kirnor78
I really enjoyed this video. It's not almost superficial like other youtube videos these days. It's just a smart honest lady sharing how she makes her cheesecake. I had the feeling that you thought you were being annoying throughout the video. You weren't honey, you were being real and I enjoyed that immensely. Thank you. I will for sure try this one day.
It's not like videos these days, because it's 4 years old... lol
Ian z
Your video was precious. I enjoyed your comments, dropping the yolk, putting stuff in wrong bowls. That's how I bake - some things wind up on the floor.
Virginia Arrieta u
Rose Eliz she is truly adorable
In spite of the fact that you think it is wrinkled and ugly----I found the stability and height gorgeous. Besides, you could cover the top with fruit or a sour cream topping. Also--people don't realize how difficult it is to explain things while you mix and measure!! I wouldn't want to talk for 10 minutes straight while I'm trying to whisk the egg whites! But the cheesecake is beautiful, thanks for the tips!!!
Mi, you do not have to apologize for any distraction. I cannot believe that some people are complaining about your tapping, etc. They should appreciate you sharing your information of making different recipes. You come across as a wonderful person. I wish that I can find an American English recipe for your Cotton Cheese Cake Recipe and more:) Thank you Mi!!!.
this is the most realistic baking video I've ever seen
6
You are amazing. I just love how natural you talk to your viewers and especially how clumsy and funny your are. You are different from the usual RUclipsrs who gives baking tutorials. One sub for you girl!
Over here in Washington State we have trees with wrinkly bark and smooth bark...I like them both! For a 65 year old wrinkly illustrator, I liked your cake immensely, and it had a very nice personality! If every cake was to look smooth, then they wouldn't have a nice cakey personality! It was Beautiful! Keep up the good work! Arigatou gozaimasu! I was in your country in 1976 at Yokosuka, Komakura and Sasebo! I was in the United State Coast Guard , on the Coast Guard Cutter Campbell WHEC-32. Thank You!
Wow, people act like they were forced to watch this video. I know I wasnt..But anyways, I enjoyed the video once again! keep up the great work!
Girl this cake is beautiful,you should be proud of yourself.I know if my daughter baked me a cake like this i would be very proud of her.
This is the most realistic baking video ever saw! What a breath of fresh air. Had a laugh Becks I do muck up the process sometimes and try to salvage situation the best I can! Thanks for the video! :-)
She's funny and cute and hope she continues to make everything and upload in her unique way. She rocks! As real as they come!
I look forward to trying this recipe later today. Excellent simple recipe that will lend itself well to the addition of flavorings such as cocoa, vanilla, lemon, orange, coffee, almond or even rosewater or lavender. Slow cooling is the key to reducing shrinkage and maintaining height. Beautiful texture and crumb achieved - nicely done!
I thought your cake was very attractive and that the surface was more than acceptable even if not as perfectly flat as you expected. I find that the irregular surface on the top of a meringue leavened cake is often caused by the amount of moisture in the oven. Might try opening the door a few times during baking or even omit the water bath as an experiment to see whether or not it is actually needed. I have found that with many ovens it makes no difference at all and have omitted the bath from several recipes that I had used it in for years with absolutely no change in the finished product.
One suggestion: Egg whites will whisk to soft peaks much faster if you first whisk them halfway before adding ANY sugar. While sugar will help stabilize the beaten whites once the soft peak stage is achieved, adding it from the start actually makes whisking air into them significantly more difficult. Simply whisk whites alone for just 60-120 seconds, until they are nice and foamy and already have some "body" to them, and only then start adding your sugar. It was painful watching you work so hard at this. Even if one chooses to stabilize one's whites with cream of tartar(about 1/4 teaspoon per egg white), it is still best to start off whisking them alone for the first 60-120 seconds.
wonderful video. ....
this is what people need ..a normal person ..funny and easy to understand. ..keep the good work 👌
It wouldn't matter how that cake would have turned out... you whisked the egg whites by hand, you are already a winner!
This is the cutiest video ever. Shes so cute and innocent. GIRL YOU GETTING A THUMBS UP FROM ME BECAUSE YOU WHIPPED THOSE EGG WHITES BY HAND!!! LOL
I could see an egg beater behind
In the bunch of complained comments, I just want to give you a thumb-up and big thank. Very helpful tutorial!
Cooking prodigy? Very impressed by the hand mixing of meringue. The cake looked beautiful.
I made this recipe when I was 10 years old, and now 8 years later, at 18, I came searching back for this specific video to make it! Incredible!
I've seen so many recipes for Japanese cheesecake on RUclips now, but yours is the first I saw and the one I'll stick with FOREVER! Why? Because it's the best. PERIOD. Thanks for sharing it with us :D
Love the video and love the way Mi explains everything
When she dropped the yolk I laughed so hard! Holy shit she's hilarious. Subscribing!
I thought I was the only one, OMG, I'm so sorry she's cute though! ;)
I tried this recipe and it was really good...I don't get why there's quite many negative comments about it...maybe they didn't succeed making the cake?
I totally agree. I have also tried it, and it came out almost perfect except I did have a tad bit of shrinkage. The flavoring of the cream cheese was just right and the cake was not too sweet which makes it the perfect cake for me. I will give this recipe 5*****
😀
It's unbelievable how so many disrespectful, rude and uncall for comments made towards Mi and method on her video. She explains starting at 6:57 why she prefers to whisk the egg whites manually versus using and electric or handheld mixer. She has both if listening thus viewing at 9:07 she explains showing how the peaks suppose to look like. I agree, I whisk my egg whites also and mix my cake batters by hand using a wooden spoon or spatula. It's therapeutic for some. The snarky remarks need to stop! Just unsubscribe! Great video Mi!!
I like how you explain what you are doing... like the chemistery behind the baking. Lots of great tips, too! Thank you Mi!
She put a lot of work into this video I appreciate that you shared this video keep up the great work!!
Sara Solano @
Sara Solano
I like how u fixed the situation, it was enjoyable to watch.
i tried and it's perfect. thanks MiMi
You are very genuine & I enjoyed the presentation plus all the blunders!! Thank you for the wonderful recipe. I'm sure gonna try it.
You did a EXCELLENT job making this video as well as the pork bun video. I think you should Ignore any negativity you get on here...none of those people are making videos and a person as young as yourself, I am impressed at how well you explain things..I think your a EXCELLENT teacher of these recipes.
I have never had Japanese cheesecake but will be making one this week because you're cake looked so DELISH!!
as a mother of sons and a daughter I know you're mother not only appreciated the cheesecake you made her for her birthday but how you compliment her food in other video. KEEP UP THE GREAT WORK AND relax...I think you start worrying about the length of the video and get too nervous. you DO GREAT no need to apologize for talking etc...Thanks for great inspiration!
You did a great job, I love the way you did the video. With all my respect to those people who criticized you they don't have an idea how hard is to make a video. I do like your technique. Thank you for sharing your recipe
"and you know what you gonna do next? CONTINUE WHISKING" LOL you are so adorable!! i'm gonna try this recipe soon, thank you for sharing ^~^
I am so glad to have stumbled upon this video. I have never had Cotton cheese cake. But your video made it looks so yummy I just have to try it. Thank you young lady for taking the time out of your busy day to share your expertise. Keep on Baking.
honestly i love that this video shows that nothing is as perfect as in those tastemade videos. very refreshing. i enjoy watching this more real video :)
I just made this for a friend. your instructions were not only adorable but very helpful :) we enjoyed it. thank you so much.
Really excellent! Thank you for your work :)
Really love this recipe! I made this cake a couple of times, and it's always really delicious! I do find it hard to melt the cream cheese completely though...my mixture always has small clumps of cream cheese in it
You are not only good as a pharmacist but also as a baker 👍👍👍 love your cake thanks for sharing .
LOVED your video!!!!! Keep going girl!!!!!!
BEST COOKING VIDEO EVER!
Annoying? Nope! Kinda cute? Yes? :D I can't wait to make this!
Thank you for this lovely cake. The top is fine by me. I sure will try this too.
You did an amazing job! Will definitely try :D please ignore all those rude ass people... They have no life
+igalvan5 ha ikr, she is like my spirit animal
Where? I see no rude comments
I baked it yesterday and it turned out really beautiful and delicious. God bless you.
One of my favourite videos on RUclips . She's so cute and funny and the cake looks delicious. Definitely subscribing to this channel. Thumbs up girl!
great recipe!! but dont forget vanillla extract and lemon juice!
I don't think she did
+PiecesofChan yes I know, I just suggest to put lemon and vanila
I am going to try this cake...Looks delicious!! That was very nice of you to make the cake by hand for your mom's birthday :) The top of the cake looked fine to me...It doesn't really matter though. Your tummy wouldn't know the difference lol.
Can I get the recipe in u.s. measurements please
You were very funny and your cake was beautiful! You should have a cooking show and just be your self! Just like the video.
Hi. I have not try this yet. But I watched this recipe more than one time. As I watched this I was imagining myself the taste and softness of the cake. I like to see you just using your hand to mix the batter. It inspires me! I am quite scared to try cake recipe which should be soft and airy like chiffon (that's why I just make the more densed cake).
I loved your video. Not annoying, just real. And the cake turned out lovely. I do want to make one, but I especially want to eat it! Thank you very much.
giiiiiirl you funny as hell. i was laughing for the most part of your video. keep up the good work
Do we have to drop the egg yolk on the work top or is that optional?
ha ha haaaaaa!!
LOLLLL
navstra damus =)))))))))))
navstra damus hahahahaha...
LOL! ITS OPTIONAL
there was a time when I was making a big dinner for a party I had dinner all prepped and cooking was making the dessert the recipe called for six egg whites beaten to stiff peaks I was going to add my last egg white and the yolk broke right into my whites one of the people I was cooking for said I thought you have done this before I was so embarrassed we all make some mistakes in the kitchen weather it be cooking or baking you did a great job loved the recipe going to try this tomorrow
صورتك ابد مو حلوووة
احلا سلايم ههههههههه .. مايفهمون
+reem isa اعرف ما يفهمون
I did this the other day, tried to scoop the bit of yolk out too like it would solve the problem, hahaha.
You are too cool Mi! I will try your recipe. Thanks for taking the time to share with the rest of us.
Enjoyed this video..Liked the fact you actually did not edit this video.Mistakes and all,just like all of us in the kitchen.Thumbs up!!
Girl, you are FUNNY! Your cake came out lovely. Believe me, the bloopers were not as funny as the some parts of the video. I am going to attempt at making this cheesecake because I love Japanese cheesecake. Thank you!
Thumbs up if you were yelling at her to crack the second egg over the stainless steel bowl.
You know!!!!....I mean adorable but geesh!! I found myself talkin' to my tablet sayin'..."gurrrrllll--if you don't crack them eggs and hurry the blank up...."
yep
+sth128 hahahha I was too
I was laughing and imploring her to move the egg when she was cracking the FIRST egg! That's SO something I would do. Carefully explain what I was going to do and then mess it all up anyway. Props for not editing it out!
Useful inducing. I'm going to try to make it
Loved your video. I am going to try this recipe because my husband loves all kinds of cheesecakes! Thank you.
Wow, that was awesome, looks so delicious & the top was not ugly. Thanks for sharing...send me a piece😋
whisking egg whites by hand. respect.
Ramble as much as you like cuz with it at high speed it is hilarious!!! What kind of software are you using? I'd love to be able to use a sound effect like that.
You need to use Camtasia Studio & edit your video like that , after you drag the raw clip just right click on it & increase the clip speed , 100% is normal , below is making your video in slow effect .. gud luck!!
GOOD JOB 😆 FUNNY TOO THANKS ☺GOING TO TRY !!!
Ok this is fantastic! I made it for the first time and it turned out exactly like yours, I have looked at other recipes but I always come back to yours! Thank you Mi 🤗
Beautiful, skilled and eloquent young lady presenting a wonderful instructional video.
it's hard to make meringue. i tried it last night and my work outs at gym is nothing compared to it. haha
+Jhoann Fajardo To make the best meringue always clean your whisk and bowl with white vinegar and make sure when you separate the egg not to get any yolk in the egg whites because it wont rise. Also add a teaspoon of salt of cream of tartar to stabilize the eggs and whisk until it´s really silky.
Its alot easier to just use an electric beater.
oh my gosh.. it's cute how she just kind of messes up here and there (with the eggs)
whose watching in 2017?😂😂
Last day of it, New Year eve
I made this recipe for the 4th time and I think I've finally mastered this cheesecake! The magic happens all in the egg whites.
i love how you act so natural,, bless you,, you remind me of my daughter in law,,thats a great thing,,thank you for the recipe,x
Heheeeheee you're so cote! I'm going to try this. Thanks :]
tried the recipe and my cake got wet on the bottom :( it also tasted and smelled like eggs :( i think the egg whites got too stiff because i couldnt really control the mixer.. could this be the reason for the smell and taste?
Those self depreciating subtitles lol dw its a great vid
I am enjoying to see how you tried so hard to bake this cake.
I like that you show what to do if you make a mistake, very helpful! Thank you
This video is great
i really dont understand whats up with people.. if her voice is annoying and the video is too long go look for another recipe, no need to load the comment section with unimportant things.. 2nd if you're at your own house and you know you keep things clean why would the egg be contaminated? its cleeeean
its a good recipe.. thank you Miヽ(〃＾▽＾〃)ﾉ
I WANTS THE CUTESY LITTLE VOICE!!!! do it for all of your future videos !!! hugs
Electric mixer makes exactly the same meringue mixture as hand whisking. No difference at all - just quicker and less painful.
Over a year later and this is still the cutest baking video ever 😆😆😆😆!!
I did try to make your cake last year and it was almost a 100% success :D
I wanted to make it again few days ago, and and I couldnt find your video...so I tried another recipe which was a BIG fail 2 times in a row :( They were collapsed before I could put them in the oven....
But luckily I have found you again and my cake is in the oven, loooooks yummy and big, Im sure it will be a perfect cake like last year.
Huge thanks to you😚😇
I love this video xD lmao :3
Can you provide measurement by cups please?
Can I Steam it on Rice Cooker??
Yeah
This is AWSOME because everyone has these stuff at home
Great video! I couldn't help cracking up when you sped up the video and your voice sounded so funny! So realistic and likeable, thanks girl :)
It would be nice to see a shot of the cake cut. If you organise yourself better, and get ingredients ready just to use, ie break eggs into a glass containers before you begin, the process will go more smoothly. Also, I can see no reason not to use your stand mixer; if there is a really good reason not to ise it, can you explain why please. ;)
She just said that she enjoys whisking by hand as a personal preference.
I love to see how she separated those eggs. And she clearly explained that whisking by hand can better control the stage of peaking, very small bubbles.
Hey, any chance you can make this and then ship it to me? Lol
So does this taste like a real cheesecake or more like a sponge cake?
M Ten Hove the cheese flavor is light
hahaha the bowl tapping. great video.
I made these as mini cheesecake today and it turned out greaaaaat! Thanks for the recipe!
This cake needs to be baked in a 300F /150C oven!!
228g (8 oz) cream cheese (room temp)
200ml milk
60g (2 oz) butter
6 eggs separated
140g (1/2 cup) sugar
60g ( call it 3 tablespoons)flour
20g ( 1 tablespoon) corn starch
godblessyou
What pan size are you using thanks
oh Gosh!!! too much talk...muito bla bla bla...
Do I "have" to hand whisk???... please say NO!.... I hope you've heard of electric mixers!?!?
By the way, I'm subscribing to your channel because you made me laugh, you're too funny , but not because you're the best!
It's not nice to say so
Well done! It is a nice looking cheesecake. Thank you for taking your time to teach us how to make it.
doing the meringue by hand gives me hope 😍 because our machine is not working and when i tried to do what you did I was OUT OF HOPE saying that it will NEVER be done .. but thank god you changed that for me ... much thanks. arigato. shukran 😂😍😍😍😍
Thank you. It would be nice if those using metric would along with it give standard measures for people like me who don't know metric or don't want to take time to look up conversions.
Sandra Soileau it takes two seconds to look up conversions. You're just looking for something negative to bitch about
Sqachete plus like isn't the us the only country who doesn't have the metric system? Wouldn't the metric be the standard?
lmao true. Metric is the standard....
'Murricans...
God, you're beyond lazy
All of that constant "tapping" is so weird.
yummy 🤗🤗🤗🤗
She's a tiny tapper.
lol
BirdOfParadise777
every thing was ok ,but was nasty when you brought the yolk back to the bowl from the contaminated table..sorry eggs are unexpensive dont you think?
"contaminated table?".. what about those who are making pizza dough?.. lol.. it's better to say thank you when someone shares recipe, don't you think? :)
Ohhh I was thinking it was a part of the recipe..
hahahaha
There are other nastys that she was playing dan dan dan with the whisk on bowl many times
How can you know it's contaminated? By the way, I'm so surprised that the yolk didn't break. It must be very very fresh.
Even if it were contaminated, the temperature while baking will kill it.
I would use my big one
Made this today and it was awesome! I added lemon zest and it gave it a nice zing. I tried whisking the meringue by hand out of curiosity and it took me around an hour. Very tiring, but a good work out :) Thanks for the recipe :)
I am going to make this one. This lovely woman is an absolute keeper! How adorable .
Lol, is her hand mixer broke 😂😂
i assume her hand mixer isnt broken because she said she prefers to hand mix as she can mannipulate the whites better than an electric hand mixer.