What you need to prepare : 6inch round cake tin (lined with parchment paper) 94g whipping cream 152g cream cheese 30 g unsalted butter Mix heat over simmering water to soften then remove Add 46g egg yolks Mix well Pour to [dry flour mixture sieved] and stir 30g Cake flour 16g Cornstarch Another bowl- 50g white caster sugar 100g Egg whites Beat until peaks formed Add into [cheese flour mixture] Keep blending in gently 80% Fully incorporate in the third time For accuracy - please refer to video
Thank you so much for sharing! I have been waiting from Canada since I first read your posting on facebook! You are such a kind and wonderful person! Love all your videos! Your son is so adorable! God bless you and everyone in your family!
Chef Chu, your recipe is the easiest n fuss free. I’ve a fan forced oven aka convection oven, what temp should I bake the cake in order to achieve the nice top like yours? The last time I bake using your recipe i had a big crack on the surface. It was still delicious n we finished it like in one sitting🙏 Thanks for sharing your recipes 🙏🙏
My cake turned out super super super delicious except the surface cracked so it's not pretty (probably didn't tab hard enough?). I followed your recipe except removed 1/3 of sugar and used a mix of 1/3 of 35% and 2/3 of 1% milk (cannot tell the japanese milk percentage). Do you think the cake will turn out if monk fruit sugar (sugar free) instead of traditional crane sugar? The cake rise per egg white, and maybe the sugar gave a shine. 🤷
Hello Chu Sir, would you please give us some tips on how to get a smooth top cheesecake like yours without cracking and sinking? And do you wait a few minutes to remove the cake from the oven? I tried but can't seem to get a smooth and shiny top. Also, how high is your 6 inch pan? 2 inches or 3 inches? Thank you !
Hi Tim! Waah, you are so talented! All kinds of dishes AND cakes too! Can't wait to try this jiggly classic Japanese cheese cake. Recipe looks manageable. Thanks for sharing.
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/1.gif)
What you need to prepare :
6inch round cake tin (lined with parchment paper)
94g whipping cream
152g cream cheese
30 g unsalted butter
Mix heat over simmering water to soften then remove
Add
46g egg yolks
Mix well
Pour to [dry flour mixture sieved] and stir
30g Cake flour
16g Cornstarch
Another bowl-
50g white caster sugar
100g Egg whites
Beat until peaks formed
Add into [cheese flour mixture]
Keep blending in gently 80%
Fully incorporate in the third time
For accuracy - please refer to video
Thank you very much for taking the time to write it out!
請問 46g egg yolk 大概是多少隻蛋？
100g 大概多少隻蛋？
Thank you
@@FongFongloveu 1个带蛋壳的大鸡蛋约60克, 因此100克鸡蛋大约是2个鸡蛋
Wai Fong Cheung 我用左3隻蛋, 剛剛好100G蛋白
上下火需要风吗？
Thank you so much for sharing! I have been waiting from Canada since I first read your posting on facebook! You are such a kind and wonderful person! Love all your videos! Your son is so adorable! God bless you and everyone in your family!
如果可以一開始有幾秒例出所需材料 方便大眾睇效果會更好
就係想迫你睇晒成條片🤣
超級可愛，超級幸福朱仔。
多謝阿sir分享，呢個真係最好味而又可以簡易自家做到嘅芝士蛋糕😍😍
如果用salted butter 可以嗎？
朱sir d recipe真是劲！好吃又简单！我第一次整居然无开裂！话说我整chiffon蛋糕从来都是开裂塌陷无成功过！今次呢个一take过！又好吃！正！
Thank you Chef Chu, 充滿排隊回憶D滕家芝士蛋糕，正
朱sir 請問airfryer焗既話 溫度同時間點轉換?
謝謝分享!
朱sir你好，點解我個蛋糕個面爆開晒嘅？ 多謝指教
未睇先like 一定試做 thank
牛油是淡牛油吗？
跟足食譜整 完全無問題！支持你🙂 我想問如果我double所有材料整 咁應該要焗幾耐？thanks!!
TRY 80MINS(其實睇幾深...)
朱sir😘，如果冇粟粉，可以用生粉代替嗎？唔該曬🙏
呢個係一個有故事有愛既蛋糕 ❤
唔整唔得👍
Chef Chu, your recipe is the easiest n fuss free. I’ve a fan forced oven aka convection oven, what temp should I bake the cake in order to achieve the nice top like yours? The last time I bake using your recipe i had a big crack on the surface. It was still delicious n we finished it like in one sitting🙏 Thanks for sharing your recipes 🙏🙏
朱Sir, 可唔可以用片裝芝士取替忌廉芝士？
Sorry! I don't think it's possible. They are totally two different things.
@@annawong4387我試過用車打芝士片做效果味道一樣出色！
今天試整，好正！
好味道。
朱sir, 可唔可以教整藍莓芝士餅？好似紐約芝士餅咁厚實口感嘅❤️🥧
Ok
Did you use salted or unsalted butter? 用無鹽還是有鹽黃油？
朱Sir，你好!謝謝你的短片。請問丅op3另外你至愛兩款是甚麼?有片嗎？我第一次睇請勿怪！
Jenus Lai 那些留了上堂用
好鍾意睇朱🐍仔仔試食🤣
朱Sir，
請問可以教整紐約芝士蛋糕嗎？
謝謝！
朱sir請問我的家庭煮食爐没有上下火温度請問怎样調教，爐溫是375F.我是依照你的方法上面有少少裂痕下面有少少凹咗
超級叻叻爸爸👨👍🏻🤣
朱師父, 火力 180度是C或F呢？
請問點解整兩次蛋糕都有分層效果出現，上層較淺色冇乜味，下層深色先正常？
朱sir，我蛋糕模係7“ x 2”H,請問可提供比例？ 時間會否要耐一點？
请问烤蛋糕时要开风扇吗？
不用
朱sir ,隔離中唔想出去買忌廉，牛奶代替得唔得架？
比例不太一樣
朱sir 請問蛋糕面為何會爆裂
唔知點解今次個蛋糕裂開咗之後仲縮水，之前整過幾次都未試過會咁。。。😢
用蒸焗爐嗎？
@@ChefChusKitchen 都係用普通焗爐,我諗可能係一開始溫度太高,同埋o的水我用o左熱水唔知有冇關係,我見有o的人話要用凍水。🧐
朱仔好可愛🥰
點,解出爐時好靚，過一陣會塌曬下來
如果沒有焗爐沒有上下火功能，火度數要改嗎？因為每次都是沒有上色，反面的時候黏張紙！成個蛋糕都不乾爽！是否度數問題？
咁樣有啲難控制
朱sir請問蛋白同砂糖嘅份量 是多少？
影片內有寫
@@ChefChusKitchen 唔該曬
你好，为什么我做了，拿出来之后就沉了，不会像你做的这么高，谢谢
正常有大約五至10%到的回縮
@@ChefChusKitchen 谢谢你的答复，我的回缩很厉害。我会在试试看
嘩，好食到 lam lam 脷！
朱sir，可用三溫糖代替白砂糖嗎?比例一樣嗎?
Ok
@@ChefChusKitchen 多謝朱sir回覆
嘗試用180 度15 mins 跟住轉140 度，大概20 分鐘已開始爆面。想知點解呢？
請問5吋材料分量比例是多少?
可以有一個食譜嗎？
朱Sir請問我焗芝士蛋糕點解會爆面，唔該
唔係睇住你整好難講
今日整咗一個八吋大,非常成功謝謝Chef Chu🙏!!
八寸份量要如何？
8寸，時間一樣嗎？
可以轉羅漢果糖嗎
My cake turned out super super super delicious except the surface cracked so it's not pretty (probably didn't tab hard enough?). I followed your recipe except removed 1/3 of sugar and used a mix of 1/3 of 35% and 2/3 of 1% milk (cannot tell the japanese milk percentage). Do you think the cake will turn out if monk fruit sugar (sugar free) instead of traditional crane sugar? The cake rise per egg white, and maybe the sugar gave a shine. 🤷
請問點樣先至可以令到蛋糕中心唔好凹入去？因為每次整完，就算放喺焗爐擺一陣先拎出嚟都會凹左🥺
朱sir，請問牛油🧈用有鹽定冇鹽架？
冇
Chef Chu's Kitchen 唔該晒☺️
Cream 可用 milk（need full milk?) 代替嗎？份量相同嗎？
Theodora Hung Can’t replace cream with milk as the fat content in milk and cream is different
朱sir, 我跟足你食材，爐温及時间，但蛋糕面裂開，可否告知点解会咁?以避免下次再做時可改良, 轉140c 時，開了一次門
底火溫度會唔會太高
謝謝朱🐍！ 請問如果是八吋的話應該怎樣改呢？ 🙏🏻🙏🏻🙏🏻🙏🏻
X1.8
請問一下，如果8 吋的話，需要延長烤蛋糕的時間嗎？還是說 跟烤6 吋的時間一樣就okay呢？
你好朱Sir, 我買唔到6吋模，請問如果8吋圓型模，份量點樣加呢？ 多謝你指教，thank you 🙏🏻
X1.8
@@ChefChusKitchen thank you so much
豬sir想請教一下，如果想做8吋的芝士蛋糕份量要加多少？
X2
請問如用蒸焗爐烤的話，是否可以不加隔水加熱的方法？
沒用過喔
朱蛇， 請問呢個食譜用左幾多隻蛋🙏🏼
冇粟粉，請問用晒低筋麵粉可以嗎
不可~有點硬
咁請問用日本的片栗粉（potato starch)可以嗎？
朱Sir, 我試做兩次，但個蛋糕都發唔起和比較硬身，請問甚麼原因？加一點梳打粉可以嗎？
不用
請問焗爐最低 or 中間嗰格?thx
我用低
@@ChefChusKitchen 一次焗咗兩個六吋 ， 面頭有少少爆 唔緊要 味道真係D藤家 回憶返曬嚟， 請問如果想芝士味再重啲加多25克cream cheese 可以嗎 ?其他食材份量需要再加嗎?，thx
Hello Chu Sir, would you please give us some tips on how to get a smooth top cheesecake like yours without cracking and sinking? And do you wait a few minutes to remove the cake from the oven? I tried but can't seem to get a smooth and shiny top. Also, how high is your 6 inch pan? 2 inches or 3 inches? Thank you !
我以前用其它方法做日式芝士蛋糕，爆面，淡味 ，實心。試到無心機，見到朱Sir這方法有返d希望。今年書展一定睇朱Sir 本書。朱Sir有簽名會一定要通知
另一想問 打蛋白時間糖可否減到40g 同改用黃糖
最好不要了
Thx 朱Sir
想請問一下 蛋糕在焗爐裏面夠鐘可以攞出來的時候 是否可以即刻攞出來，還是要留在焗爐裏面，打開焗爐門讓熱空氣慢慢冷卻呢？過往的經驗如果立刻把蛋糕從焗爐攞出來蛋糕的表面就會很快塌下來！不會像你再片內的那個蛋糕這樣飽滿。
蛋的份量时可否讲多少个蛋🥚
好開心片尾肥仔再現😘😘
我爆左頂，如果我調低10度，可以嗎？要焗幾耐呢？
要捉摸下
甜甜朱🤣🤣🤣
請問點個面點先唔會裂，我已經試左3次都裂開左😅
其實好多因素
請問氣炸窩焗唔焗到...?
Carman Lo Sorry, no.
朱Sir, 請問芝士蛋糕有沒有蒸的？謝謝
Hi Tim! Waah, you are so talented! All kinds of dishes AND cakes too! Can't wait to try this jiggly classic Japanese cheese cake. Recipe looks manageable. Thanks for sharing.
Try
想問下 如果比小朋友食， 佢未食過忌廉芝士， 轉 Greek yogurt, 牛油轉無鹽， 份量不變，另外糖減半（用稀少糖）, 可以的嗎？
有沒有甚麼建議
改動好大
請問如不加水蒸，可以嗎？焗爐要如何更加溫度時間？謝謝
不加水口感不像
謝謝你
請問Chef Chu是否一焗完夠鐘就拎出嚟？還是要悶幾分鐘？🙏🏻
我 直出
@@ChefChusKitchen 謝謝回覆
朱 sir 個蛋糕真係好好食，但吾知點解我出爐已經爆面～問題吾知出左係邊到～
要請教你有期你教整3.7牛奶芝士蛋糕，我個焗可能舊細唔夠準，第一次跟你指示度數焗，個底6就唔孰。第二次調整至180度20分鐘再加140度30分鐘，開頭個20分鐘巳經頂爆晒，最後個底6都係唔孰要再加10分鐘。咁你建議可以點調整個焗爐才能焗到你整咁靚呢？謝謝指導🙏
想問下裂左面，係邊個程序錯左
係wor 🥺我整果時面都係裂開⋯
請問你用的蛋糕模具是否系鋁質的？用易潔模具可以嗎？
鋁，可
可否用牛奶取代忌廉？分量是否相同？
不同
多谢朱sir 解答🌹❤️。家里冇忌廉 我好叻叻甘用左牛奶 點知就奶晒嘢。今晚再試整。
蛋糕面爆裂，點解呢？
我想問下如果唔用粟粉得唔得
No
朱Sir年輕有為，EQ高，愛心爆鵬！最緊要係為大家保留一個最後靜土
得罪哂人都係咁話喇
其实我想问系鲜奶油（Thickened Cream）定系whipped cream？
Whip
那塊是乜布？英文名稱？Non stick cloth?
不沾布
Thanks for the prompt reply.where did you buy?
Baking shop
你好，朱sir...請問如果想食譜做8寸模，係咪將份量X2就可以？
1.8
@@ChefChusKitchen thx thx 😊🙏
@@ChefChusKitchen 請問朱sir改左8吋size焗的話，時間係咪要焗翻耐小小？如要請問要焗多幾多分中？
朱sir, 我個蛋糕爆面了，是哪一個步驟出錯了？
你將你過爐同埋型號鋪去群組俾我睇吓
Chef Chu's Kitchen 好呀，多謝朱sir🙏🏻
忌廉係唔係淡忌廉 蛋白100G用几多雞蛋？
係
请问之后需冷藏才吃吗？
更好吃
為何芝士蛋糕完成後cream cheese沉在底, 厚厚一層
全程用上下火焗嗎？
係
粟粉轉番用哂低粉得唔得? 成日覺得D蛋糕加左栗粉個質感好怪
問題係你試咗未先
我蛋糕跟足指示做，就是漲不起，只是入面熟左，但冇彈性，是什麼原因呢？
你發去群組嗰度俾我哋睇吓
Chef Chu's Kitchen 我買左個溫度計，原來我的焗爐和實質度數偏差20度，今日做成功左，只是做唔到你個顏色甘靚，是否有秘決的？☺️
Chef Chu's Kitchen 謝謝你的視頻和分享
Chef Chu's Kitchen 不好意思，容許我問多一個問題，蛋糕未冷藏時是有彈性的，冷藏后變硬了，是不是正常？
@@AaLiwee 我造出的蛋糕也是不漲，入面熟！還有為何表面一D都唔金黃？
朱sir,請問隔水焗，脫模底會唔會入水？不用包錫紙嗎？
活底模要包
謝謝朱sir
我已經試咗好多次，每次面都裂開，我什麼地方做錯了?
唔係由頭到尾睇你做一次我都唔識點答你
如果加入抹茶味?，分量要收改嗎?
想知道＋1
我整蛋糕都在最新15分分鐘爆面，點解呢，會唔會個焗太熱呢
Maybe
請問可否用Dark brown sugar 代替白砂糖呢？
不
Chef Chu's Kitchen thank you
你好呀～ 我跟住你嘅recipe整，一直焗有留意住都ok，但都最後10分鐘發現到佢爆面，請問多數原因係咩呢？謝謝～
底火大
Chef Chu's Kitchen 謝謝你
請問蛋糕收腰邊到出錯？
Po去群組睇下
look back your video five years ago and heard your son was baby talking. so cute !
朱sir， 請問不沾布可往那裏購買？？
烘焙店
請問如果冇低筋麵粉，用all purpose flour會有分別嗎？
不要呀