Japanese Souffle Cheesecake｜HidaMari Cooking
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- Опубликовано: 2 авг 2024
- Freshly baked, it is soft and fluffy and very tasty!
▷Ingredients（φ15cm）:
200 g cream cheese
20 g sweetened condensed milk
10ml lemon juice
20g vegetable oil
50 g milk
3 egg yolks
30 g cake flour
3 egg whites
50 g sugar
powdered sugar
Unsalted butter
▷How to make：
1. Knead cream cheese until soft, add sweetened condensed milk, lemon juice, sesame oil, and milk, in that order, and mix well.
Add 3 egg yolks and mix well. 2. Sift the flour and add it to the mixture, then strain the cheese mixture.
3. Spread cold unsalted butter on a cookie sheet and sprinkle with powdered sugar.
4. Beat the egg whites with half of the sugar. When the foam becomes fine, add the remaining sugar and make a meringue.
5. Add half of the meringue mixture to the cheese mixture and mix until incorporated. Add the remaining meringue and mix until incorporated.
6. Pour the mixture into the molds, cover with hot water, and bake in a preheated oven at 200℃ for 20 minutes, then reduce the temperature to 130℃ and bake for 40 minutes.
7. After baking, remove from heat and leave in the mold for 10 minutes.
Please turn on Subtitle in the Settings.
I used an automatic translator, so I apologize if there are any mistakes. 
Хобби
The texture at the end was just right for my preferences. Moist, but not too cakey.
Many soufflé cheesecake recipes I've seen use more flour and less cream cheese, and they always come out more cake like. Hearing the moist yet firm cut at the end was really satisfying for some reason.
台湾カステラみたいにふるふる感があって食べたくなる
fyaza
The way you do it is great. I like this video😘.
スフレケーキ美味しそう🤤
ふるふるとしゅわしゅわ感がすぐに伝わります。
完璧な色とふわふわな高さ♥️いつも素敵な動画ありがとうございます✨
投稿頻度高くて嬉しいです。チーズスフレは憧れです。
Looks absolutely amazing! Fantastic job!
Looks so light and airy and delicious 🥰Thanks for sharing the video
美味しそう✨
ふるふるふる〜♡
見てるだけで、幸せになる😊
めちゃめちゃ美味しそう💕
頑張って作ってみたいと思いまーす🥰
ふわふわしゅわしゅわで凄く美味しそう‥！！🤤✨
チーズケーキ大好きなので今度作ってみます🍰
This cheesecake is such a huge success !!!!!!!!!!!!!! I especially love this cheesecake jiggles, it looks amazing and so fluffy, can't wait till I make this cheesecake !!!!!!!!!!!!!!!!!!
Se ve maravilloso, gracias por compartir la receta. Saludos desde México
うわ！めっちゃ美味しそう…
súper suavecito y esponjosito me encantó 😍😍👍👍👍👏👏👏👏
Wow. Soft and spongy. Looks absolutely delicious recipe 😋
I love your recipies 😊
切る時のシュワシュワ音がたまらないですね😂𓈒𓏸 おいしそ〜！！
Lo hace parecer tan fácil, me encanta ♡♡
バターに粉砂糖！✨色々な工夫されてるのをこっそり想像して楽しんでます😊それにしてもフルッフルで美味しそう〜💓
Me dan tanta paz estos videos.
Looks delicious
Made this to rave reviews from my family!! Dad went for seconds although we were stuffed from a steamboat dinner. The cake's not too sweet and its texture is amazingly moist, fluffy, light. Thanks for the great recipe HidaMari🙏
あげ直してくれるのありがたいです🙇♀️
I love the sound when she mixes every ingredient; makes me feel so relaxing, and I love this sensation.😌
You're joking yes?
@@trossk absolutely not!!!
神奇又美味的芝士蛋糕🍰晃呀晃，搖呀搖，如此的鬆軟有彈性，喜歡💕謝謝！
Really appreciate the captions 👍🏻
Que délicioso gracias y muchas felicidades buen trabajo
me encantan tus receta saludos desde argentina 👋
De lujo 🌟
Espero me quede bien 😌
oh that looks delightfully yummy.
Love your apron!
So delicious as Usual 😍👌
لذيذ جدآ كلعادة 😍👌
Delicioso pastel y esponjoso.😀👍
Wow.... so delicious !!
So good!
これ見て作ってみました！
最初はふくらんでて冷ましたら凹みました！
次の日も冷えてて美味しかったです
I only want to say, it’s perfect, i’ll try this recipe 👍😀
Amazing
super recette bonne continuation
น่ากินมาก เดี๋ยวชั้นจะลองทำบ้าง ชั้นหัดทำขนมของคุณหลายอย่างแล้ว ขนมคุณอร่อยมาก
Спасибо вам огромное❤
Сделала чётко по рецепту и всё получилось👍
Delicious and yummy recipe 👍
Super yummy 🤤
Sangat lembut sekalii kuenya🥰
كيك رائع يستحق التجربة شكرا اختي الغالية 👍
Will wonders never cease. I’ve never seen a jiggly fluffy cheesecake that looks so deliciously spongy light and… jiggly. It’s wiggle is… hypnotic.
HidaMari-san has been riding a cloud fluffy deserts recently.
Castella's all look the same if they are made right.
@@PatriotGamesROCKS Envy kills.
Kelihatannya sangat enak
ふあふあで美味しそう。
蒸しパン的なチーズケーキ🧀🍰スーパーで売ってますね☺️ 口当たりが好きです😍
Hola,quedó exquisito, delicioso me encanta todo lo que haces saludos desde México!!!
Gracias por leer mi mensaje
Thank you very much 👍
wow
太白ごま油初めて見ました
調べたらお菓子作りに適した油なんですね😂勉強になります
Очень нежные..! Супер........!❤❤❤very gentle..! excellent........!😊😊😊😊
gracias por compartir bendiciones 💝🙏😊😊
私は非常に好きな優れた 🌸
Aauch!!! Quería saber de este pan 😋😋😋 Gracias!! Saludos 👋 🤗
hmmm hmm fluffy like summer cloud
Nice 👍
Is there a location for the recipe online? I made the twisted donuts and they were amazing
Fluffy! 💜
Very nice 👍 yummy yummy ❤
So beautiful! I wish this was doable here at 10000ft elevation!
Amazing!👍🌺🌺🌺🌺
Oooh! These are these jiggly cakes! Nice!
This looks wonderful. If I wanted to make this in a 20cm pan how much should I increase the ingredients, and do I need to bake longer?
عمل رائع صباح الخير
Great looking cake - what type of vegetable oil? There are dozens 🤣
Hi Hidamari.Looks delicious and tasty. Can I have the recipe for 5 inches,please?
great recipe!!! hugs from brazil
Votre recette est intéressante, j'ai déjà fait une recette similaire, mais moins sucré... Car le lait concentré, même que 20 g est déjà fortement sucré, puis vous ajouter 50 g de sucre pour le blanc en neige. Certes, vous mettez du jus de citron, mais malgré cela, votre recette est très calorique, en sucre.
I like it♥️🌹
切ったときのシュワ〜の音がいいですよね〜☺土台のないタイプですね〜ちなみにこのケーキに使ってる小麦粉の種類はなんですか？スイーツによって使い分けてると思うので、レシピに載せていただけると参考になります！美味しそう〜
When you cut it, it sounds like an edible sponge
Excellent 👍👍👍👍👍👍👍👍👍👍
I have tried to make Japanese Souffle Cheesecake many times, and it is so difficult not to crack the cake top.
Mmmmmm Sólo con verlo!!mmmmmmmmmmmmExquisito y delicioso ❤😊
this looks amazing and fluffy and so tasty!! For a family that doesn't like cheese much, is the cream cheese's taste strong?
It is lighter than American cheesecakes.
@@wailinglee1335 I'm not American so I don't really know what that means but thank you 😅
@@nollamadrama I meant American like the famous New York cheesecake..
いつも美味しそうです！
18センチの型しか持っていないので1.5倍の量で作ります。その時の焼成時間はどれくらい増やせばいいとかありますか？
食べなくてもシュワシュワ感が分かる
😋😋😋
Uuuuuuu que optimo aspecto 🥰🥰🥰🥰🤤🤤🤤🤤🇵🇹🇵🇹🇵🇹
Que horror!
Hi Hida, i tried this cake and followed all the steps but mine got cracked on the top while in the oven and also it got sunk after cooling.. what did i do wrong?
Does anyone know if the temperatures are for fan assisted ovens? You usually bring the temp down but I’m not sure if she has factored that in.
JAPANESE SOUFFLE CHEESECAKE THIS IS GETTING BETTER THAN THIS
JAPANESE SOUFFLE CHEESECAKE｜HIDAMARI COOKING
作りたいんですが太白ごま油がない場合はサラダ油とかでもいいんでしょうか？？
Why didn't you drink something with it..? Or is it not good if you drink something with cheesecake..I just have habit to see you making drink for your cake and watching it like that it's good and satisfying I think^_^🌸 thank you for your efforts and time, and I hope you're having good time with your days..^_^🍀
When reducing the heat to bake for 40 min, do i leave the souffle in?
does anyone know how to prevent cracking? i've made a souffle cheesecake with a different recipe about 3 times now, and 2 out of 3 times the dang thing cracked. i'd love to avoid it with this new hidamari recipe!
Let it cool slowly with the oven off and the door a little bit open, that should do it
@@axelvaldez7704 do you mean after the baking process? or in between changing the oven temps (which i saw another recipe do, but haven’t got the chance to try myself)? for me, the cracks appear during the baking process and not in the cooling stage 😢
@@_kakfa it should be after the cooking process, as a sudden change of temperature usually cracks de top of any cake, or slowly increase the temp while changing the oven temp.
Is bain marie the water pan thing ??
これ底が取れない型使った時ってどうやって取るんですか？？
逆さまにしたら上部分が萎んじゃいそうで😮笑
can i replace condensed milk with whipping cream?
Hi Hidamari. I happened to have 100g cream cheese. May I know what is the baking temperature & time for baking this half recipe in a 4 inch pan ? Thank you
Long time baker here.
So what’s happening in the first step is getting it to rise quickly with the high heat. The second part is to finish baking the inside of the cheesecake.
Considering that your pan is not much smaller than hers you’ll need to reduce the time in both portions. But also not much since your centers have a long way to the edge.
Allow it to rise at the first temperature she indicated. It will probably only just go over the lip. Check after 10 minutes. Allow it to keep baking until it JUST starts to turn gold on the edges. Don’t let it go further than the 3/4 allotment.
Then do the same with the second half of her recipe. Inspect by looking (don’t open the oven if you can) at the halfway mark. Look for that rich brown on the top. I’d give it up to 3/4 allotment of time.
Note: A toothpick probably won’t come out clean, because it’s kinda more of a wet than dry cake. Don’t rely on that technique here. Instead, press lightly on the top. If it bounces back or doesn’t give, then it’s done. If it goes in and doesn’t come back up, then it needs more time.
What she’s allowing for at the end is for it to keep cooking and come together.
Consider this is a soufflé technique. Don’t open the oven until you absolutely need to. The rush of cold air will deflate it.
Good luck! ❤❤❤
@@Midori_Seabreeze thanks alot. Will definitely give it a try
Is there any alternative to vegetable oil? Olive oil could be one?
焼き立てがしゅわしゅわでふるふるなスフレチーズケーキはおいしそうですね🤤🧀
do we need to cover the top with alumunium foil while baking to avoid the top surface burnt?
I believe the foil is just to prevent leakage in a springform pan ("mold where the bottom comes out"). I've tried both foil and setting it in another pan to prevent leaking in the water with mixed results. The first time I tried this dish (different but similar recipe) I used a regular pan and it turned out about right. In all three attempts the top was fine without foil, the shape and top will have more to do with cook temp I think.
Продукты в холодильнике,побежала делать эту вкуснятину😋😋😋😋😋💐♥️
自分でやるとひまりさんぐらいにふわっふわっのシュワシュワにはならないんですよね…
今度こそリベンジだーー！٩(🔥⌑ 🔥)ง
❤❤❤❤❤❤
I’ve tried twice but it fluffs up a bit and then just sinks as soon as I turn down the heat, what type of heat do you use in the oven?