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.
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 !!!!!!!!!!!!!!!!!!
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.
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🙏
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.
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..^_^🍀
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?
Cracks are normally due to high temperatures and egg whites that are too stiff. You can try lowering by 10C(even lower if that doesn't help) and beating the egg whites to soft peaks only. I have seen souffle cheesecakes baked at 100C for a long period but they turned out very beautiful.
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!
@@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.
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! ❤❤❤
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 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.
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!!!
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。
あげ直してくれるのありがたいです🙇♀️
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〜💓
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✨
美味しそう✨
ふるふるふる〜♡
見てるだけで、幸せになる😊
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 !!!!!!!!!!!!!!!!!!
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.
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🙏
The way you do it is great. I like this video😘.
投稿頻度高くて嬉しいです。チーズスフレは憧れです。
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
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😍
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！
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〜！！
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
น่ากินมาก เดี๋ยวชั้นจะลองทำบ้าง ชั้นหัดทำขนมของคุณหลายอย่างแล้ว ขนมคุณอร่อยมาก
Really appreciate the captions 👍🏻
Looks so light and airy and delicious 🥰Thanks for sharing the video
ふあふあで美味しそう。
Thank you very much 👍
wow
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🍰
私は非常に好きな優れた 🌸
Kelihatannya sangat enak
I love your recipies 😊
me encantan tus receta saludos desde argentina 👋
うわ！めっちゃ美味しそう…
Wow.... so delicious !!
oh that looks delightfully yummy.
Wow. Soft and spongy. Looks absolutely delicious recipe 😋
I only want to say, it’s perfect, i’ll try this recipe 👍😀
كيك رائع يستحق التجربة شكرا اختي الغالية 👍
Me dan tanta paz estos videos.
Спасибо вам огромное❤
Сделала чётко по рецепту и всё получилось👍
Nice 👍
super recette bonne continuation
Looks absolutely amazing! Fantastic job!
Se ve maravilloso, gracias por compartir la receta. Saludos desde México
hmmm hmm fluffy like summer cloud
So good!
Love your apron!
Sangat lembut sekalii kuenya🥰
When you cut it, it sounds like an edible sponge
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〜
食べなくてもシュワシュワ感が分かる
Looks delicious
súper suavecito y esponjosito me encantó 😍😍👍👍👍👏👏👏👏
So delicious as Usual 😍👌
لذيذ جدآ كلعادة 😍👌
Delicious and yummy recipe 👍
Очень нежные..! Супер........!❤❤❤very gentle..! excellent........!😊😊😊😊
Que délicioso gracias y muchas felicidades buen trabajo
Super yummy 🤤
عمل رائع صباح الخير
Very nice 👍 yummy yummy ❤
Great looking cake - what type of vegetable oil? There are dozens 🤣
Excellent 👍👍👍👍👍👍👍👍👍👍
JAPANESE SOUFFLE CHEESECAKE THIS IS GETTING BETTER THAN THIS
Oooh! These are these jiggly cakes! Nice!
Hola,quedó exquisito, delicioso me encanta todo lo que haces saludos desde México!!!
Gracias por leer mi mensaje
Amazing
Amazing!👍🌺🌺🌺🌺
Lo hace parecer tan fácil, me encanta ♡♡
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？？
De lujo 🌟
Espero me quede bien 😌
Hi Hidamari.Looks delicious and tasty. Can I have the recipe for 5 inches,please?
gracias por compartir bendiciones 💝🙏😊😊
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
焼き立てのスフレチーズケーキって飲むように食べてしまう…( ﾟДﾟ)
Fluffy! 💜
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？
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.
great recipe!!! hugs from brazil
I have tried to make Japanese Souffle Cheesecake many times, and it is so difficult not to crack the cake top.
So beautiful! I wish this was doable here at 10000ft elevation!
It’s not distracting, but what is going on in the background? Construction? Washing machine?
Delicioso pastel y esponjoso.😀👍
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
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🤤🧀
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?
Aauch!!! Quería saber de este pan 😋😋😋 Gracias!! Saludos 👋 🤗
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..^_^🍀
😋😋😋
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?
最近スフレチーズケーキ作ったのですが、頭がぱっくり割れちゃったんです。クッキングシートのバターの塗りがあまかったのかなぁ。この動画では、粉糖を上の方に散らしてましたが、割れ対策になるのでしょうか？
Cracks are normally due to high temperatures and egg whites that are too stiff. You can try lowering by 10C(even lower if that doesn't help) and beating the egg whites to soft peaks only. I have seen souffle cheesecakes baked at 100C for a long period but they turned out very beautiful.
Продукты в холодильнике,побежала делать эту вкуснятину😋😋😋😋😋💐♥️
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 ??
Is there a location for the recipe online? I made the twisted donuts and they were amazing
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
can you tell me the egg substitute
❤❤❤❤❤❤
I like it♥️🌹
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..
Is there any alternative to vegetable oil? Olive oil could be one?
JAPANESE SOUFFLE CHEESECAKE｜HIDAMARI COOKING
I envy the silence, where do you live in Japan?
Vegetable or sesame oil!?! Thanks