Wow,,i've seen quite a number of cheese cake making ..but i think this is the best and jo cheating one. TQVM ..may god bless you...wow..i love the cheese cake..
Hello Michael I used your wonderful recepi and made a cheese cake, following your detailed instructions, and It became the best cheese cake I have ever made. Thank you very much for sharing your gifted talent with others.
Absolutely beautiful! keep it up, Michael! I like how you are being so careful every single step, and so detail-oriented, just want to make everything perfect👍
Wow all your female fans!!!😂😂 but honestly every time I saw you fix the little lumps in your cake I just burst out laughing 😆 how absolutely detail oriented!! Bravo Michael
It's so satisfying to see that he uses every inch of the batter. I hate it when tele chefs waste so much of their ingredients. When he cleans up that bowl with his spatula feels like the cleanest blackboard. Satisfying.
It is a pleasure to have subscribed to your page. The entire area is completely clean, explains the exact measurements of the recipes. I can concentrate better when I make the recipes, there are no noises or loud music. Your videos are perfect, congratulations for your page. This cake is delicious, this recipe is divine. Thank you very much for sharing it.
Hi! I made this cake a few months ago, and it turned out sooo good! In fact, so good that I'm making it again tonight; you just can't get enough of it. Thank you for the recipe and the video; it was very helpful seeing you do it and watching the exact steps you took. Thank you.
I don't exactly follow any ingredients but I did follow your step by step procedures and works really good compare to others. Thanks for your video demo
Thank you Micheal, as usual it is a great pleasure watching your baking instruction Videos, crisp and precise innovative instructions , with proper stress on the finer points , as usual the end product comes out as instructed.
Great recipe! I happen to be on a diet and I counted the calories for this cake. The whole cake has 1728 kcal. So, if you cut it in 6, a portion would be a little less than 300kcal, more exactly 288kcal
Michael, thanks! Excellent and easy to make cheesecake. Such a delicate texture, without the sugar excesses! For the first time tried to make such a Japanese sponge, everything worked flawlessly!
Hello Michael I'am ernestina from Mexico and i did your kitchen recipe i dont know how to send you a photo, but trust me your flavor is wonderful thank you so much for this excellent recipe.
I made this yesterday and it turned out fabulous and it's a hit at home. Clear, brief and precised instructions. I will be making more of it. I hv already subscribed to you.Keep up to the wonderful job you're doing right now Michael n tq so much 😉
Hi Michael,first of all,you are the best chef and this is a wonderful dilicious looking cake and thank you for every detail.Believe me,i will make this for sure.
Hi Mr Lim, I bake this cake using your recipe and I added lemon zest, 90 grams sugar and a little vanilla extract as well. It tasted really good but I had to increased the temperature to 165°C. Thank you very much for uploading this video. Cheers:)
Hi there!!!! I really really want to know about the temperature of the water that we put in the tray before we put the mixture tray in it and in the oven. Is it warm water or boil water or what it the best temperature for it? Because I did it one time then I failed the water was boil and that's why the base was cooked and I absolutely failed :((((
Hello Michael Lim, I am Alice from Portugal , and this is the first time I am watching your video recipes and before anything else, I couldn"t keep my eyes off your strong arms and delicate hands...( sorry but I just couldn"t help myself... )... calm gestures so we can follow your moves step by step. Never had seen such perfect combination in a video recipe before! All these things makes me want to try and bake everything !... Congratulations all the best and keep everything this way , simple and very eficient !!!!!
My sister has been bugging me to make this Japanese Cheese Cake and I finally did for her birthday . Excited to tell you that my first attempt of your recipe was a success ! She loved it . The taste, the fluffiness .. it's just awesome . But I got cracked top . What happened there tho ? Please advice . Thanks a bunch !
I just made this tonight. I couldn't seem to get the right consistency of the meringue. Also I didn't use an oven. I steamed it with very low heat. Still it turned out all right and the flavours just what I love. Thanks for sharing your recipe. I will definitely make it again and be better next time. ☺️
Interesting, I never tried steaming them before. I guess it doesn't have the brown top when you steam it. That is something new. Care to share a few pics on my facebook page. I think many people will be curious too how the cake looks like. 😊
HI Michael, how if i use normal pan (not side open pan), should cover with aluminum foil too ? and i bake with tradisional oven (not electric), need how much time?
Yuliana Tandra hi! i use normal pan & still cover it with aluminium foil. i use traditional oven as well, i lower the temp a bit & put it in the oven for an hour. this works for me, hope it works for you too! :)
Love love love it! Thank you, Michael! I made this and it came out so good! It was my first time attempting this type of cheesecake and it went better than expected. Except it did crack on the top a bit but I don't mind. It tasted so good after it cooled down right after baking and it also tasted so good the next day after spending overnight in the fridge. This was my second recipe I've tried from you (coffee cotton cake was first) and I can't wait to try more (my family, too lol)
😢😭💔 I tried to make this cake for 8 times maybe .. and non of them done ! 😭 it collapse when i take it out and still wet from inside .. or sometimes its not even rising 😢 .. i uesd convection oven but i dont know were is the problem ..
Rush Rose make sure your foil is high enough to not let water leak in, and cool down the cake in the oven with the door slightly open, because a sudden temperature change can cause the cake to collapse.
hi chef..First time itself I made this very correctly today. thank you so so so much for your introduction and this is so clear to understand. my cake was perfect ..and everyone tasted it admiring me. thank you again chef.. love from Sri Lanka
Luciana Moraes na receita vai 80 gramas de leite, 140 gramas de cream cheese, 40 gramas de manteiga, 5 gemas de ovo, 50 gramas de farinha de trigo, 15 gramas de amido de milho, raspas de limão, 5 claras de ovo e 80 gramas de açúcar refinado. espero ter ajudado :)
الله اكبر الله اكبر اولا وضع وعاء به ماء فى الفرن حيث يكون الوعاء اكبر من صينية التشيز كيك مع عدم ملئ الوعاء بالماء بالكامل ثم نشعل الفرن على درجه حرارة 150 الى 155 -80 جرام لبن ،140 جرام جبنة كريمى يخلط الاثنين ثم يضع على نار هادئة بحيث تزاب الجبنة مع اللبن فقط مع استمرار التقليب وعند الزوبان نضيف 40 جرام زبدة مع التقليب حتى تزاب ونحصل على خليط سائل -5صفار بيض و نستمر بالخفق لمدة دقيقة حتى نحصل على لون اصفر فاتح ثم نضيف الخليط ويمكن اضافه بشر ليمون (اختارى) -نضيف على الخليط 50 جرام دقيق عادى ،15 جرام دقيق ذرة مع نخل الدقيق بشكل تدريجى ثم التقليب -وعاء اخر نقوم بخفق بالمضرب الكهرباء 5 بياض بيض مع إضافة 80 جرام سكر ناعم ويمكن زيادة السكر حسب الرغبة ثم نضيف السكر بشكل تدريجى على بياض البيض -ثم نضيف خليط بياض البيض على خليط السابق بشكل تدريجى -يوضع الخليط فى صينية مبطنة بورق الزبدة و من الخارج ورق الفويل يوضع فى الفرن لمدة 80 دقيقه وتوضع الصنيه فى وعاء الماء الساخن مسبقا فى الفرن -بعد النضج تترك جانبا لتبرد بعد ذلك تخرج من الصينية .
just made this today. turned out perfectly. thanks so much for the recipe. ive shared it with all my friends. ive tried so many other recipes for this type of cake but never worked. will try ur other recipes :)
Thank you for this nice recipe .. I will try to make it someday (Insha' allah) .. I wished that you show us how to put the parchment paper in the pan because I don't know how.. however you did a great job.. Thank u for your hard working
It's now my third cake...thank you Michael ☺people love it and they all love that's not too sweet. As for puffing, yes it puffs out a bit but still very high. Tonight I split the mixture and added a teaspoon of cocoa powder...will see the result 😉😋😊
Hi Lim, I'm Ayu from Indonesia. Nice to learn how to cook Japanese Cheese Cake. I often make this JCC but different recipe with yours, but on my JCC the taste is good, but the texture be wrinkle on around the edges once I release the paper. And I think, your texture is really good then the top doesnt crack. I'll try your recipe and will revert to you. Thanks
I've tried making this & i put too much water when I baked it 😢 but fortunately that didn't change the flavour of the cake! Yuummm & fluffy 😍 even the cake lil' bit drop 😅 i'll try again later, thanks Michael
Michael Lim hahaha don't know for sure. Maybe i was too excited and over confident 😆 so i added too much water then it leaked. The cake's base became wet, therefore it won't rise up. But it tastes so good, my mom- & sister in law like it very much. And a friend of my sis in law will having birthday next friday & you know what, she asked me to rebake it 😍 that's why i won't give up yet hahaha
I tried this recipe. The taste was very delicious, but the cake was craked. I do not know, wether it is because of the oven temp or maybe because of the temp of the water that I used for the water bath, coz It seemed to be bubling during the baked. I should try another time. Thank you for sharing such detailed technique and good recipe.
Hi, have just watched your video, the cake looks amazing and I'm looking forward to making it. I would like to know the make and model of your counter top oven as I need to get one that is good for making cakes. Look forward to seeing more of your videos. Many thanks x
Hi Michael, I have tried to make this cakes a second time from watching your video. Oh, they are so nice (the only things was I used 65 gr of sugar). Many many Thanks with big 💟 When ever you have time, please show how to make steam buns dough. I have tried a few but haven't find the good recipes. All the best!
Super vidéo! No music, no blabla. Simple and efficient! Love it!!!
Wow,,i've seen quite a number of cheese cake making ..but i think this is the best and jo cheating one. TQVM ..may god bless you...wow..i love the cheese cake..
Yes, muy buen comentario
Hello Michael
I used your wonderful recepi and made a cheese cake, following your detailed instructions, and It became the best cheese cake I have ever made.
Thank you very much for sharing your gifted talent with others.
Absolutely beautiful! keep it up, Michael! I like how you are being so careful every single step, and so detail-oriented, just want to make everything perfect👍
Thanks for the compliment, much appreciated. Many greetings. 😊
Michael Lim 😍😍😍😍😍😍 those hands and forearms.❤️👏🏻👏🏻👏🏻👍👍👍
Jet W j
Jet
Wow all your female fans!!!😂😂 but honestly every time I saw you fix the little lumps in your cake I just burst out laughing 😆 how absolutely detail oriented!! Bravo Michael
made this cake in a hot air fryer in 4" pans turning the temp on the machine to 350 for 20min. Turned out amazing. Thanks again for this recipe
Hi
Thanks for sharing this idea!
Did you put it in a water bath inside your fryer or put it directly into your fryer pan?
It's so satisfying to see that he uses every inch of the batter. I hate it when tele chefs waste so much of their ingredients. When he cleans up that bowl with his spatula feels like the cleanest blackboard. Satisfying.
Hello Michael
I did this recipe and it turned just perfect, my husband my kids loved it , thank you so much
I just made this and it turns out really well! Everyone likes it thank you ❤️
I love this kind of cake! cant wait to try it out. Thank you for sharing the knowledge of making this delicious cake.
Watching your video is like meditation. I just finish and the cake is in the oven. Thanks for This peaceful moment.
Thanks for sharing this recipe! I baked this for my parent's anniversary and they loved it!
I made this last weekend and was a hit! my husband and I loved it! I'm subscribing now 😊😊
Adriana Guerrero what kind of plain flour and corn flour did you used?
she dieded
Adriana Guerrero h
I tried it in a regular cheesecake it taste really good and I bake again yesterday we used a cream cheese spreàd it wasn't good at all.
It is a pleasure to have subscribed to your page. The entire area is completely clean, explains the exact measurements of the recipes. I can concentrate better when I make the recipes, there are no noises or loud music. Your videos are perfect, congratulations for your page. This cake is delicious, this recipe is divine. Thank you very much for sharing it.
I made your recipe this past weekend and the cheesecake turned out beautifully! Thank you for the upload.
You are welcome. 😊
Morabeza
Michael Lim i just popped it in the oven but i noticed you use an electric one.how much time in a convential oven please?
Hi!
I made this cake a few months ago, and it turned out sooo good! In fact, so good that I'm making it again tonight; you just can't get enough of it. Thank you for the recipe and the video; it was very helpful seeing you do it and watching the exact steps you took. Thank you.
I don't exactly follow any ingredients but I did follow your step by step procedures and works really good compare to others. Thanks for your video demo
You are welcome. 😊
Michael Lim Did the cake wiggle? Pls reply
6inch or 8inch cake?thanks
Di5Dude yassss!!!! wiggle wiggle wigglw
Thank you Micheal, as usual it is a great pleasure watching your baking instruction Videos, crisp and precise innovative instructions , with proper stress on the finer points , as usual the end product comes out as instructed.
Great recipe! I happen to be on a diet and I counted the calories for this cake. The whole cake has 1728 kcal. So, if you cut it in 6, a portion would be a little less than 300kcal, more exactly 288kcal
This cake without Baking soda and Baking powder.. which rises so evenly and fluffy.. great job!
Thanks. I like the recipe because the ingredients are in grams and it is easier to make it.
Retete de prajituri 3H
Retete de prajituri siwamkik
Ingredient pls
would love to do this...can you share the recipe in US measurements please thanks!
Retete de prajituri ,mm
very well presented. I liked how you showed how to do every step and what the batter should look like. Beautiful cake.
Thank you. 😊
Thank you very much for the recipe! We enjoyed this a lot! It’s the perfect cake 🍰 for Father’s Day ;)
Michael, thanks! Excellent and easy to make cheesecake. Such a delicate texture, without the sugar excesses! For the first time tried to make such a Japanese sponge, everything worked flawlessly!
Hello Michael I'am ernestina from Mexico and i did your kitchen recipe i dont know how to send you a photo, but trust me your flavor is wonderful thank you so much for this excellent recipe.
You can always post it on my Facebook page. The link is in the description box right below the video. Glad you like the recipe. 😊
Ernestina Albarran Rodriguez !?
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nn nn punya nn nn nn
l tunggu Chun
Michael Lim very nice cheescacke
i just made it today.. it turned out perfect! thank you for the recipe and the clear instructions on how to bake it.
You are welcome Juancho, thanks for the feedback back on Facebook. The cake looks really great. 😊
I made this yesterday and it turned out fabulous and it's a hit at home. Clear, brief and precised instructions. I will be making more of it. I hv already subscribed to you.Keep up to the wonderful job you're doing right now Michael n tq so much 😉
Would like the ingredients by cups but, I really love the way you explained everything! Thank you so much. You make it easier! ;)
actually, just found out that cornstarch in the US/canada is the same thing but cornflour in the UK. so im assuming its cornstarch to be used
realshinji and Singapore same than UK
Hi Michael,first of all,you are the best chef and this is a wonderful dilicious looking cake and thank you for every detail.Believe me,i will make this for sure.
Hi Mr Lim,
I bake this cake using your recipe and I added lemon zest, 90 grams sugar and a little vanilla extract as well. It tasted really good but I had to increased the temperature to 165°C. Thank you very much for uploading this video. Cheers:)
You are welcome. Glade it works for you. 😊
J
Michael Lim no English👏👏👏👏👏👏👌👌👌👌👌👌👌👌👍👍👍👍👍👍👍👍🙏🙏🙏🙏🙌❤💙💚💛
Thank you for the video and receipt, it works so well and my family enjoy it a lot. Will do it again.
Lieber Michael, zauberhaft , mit so viel liebe und Geduld. Fantastisch. Danke
Herzliche Grüße aus Deutschland. ...
Laura
Laura Erb geduld ist gut das nervt kann auch schneller gehen
I am very impressed by this cake. I love the way you cut it into pieces. I'm going to have to make this.
Just became your 99,000 subscriber! 👍😊 Great video! Thanks for sharing!
I did it today. Thanks for the recipe. Easy to follow. Not too sweet. Just how i like it.
damn michael did you bake those arms too cause i'd prefer a slice of those
Hahaha. Do you eat human...😂😂😂
We might wanna try now.
Amrit Horan i know right ?
Amrit Horan
Man you said what I was thinking.
this has been best video for this japanese cheesecake well explained...loved it. will be trying soon.
Thank you. 😊
Hi there!!!! I really really want to know about the temperature of the water that we put in the tray before we put the mixture tray in it and in the oven. Is it warm water or boil water or what it the best temperature for it? Because I did it one time then I failed the water was boil and that's why the base was cooked and I absolutely failed :((((
Hello Michael Lim, I am Alice from Portugal , and this is the first time I am watching your video recipes and before anything else, I couldn"t keep my eyes off your strong arms and delicate hands...( sorry but I just couldn"t help myself... )... calm gestures so we can follow your moves step by step. Never had seen such perfect combination in a video recipe before! All these things makes me want to try and bake everything !... Congratulations all the best and keep everything this way , simple and very eficient !!!!!
Thanks for the compliments, much appreciated thank you. 😊
Those are the hands of a man! And yes, he is baking.
Gospel music
Gospel
gosh!!!! its so frighteningly perrrrfecttt!!!! don know whether I m able to a achieve that baking skill/not......
My sister has been bugging me to make this Japanese Cheese Cake and I finally did for her birthday . Excited to tell you that my first attempt of your recipe was a success ! She loved it . The taste, the fluffiness .. it's just awesome .
But I got cracked top . What happened there tho ? Please advice . Thanks a bunch !
It could be you temperature is too high.
I just made this tonight. I couldn't seem to get the right consistency of the meringue. Also I didn't use an oven. I steamed it with very low heat. Still it turned out all right and the flavours just what I love. Thanks for sharing your recipe. I will definitely make it again and be better next time. ☺️
Interesting, I never tried steaming them before. I guess it doesn't have the brown top when you steam it. That is something new. Care to share a few pics on my facebook page. I think many people will be curious too how the cake looks like. 😊
I'd watch this over & over again just to lust after his hands & forearms! LOL
MsConchSalad 😂👏🏻👏🏻😄
Hi
Excellent recipe, excellent technique, excellent video. Thank you and many blessings for you and yours. Greetings from Mexico.
HI Michael, how if i use normal pan (not side open pan), should cover with aluminum foil too ? and i bake with tradisional oven (not electric), need how much time?
Yuliana Tandra hi! i use normal pan & still cover it with aluminium foil. i use traditional oven as well, i lower the temp a bit & put it in the oven for an hour. this works for me, hope it works for you too! :)
Natalia Summer hi there! When you used the traditional oven did you use the fan assist?
no i didn't use the fan :D
Love love love it! Thank you, Michael!
I made this and it came out so good! It was my first time attempting this type of cheesecake and it went better than expected. Except it did crack on the top a bit but I don't mind.
It tasted so good after it cooled down right after baking and it also tasted so good the next day after spending overnight in the fridge.
This was my second recipe I've tried from you (coffee cotton cake was first) and I can't wait to try more (my family, too lol)
😢😭💔
I tried to make this cake for 8 times maybe .. and non of them done ! 😭 it collapse when i take it out and still wet from inside .. or sometimes its not even rising 😢 .. i uesd convection oven but i dont know were is the problem ..
Rush Rose make sure your foil is high enough to not let water leak in, and cool down the cake in the oven with the door slightly open, because a sudden temperature change can cause the cake to collapse.
find it at "sauvoury day blog" how to make Japanese cheesecake. You' ll find your answer. Good luck. I did it . Always successful.
siprachowdhury
rush rose didnt you add baking powder...?
Rush Rose. awww to bad 😦😖😀😬😬
hi chef..First time itself I made this very correctly today. thank you so so so much for your introduction and this is so clear to understand. my cake was perfect ..and everyone tasted it admiring me. thank you again chef.. love from Sri Lanka
my cake got crack on the top.can someone tell why?
orlybabe you are so right...the temperature of oven was high...thank you very much😊
Lucky to have read this . I guess I over beat my egg whites but it tasted awesome still !
This looks wonderful....easy recipe and a different twist from American cheesecake....great video thanks
Who cares about the recipe? I couldn't keep my eyes off of his hands/arms lol.
Same!! lmaoo 😂😂
arien fire me too!!! 😍💪🏼
resep masan indonesia
Ka U'ilani Kim 😆😆😆 same with me
OMG!! me too~~ 😂 😂 😂
Que buena receta!
Yo la hago con el horno un poco más fuerte al principio.
Un saludo desde España
cutting the cake with dental floss it's a great tip.
belitega pastry the UK
belitega pastry the UK
Just make sure it's not FLAVORED dental floss.
just make sure it's not a USED dental floss
That kind spoiled my appetite for his cake.
thank you for the recipe..today I try bake using your recipe and the results are marvelous..my dad like it very much
Thanks for the feedback. 😊
Oi boa se podesse escrever em portugues,eu ia entender melhor pois eh adimiro sua receitas
Luciana Moraes na receita vai 80 gramas de leite, 140 gramas de cream cheese, 40 gramas de manteiga, 5 gemas de ovo, 50 gramas de farinha de trigo, 15 gramas de amido de milho, raspas de limão, 5 claras de ovo e 80 gramas de açúcar refinado. espero ter ajudado :)
Obrigadão minha florr que Deus te abençoe
I made it for 5x and it became their favorite dessert.. Kids love it!
I'll try to make these as cupcakes
helldork did it work?
Thank you, Chef.
The first time I make Japanese Cheese Cake is success.
جميله 😋جدآ 😊
asmaa osama ممكن المقادير بالعربي
الله اكبر الله اكبر
اولا وضع وعاء به ماء فى الفرن حيث يكون الوعاء اكبر من صينية التشيز كيك مع عدم ملئ الوعاء بالماء بالكامل ثم نشعل الفرن على درجه حرارة 150 الى 155
-80 جرام لبن ،140 جرام جبنة كريمى يخلط الاثنين ثم يضع على نار هادئة بحيث تزاب الجبنة مع اللبن فقط مع استمرار التقليب وعند الزوبان نضيف 40 جرام زبدة مع التقليب حتى تزاب ونحصل على خليط سائل
-5صفار بيض و نستمر بالخفق لمدة دقيقة حتى نحصل على لون اصفر فاتح ثم نضيف الخليط ويمكن اضافه بشر ليمون (اختارى)
-نضيف على الخليط 50 جرام دقيق عادى ،15 جرام دقيق ذرة مع نخل الدقيق بشكل تدريجى ثم التقليب
-وعاء اخر نقوم بخفق بالمضرب الكهرباء 5 بياض بيض مع إضافة 80 جرام سكر ناعم ويمكن زيادة السكر حسب الرغبة ثم نضيف السكر بشكل تدريجى على بياض البيض
-ثم نضيف خليط بياض البيض على خليط السابق بشكل تدريجى -يوضع الخليط فى صينية مبطنة بورق الزبدة و من الخارج ورق الفويل يوضع فى الفرن لمدة 80 دقيقه وتوضع الصنيه فى وعاء الماء الساخن مسبقا فى الفرن
-بعد النضج تترك جانبا لتبرد بعد ذلك تخرج من الصينية .
اسماء اسامة طيب هو حطها في مكرويف والا فرن كهرباء ؟
Samar Hadad
فرن كهرباء طبعا
بالله ابغى المقادير بالاكواب
hello Michael
i have tried your recipes today japanese cheese cake
and really it was awesome
thanks alot
لايك للشاف
نتمنى تكون الترجمة علشان
الدول العربية تقدر تشترك في قناتك ياشاف
Shamsa Alk أتمنى اكون
عنده مترجم ههههه. بصراحة شغله حلو ونظيف .
هههه جميل بس مش فاهمين شيئ
حسبي الله ونعم الوكيل حسبي الله ونعم الوكيل ترجمة إلى العربي 😐
اللي بتحب اترجملها الوصفة حياها الله 😍
Thanks Mr Lim,sangat meng inspirasi,di tunggu recep berikut nya, good luck
can you show ur face while cooking in another vid :)
Té felicito, me gusta tu sencilles!
My goodness I can't seem to get over this recipe 😍😍😍😍
يالبييييييهههه اذا في عرب لايك تكفون 😘🥰
هنادي اليتيمه ＂
Your recipe is similar than Mrs.kurihara Harumi. I like the you you show how to make efficiently and no mess.
looks very yummy. also healthier than other recipes. will try this thanks.
wow at last I found this recipe! so long to find out how this to make!
thanks a lot chef Michael for sharing to us!!!
You are welcone. 😊
just made this today. turned out perfectly. thanks so much for the recipe. ive shared it with all my friends. ive tried so many other recipes for this type of cake but never worked. will try ur other recipes :)
Glad it works for you. Wish you success.😊
I am going to try your recipe, love Japanese cheese cake. Thank you for sharing your video.
Excellent recipe! So easy to follow. Merci beaucoup 🙏🏼
Thank you for this nice recipe .. I will try to make it someday (Insha' allah) .. I wished that you show us how to put the parchment paper in the pan because I don't know how.. however you did a great job.. Thank u for your hard working
We can see your pride in making this cake beautiful
Thank you. 😀
It's now my third cake...thank you Michael ☺people love it and they all love that's not too sweet. As for puffing, yes it puffs out a bit but still very high. Tonight I split the mixture and added a teaspoon of cocoa powder...will see the result 😉😋😊
Thanks for the feedback. Much appreciated. Wish you lots of luck and success. 😊
This looks absolutely delicious.
3rd attempt with the right pan size was amazing. Could still have turned out better which I can't imagine how will it be like 😍
I tried this recipe and the whole family loves it!.
Hi Lim, I'm Ayu from Indonesia.
Nice to learn how to cook Japanese Cheese Cake.
I often make this JCC but different recipe with yours, but on my JCC the taste is good, but the texture be wrinkle on around the edges once I release the paper. And I think, your texture is really good then the top doesnt crack.
I'll try your recipe and will revert to you. Thanks
Thank you for the recipe. It come out wonderful!
Frosti de coco
I like this recipe, it is simple and easy to make. Thanks.
You are welcome. 😊
Thank you very much for sharing this beautiful cheese cake recipe👍👍😊
Thanks michael, I follow your recipe and it works!! Thanks
When i can't sleep, i will watch your video. It's so soothing & calming. I don't know why.
To whom you usually made your desert/pastry/cake? there must be someone who like to finish your masterpiece~~
Hey Michael - really great clear and well explained video - well done mate excellent
this video it's so nice. I really enjoyed to watch it and the recipe it's easy and lovely to repair. I will try to do it the next weekend
I've tried making this & i put too much water when I baked it 😢 but fortunately that didn't change the flavour of the cake! Yuummm & fluffy 😍 even the cake lil' bit drop 😅 i'll try again later, thanks Michael
Tell me what really happen to the water? 😃
Michael Lim hahaha don't know for sure. Maybe i was too excited and over confident 😆 so i added too much water then it leaked. The cake's base became wet, therefore it won't rise up. But it tastes so good, my mom- & sister in law like it very much. And a friend of my sis in law will having birthday next friday & you know what, she asked me to rebake it 😍 that's why i won't give up yet hahaha
Oh I see. Lol. I wish you luck the next time. Many greetings to everybody. Success Nina...😊😊😊
You became my favorite Michael
I want to try every recipe you share 😊
wow... wish if i can have your cake right now 😍love it and god willing i will try it soon . Thanks
I wish you success. 😊
HI! Your videos are excellently made! So classy! And easier to follow at that. Thanks so much for sharing!
I tried this recipe. The taste was very delicious, but the cake was craked. I do not know, wether it is because of the oven temp or maybe because of the temp of the water that I used for the water bath, coz It seemed to be bubling during the baked. I should try another time. Thank you for sharing such detailed technique and good recipe.
the top looks amazing! thanks for the recipe, I'll give it a try!
Hi, have just watched your video, the cake looks amazing and I'm looking forward to making it. I would like to know the make and model of your counter top oven as I need to get one that is good for making cakes. Look forward to seeing more of your videos. Many thanks x
thank you for sharing all ur lovely recipes.
You are welcome.😊
Super good! I did today. Really delicious!
By the way, I really like what your videos. Gives clear instruction! Thank you!
I love Japan might as well try their chesecake
Hi Michael,
I have tried to make this cakes a second time from watching your video. Oh, they are so nice (the only things was I used 65 gr of sugar). Many many Thanks with big 💟
When ever you have time, please show how to make steam buns dough. I have tried a few but haven't find the good recipes. All the best!
Than you and many hugs back. I will put it on my next video list. 😊
Was that slice of cheesecake for a midnight feast or breakfast? It does look very delicate and light - bravo!
Thank you. 😊