Japanese Souffle Cheesecake Recipe
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- Опубликовано: 10 май 2024
- [蛋糕]日式輕乳酪蛋糕|梳乎厘芝士蛋糕|日式芝士蛋糕|舒芙蕾起司蛋糕|Japanese Souffle Cheesecake Recipe
材料 : (6吋, 1000ml)
忌廉芝士/奶油奶酪/奶油起司 ...................................120g
牛奶 ...........................................100g
無鹽牛油/黃油/奶油 ..................................25g
低筋麵粉 ............................16g
粟粉/玉米澱粉 ...............10g
蛋黃 ......................................46g
雲尼拿香精/香草精 .........................少許
蛋白......................................92g
糖.............................50g
195 °C15分鐘→開門2分鐘→150 °C 20分鐘→開門1分鐘→130 °C 20分鐘
→開門1分鐘→110 °C25分鐘→爐內悶10分鐘
ingredients:(6 inch, 1000ml)
cream cheese ...................................120g
milk ...........................................100g
unsalted butter ..................................25g
cake flour ............................16g
corn starch ...............10g
egg yolk ......................................46g
vanilla extract .........................a little
egg white......................................92g
granulated sugar.............................50g
383°F 15 min→302°F 20 min→266°F 20 min→230°F 25 min→rest in the oven 10 min
筆記:
-最好用固底的模具, 確保蛋糕底部不會進水
-芝士糊涼了才可以加入蛋黃, 否則蛋黃會被燙熟
-芝士糊過篩, 烤出的蛋糕口感更細膩
-蛋白先冷凍15分鐘, 打出來的蛋白霜更穩定, 更細膩
-蛋白打至大垂勾即可
-室溫水入爐, 高約2cm即可, 不要太多, 多水難上色, 烤的時間要更久
-烤好後留在烤箱10分鐘才取出
-出爐放涼至不再下降, 邊邊離模才脫模
-蛋糕放冷藏一晚, 口感更好
-食譜給出的是我家烤箱的烤溫和時間, 只供參考, 要根據自己烤箱的脾氣調整,烤法: 先高溫定形(高溫時間最好在15分鐘內), 使表面上色, 形成硬殼, 再慢慢逐步降溫把蛋糕烤熟
-降溫方法可以像我這樣直接打開爐門, 或者在爐門夾隔熱手套
-不爆面, 不縮腰, 不皺皮要訣:先上色, 成硬殼, 慢慢升, 慢慢降, 不要升太高
爆面原因：
-蛋白打太硬
-爐溫太高
-烤箱密封性太好
-水不夠多
縮腰原因：
-蛋白打太軟
-烤的時間不夠
-升高和下降的速度太快
-蛋糕糊裝太滿
-乳酪加熱時太高溫
-抹油不夠
表面皺皮的原因:
-表面隆起的弧度太大, 放涼就會皺皮
-表皮烤的不夠乾, 硬殼不夠硬
-蛋白打得太軟
-烤好後停留在爐內太久,或室內環境太潮濕, 受潮了
出現布丁層原因：
-蛋白霜消泡了
-沒有攪拌均勻
-過度攪拌
蘑菇頭原因：
-麵糊裝太滿
-上火太高
-蛋糕黏著模邊了
00:00-00:17 開場
00:17-00:57 模具防粘
00:57-04:17 製作芝士糊
04:17-06:07 打蛋白
06:07-07:37 蛋糕麵糊
07:37-08:50 烘烤
08:50-11:44 成品
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[蛋糕]日式輕乳酪蛋糕|梳乎厘芝士蛋糕|日式芝士蛋糕|舒芙蕾起司蛋糕|Japanese Souffle Cheesecake Recipe
材料 : (6吋, 1000ml)
忌廉芝士/奶油奶酪/奶油起司 ...................................120g
牛奶 ...........................................100g
無鹽牛油/黃油/奶油 ..................................25g
低筋麵粉 ............................16g
粟粉/玉米澱粉 ...............10g
蛋黃 ......................................46g
雲尼拿香精/香草精 .........................少許
蛋白......................................92g
糖.............................50g
195 °C15分鐘→開門2分鐘→150 °C 20分鐘→開門1分鐘→130 °C 20分鐘
→開門1分鐘→110 °C25分鐘→爐內悶10分鐘
ingredients:(6 inch, 1000ml)
cream cheese ...................................120g
milk ...........................................100g
unsalted butter ..................................25g
cake flour ............................16g
corn starch ...............10g
egg yolk ......................................46g
vanilla extract .........................a little
egg white......................................92g
granulated sugar.............................50g
383°F 15 min→302°F 20 min→266°F 20 min→230°F 25 min→rest in the oven 10 min
筆記:
-最好用密底的模具, 確保蛋糕底不會進水
-芝士糊涼了才可以加入蛋黃, 否則蛋黃會被燙熟
-芝士糊過篩, 烤出的蛋糕口感更細膩
-蛋白先冷凍15分鐘, 打出來的蛋白霜更穩定, 更細膩
-蛋白打至大垂勾即可
-室溫水入爐, 高約2cm即可, 不要太多, 多水難上色, 烤的時間要更久
-烤好後留在烤箱10分鐘才取出
-出爐放涼至不再下降, 邊邊離模才脫模
-蛋糕放冷藏一晚, 口感更好
-食譜給出的是我家烤箱的烤溫和時間, 只供參考, 要根據自己烤箱的脾氣調整,烤法: 先高溫定形(高溫時間最好在15分鐘內), 使表面上色, 形成硬殼, 再慢慢逐步降溫把蛋糕烤熟
-降溫方法可以像我這樣直接打開爐門, 或者在爐門夾隔熱手套
-不爆面, 不縮腰, 不皺皮要訣:先上色, 成硬殼, 慢慢升, 慢慢降, 不要升太高
爆面原因：
-蛋白打太硬
-爐溫太高
-烤箱密封性太好
-水不夠多
縮腰原因：
-蛋白打太軟
-烤的時間不夠
-升高和下降的速度太快
-蛋糕糊裝太滿
-乳酪加熱時太高溫
-抹油不夠
表面皺皮的原因:
-表面隆起的弧度太大, 放涼就會皺皮
-表皮烤的不夠乾, 硬殼不夠硬
-蛋白打得太軟
-烤好後停留在爐內太久,或室內環境太潮濕, 受潮了
出現布丁層原因：
-蛋白霜消泡了
-沒有攪拌均勻
-過度攪拌
00:00-00:17 開場
00:17-00:57 模具防粘
00:57-04:17 製作芝士糊
04:17-06:07 打蛋白
06:07-07:37 蛋糕麵糊
07:37-08:50 烘烤
08:50-11-44 成品
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下次不跟你焗的方式了，蛋糕裂開 🙄
Dear @Yummy Yummi can you tell mr Why is my cheesecake dense at bottom like a pie for the part where there is water and the rest is just meringue cloud. It fills like sediments of two separate layer 😢 someone help pls. And I used single cake mould so no chance of water leakage
@@misshaz212511:44
hello, I have done exactly the same but my cake dose not rise do I need to add baking soda to rise the cake? can I just use regular flour to bake this cake?
جربتها مرات عديدة لكن لا تنضج من الاسفل ماهو السبب
完美的蛋糕加上神級的秘訣！謝謝老師無私的分享！看了一次又一次！❤️
謝謝你🥰
I’ve master this cake for so long. Have tried many different recipes and baking tips. But yours came out the best. Softest cake I have ever made. I realized that you used less flour compare to other recipes. I patiently beat the egg white in the medium speed this time. It came out perfect just like yours. Thanks for the recipe and baking tip.
🥰❤️🌹
Hi. What is the dimension of the baking tray?
I think it's the tray come with your oven when you bought a small oven. If you have a big oven, use the tray a bit bigger than the cake's mould @@logicgirl2011
the last time when she said open the oven door to reach 230 then bake for 25min and rest it in the oven, does it mean rest in the oven at 230 or turn off the oven and rest. while it is resiing should i leave oven dooor open.? should i wait until the oven is cool to rest it inside..?can you enlighten me please..
Is it very sweet or more eggy. I imagine this being a very sweet decadent treat
The pure white of the cake when it's demolded is the definition of satisfaction.
你的蛋糕像藝術品，真捨不得吃呀！多謝你的溫馨提示，一定要學做。
按照您的食譜來做，輕乳酪蛋糕跟可麗露都很成功，謝謝您無私的分享❤️
多謝支持！你的留言給我很大的鼓勵！🥰❤️🌹
感謝你的食譜，你分享的細節好詳盡，我試跟著做，結果非常成功，成品好漂亮（雖然第一次失敗了，因為第一次打的蛋白霜沒有很綿密幼滑，出爐後收縮及出現布丁層，而且拌入蛋白的時候沒有拌均勻）
非常詳細👍👍
謝謝你分享的食譜！早上跟著配方做了一個！即時吃了一件已覺非常美味！ 放雪櫃8小時後吃！更加非常美味！從未吃過那麼美味的芝士蛋糕！
喜歡就好，感謝你的反饋🥰
你的作品都好美喔！這個輕乳酪看起來太好吃了😋很期待趕快跟著做看看
謝謝你🥰輕乳酪真的很好吃，我媽媽最喜歡了
這是我看過最美的輕乳酪蛋糕～讚👍
過獎了，謝謝你🥰
你的日式輕乳酪蛋糕太美了,我要跟你學習,多謝老師指教；分享❤
Thank you for this recipe! ❤️❤️❤️
感谢你的分享，包括这么多备注的细节，好用心。明天我就试一下。你做的太完美了🤩
謝謝你🥰🥰
我又重做了一次用的代糖，严格按照温度时间，烤箱中层，终于做出来很漂亮的蛋糕了，色香味俱全真的好棒。是我用过最完美的配方。
請問Shiga Chen 糖全部都改代糖是嗎
謝謝您
I'm sooooo excited to try this super soft, fluffy and delicious recipe of yours. Thank you for sharing! God bless you more, your family and channel!💚
Thank you so much! 🥰🥰
Please help me to bake this I cant bake well by myself
@@johnrai4290 .
❤❤❤
@@johnrai4290😂
這個配方真的很好吃～試做之後很成功喔！口感入口即化超級棒👍
謝謝你的反饋🥰我媽媽最喜歡這款了😊
網路上食譜這麼多, 好不好吃或是能不能做成功都無法得知, 最好是能有已經做過的人分享
謝謝你!
一開始的195度烤上面是完整的但是從旁邊會裂開，第二次我用180度烤還是從側面裂開請問要怎麼改善呢？
yummy
I made this for thanksgiving and your recipe did not make enough for a 6x3 inch pan. I think maybe because the meringue didn’t multiply enough as it should. However I did continue and my cake did not rise as much but to my surprise the inside did bake correctly. It was delicious.
Tip:
1. Preheat your oven before you start doing anything else. The inside of oven needs to be evenly hot.
2. I believe she only used 50g of sugar but looking at the video I thought she was putting in 50g of sugar each time. 😂
Amazing!! May i know the size of the pan you used, please? Thanks!
Wow… The cake is perfect and delicious 😋😋😋😋
Thank you for the baking tips😊
The colour and texture are very beautiful. Thank you for the recipe.
Thank you so much!🥰
Madame vous êtes un. Grand Chef ! Merci a vous….!
Merci !🥰❤️
好美
cake look so yummy thank for share
Thank you!🥰
Wow that looks amazing 😍😍 you are a great baker 😍
Thank you 😊
Thank you so much, I’ve followed this video three times and I think now I’ve mastered it🎉❤ great recipe, great colour and great texture
Thank you for your comments, so excited to hear you love my recipe!🥰❤️🌹
@@yummyyummy2549 ممكن ترجمة مقادير بالعربي
do you use a convection oven?
Wow so perfect 👍 ❤❤❤
Thank you for your excellent recipe!
這是我看過最美的作品
誇獎了，謝謝你😊
同意👍
@@maymay2254 謝謝你🥰
Thanks for the baking tip. I'll definitely try this technique later. Usually i baked at 120°C (20mins) -> 150°C (15mins) -> 110°C (40mins)
👍🏻😊
Is this convection or regular bake temperature? thanks
yummy
The cooking time is really this long?
漂亮的蛋糕
謝謝你😊
很想試做！ 謝謝分享！ 😊👍👍
期待你的作品🥰
谢谢你的温度和烘烤掌握教学，我刚才试做了一份，真的很漂亮，和我以前烘烤的手法比起来，以前的会皱皱的😂
實在太好了，多謝你的留言🥰
@@yummyyummy2549 请问有IG可以follow吗？😉
@@rickyrui7211 instagram.com/0yummy.yummy0/
谢谢您的作品很完美，我必定好好做出来。❤️❤️
謝謝你，期待你的作品😊
@@yummyyummy2549 aaaa,
@@yummyyummy2549 1
I've tried this Japanese style cheesecake from different recipes nearly 10 times...each time with varying result. The tip about first baking at high temperature is the trick I needed to get the nice hard crust. I always knew the baking process and whento manipulate the heat was crucial to making a good souffle, but this video really went through the steps so I can replicate. Thank you, your recipe turned out great. Now I just need to apply the baking technique to the other recipes.
做得好好靚好吸引
多謝你🥰
какая красота🤗спасибо за пошаговый рецепт❤️
播主非常耐心温柔。很有修养很善良啊❤。 蛋糕本来就是对温度很敏感的，我铁姐妹手把手在我家教我，试过几次烤箱温度和时间，我终于才会了基础的戚风蛋糕，但是蛋糕始终爆面，我也是天天干活的老主妇了…..烤箱的脾气不一样。感谢播主的分享。❤
謝謝你！🙏🥰🌹❤️
Hello, thank you for your recipe, I wanna try it. But i have a question, cream cheese needs to be sweet or not? Like Almette or Mascarpone,?
好😋👍🏻
Cảm ơn bạn tôi đã làm chưa được đẹp như bạn nhưng bánh rất ngon
Perfect👍👍👍
謝謝你😊
超級漂亮！
Thank you!🥰🌹❤️
做得好漂亮
謝謝！🌹🥰❤️
太美了😍
一定很好吃😋
謝謝你🥰
Wow, el pastel se ve espectacular y estaré muy pendiente de tus próximos videos y gracias por compartirlo
Thank you!🥰🌹❤️
太完美了
謝謝你🥰
Thank You for recept 💛
Hello from Ukraine 🇺🇦
Have a nice day 🌹🌹🌹
Thank you for the baking tips, especially the how not to crack one 🥰 really appreciate it.
Thank you, so glad to hear it!🥰
Mine is always cracking:( . Can you show me how not to cracking it when I bake the cheesecake?
天啊，这个作品也太漂亮了，鼓掌👏🏻
謝謝你🥰
Really good video.. Cake looks very soft.. Will try to make this recipe... Thank you for the video
完美❤️
謝謝你😊
Very neat and lovely....thank you 👌
Thank you so much!🥰
И в горячем и в холодном виде вкусный! Обожаю этот чизкейк!❤❤❤❤❤❤❤
А я никогда не ела чизкейк не в горячем не в холодном виде и даже не знаю, что такое чизкейк.
看起來好好吃喔🥰
謝謝你😊
Thank you for recipe 🎉🎉🎉🎉
Wow look at that.. The air bubble and the body of the cake just amazing.. I've made Japanese cheesecakes for a couple times, and it's success.. But still the pore inside your cake smoother than mine and I can feel that softness when you tear the cake roughly...
이 레시피 개꿀 곱나 맛있음 ㅋㅋㅋ 감사해용♡
视频拍得完美！太棒了🎉
太感謝了。試了幾種配方，最後還是參考您的配方，用氣炸鍋烤出口感、風味和外型兼俱的蛋糕。
謝謝你的留言🥰請問你氣炸鍋用什麼溫度, 有水浴嗎?
@@yummyyummy2549算是半水浴吧，量米杯8成滿的水，最後水會烤乾，195度時有蓋錫箔紙，150度時，拿掉錫箔紙上色，130度以下就不會影響表層顏色了。
@@oliverchiang5532 感謝你的回覆, 這樣可以給想用氣炸鍋的朋友作參考🥰🥰🥰🥰🥰
@@oliverchiang5532只有氣炸鍋度數，沒有時間參考？
Hello il a l'air trop bon 😃🥞
thank you so much 😀💯
Just wow 🤤
i tried this recipe yesterday afternoon and it will be polished off by breakfast. 😁😁
Wow~Such a delightful breakfast!🥳👏🏻😋
Gosh! The cake is perfect😍😱
Thank you!🥰
تاسو ډیر ښه پخلی کړی او په ډیره اسانۍ سره درس ورکوی. ستاسو د مینې او مینې څخه مننه😊❤
people who teach us creating these fluffy delectables deserve a good place in heaven 🙏👑
Maravillosa, gracias!!!!!
Thank you!🌹❤️🥰
Meus parabéns! Impecável !
Thank you!🥰
למה אין תרגום לעברית בבקשה 😌❤
I like your knife. Would you share where did you buy it? ❤️
Super 👌👌
Divino hoy vi tres recetas pero está me gustó más porque el color internó es más blanco y eso es lo que estaba buscando, me encantó tu cuchillo de gato, saludos desde Costa Rica.
So glad you liked this😊Thank you so much for your kind feedback and support.🥰
Yo también adore su cuchillo
Saludo desde Costa Rica
Gostaria dos ingredientes por escrito em português por favor é muito obrigada
Looks great and sure even more good to eat and cherish
Oh Dear, what a satisfying result. 💖💖💖
Thank you so much!🥰
謝謝這麼詳細拍攝，尤其是在講解失敗問題的部分，每項都說得很仔細，畫面又拍得非常精緻，音樂也動人👍
謝謝您的分享和指導
看了以後立馬來製作😅
好希望能做出和你一樣漂亮的蛋糕…努力😘
謝謝你喜歡，你的留言給我很大的鼓勵🥰祝你成功，有任何問題歡迎隨時給我留言😊
@@yummyyummy2549
😊謝謝您的回應呀❤️
🤯我犯了一個很大的錯誤，我用分離模具原本應該包二到三層的鋁箔紙，結果家裡只剩一張份，我取巧認為不會這麼倒楣，只要小心一點包應該OK…
結果真的漏水進去了😭😭
側面歪斜縮腰圍
但是表皮烤得很美😍
（因為以前我都會烤出皺皮或裂開🤯）
剛剛我和家人都吃了
這個配方冷藏後真是美味呀
今天晚上或明天繼續努力
我一定會做出成功的乳酪蛋糕😊
非常喜歡你的作品
也謝謝您這影片
要知道在外面學這麼一個蛋糕起碼2000多元以上的金額
您這麼認真無私想傳授給我們
當然也需要我們的鼓勵回饋
👍👍👍
….要去把家事做完😅等等看有沒有時間再試一遍！有問題一定立馬麻煩老師您，請求幫忙了😅
@@yummyyummy2549 老師您好
我剛才又做了一個，😅這次包上三層，只是烘烤的狀況跟第一個一樣周圍出現飛碟斷層狀，而且也是斜的膨脹…真好奇這是什麼原因呀🤔️🤯
@@user-qq8ro2sw4v 蛋糕進水了真的很沮喪，所以我都不建議使用活底模製作需要水浴的蛋糕，如果常做需要水浴的蛋糕，投資一個密底的模具是很值得的😊
@@user-qq8ro2sw4v 飛頂斷層我暫時總結的原因大約有三個：1，爐溫太高；2，蛋糕糊裝太滿；3，模具塗油不夠😊
Hi i need to know, it’s written “open the door for about 2 minutes to cool to 150 degrees “ it’s mean when i open the door i decrease to 150 degrees and wait for 2 minutes and then close and baked again for 20 minutes right? I really want to try your recipe because i love cheese cake so much 🥰
Yes, right😊
Súper, gracias, saludos desde Bolivia.
Awesome....I am raising chickens & have about 4 dozen eggs to do something with...this is exciting...can't wait to try...
Hola maravilloso, tu sello es genial, en que tienda lo mandastes a hacer? Gracias, saludos desde Venezuela
I bought it from taobao.😊
I definitely am going to try to make this. I have two questions. Where did you buy the stamp abs the chef knife? I love the cat. 🥰
I bought the stamp from taobao; you can search key word “mere pere cat “for the knife 😊
Nice
Thank you very much for the recipe. I tried and come out very soft cake and nice taste. I will try more your recipe. thanks again.🥰
Thank you for your comments, so excited to hear you love my recipe!🥰❤️🌹
Hi. Nice one, do you use the upside and downside heat from the oven? Or just the upside?
up and down😊
Thanks. And what is the measurement if i use all purpose flour with corn starch?
10g😊
@@yummyyummy2549 how to cool this on stove if i preheat vessel before 15 min then on medium low heat hoe much it will take time
Hi, may I know what brand of the baking pan are u using? It's nonstick, right? I have tried with nonstick pan, but I noticed the cake didn't raise much compared to your video, although the cake still fully cook and come out nicely. I am wondering what is the problem that my cake didn't raise much and sink back like yours? TQ.
Hello, this mold is nonstick,but it has been discontinued now, this cake can bake with nonstick mold, the cake does not raise, I think the reason is the meringue is deflated.😊
@@yummyyummy2549 🤔🤔🤔 let me pay more attention on beating the meringue as well as the mixing process 🙃
Hola, Yummy lo primero es felicitarte y darte las gracias por tus vídeos, son increíbles
Tengo varias preguntas tengo un molde cuadrado de 7x7x3 pulgadas doblo las cantidades y ya está, es correcto?
La cantidad de harina es solo 16 gramos es correcta?
La vez que lo he hecho, doblando las cantidades, la mezcla de todos los ingredientes es bastante liquida, muy poco espesa, es así?
Puedo sustituir el zumo de limón por 1/4 de crémor tártaro? Para estabilizar mejor las claras?
Cuando dices velocidad media, mi batidora tiene 5 velocidades, sería en la posición 3?
Se que son muchas preguntas, pero creo que habrá muchos seguidores que creo que le irían bien tus comentarios, muchas gracias de nuevo y un saludo, espero tus respuestas, se me olvidaba por debajo del cheesake le faltó tal vez un poco más de tiempo de horneado pero de sabor increíble y de un día para otro gana en sabor.
It's perfection!!! Thank you for sharing this video!!!
Thank you so much!🥰❤️
That looks so amazing.
还有，谢谢你，可以弄多一些甜点，蛋糕的视频吗？想看你的视频！ 🙏🏻🙏🏻😍
謝謝你🥰我會加油，不過最近家裡毛小孩生病了，忙於照顧，更新會比較慢，請見諒😊
希望毛小孩快快好起来唷
@@yummyyummy2549 86
Muchas gracias que tamaño es el molde porfavor y gracias
6 inch😊
Thanks for your receipt ☺️☺️ I will trying ❣️
🥰
Hello what size is the pot diameter height ?
Favor traduzir para o português brasileiro
哇! 這個蛋糕表面的色澤和光滑度也太美了! 希望我能做成功!
請問烤箱的層架離頂端是多少距離, 我做了好幾個食譜, 不是上色不了, 就是裂開來了
謝謝!
我是放在接近底層的，如果烤箱小，見議爐溫要調低一點哦😊
@@yummyyummy2549 非常感謝您的回覆!
好美 好美 好美
Great
感謝貼心的提示，對新手來說真的很有用。
使用上下發熱線中層，感覺蛋白的狀態是對的，但是到了150度就完全爆開了像火山一樣被定型了。請問烤箱密封性太好的話應該降溫嗎？使用熱風對流會有幫助嗎？謝謝。
我按照视频做成功了，要用上下火，不要热风，需要时刻盯着，爆开有很多原因：蛋白打发过度，下火过高，烤箱密封性太高可以在门之间夹块布开个小缝，底火过高可以做底下垫个空烤盘，或者加点冷水降温，这个蛋糕失败率蛮高，对新手不大友好。
我是放在接近最底層的；我沒有用熱風，如果蛋白霜對，下次可以試試全程降10度看看怎樣😊
Podria explicarme bien los tiempos de temperatura 🌡 es que no entendí por cuanto tienen que dejarse cada siclo por cuanto tiempo gracias 🥺
Sorry, I don’t understand the question 🥺
Wow. This looks so good.
謝謝你
這次終於做成功
太好了，對你有幫助，我也很開心😊