Hidamari please can you tell me when I put the cheese cake in the oven I turn on the down side or above side or the two of them in the meantime.. And if I have to let it in the oven until it cool then I put it in the refrigerator? In the next videos Also can you tell us in detail how to deal with the cakes while we put it in the oven I will be grateful if you reply in my questions love y
Just tried this recipe today! A few things to note: 1. I used whipping cream instead of fresh cream, seems fine! 2. I used a 7" tin cause that's the smallest I've got but recommended tin size would prolly be 6" or even better 5"! 3. Since mine turned out too thin, it didn't have the gooey centre most Basque cheesecakes have. If you don't have a small tin and only have 7 or 8", you can try to double the recipe! Hope this helps ♡ Update: I doubled this recipe and baked it in my 6" tin. Turned out AMAZING. Smooth cheesecake with the signature gooey centre. Baked it for 30-35 minutes! Really make sure the top gets burnt for the caramelisation to be more prominent. Don't worry about the centre. Still came out creamy!
200جرام جبنةكريم فلاديلفيا 70غرام سكر صفار بيضه بيضتين كاملين 115مل كريمة طازجة 5جرام طحين الكيك في الفرن على حراره220 من 20لـ25دقيقه ثم تترك لتبرد ثم توضع بالثلاجه ليله كامله قبل تقطيعها هذا الي فهمته بس شكلها لذيذ🤤😋
I think the cheese is a little bit more in taste because when we summarize it, it goes like this: Cream cheese - 200g 1egg is 50g 2 eggs = 100g 1yolk - let's say its half of egg so basically it is 25g Therefore the eggs grams should be 125g in total which is lesser than the amount of cheese. This just my thought. Hehehe
If anyone wanna know, i just made this yesterday, left it overnight and just tasted it now, it is frankly super good, very easy to make and bakes very quickly. If i had just one remark to make, it would be the quantity, i used the exact measurements and ended up with a relatively small cake. Otherwise 10/10 would definitely do again. Thank youu !!
Zizou Laval All of their recipes seem to be very small, dainty portions. It's hard to tell because of the framing of the filming. Kind of annoying if you are trying to make enough for a multitude of people or are a fat bitch like myself~ But hopefully some of the recipes are easy to double up.
~ 200g Cream Cheese = 7.055 oz or round off to *one 8 oz package* ~ 70g Sugar = 2.46917734 oz = *5/8 cup* ~ *1 [large] Egg Yolk* ~ 100g Whole Egg = 3.52739619 oz or *2 large Eggs* ~ 115g Fresh Cream = 4.05650562 oz = or 4 oz 0.507 Cups = *1/2 cup* ~ 5g flour = 0.17637 oz = 1.058 tsp or *1 tsp* Bake 20 - 25 min's @ 220° c or 428° f Thank You. You're Welcome
@@maliya1958 Actually no it's not; you've only been brainwashed into believing grams are easier but you are sadly mistaken. US cups, ounces, Tbspns, tspns are based on multiplication and/or division of standard units of measure, so simple quick and easy a child can do it. Metrics is based on abstract measure numerical order more suitable for the laboratory. For most ordinary food recipes the ultra precise metric measures are unnecessary. Once the proper volume of a thing is known all needs be done is state the amount and all can recreate it with ease. With metrics you're gonna say like "18 gram egg yolk" rather than "one large egg yolk" as if plus/minus one gram is gonna make such a huge difference?!?!?!? Let's not all be so ridiculous
@@maliya1958 5/8 is difficult to measure? You've got some serious problem. Baking needs to be precise? Only if it's a science experiment. Once the proper volume of a thing is known it's eassy to replicate. With gram measure everybody's got to take out their food scale. But you evaded the question. If the recipe calls for 100 grams eggs but your 2 eggs only equal 99, what're you gonna do? You said baking requires precision. Come on do something. 5/8 in USCS (US Customary Standard of measure) is easily delineated on all USCS devices of measure. 5/8 is arrived at by division and multiplication. It's a common principle that needs to learned and used regardless what standard of measure is used in your country. If you don't understand this your education has been faulty and needs remediation.
I used a 15 cm pan and doubled all the ingredients, so 2 yolks and 4 whole eggs which seemed a bit too much but turned out ok. Also, I did 240° for 30 minutes as suggested on other recipes, The top got more brown and the centre was still creamy. I also added a pinch of salt and a tbs of lemon juice. In the fridge for a night. Enjoy!
Just my point of view, i followed the recipe and i must say, the duration of baking is insufficient. It still does not burn on the top. So instead of 25 mins, i baked it for 45mins at 220c and it comes out perfect. So that means i just extend another 20mins. Probably this baker (HidaMari) is using a bigger volt/power oven and maybe that is why 220degree celsius is sufficient for the cake. I use a 6”inch cake tin. It is perfect size.
Es un pastel típico de mi tierra, lo hago desde hace años y está súper rico...pero ahora quiero hacerlo usando este estilo(los japoneses siempre logran mejorar las recetas)...el único detalle que yo seguiré usando es mojar y escurrir el papel de horno antes de ponerlo porque se adapta mejor al molde☺️
I tried this yesterday and it's so good and very easy. As someone who doesn't eat much cake this portion is just nice. I will use this recipe forever 🤤
this is probs my 5th time making this recipe alrdy:) so tastyyyyyyyy! Btw I used 250g cream cheese and 150g whipping cream because I like it to have a richer taste hehe:D I highly recommend y’all to try this out, it’s seriously so easy to make
the recipe is good :))) thank you so much for the recipe !!! But i just double the recipe and reduce the amount of sugar from 70g per recipe to 50g . So it becomes 100g instead of 140g for the double recipe. I also added one and half (if im not mistaken) the vanilla essence into it. Overall, it tastes good yall!
Test Kitchen by munnculinary the results is good !!!!! But I didn’t follow the original recipe as it might have been much smaller (for the cake) before the recipe was doubled. Overall it tastes good and i just reduce the amount of sugar from 70g to 50g per recipe and i just added one and half (im not exactly sure about this) of the vanilla essence. It was easy to do this as i didn’t require me to buy a lot of ingredients than the others :))
I just really love how delicate you (whoever you are) create all these delicious lookin' food. I just love everything you make, really. I am very thankful to you for creating this channel.
I tried your recipe and it came out perfectly fine, but after I refrigerated it overnight, it deflated?! what did I do wrong and what can I do to avoid this?please reply. thanks
こんばんは😊
今日は最近流行っているバスク風チーズケーキのレシピです♪
一晩きっちり冷やすとねっとりと濃厚な味に、
少し温めるとふわっと口溶けのいい食感に、
２つの味と食感を楽しめました＾＾
個人的には冷やして濃厚な食べ方が好みでした♪
バスクとはフランスとスペインにまたがる地方の名前で、
バスクの都市の一つ、サンセバスチャンにある
La Viña（ラ ヴィーニャ）というバルで提供されている
チーズケーキをイメージして作っています。
いつか食べ歩きしにいって、本物を食べてみたいな〜(∩❛ڡ❛∩)
▷材料（15㎝底どれ）：
フィラデルフィアクリームチーズ ２００ｇ
グラニュー糖 70ｇ
卵黄 1個
全卵 100ｇ（２個）
生クリーム １１５ｍｌ
薄力粉（ドルチェ） ５ｇ
■作り方
１．クリームチーズとグラニュー糖を混ぜ合わせる。
２．卵黄を入れて混ぜる。卵を溶き、３回程度に分けて加えて混ぜ合わせる。
３．生クリームを入れて混ぜ、薄力粉をふるい入れて混ぜる。
４．型に紙をざっくり敷く。生地を流し入れ、
220℃に予熱したオーブンでで20～25分、表面に焼き色がつくまで焼く。
５．焼き上がったら型のまま粗熱を取り、冷蔵庫で一晩冷ます。完成。
ブルーベリーとラズベリーを添えて食べましたが、
お塩をかけて、赤ワインと一緒に食べるのも美味しいらしいです♪
作ったよレポートは、 #hidamaricooking をつけて
instagramに投稿してもらえると嬉しいです♪
▷チャンネル登録はこちら：ruclips.net/channel/UCcp9uRaBwInxl_SZqGRksDA
ベルマークを押すと毎回通知が届くようになります♪
▷Cooking ASMR：ruclips.net/p/PLE_Ic1c4e1UQo9Oq35NYC1C-n6jVUdzAa
▷おすすめ再生リスト：ruclips.net/p/PLE_Ic1c4e1USsJglFwFDm7aAkqFqyBxDF
▷ホールケーキのレシピ：ruclips.net/p/PLE_Ic1c4e1UQyTZepkybdKMPXf3s5ToRD
She steals your recipe! (彼女はレシピを盗みます！) www.xiachufang.com/recipe/103196743/
คนไทยป่ะคะ
Hidamari please can you tell me when I put the cheese cake in the oven I turn on the down side or above side or the two of them in the meantime.. And if I have to let it in the oven until it cool then I put it in the refrigerator? In the next videos Also can you tell us in detail how to deal with the cakes while we put it in the oven I will be grateful if you reply in my questions love y
ああいうことが、
sanae elhalhouli if you have the option for heat above and below that is best.
Just tried this recipe today! A few things to note:
1. I used whipping cream instead of fresh cream, seems fine!
2. I used a 7" tin cause that's the smallest I've got but recommended tin size would prolly be 6" or even better 5"!
3. Since mine turned out too thin, it didn't have the gooey centre most Basque cheesecakes have. If you don't have a small tin and only have 7 or 8", you can try to double the recipe!
Hope this helps ♡
Update: I doubled this recipe and baked it in my 6" tin. Turned out AMAZING. Smooth cheesecake with the signature gooey centre. Baked it for 30-35 minutes! Really make sure the top gets burnt for the caramelisation to be more prominent. Don't worry about the centre. Still came out creamy!
Thanks!
Izzati Kasmuri thanks for sharing
Do you think i can add more cream cheese?
Thanks
Can I use all purpose cream for fresh cream?
200جرام جبنةكريم فلاديلفيا
70غرام سكر
صفار بيضه
بيضتين كاملين
115مل كريمة طازجة
5جرام طحين الكيك
في الفرن على حراره220 من 20لـ25دقيقه
ثم تترك لتبرد ثم توضع بالثلاجه ليله كامله قبل تقطيعها
هذا الي فهمته بس شكلها لذيذ🤤😋
الله يسسسعدك 💖💖
@العاب اطفال العفو🙂
@@Juri-o7f وياك يارب😗
كمان وبعد الفرن تنحط بالثلاجه 👍🏻
@@moonali5221 صحيح توضع ليله كامله بالثلاجه قبل تقطيعها👍
作りました〜！グラニュー糖をはちみつときび砂糖で代用したのですが、コクが出て美味しかったです！食べてもらった家族や友達、彼にもまた食べたいと言ってもらえたのでリピします🤍素敵なレシピ有難う御座います
初めてチーズケーキを作りました。卵ケーキぽくなるとコメントあり、卵はMサイズ2個のみ(１１０g)使用。
１5センチの型がなかったので、パウンドケーキの型を使いました。混ぜるだけで超簡単。
一口味見したら、濃厚で美味しい！！
一晩寝かせて家族のおやつにします。
ありがとうございました。
明日これ作る！！コロナのおかげで家にいることが増えた代わりに沢山お菓子作れてなんだかんだハッピー。楽しみ😚
Looks so delicious
バスク風チーズケーキと言うより卵ケーキに近いくらい卵味を感じたのでクリームチーズを多く入れたらバスク風チーズケーキっぽくなると思いました！！卵味が強い方が好きな方はこのレシピで大丈夫だとおもいます😊
たまご減らしたらどうなりますか？
他のレシピと比較すると卵黄1個が余分なようなので減らして作ったらちょうど良かったです、アドバイス助かりました！
I think the cheese is a little bit more in taste because when we summarize it, it goes like this:
Cream cheese - 200g
1egg is 50g
2 eggs = 100g
1yolk - let's say its half of egg so basically it is 25g
Therefore the eggs grams should be 125g in total which is lesser than the amount of cheese.
This just my thought. Hehehe
母の誕生日に何か作れないかとレシピを探して、流れ着きました。
とっても美味しいです！！！！
リピ決定です！！！！
どれだけでも食べれそうです。
レシピありがとうございます😊
母の日に作りました！
すっごい美味しかったですし、喜んで貰えました🥰🥰
素敵なレシピありがとうございました！
優しい
表面をこんがりと焼き付け香ばしく、中はレアっぽくしたバスク風チーズケーキは一晩きっちり冷やすとねっとりと濃厚な味がしていて美味しそうですね🤤🧀
主人がチーズケーキ好きだから このレシピを説明通りに作りました。
凄く褒められました！
ありがとうございます😊
ホワイトデーに奥さんに作りました😙とても喜んでくれました！ありがとうございました🔥
I know you will thank me. You’re welcome.
INGREDIENTS:
200G-cream cheese
70gms-sugar
3- eggs
115ml-fresh cream
5gms-cake flour
In cups pleease
Although he added 2 eggs and 1 egg yolk .. right?
All the ingredients are mentioned in the discription box.
It's in the description.
If anyone wanna know, i just made this yesterday, left it overnight and just tasted it now, it is frankly super good, very easy to make and bakes very quickly. If i had just one remark to make, it would be the quantity, i used the exact measurements and ended up with a relatively small cake. Otherwise 10/10 would definitely do again. Thank youu !!
Zizou Laval All of their recipes seem to be very small, dainty portions. It's hard to tell because of the framing of the filming.
Kind of annoying if you are trying to make enough for a multitude of people or are a fat bitch like myself~ But hopefully some of the recipes are easy to double up.
Hi,can i knw fresh cream which is topping cream?
@@tracyern9761Just sour cream mixed with sugar & 3 drops of vanila extract.
Thank you i was looking like a feedback before trying this 😅👍🏻🥰❤️❤️
@@camillea159 you're welcome and good luck
~ 200g Cream Cheese = 7.055 oz or round off to *one 8 oz package*
~ 70g Sugar = 2.46917734 oz = *5/8 cup*
~ *1 [large] Egg Yolk*
~ 100g Whole Egg = 3.52739619 oz or *2 large Eggs*
~ 115g Fresh Cream =
4.05650562 oz = or 4 oz
0.507 Cups = *1/2 cup*
~ 5g flour = 0.17637 oz =
1.058 tsp or *1 tsp*
Bake 20 - 25 min's @ 220° c or 428° f
Thank You. You're Welcome
so much easier in grams
@@maliya1958 Actually no it's not; you've only been brainwashed into believing grams are easier but you are sadly mistaken. US cups, ounces, Tbspns, tspns are based on multiplication and/or division of standard units of measure, so simple quick and easy a child can do it. Metrics is based on abstract measure numerical order more suitable for the laboratory. For most ordinary food recipes the ultra precise metric measures are unnecessary. Once the proper volume of a thing is known all needs be done is state the amount and all can recreate it with ease. With metrics you're gonna say like "18 gram egg yolk" rather than "one large egg yolk" as if plus/minus one gram is gonna make such a huge difference?!?!?!? Let's not all be so ridiculous
5/8 of anything is definitely not easier to measure. And in baking unlike other cooking precision is important. So I am sticking with grams.
@@maliya1958 5/8 is difficult to measure? You've got some serious problem. Baking needs to be precise? Only if it's a science experiment. Once the proper volume of a thing is known it's eassy to replicate. With gram measure everybody's got to take out their food scale. But you evaded the question. If the recipe calls for 100 grams eggs but your 2 eggs only equal 99, what're you gonna do? You said baking requires precision. Come on do something.
5/8 in USCS (US Customary Standard of measure) is easily delineated on all USCS devices of measure. 5/8 is arrived at by division and multiplication. It's a common principle that needs to learned and used regardless what standard of measure is used in your country. If you don't understand this your education has been faulty and needs remediation.
5/8 cup is just a little more than half a cup, just make that half cup heaping
うちのオーブンが200℃しか上がらなかったので30分焼いてみました！
美味しくできました😋😋
ダイエット中なのにお菓子の動画を見てしまう…
美味しそう
見始めると止まらないですよね〜😂
Por favor ingredientes y cantidades en espanol
クリームチーズが50gほどしかなかったので、ココット2つ分（レシピの1/4分量）で作りました。食後のデザートに大満足！美味しかったです！
作ってくださりありがとうございます！食後のデザートに♪良いですね😊
美味しかったと聞けてとっても嬉しいです♪ありがとうございます！
チーズケーキ好きだから たまらない😍
ほんとに美味しそう✨♥️
そして所々 小鳥❓のさえずり入ってて素晴らしい～❤️♥️
チーズケーキってホント美味しいですよね♡
小鳥たちはうちのベランダの給湯器に住んでます〜(*ˊ˘ˋ*)
Hi
あっさりしていてとても優しく味のチーズケーキでした。
I really appreciate videos like this. No talking
材料は簡単そうでうれしい
クリームチーズっていい音出しますよね～♡
あのねっとり感も大好き
いい音出しますよね♡めっちゃわかります😊！
何回リピしているか♪
明日急遽お仕事がお休みになったので、寝る前の珈琲を飲みながら今焼いてます♪
キビ砂糖で今回は作ってみました♪
作ってみました！家族にも好評で美味しかったです✨
今日作ってみました、美味しかったです。レシピを教えていただいてありがとうございました😊
お嬢ちゃんの、あーけーてー！微笑ましい😂
昨日動画のレシピで作らせていただきました！
とても濃厚で美味しいチーズケーキが出来上がりました☺️家族にも人気でした〜
失敗ばっかだったのにこれは成功した！友達にも喜んでもらえた😭😭まだ作ってない人ほんとに作ってほしい！
何時も、楽しみに見ています。
とっても、わかりやすい動画なので
私でも、作れるかもと
思い作ってます。
有り難うございます。
こちらさっそく作りました! 材料も工程も少なく簡単なのに美味しく出来ました〜😋 これからも動画楽しみにしています!☺
わぁ〜作ってくださりありがとうございます😊！
美味しかったのコメントいただけて嬉しいです💕ありがとうございます！
これからも作ってみたくなるような動画を出していきたいと思っていますので、よろしくお願いします😋♪
静かで丁寧で見てて癒される。
素敵。
癒されます😁😁
ありがとうございます😊♪
簡単でプロの味ありがとうございます。
開けてーがかわいい
すごいチーズケーキ大好き!食べたくなりました!
すごく美味しくできました😌
レモンペーストを入れて作ったのですが、大正解でした‼️‼️
作って見ました。とても 美味しかったです ありがとうございます😊
I used a 15 cm pan and doubled all the ingredients, so 2 yolks and 4 whole eggs which seemed a bit too much but turned out ok. Also, I did 240° for 30 minutes as suggested on other recipes, The top got more brown and the centre was still creamy. I also added a pinch of salt and a tbs of lemon juice. In the fridge for a night. Enjoy!
先日作りました。
しっとり濃厚で、とても美味しかったです。
型もくしゃくしゃにするだけで楽なのが、初心者には嬉しい(笑)
今後もこのレシピを重宝させていただきます！
ありがとうございました！
美味しそうですね。
作ってみたいと思います。
ありがとうございます😊
Очень приятно Вас смотреть, все понятно без слов. Хочу повторить эту вкусняшку.
спасибо!
めっちゃ簡単やん！！この動画見ながら作ります！
またまた、おじゃまします！昨日このバスク風チーズケーキ作りました！偶然にも日本から持参していた１５ｃｍ底抜ける型がありまして！早速、作りました。先程食べて感動の一撃！おいしい！濃厚！動画のようにトップの焦げ目をつけるなら、ブロイラーで焦がすかしなければ、チーズケーキ全体が焦げる恐れがあると思ったので、ほんのり焼き、程度に抑えました。７０ｇのお砂糖ではアメリカでの甘いのになれているのにはちょっと不安でしたが？！笑 そのとおりにして本当に正解！これまたパーフェクトな甘さに！今回もまた、リピさせていただきます！サンキュ～～～！！
ありがとうございます😊作っていただけて、コメントも嬉しいです♡
わぁ〜美味しい！濃厚！それが聞けてとっても嬉しいです😍
甘さもちょうどいいと言ってもらえてよかったです♡ありがとうございます‼
さっき作ってみました！まだ味は分かりませんが、とっても簡単で洗い物を少なくて済みます！！早く食べたいです！😍😍
もうたまらなく美味しそう😍
作ってみます！！
こんにちは!
私はこのチーズケーキをすくりまじた。すごく美味しかったです。
Thank you for this lovely recipie. I love your presentation.
for those of you who are too lazy to measure out 100g egg, for me that was exactly two large eggs
hope this helps 😊
鳥の声とか動画の音とかケーキの作りかたとか全部素晴らしい(?)
めっちゃおいしそうです〜♡⃛今度作ってみます！
作ってみました！
私はチーズケーキ苦手で食べれないんですが家族には美味しいと好評でした！
素晴らしいレシピありがとうございました！
فعلا شكلها لذيذ وبيكون طعمها الذ.
تسلم ايدك ، وجزاك الله خيرا.
🥀👍🏼❤️
師匠！様々な細部のコツ、いつも勉強になってます。ありがとうございます。
ありがとうございます😊参考になれば嬉しいです♪
実は今まで何年も何回も作ってきたものが一層うまくできました。大変感謝しております。
Just my point of view, i followed the recipe and i must say, the duration of baking is insufficient. It still does not burn on the top. So instead of 25 mins, i baked it for 45mins at 220c and it comes out perfect. So that means i just extend another 20mins.
Probably this baker (HidaMari) is using a bigger volt/power oven and maybe that is why 220degree celsius is sufficient for the cake.
I use a 6”inch cake tin. It is perfect size.
what's the height of the cake tin?
Can I use 5.5" 14cm mould?
Best recipe ever! Thank you for sharing!
The peace and quietness right out there...jst loved it❤️and ur recipes are amazing nothing to say
このレシピで作ってみました！簡単なのにとっても美味しかったです💕ありがとうございます😊
Thanks for sharing!Just love the sound of everything you did!
お久しぶりです！めっちゃ美味しそうですね
ありがとうございます😊！
子供のリクエストで今作りました！
すぐにでも食べたいけどガマンしなきゃ
明日食べるのが楽しみです😋
Es un pastel típico de mi tierra, lo hago desde hace años y está súper rico...pero ahora quiero hacerlo usando este estilo(los japoneses siempre logran mejorar las recetas)...el único detalle que yo seguiré usando es mojar y escurrir el papel de horno antes de ponerlo porque se adapta mejor al molde☺️
昨日作りました！！
めっちゃおいしかったです！！💓
リピします！！
内径12cmのかたでつくりましたか？？
lun 12cmでは無いです！
まいたけ 何センチで作りましたか！量や時間はどのくらい変えましたか？
lun 15センチです！
量とか調整しなかったので平たくなってしまいました😓
I just made this cake, it is incredibly tasty. Thanks a lot!!!
これ作ったら美味しすぎてトロけました🤭
コメントにあったけど、確かに卵は一個でちょうど良かったです
I tried this yesterday and it's so good and very easy. As someone who doesn't eat much cake this portion is just nice. I will use this recipe forever 🤤
How much flour did you use?
このシュワシュワみたいのがいいんだよね ヒダマリさん最高ー‼️
hidamary I am Basque and I love your version of our typical Basque country cake. Thank you!
¿Typical Basque cake? Come on. It is a La Viña recipe.
Es la receta del restaurante La Viña de San Sebastián.
何か小鳥がさえずってて世界が違うみたい〜🕊️
その中でお菓子作りとか凄い幸せそう…❤✨
I tried making this. It's very yummy, and was able to finish almost all of it at once.
You’re simply incredible. We love the peace that surrounds you. Me and my son LOVE to bond over watching you and baking. Loads of love from us to you!
Just make it today! Me& my family loves it..I also added vanilla essence to avoid eggy smell
Tq for the recipe ❤️
Hi! Will you please share how many cups of cake flour did you use and what size of baking pan? Thanks!
The Philadelphia cream cheese texture is much more better than I purchased from UK supermarket.
I tried this recipe and my friends loved it, so good!
Greetings from Italy
Hiii! is it sweet?
@@alyaasyaa3311 Hi! I think it's the right amount of sweetness, perfect to end a meal but not nauseating.
Tq hida mari ...resipi very good i from malaysia..my kak nuriah ..
this is probs my 5th time making this recipe alrdy:) so tastyyyyyyyy! Btw I used 250g cream cheese and 150g whipping cream because I like it to have a richer taste hehe:D I highly recommend y’all to try this out, it’s seriously so easy to make
Hi! Will you please share how many cups of cake flour did you use and what size of baking pan? Thanks!
How about other ingredients ?
How about others ingredients if use 250g cream cheese n 150g whipping cream
Do share pls how much of the other ingredients to use based on your new whipping cream measurements?
@@shishi1734 5-7g cake flour & 15cm mold
TQ for sharing this wonderful recipe.We hope to hear from you soon to share more yummy recipe with us.God bless you from Malaysia.
Watching and listening to this is so therapeutic
Hidamari Cooking you are the Best!!!. Thank you so much for sharing recipe. Congratulations. I'm in Los Angeles CA
Hola. Qué rico y no parece difícil!
Gracias desde España
ひだまりクッキングさんって、何でそんなにお菓子作りがお上手なのですか？？？やっぱりパティシエさんですか？
それとも、お菓子教室に通ってらっしゃったり?
今日作ってみました！
チーズケーキいろんなレシピで試しましたが、ひだまりさんのが1番美味しかったです！！！！いつもありがとうございます😊😊😊
作ってくださりありがとうございます！作ったよ〜コメントめっちゃ嬉しいです♡
一番美味しかったと言ってもらえて感激です😊！
HidaMari Cooking これからのチーズケーキはこれで行きたいと思います✨💓
これからも頑張ってください！！！
わぁ〜またまた嬉しいコメント♡定番にしてもらえて嬉しいです😊！
ありがとうございます‼
the birds chirping at the background gives relaxation to the video
クリームチーズそのまま食べたくなってきましたぁ、、
そのまま食べるのも(ﾟдﾟ)ｳﾏｰですよね♪
初めまして。
今日こちらのレシピで作ってみました！
210℃で28分。
見た目バッチリ！美味しそうに焼けました。
しかし、味見してみると、、
どなたかも書いていましたが、プリンのような味というか、食感。
今夜一晩寝かせたらしっくり来るのかな？
安売りしてた怪しげな外国産のクリチだったからでしょうか？
粗熱取れた時点で、水分も出ててぺーパーの底(ふち)がしゃびしゃび。
今度はフィラデルフィアで作ってみます！
omg this was the best basque cheesecake I have ever tried, so delicious and creamy!! thank you hidamari 🤩
今焼いてる最中で出来上がりが楽しみ❕
出来上がってだいぶ時間経っちゃったけど綺麗に焼けて良かったです😁
So much waste. Why put a box of cheese inside another box?
Great video though, I loved it. Very relaxing, and that cheesecake looks divine.
Japan is excessive packaging😂
HidaMari Cooking haha agree
You must be very new to "Japanese Product Packaging" :D
It is about time ‘ not waste 😅 keep it ready before you start recording
Is called Logistics.....
I love your baking video ❤️❤️❤️ from Philippine
いつも楽しみに見させていただいてます😃
濃厚で美味しそうです🎵
クリームチーズが あるので、作ってみたいなって思いました。
楽しみにしていただきありがとうございます😊！
濃厚で、焼きたての香りもすごくいいですよ〜😆
ぜひぜひお試しを〜✨
the recipe is good :))) thank you so much for the recipe !!! But i just double the recipe and reduce the amount of sugar from 70g per recipe to 50g . So it becomes 100g instead of 140g for the double recipe. I also added one and half (if im not mistaken) the vanilla essence into it. Overall, it tastes good yall!
so it works well? and how was the result? let us know🙏🏻😇 it was hard to do?
Test Kitchen by munnculinary the results is good !!!!! But I didn’t follow the original recipe as it might have been much smaller (for the cake) before the recipe was doubled. Overall it tastes good and i just reduce the amount of sugar from 70g to 50g per recipe and i just added one and half (im not exactly sure about this) of the vanilla essence. It was easy to do this as i didn’t require me to buy a lot of ingredients than the others :))
Elyssa Xxi great to hear that! I will try recipe for my channel with your tips too.. it seems delicious! thank you so much for your kind reply🙏🏻🤗
Te puedo decir que está espectacular. Voy a intentar hacerla.
Gracias
Gracias!
La hicistes?
Da gusto ver a alguien más hablando español por aquí 🙌🏼
What language are u speaking? seems so cool.
@@wissalben3955 We are speaking Spanish (Español)
You know what? It really IS nice to watch a cooking video without the chatter and unnecessary music. I'm really beginning to like this channel.
I just really love how delicate you (whoever you are) create all these delicious lookin' food. I just love everything you make, really. I am very thankful to you for creating this channel.
Типичная творожная запеканка. И сытно и вкусно 😋
I tried your recipe and it came out perfectly fine, but after I refrigerated it overnight, it deflated?! what did I do wrong and what can I do to avoid this?please reply. thanks
If you pay close attention, you will notice that the cake in the video deflatef too. I think it's unavoidable with this kind of fluffy cakes.
Amo suas receitas e a delicadeza com que você realiza seu trabalho. magnífico.!!!!!!
チーズケーキ大好きです！
ありがとうございます😊
とっても美味しいですよね😋🧀
HidaMari Cooking 前まではチーズをケーキにしてなにがおいしいのかって思ってた人間ですが今はもう変わりました😊
そうなんですね✨味覚って結構変わりますよね〜😊チーズケーキの世界へようこそ！笑
HidaMari Cooking お邪魔します！笑
Excellent! Congratulations from the Basque Country 💕
I made this and it was absolutely perfect ! Thank you so much for the recipe - I LOVE your recipes x
Does it tastes like a common New York cheesecake?
May i know the size of the tin? I'm new to baking thanks
美味しそう、作ってみたいな