Fluffy Japanese Cheesecake
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- Опубликовано: 5 авг 2020
- Japanese Cheesecake (6" inch / 15cm)
INGREDIENTS :
A) 100g cream cheese
76g milk
35g unsalted butter
B) 35g All purpose flour
C) 38g egg yolks
D) 78g egg whites
40g sugar
日式芝士蛋糕 (6" 寸 / 15cm)
份量: 一個6吋蛋糕
A) 100g 忌廉芝士
76g 牛奶
35g 牛油
B) 35g 普通麵粉
C) 38g 蛋黃
D) 78g 蛋白
40g 細砂糖
INSTRUCTIONS :
Step 1- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All purpose flour, mix well. Last ingredients (C).
Step 2- Beat egg whites, sugar separate into 3 portions. Egg white must be refrigerated before start beating (more stable when mixing) ; beat into soft peak.
Step 3- Separate egg whites into 2 portions, fold gently with cheese mixture using a spatula.
Step 4- Using the baking oil, spray on a 6” inch mould on all edges.
Step 5- Pour the mixture into mould. Stir the surface till smoothly with a stick. Prepare a tray then pour hot water around 1 inch height and bake the cheesecake in 150°c for a total of 70 minutes. First, bake 20 minutes with door close. Secondly, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. Total baking time is 70 minutes.
Important tips.
1. Cake pan must fully cover and spray with baking oil spray (the cake will rise perfectly)
2. Before start mixing,the egg white must refrigerate after separated with egg yolk.
3. Your egg whites need to be soft peak after adding sugar in.
4. Bake the cake at 150 c° with water bath. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before start the third 25 minutes, your cheesecake surface must starting turn golden brown. If not, you need to rise the temperature to 160° for the third 25 minutes.
Instagram : / bakewithangus
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/tr.png)
I made this yesterday and it came out so well! :D
I had to do some conversion of measurements though. Here’s the ingredient measurements and instructions for anyone else who wants it!:
- 100 grams (1/2 cup) cream cheese
- 76 ml (about 1/3 cup) milk
- 35 grams (about 2 1/2 tablespoons) butter
- 35 grams (about 2 1/2 tablespoons) flour
- 40 grams (2 3/4 tablespoons) sugar
- 150 C (302 F)
- 2 eggs, separated
1. Preheat oven to 300 F / 150 C
2. Separate egg whites from yolks
3. Melt butter, cream cheese, and milk together over hot water
4. Take it off heat and add flour
5. Mix
6. Add your egg yolks
7. Mix
8. Strain
9. Set aside
10. In a new bowl, whip egg whites until slightly fluffy
11. Gradually add sugar and mix until stiff peaks
12. Fold a small bit of your egg white into your liquid mixture
13. Add the rest of your whites
14. Fold the mixture
15. Spray a pan with some nonstick cooking spray and pour your batter
16. Get air bubbles out by swirling a thin stick through the mixture and tap the pan on your table a few times
17. Put your pan in another pan with hot water
18. Bake for 20 minutes
19. Leave the oven open a little while it baked for another 25 minutes
20. Rotate cake and bake for another 25 minutes, still keeping a gap open in the oven
This is amazing, great work! 😁
@@BakeWithAngus thank you! I love all of your recipes :D
youre a life saver!
Help please 😭
I made this cakae twice and every time I make it When I mix the egg white with the rest of the mixture, bubbles appear and do not disappear
Then the cheesecake fail why there is bubles? Although I try to remove it and the cake doesn't success?? 😭
@@basimaodebhat9871 there should be a little bit of bubbles
That duck thing is the greatest invention since underwear
UR SO RIGHT LMAO
I agree I want one now...
Where do I get one !!!!!? ????
@@Dirtportugueselol😝
Who is gonna tell them it's a chicken.
This is this simplest recipe ive seen for the fluffy cheesecake yet the most detailed… definitely going to try this. It looks so good
I love that you didn't skip over washing the dishes❤ Makes the video a lot more relatable and enjoyable to watch.
I wish if my life was as perfect as this cake.
Seen this joke
I wish mine too
Don’t forget the cake went through rigorous process before it turned out to be this perfect.
Everything is not perfect u should make it perfect
I wish everyone's life was as perfect as that cake !!! It could cure world hunger and homelessness!!!!!
the only vlogger who included washing dishes on his vlog. Love it 🤣🤣
Thank you for showing the ingredients first on the video, it truly helps.
Just baked them with your recipe and it was successful! Thank you so much
I loved this cake I cooking every week, thanks so much. For this reset.
I made this cake this evening. I followed the exact steps what you have done. It came out very well! Thank you so much for the receipt and the techniques.
I'm thinking of giving it a shot. Your experience made me more comfortable about it 😅 I'm not a good cook.
Thanks for sharing!
@@hellowell3743 wow your racist ! just cause she’s Indian and doesn’t know anything about life that don’t mean you be rude to the Indian person ..just cause Indians have a funny and stupid accent that don’t mean you tell them that they sound like shit ..wow your racist
so what's the oven thingy about or how u did...the baking part????
大好きなケーキなのでレシピを知れて幸せです❗️
Warning: make sure to not over fold your batter with your merangue, if it is too well combined, it will be runny and not rise enough, or at all and will no cool well. If your are new to cooking an easy way of doing this is by putting in a small dallop of your merangue and slowly folding it into the batter gently to make it lighter then very, very carefully folding in half of the remaining merangue until incoporated. then add in the rest of the merangue just as slowly, the batter should still remain fluffy.
bro I wish I read this before doing it. Mine got very runny! Even when added some flour, it didn't fix it.
I think I can detect the problem here. This is very helpful
Well, I’m stuffed then haha
@@cursedwaffle the same thing just happened to me, I should have left it chunky! I didn't notice until after that Angus' batter was still chunky when poured into the cake pan 😢 I was breaking all the egg white bits 😭
Why I do not see this earlier TT
I adore in addition to the excellent recipe and execution of it, the beautiful utensils you use. Beautiful everything. 💜
These type of videos are very chill and relaxing to watch
I have tried numerous Japanese cheesecake recipes and this one is the best. It came out so perfect: rose well, a golden brown top with no cracks, fluffy and moist . It is very delicious and tastes like Uncle Tetsu ones. Thank you very much for your recipe.👍👍
ggübbedd
So fluffy and the cake looks delicious 😍
Just finished baking this cake...very delicious soft not too sweet just nice..but for this amount of ingredients I baked in 5inch tin..just nice...genuine recipe to follow. Well done!!
I love your egg separator.
Me too 😊
Me too
Me too
Me too 😊
Me too🤗
I followed this video and made my first homemade Japanese cheesecake. It’s so soft and tasty. Thanks
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Today I did it and i can say it was definitely worth it! Almost everyone in my family got to trie it twice.
I'll cook it now and I'll see the result. Thank you for your hard work ❤️
Like your egg 🥚 separator 👍thanks for sharing 🙏🌹
The way you bake, makes me trust that you are a good baker. So soft in the way you treat the different ingredients.
This is my favorite recipe ever. It’s very simple and I’ve made multiple times using this recipe. It always turns out amazing!! The cake is absolutely soft and fluffy and yummy. Thank you so much for sharing this recipe. 😍
Can you explain the 2nd baking part? Am I supposed to stick a folded towel in the oven door and making at 150 for an additional 25min?
Is the sugar powered or granular??
@@Bunny-pr8gw yes I put towel in the oven door.
@@niks5421 I used granular sugar.
Can you tell me why mine when it's finished cook it's go down.
That egg separator is so darn cute. Now that's a must have. This entire production was done so well music and all. You made it look so simple and delicious. I had this recipe as a kid once and never forgot. I searched for it but never could find a bakery that made it this way. Really enjoyed watching you make this wonderful cheese cake version. Light and airy. I would love to try it with ricotta cheese instead to see how that would taste.
first time I ever saw one of those!
I agree, it's so darn cute to watch embryos that came from abused, exploited sentient beings being separated in such a darn cute way! LOL! NOT!!!! And the diabetes, high cholesterol and clogged arteries it can give you is just the darn cutest, isn't it???
@@MichelleVisageOnlyFans you have issues
@@MichelleVisageOnlyFans yes very cute
if you are too stupid to separate an egg, this is certainly something you need
I like how the dishes are included... on the spot 😁😁😁😁
This is so soft and delicious! Thank you! 👍💕
i like that egg separator! this is delicious.
Tried this recipe just now as I have some leftover cream cheese and it’s so cute. Mine didn’t rise that high but thankfully it doesn’t sink in so it looks great. Thanks a lot for the great recipe
I believe the more you sift it will lead to it rising more
@@cbarlos663 great, will try that the next time I’m baking it. Thanks!
Looks perfectly great & fluffy
The best recipe ever!
Thank you for the detailed explanation 💕
😀ruclips.net/user/shorts0XQN21fb5bA?feature=share
Ok i actually thought this would fail so badly but it turned out so good!!!!!!!😃😄😄 I loved it, it melts in your mouth and its so soft and fluffy!!!
Gracias a un poco de todo por traerme aquí.
Es hora de cocinar
Jajaja yo también vine por eso
También yo vine por UN POCO DE TODO xD
X5
I just made this, first attempt . Tasted awesome! My cake pan was too wide so my cake was pretty short lol but great recipe ! Nice easy to follow instructions, thanks for sharing!!
Double the recipe to fill the pan!! 😀👍
😁
Did it taste like a fluffy cheesecake or egg? I wanna try but people have said it taste like egg
@@nashvillain171when you double the recipe you double the time too?
@@zippo7422yea??
Thank you for the conversion. I appreciate you saving me some time. Making this today.
I just made this as my first cake ever. Although my cakepan was a little too big, it was still delicious and my family loved it! Thank you for the easy guide!
112өтитр
Did you use cakes flour or all purpose flour?
@@Kumari891 I used regular white wheat flour.
@@JosMijnders does it turn out well?
@@Kumari891it turned out absolutely amazing. Just follow the recipe to the letter and you'll be ok!
Your egg yolk separator is so cute
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Beautiful even browning👍🏻👍🏻
Your video just melt my heart.I couldn’t stop myself from subscribing your channel. So honest and disciplined.❤️
Nossa deu água na boca. Obrigada por compartilhar está receita maravilhosa. ❤❤❤
If you shake the egg before cracking it the yolk will separate nice and easy from the yolk. Don't kill the egg with the shake but a couple of shakes will separate them.
It is the easiest cake I've ever seen.
I love this cake.
Have you ever seen the recipe for a vanilla cake? A Japanese cheesecake is not easy at all 😅
thank you!! im so excited to make this, it looks amazing
I just made this cake today. I followed exactly the recipe and the video. It came out perfect. Thank you so much for sharing!
For how long you bake it, it also seems like she she let the oven a little open.
It’s like an angel food cheesecake! Looks delicious and so pillowy and fluffy! Mmmmmm🤤
My first thought when he broke it open at the beginning of the video!
Just made cheesecake! Your recipe is awesome! It wasn’t dry at all and perfect!
Maravillosos!!! Hermosos y sin duda riquísimos!! Intentaré hacer la receta, dios me permita que salga perfecta por favor señor!!
After I have failed to bake this cake using a different recipe, I was fortunate to find your video. I Just tried out this recipe and it turned out great! Mine is just a bit flat, but that is because I have used another size for the pot.
The taste is incredible and how I imagine a jiggly cotton cheesecake to taste like! Thank you so much.
I’m happy to hear that😄, the key to be success is the egg white while beating. Must be in soft peak and fold gently.
Beautiful cake 👏👏
This is by far the best recipe and technique I have ever tried. The cake was just amazing. I doubled the recipe as my pan was a bit bigger and it turned out lovely
Hey have you doubled the baking time too?
I have just made this cheesecake again tonight. The first try did not turn out fluffy due to the meringue but i try again the second time and it work. Thank you for sharing this delicious recepi🥰
Thanks so much for the recipe. I made it yesterday and it turned out really good.
That’s awesome!! 👏🏻💯
Hello could you check out my first videos and support me? really putting in some effort in my videos and wanna share this with as many people as possible. Thank you... 🥰✨
@@BakeWithAngus I love you
Mine is staying wet at the bottom why ?
Sempre procurei essa receita...
Que bom que encontrei 🙏🏻 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Hola
I really loved this recipe...i couldnt stop eating the cake...thank you so so so much for sharing this knowledge ❤❤❤❤❤
You impressed me the way how you prepared everything👍🇦🇪❤️but most impressive for me is when you’re washing all the mess while waiting your baking until its done👍 very rare chef is doin same thing as yours. 100% food is clean and free from any contamination. Kept it up and continue sharing❤️👍 one love for you and I subscribed🇦🇪🇦🇪🇦🇪👏
I made this and it was very good! I thought it was going to fail as my mixture at the end was liquidly which was different from the video. But it still turned out good, just that the cake was just a little wet. It’s good, I recommend you to try!
I’ve had the same end result with a much more liquid consistency at the end. It is currently in the oven so fingers crossed for a good end result
That looks sooooooo good!!!! 😍😋
I tried your recipe today and it came out really well. i just need a proper baking pan for this but it looked and tasted really good.🥰 Just had to do some conversion and most of my measurements are not that accurate. My eggs white didn't turn out exactly as yours did but hey it all worked out well. I just added a bit of vanilla extract. Thank you for sharing!
This is so perfect. I love it 🤗
Just made this cake tonight and the texture is perfect!! So fluffy and airy, hahaha.. it even made the moist sound when I pulled it apart! Thank you for sharing this, can't wait to try your other recipes :)
You've convinced me to give it a shot
@@hellowell3743 I tried and I think somehow water got in the bottom lol
1/2 inch cake; still good tho!
This looks so simple and easy. I'm gonna have to try soon. Thanks for sharing this.
Wonderful Cheescake !! Just 2 eggs, I loved it 🥰 Thank you very much 🙏🙏👍
It was great. Thank you for teaching all the tips of this great cake thing.
That actually looks really good
that yolk separator is bussin love it:DDD
I love the egg white separator, awesome easy
Thank you Yin for all measurement !!
the very first time when i tried Japanese fluffy cakes it melted in my mouth and i absolutely fell in love with the flavor and texture, I'm glad i found this recipe, hope it works! wish me luck ^w^
So did was it good?
Did it go well?
Answer me mortal.
Love your egg separator! Awesome recipe too! ❤️
It's good until the yolk is not broken
Yes Walmart & Amazon has it for sale.
Yes Amazon and Walmart has it for sale.
Hi
Yes that egg seperator is so cute. Going to have to try this recipe 👍 great job 😁
This looks stunning!!!
I made this cake today and I am quite proud of myself. I only wish I had doubled the ingredients so I could get a bigger cake because I think I can eat the whole thing in one go. LOL. It tasted amazing but the only thing that got me thinking was why did my cake did not turn golden like in the video, even after increasing the temperature as advised. I did not increase the temperature further cuz I was trying to avoid cracks.
Oh.. Looks so delicious and easy to follow recipe 😍
I loved this cake I cooking every week, thanks so much
in case anyone else was confused, you need to beat the egg whites to stiff peaks before you mix them in. it keeps on saying soft peaks(where the peaks would slowly melt back down) but it clearly shows stiff peaks
OMG ITS SO PERFECTTTTT
I love the dish washing part 😂it makes the video more realistic lmao. TBH one of hardest parts of baking/ cooking is washing the dishes 😂👌
Omg these cakes look amazing
When I first time tried this recipe, it was kinda of a fail.. it was not so thick and probably I used a big and square shape cake pan. I wasn't proud of it. Later that night, I tried to make it again by myself and it failed. The cake was cracked and it made me frust and cry. My mom was sleeping that time and when she woke up, she saw me crying :( . She rushed to me, comfort me and cheered me up by baking this cake together and the result came out so well!! Next morning, my family and I ate the cake together with a strawberry and icing sugar on top. Honestly, thank you for this recipe. Keep it up!!
la mayoria va a llegar por el grande de un poco de todo a conocer hermosos canales como este y para ser el primer video esta muy bueno 10/10
I just nailed it! Sooooooo fluffy and tasty!
how does it taste?
i've never seen an egg yolk separater in any cooking video i've ever seen. it's an essential in my kitchen now!
I know me too😂
Incroyable ! Merci beaucoup for your recipe 👍
Watching here in Saudi 🇸🇦, perfect,looks so yummy 😋 &delicious, hope i can make it at home too.God bless 🙏..
So beautiful!
Your diabetes treatment will also have a "beautiful" price tag to it the society will pay for! LOL!
That is a fine looking cake Sir, thank you for posting.
saw the video and had to run to the store to get all ingredients right away. the cake is in the oven right now and I cant wait :) what a great video style
Is it still in the oven?
God,,, this cake is so good, I do it yesterday, and it was so delicious
I did not do
This recipe is amazing!!! The cheesecake turned out amazing!!! 😍
did you try it?
@@mehnazniazi248 yes I sure did!!! Turns out fab.. Jus follow every step perfectly n it turns out amazing 🙂
@@honeyrods ohhh okay! tysm for replying, just one last question, how long do we have to bake it and what temperature, actually ik its written in the video but its a bit confusing for me idk why, i will be grateful if you could help
Thank you I made this for my hubby for his birthda😊🎉 He really liked it and it was delicious 🙏🏻 Jazakallah Khairun
看到這些咸蛋就想吃飯 太棒了 謝謝分享
I just made it and it tastes so good! I added a few drops of vanilla extract. But I didn’t bake it for 70mins. It took way more, like 30-40mins more & higher heat :)
How'd you figure? Like did you check with a skewer? Didn't it break the top layer? I've been trying to bake the cake. It just either is too done or not done :( Can you tell me the time and temp you used please?
Yes, I also can't bake for 70mins. I'm using about 30mins and done.
i thought of Vanilla too
First I watched this video and made a 9” cake by doubling your recipe. It came out very well. Then, I got ambitious and tried out a 9” recipe by another RUclips chef. It failed miserably. So I am back here with you, Angus. 😘😘
Why is my batter so liquidy😅
Did you bake this with the same time?
Can you tell me the temperature and time difference
What was your cook time
japan makes everything fluffy and its JUST SO CUTE
Just baked mine, and turned our super amazing! I had to add 15 min more and closed the oven door completely because I am at 4000ft, and turned out perfect! thanks a lot!
When adding the sugar to the egg whites, did you used regular sugar or powdered sugar?
@@Ximena-iv5vj I used granulated sugar. I had to bake way longer than the time they ask, but mine created a bit of a crust on it. I'm going to test again on Tuesday. Make sure you are flavoring too, like zest, lime, lemon or orange juice, any vanilla. Is very eggy.
@@AlmostaCookingShow How did it turn out? I am also at about 3200ft and mine didn't rise much at all, not sure if I just didn't have the whites beat well enough or what...
@@41A2E 2 secrets: soft peaks and temperature. I started at 250F for 45 min, increased to 275F for another 25 min, and increases again to 300F for 15 min to get the color.
If I could fall in love to a recipe, would be this one. I NEED to make that cheescake right now.
It turned out so delicious but I messed up the non stick part so a portion of the cake was stuck to the pan but it still tasted really good!
OMG! I was trying not to opem my mouth, least all the drool shorted out my keyboard. And that egg yolk separator...just TOO cute for words.
Genial,gracias.
Thanks for the recipe. It's very delicious !!