Japanese Souffle Cheesecake | Fluffy Cotton Cheesecake
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- Опубликовано: 23 июн 2022
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch
200g ( 7 oz ) cream cheese
30g ( 2 Tbsp + 1 tsp ) butter
1 tsp vanilla extract
60g ( 1/4 cup ) milk
3 egg yolks ( 50g - 55g )
20g ( 2 Tbsp ) flour / all purpose flour
20g ( 2 + 1/2 Tbsp ) cornstarch / corn flour
3 egg whites ( 100 - 110g )
75g ( 1/4 cup + 2 Tbsp ) sugar
7g ( 1/2 Tbsp ) lemon juice
#soufflecheesecake
#Cottoncheesecake
#japanesecheesecake
#soufflé
#cheesecakerecipe
#JigglyCheesecake
#Rikurocheesecake
#baking 
Хобби
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/tr.png)
Thanks for your recipe🙂 it was easy to follow and it turned out to be delicious and stayed in shape, not deflated. 😋
I’m glad to hear that 😆 Thank you for your comment 😄
@@totosRECIPESbonjour pouvez vous me dire si sais a chaleur tournante ou autre merci de me répondre merci beaucoup
Ive made this recipe 5 times now! I love it so much… All measurements are accurate. Thank you 🫶🏼
Thank you for your recipe. Cheesecake is so soft and delicious.
Se ve rico y muy lindo queda. Felicidades. Gracias por compartir la receta.
Great recipe. Well prepared and the presentation is awesome. Keep it up
Hola, acabo de ver tu vídeo es tu explicación sencilla, nada complicada. Gracias. Se ve delicioso, lo voy a hacer.
Thank you! Great resipe
!
Look so licious thank sir I will follow you instructions amazing
When I was in Vancouver There's a cheesecake shop called Uncle Rikuro ? Out of curiosity I bought a whole cheesecake this same size. When we got home I regret buying only one piece ,then I found this recipe which I think is excatly the same as Uncle Rikuro. I hope to make this soon. Thank you for sharing.
Delicious 😮
i enjoy watching your recipes. Such beautiful desserts. I will try your mango cheese cake.
Recipe for mango cheese cake Plez!!
Great recipe!! I love this cake and bake it every week 😍 and of course it’s always perfect! I increase the ingredients by 1.5 times and bake it in a 18cm cake pan👍
What size cake pan do you use when you do this? And just to clarify how much cream cheese do use please?
How do you do it with the eggs? if you’re doing times one and a half then it’s 4 1/2 eggs…
Bonjour pouvez vous me dire si vous avez fait cuire a chaleur tournante ou autre merci de me répondre merci beaucoup
Looks so delicious 😍😍😋
Looks Delicious & Very Healthy Recipe😋
Healthy? Healthy. What do you consider unhealthy?
Beautiful cake!
Minh se hoc theo ban
So nice ❤ i will make it
Very good!
Sooo good 👍
do japanese cheesecake recipes use conventional or convection ovens?
Delicious
please advise if I'm using cake flour is it 40g will be ok. Thanks
Muchas gracias
Hi. Does the dome shape really stays round after the cake has cooled down?
너무 맛있어보여요~!!
Super - nawet i mnie wyszło
Tiene que ser harina normal o para pastel?
❤❤❤ Danke für Rezept
This cake is so delicious! This is my first time making it and I'm very happy with how it turned out. I will say, while baking the top of the cake started to crack and break apart while I see your has remained smooth on top. Does anyone know why that is and how to fix it pleas?
Does it have to be regular flour or cake flour?
Восхитительно!!!🏆👏🌹
Thank you great video!!
One question if i double the dose for the cake does the time to bake also doubles?
It shouldn't double but it will take longer, My guess would be go for the 18 to 20 mins on high and then give it maybe an hour and 20 mins at 110c and see how you go from there
@@ginge2062bonjour pouvez vous me dire si sais a chaleur tournante ou autre pour la cuisson merci beaucoup
Ce cheesecake est magnifique, sans fissure, merci beaucoup. J'adore ces gâteaux, ils sont d'une légèreté extraordinaire😊🌹😽😽🇫🇷🇫🇷
J'oubliais, je le suis abonnée, et jattends de nouvelles recettes aussi delicieuses😽🇫🇷🇫🇷
Bonjour pouvez vous me dire si vous l'avez fait cuire à chaleur tournante ou autre merci beaucoup de me répondre merci beaucoup
@@user-jj9ls4bv6vBonsoir de France 😽😽🇫🇷🇫🇷
Oui, je l'ai fait cuire à chaleur tournante. Mais attention à la cuisson.
Vérifiez avec un cure-dent. Au toucher, le dessus du gâteau doit être très doux et tendre😽
Attention, quand vous montez vos blancs, pas à grande vitesse,la mousse doit être souple.
C'est très important pour que le cheesecake ne se fende pas😽
Ce gâteau est très fragile😽
Consommez bien froid....et, pour que ce soit encore meilleur, faites une crème chantilly/mascarpone, c'est un pur délice 😽que vous présentez avec une poche à douille cannelée, sur l'assiette 😽😽en quelques points, et dessus, du chocolat noir râpé 😽
J'espère que ces petites astuces vous aideront à réaliser un magnifique cheesecake 😽
C'est vraiment trop beau à réaliser, et tellement délicieux 😽
Bonne chance de France 😽😽🇫🇷🇫🇷
Can we try this in an air fryer?
Bonjour,
J’ai essayé plusieurs fois la recette mais mon gâteau craque sur le dessus ..
Je suis les températures de la recette, mais quel mode de cuisson choisissez-vous ? Je choisis chaleur tournante sans les grills dessus/dessous .. et ça craque tout le temps, peu importe la température ..
Merci de votre aide ! 🥰🥰
I donot have oven can I bake it on gas??
Nice cake 👍🇱🇰✝️
What are the ingredients so I can get them ?
Mot thia la bao nhiêu?
One tea spoon or one tablespoon?
I don’t know his measures
What’s meaning is Chiet xuat vani?
What size is the box
Amazing! Questions ❓ do i need cornstarch?
I think potato starch or any fine flour will work just as well.
Do i have to keep the temp @ 200°c till the top changes color before changing to 110°c
Yes, get your colour on the top first then lower the temp, if you cooked the whole thing at 110 it would be very pale, so you get your colour first with the high temp then lower to cook the cake slowly so it dosnt split or sag, that's why you see her lift the raw batter in the cake tin up and bang it on the counter 3 times, to much air would be a problem
hey, i just wanted to ask at what mode are u baking ur cake coz idk if i should bake down or up?
please reply.....
Does this cake respond well to steaming? Please comment. Thank you.
I have tried the recipe and the cake deflates, becoming sunken and dense instead of fluffy. I have tried keeping in the oven until it cooled down but the same thing happened. Do you have any suggestions of how to fix this?
I’ve always want to bake soufflé but I’m not sure what’s the temperature from my oven. I have a gas oven n the highest tempt is 200c n the lowest is 120c. If I was to bake it, is it safe to say, I should preheat the oven to 180 n then reduce it to 150 for 15 minutes n then 120 for an hour. What do you think? Help!
I also have a gas oven. Just buy an Oven Thermometer and hang it on the rack inside. While heating, you can see the current temperature from the outside.
The high end temperature you don't need to worry about too much, that's just to get the colour, the main thing is to cook the cake slowly and steadily so you don't split the top or have it collapse on you when you remove it from the oven, if your oven goes to 200 then pre heat to that, when it's golden brown on top then just leave it on as low as it will go (120 as you said). If your worried about over cooking you can turn your oven off and leave it open a crack after cooking. That's something you do with new York cheese cakes to prevent the split on top
Any substitute for eggs?
This is the perfect souffle cheesecake recipe! The chocolate souffle cheesecake uploaded 4 months ago has more flour, is the texture the same as this recipe? Thank you for the delicious recipe.🥰🥰
can i double and make bigger size or do you know the measurement for 12 inch pan thanks
Not advisable to bake a 12-inch cake. You can double the recipe using an 8-inch.
💖💖💖
Is there a way to substitute the corn starch or flour because I am allergic to corn.
Tapioca starch
Does anyone know why my cake starts to crack before even getting brown on like 10th minute in 200 degrees?
🔥🔥🔥
Wow! New sub here! I recently made Cheesecake on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thank you so much! stay connected 😄
Tried this recipe today. Measurements are accurate and I followed the baking instructions. The surface cracked and is not smooth like the picture. Any ideas why?
Temperature is too high, lower by 10 degree C. Every brand is different.
Same, thanks for the input
Try opening the oven for around 5 seconds halfway to release the steam inside
Perhaps try baking on the bottom part of the oven? Some people do the middle but bottom seems to prevent cracking
I think smth is wrong with measurements in the recipe here as with such amount of flour there is no way to get a liquid dough as in the vidoe , the batter is very thick and I’ve tried few times. I think it’s either too much flour or too little milk
😋😋😋
😆😆😆
@@totosRECIPESbonjour pouvez vous me dire si sais a chaleur tournante la cuisson au autre merci de me répondre merci beaucoup
@@totosRECIPESquand vous dites farine a gâteau sais de la farine t45 ou de la 55 ou la t 00 merci de me répondre merci beaucoup
What can I use instead wheat flour? I am on gluten free diet. Thanks!
Seems to me this recipe is already gluten free. Corn starch or potato starch should work out fine.
Rice flour or cornstarch or potato starch should work fine. But keep in mind you may have to experiment a bit to get the right structure of the cake. Try going by the same weight in grams first with the gluten free flour and/or starches.
Здравствуйте.
Подскажите, пожалуйста, как сделать кофейный хлопковый чизкейк? Спасибо.
Can you please make a video for eggless cheese cake 😢
😮
Why should the egg whites be cold and not in room temperature ?
Because it makes a fine and stable meringue ٩(๑❛ᴗ❛๑)۶
@@user-yd3st4ii3j but i always heard saying eggs should be at room température. Why ?
❤️🥰😋😊
Top of mine cake fell down after turning down to 110degrees :/
СУППЕР! 👍👏🥇🌹😁
Mine deflated. I think something about the temps is not quite right for most household ovens (the person in the video probably has a professional convection oven)
Why is my cake cracking on top?
One time it’s golden brown then it’s cracking. Followed receipt to a tee. What wrong
❤ que hermosa te puedo. Hoy la haré viendo tu vídeo. Ya me suscribí. Espero que me salga tan bonita como la tuya ❤😊🎉
My egg whites did not get too stiff and when its added to batter, the batter started to become bubbly.
Lòng trắng đánh còn khá mềm phải đánh chớp công mềm mới đúng đánh mềm quá sẽ không giữ được bọt khí nếu sủi bột là bột thất bại nhé
When I was in Vancouver there’s a store ) uncle something is the name of the store ) and out of curiosity I bought a whole piece in a box . It looks exactly like this , but taste wise I don’t know. It was very good and I wish I could have bought 2 boxes. I would like to try this recipe and it looks delicious. By the way that cheesecake store in Vancouver is called Japanese cheesecake.
Ai que delícia 😋😋😋
Q rico
It IS delicious. But why doesn’t it look like yours
Mine didn't brown at the top after baking at 200°C for 20 mins. Why is that? I use a conventional oven.
Try keeping your oven in grill mode. You can increase the temperature to 210 degrees C. Hope this helps.
@@bhanusabapathi3938 thank you for the tip.
Cheese cake recipe
👌🏿👌🏿👌🏿👌🏿👌🏿❤❤❤❤❤❤❤
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Q erico
Please please can you give us the EXACT ingredients for an 8inch pan and also how much the temp/time should be increased for a fan oven and should it be keep in top middle or bottom of oven Please please can you give us the EXACT ingredients for an 8inch pan and also how much the temp/time should be increased for a fan oven and should it be keep in top middle or bottom of oven. I can’t find 8inch recipe ANYWHWRE ON ANY VIDEO! Is it a SIN TO MAKE IT IN 8inch?!
You need to make your videos more faster it's almost in slo mo
He doesn't need to. His video is perfect especially for beginners like us! You must be thankful for his generosity for sharing this recipe instead of complaining and posting this kind of comment!!
@katchigee3348 who's talking to you, keep your mouth shut