Japanese Cotton Cheese Cake Michael Lim US Measurements (updated)
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- Опубликовано: 8 дек 2017
- Apologies for the typo on the quantity for the cream cheese
This video has the corrected/updated version.
#cheesecake #bondinginthekitchen #japanesecottoncheesecake
/ bondinginthekitchen
Associated with Michael Lim / @michaellim
Michael Lim's Japanese Cotton Cheese Cake
U.S. Measurement (does not apply for UK or Australia )
Another converted U.S. measurement recipe for one of the most requested and viewed videos in Michael Lim's RUclips channel. The amount of batter is less than the original metric version thus, we adjusted the quantity of ingredients to work on a 6" pan available in the U.S.
To make this recipe work with the available tools and equipment for the U.S. viewers, we made adjustments from the original recipe. We tried countless settings, pan sizes and ovens, and so far, this is the best outcome to date. Every oven is different and suggest to adjust accordingly with time and temperature.
This Cotton Cheese cake is smaller than the original size. The beauty of this 6” cake, you don’t have to use a lot of ingredients but can still enjoy a piece of happiness. Using a regular pan eliminates adding foil at the bottom. You only need to line parchment paper at the bottom and not the sides. You can release the cake for approximately 5 mins. Using equal amounts of egg whites and egg yolks eliminate waste. You don’t need cake flour all purpose will do. If you prefer a more complex flavor add lemon and almond in addition to he vanilla extract, This enhances the flavor and makes a wonderful aroma in the kitchen while baking.
Oven : Smart Oven® Air by Breville
Pan: 6"x 3" Aluminum
8" x 2" Aluminum (water bath)
Preheat Convection Oven at 400 degrees F
Bake at 400 degrees F, 15 mins
285 degrees F, 45 mins
* Correction 4oz and not 4Tbsp cream cheese
Ingredients:
4 large eggs (separated)
5 Tbsp granulated sugar
4 oz cream cheese
2 1/2 Tbsp butter
1/4 cup whole milk
6 Tbsp all purpose flour
1 1/2 Tbsp corn starch
1 tsp vanilla extract
1 tsp lemon extract (optional)
1/2 tsp almond extract (optional)
1 cup warm water (for water bath)
Song: Beautiful Dawn.
Music by AShamaluevMusic.
Music Link: • Beautiful Dawn - by AS...
Song: Cinematic Piano.
Music by AShamaluevMusic.
Music Link: • Cinematic Piano Backgr... 
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![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
Thank You very much to make the video in US measurement , so many recipes on RUclips are non US measurement , which is hard to follow , since I’ve to convert them , it’s troublesome and time consuming , your video makes it like heaven sent , Thanks again !!
Just made this and it came out so GOOD!!!!! So light, fluffy and just the right amount of sweetness. Thank you for posting!
It was nicely done and very clean, with a very gentle and sweet music, not irritating to the ears. Thanks for sharing.
Thanks a lot for your time and patience, thanks to you I was able to make a wonderful Japanese cheesecake, the perfect measurements and how to do it... blessings
I must commend you Michael, your videos are the most beautifully produced I've every seen!
Wonderful calming background music and a very precise and easy to follow recipe.Thank you for sharing this gorgeous recipe
I also stop watching coz I read your comments John, and my tears started rolling down my cheeks too coz I remembered a very dear friend (love her more than a sister) and because of the background music that he used that I have goosebumps all over my body.
Made this today and it was perfection. Thank you!
I tried this recipe and it worked amazingly well!! I thought that it would taste way too cream cheese-y but i still went with the recipe, and it tasted amazing. Definitely suggest using this recipe, for the cake was so spongy and soft. Love it!
The art direction of this video is beautiful 👌
I tried this receipt two times. Both came out good. Thank you.
Thank you so much for the US conversion. Love the video and all the tips for success.
This is one of the most well executed & beautiful cooking videos I've ever seen...I felt like I was in a concert hall listening to a very beautiful piano recital while learning more about how to execute such a delicate approach for making these delicious Japanese Cotton Cheesecakes...The technique used to (lastly) fold in those wet ingredients is a slightly new technique for me, (slowly working the spatula to the bottom of your bowl), & I can't wait to use it when I make my next Cotton Cheesecake by following this exact same recipe...
Thank you for such a lovely & informative video...I don't think it could be any better than this...
Thank you so very much for the recipe! I and my family love it
Beautifully made video of a lovely recipe.
This is art of bakery . Love it and the back ground sound .. So beautiful . Thanks for sharing your love of created foods . Best wish my dear :)
Your video is a piece of art 🤩💗
So amazing! Thank you!
This recipe is so delicious and perfect! Gone in less than 5 mins. Definitely will have to make a lot next time. ❤❤❤❤ Thank you so much for sharing.
I cried watching this video. It made me miss my Mom's and Grandmother's hands. All the canning, preserving, bread, and the pastries all the love and time spent still never enough.
Love this recipe. Worked perfectly.
baking is love .... thank you for sharing this nice video. it made me fall in love with baking. Hoping to see more video from you
It looks so soft and delicious.
Thank you for this conversion
I made this cake - it was great! Thanks for the recipe!
Glad to hear your success :)
Yes! Another recipe! I will try this soon and provide you with my results. I don't have a 6x3 pan but I do have a 6x2. Let's see how that will work out. :)
Masya Allah.. Besides the cake.. I like the camera movement..🤗🤗Smooth and the DOP r realy nice.. It's look like a awesome biography short film.. With nice cinematography and 'melankolik' music.. 🤱🤱
It looks absolutely wonderful, and congratulations for a beautiful video, very artistic. I CAN'T WAIT TO TRY IT, thanks for sharing,
Followed this recipe exactly and everything came out great. Thank you!
So happy for your success 👏👏👏
beautiful video.
You are so great. Love it so much. Thank you for sharing
I baked this cake and it came out perfect. Thank you for such a beautiful recipe!
So happy you were able to make it successfully 👏👍👏
Thanks for your recepi i like bake then i try so successful my boss like it so much
Very good video.
K video tan fino y elegante me super encanto
I like the music you choose!
Perfecto... gracias
For an 8 X 3 baking pan, how long should I bake it?
i have tried your recipe with 4 tbsp cream cheese 😳thts comeout yummy gonna try this one too
+imzza imran 👍👍👍
+Bonding in the Kitchen Let me know which version you prefer😋 Happy Baking😊
Hola es una belleza y d ve ser una esquisites,.voy a intentar hacerlo..
I don't have a convection oven, will these steps work in a traditional oven? I do have a small Wolfgang Puck pressure oven, Do you think that would work if cooked regular and not in pressure mode? I will give it a go and see what happens, thank you for the video.
The convection oven gives that deep brown top. Sorry, I am not familiar with Wolfgang Puck's pressure oven. Wishing you the best of luck and hope it works out :)
Bom dia apesar da distância amo seus vídeos mas não considera uma boleira uma confeiteira mais um artesão maravilhosa com as mãos abençoadas com a culinária meus parabéns que a luz do saber continue iluminando a sua mente seu coração e suas mãos excelente dia
Thank you for so clear and understandable recipe. At 8.20 minute you say: add 1 cup of warm water (to the biggest pan before baking). What is the temperature (大概）of water you’re adding to? Thank you in advance.
Warm water is between 110 and 90 F (43.3 to 32.2 C)
Thank you for reply. I have another question to ask you: can you tell the approximate weight of egg yolks/whites in this recipe? I live in Bejing and sometimes it’s not so easy to buy eggs of weight you mentioned, especially organic eggs can be of different size. Thank you in advance.
The range is 56-58 grams. Wishing you success :)
Hello there, so I have tried making this recipe twice already, following the recipe down to the letter. Both times however my cheesecake has not risen like yours, not browned at the top and is dense at the bottom while the top is fully cooked and cakelike. Can you please explain to me what I'm doing wrong? Thanks.
This recipe is not easy to execute. It takes practice for those who are new. There are a lot of details in the video and proper equipment I have listed in the description box (especially the kind of oven).
I highly recommend you invest in an oven thermometer to see if your oven is reaching the right temperature to brown the top. Having the right temperature affects how the cake will rise (but that is not the only factor that can affect the height of the cake). I used a countertop electric convection oven for the nice brown top.
Another important step that will affect the height of the cake is properly beating the meringue to the right stage. After adding the sugar, beat until the egg whites reach firm peaks, this is when the tip of the peak bends slightly but has more structure. If the egg whites are not stable, it will deflate and you will not get the volume.
As far as the dense bottom and the cake texture on top, the batter was not properly folded with the egg whites. The cream cheese batter is heavier than the meringue and when it is not folded properly, the cream cheese batter will sink to the bottom and the meringue will create the cake texture on top. This is the result of undermixing. It may not come easy for some, but with practice and experience, you know when your meringue is properly folded and ready to bake.
These skills take time to learn for most. Developing the skill to know what you should be looking for while beating and folding is key. I commend you for not giving up. Wishing you the best :)
how to bake in a 10" round Pan? do I need to double it? thank you in advanced.. beautiful cake
I'm sorry but I have not done it in a 10" pan. If you double the amount, I think an 8" round pan might work. That being said, I have not tried it and may give you a different result. I suggest you try doing the original amount with the original pan size for this recipe. Using the original recipe uses less amount and you can see if the recommended temperature and time works for your oven. Every oven works differently and may need to adjust times and temperature for best results. This way you don't risk too much if it does not work. Best of luck!
noted. tq for your reply
cool :-)
hi...may i ask, did you greased the sides of the pan as well?? what series of breville are you using??? im using breville also
Hi Linda, I did not grease the sids of the pan just parchment paper at the bottom of the pan. I used the Smart Air model and for both baking times I used the convection mode and not the super convection. I also used the bottom most rack / # 6 mark. Wishing much success 😊
Bonding in the Kitchen ohhhh..... i see.... i used the same model also.... I'll def try your recipe and temp and timing.... Thanks Again 👍👍👍, Happy New Year 🎉🎉
Where can we get that kind of baking pan
Amazon
www.amazon.com/Fat-Daddios-Anodized-Aluminum-Inches/dp/B0000VLIH8/ref=pd_sim_79_5?_encoding=UTF8&pd_rd_i=B0000VLIH8&pd_rd_r=SE3KCA9RYD1EA4N5839F&pd_rd_w=W9aOR&pd_rd_wg=ZKzaq&psc=1&refRID=SE3KCA9RYD1EA4N5839F
or Walmart
www.walmart.com/ip/Fat-Daddio-s-Cake-Pan-Round-6-x-3/53972348?wmlspartner=wlpa&selectedSellerId=2328&adid=22222222227041988594&wl0=&wl1=g&wl2=c&wl3=106228120037&wl4=pla-292810445357&wl5=9010219&wl6=&wl7=&wl8=&wl9=pla&wl10=113134335&wl11=online&wl12=53972348&wl13=&veh=sem
Will be trying this soon! Love the video production, what is the program you used? Thank you.
Appreciate the compliment. Its FCPX
Can we use other sized cake pans as well or does it have to be that sized?
You can use a 7" but the height of the cake will be lower than shown in the video.
Hi, I made this cake recently and came across a problem. I was careful to follow directions exactly, as that is what I was taught in culinary school, however, the cake did not rise much and the top half was normal, and the bottom half was very dense. I sprayed my pan when I put parchment in the bottom so the sides would have been sprayed as well. Could that have made a difference in how it rose? I know that some cakes do not use grease or butter on the sides and some do. Thank you so much for your help and tips. I look forward to trying it again to make it right.
Hi Judy, a few pointers that may help- yes, you should not spray the pan. The batter needs to latch to the sides of the pan to help it rise. That said, when you mentioned the the top half was normal and the bottom was dense. That is a sign that your meringue and the your cream cheese batter was not incorporated well. The cream cheese batter is heavier than the meringue thus the dense bottom. Folding the egg whites to the cream cheese batter is not easy but with practice you will be rewarded. Michael recently devised a technique for those having problems folding. You will find this is 2 recent JCC videos- his new improved JCC (link ruclips.net/video/mBjxVP_gFIY/видео.html time stamp- 6:30) and the Instant Pot JCC- You can view this at ruclips.net/video/vDCaZiyCkzc/видео.html - timestamp 6:12 .Hope this helps and wishing you success :)
Thank you so much for responding so quickly. I will be careful not to spray the pan the next time I make it. I will also take more care to appropriately fold in the egg whites according to his video. I will let you know how it turns out. I do have one more question. I have a gas oven but it not a convection. Should I increase the temperature due to the differences in regular vs. convection ovens?
I'm sorry but I do not have a gas oven. My experience using one with my sister-in -law tends to bake faster and that is without using her convection mode (it gets hotter with the fan). This cake is very sensitive with temperature and moisture and every oven has its own "personality". If you are adventurous, you can try in small increments and see what works best :)
Hi there , why this is different in baking time and cheese quantity then the remake version?
The remake version uses a larger oven (freestanding range) without the convection (fan) mode. This U.S. version uses a smaller one, a countertop oven with the convection mode. As far as the quantity of the cheese, this recipe was tailored based on using half a box of the cream cheese available in the U.S. (thus we add in the title of the video) for practical reasons. We readjusted the amount of the remaining ingredients and kept same ratio used in the remake version :)
@@bondinginthekitchen3476 thanks for your quick response as usual.in the remake version you mentioned the fan should be turned off. Do you mean in the convection is on by default. I Have LG oven and I live in Dubai , it has a fan with optional, I did the remake version twice but the minimum temperature was 1400 degree, never 120. Cake was done but did not rise enough, meaning not perfect yet. What baking time should I use assuming 130 to 140 min temotature as start?
I am not familiar with the LG oven. My Breville Air countertop oven has a memory function that remembers my last baking mode. If I baked with the fan the last time and I don't want to use this feature in my next batch , I have to manually turn off the fan mode. Every oven works differently so it is best to make sure you always have the proper setting.
The cause of the cake not rising is the batter. There are different stages that needs special attention. Egg whites need to be at firm peaks stage (knowing when you have reached this point takes practice for some) before folding with the cream cheese mixture. The next stage that most beginners do is over folding. Check the time mark 7:03, you see that the batter is not runny, it can hold its shape.
As far as the minimum temperature of 130, you may need to lessen the time and keep an eye on it. Usually, with a higher temperature, you will start to get cracks. That being said, this cake is very sensitive to slight variance in temperature and time. You can give it a try and have success. Best of Luck !
Hi, thank you for your reply. I live in Canada and using the stand up oven with the stove on top. If I keep the same temperature 400F but cut down the time from 15 mins to less. Do you think it will help? One thing I may did it incorrectly was that I left the water bath in the oven when I preheat the oven. When I put the cake pan in the water bath, the water is already heat up. Will it be the problem? Thanks
The baking temperature and time of this recipe is for a counter top convection oven. You can try but I think the kind of oven you have will have better results with Michael Lim's new improve recipe and can be found at ruclips.net/video/mBjxVP_gFIY/видео.html.
I do suggest having thermometer in the oven, just like Michael showed in his video. The link to this is The baking temperature and time of this recipe is for a counter top convection oven. Wishing you success in your baking journey :)
It is regular butter or unsalted butter,the cake it so tempting,i really want to bake this,thank you very much.
Regular butter 😊
Can i use corn flour insted corn starch
Yes :)
Hello, do you have the measurements to make the cheesecake in a 10-inch baking pan?
Sorry, not at the moment.
4oz equal how many tablespoons would you please tell me thanks
I buy an 8 oz block of cream cheese and use half to use for the cake. If this is not available, I recommend using a scale :)
This is the first time I tried this recipe. The top did not brown and the cake cracked at the top. My oven is at the accurate temp. I put my cake at the bottommost rack. I have six racks in my oven. Should I put it in the middle rack to give more brown and prevent the cracks?
It is rare that one can get this cake right at once. This is a pretty challenging one. There are a lot of factors that can cause these results. I need to know what kind of oven are you using, is it a large one- freestanding/slide in range or a small countertop oven?
Thank you for reading my post. My oven is General Electric large freestanding electric range oven. I also have a small counter Cuisinart combo steam + convection oven CSO-300N too. The top starts cracking at about 25 mins with the counter top oven. I even lower the temp to 250F after the 15 mins of 400F. (This small oven comes with 25 degree increments)
There are different factors that can cause the crack. Let's first try to make sure your counter top oven is accurate. You need an oven thermometer. I got mine at Walmart for less than $10 - AcuRite-Jumbo Oven Thermometer. Place it on the rack where your pan is. Preheat the oven once the beep sound goes off, check if the reading matches the set temperature.
I bought the same oven thermometer and the reading matched the set temp.
can use this recipe to make cupcakes?
Sorry, but this recipe is not for cupcakes
Hi, thanks for the great recipe. So i followed the recipe to the letter and my batter consistency is slightly liquidity and not thick...any reasons why?
You may have deflated the meringue while folding. It is tricky at first knowing when to stop folding. This skill takes practice. With perseverance, most will be able to get it over time.
Bonding in the Kitchen thanks! I had an inkling i was over doing it
how much gram of cream cheese, i don't have oz measure
You can follow Michael Lim’s video using grams at ruclips.net/video/mBjxVP_gFIY/видео.html
Hey, I've tried this recipe three times and each time the cake didn't rise properly. I am using a slightly bigger 8" pan, but I really don't think that's the problem. Does anyone know where else I might be going wrong??
Two areas you may want to pay special attention, beating the meringue to firm peaks and second, not deflating the meringue when folding with the batter.
Can this recipe be done with a rice cooker?
Did not attempt to use a rice cooker. If you decide to try it, we appreciate to know the outcome :)
Bonding in the Kitchen The first cheesecake from your recipe I bake yesterday is eaten by my kid. There is no more. Will make another 2moro..thank you♡
So happy it worked and the best part, your kids enjoyed it :) If you don't mind sharing the setting and how long it took for those who want to try using a rice cooker :)
Hi, I try to make it this afternoon and the cake top is cracked open during baking. I followed the time and temperature. What should I do to improve it? Thank you
Here are a few tips that may help you. Usually this happens when the oven is too hot. You can bring down the temperature and see if it will help. Im not sure what kind of oven you have so that is another factor as well.
Hi! There. I would like to ask what is the name of cream cheese and butter you use? Thank you.
I use Philadelphia cream cheese and Land o Lakes salted butter.
Thank you 👍
how to measure 2 1/2 tbsp of butter ? do we hv to melt first then measure ?
You don't need to melt the butter before measuring. This link will help you www.dairygoodness.ca/butter/butter-tips-tricks/how-to-measure-butter
jeslene yap the butter already comes market with the measurements (the wrapper around)
can you make chocolate recipe for this cake?
You can try Michael's chocolate version at ruclips.net/video/Nsj6JX16I_Q/видео.html
Bonding in the Kitchen thanks!!! i made the ube version and it was delicious and jiggly! but it did not rise as high, but it still jiggles. i wonder if it was because i used neufchatel cream cheese and a square pan?
Very happy you enjoyed the Ube recipe :) As far as the cream cheese you used, I am not familiar with the moisture content it has. This cake is very sensitive. I used Philadelphia cream cheese in a box. If the consistency of your batter after folding the meringue is runny, it can also cause it not to rise well. Hope this helps.
Bonding in the Kitchen ok thank you so much!!!
hi tnks for the conversion gustong gusto ko itry ito ngaun magagawa k n....may i ask kung gano katagal shelf life nito at kailangan b s fridge ilagay or room temp.lng....
Pagkaluto, puwedeng room temperature for 12 hours, pero para tumagal hanggang 3 araw, dapat nasa fridge siya. 😊
Hello I followed every step and my cake has great flavor and it did rise but my cake didn’t brown at the top it is pale and didn’t cook at the time it was supposed to . What went wrong?
I used the convection (with fan) setting in my countertop oven to help brown the top. Your oven may be baking it at a lower temperature than what you have set. I suggest to test your oven by putting an oven thermometer inside the oven and check if the setting of your oven matches the actual reading inside the oven. Hope this helps :)
I had the same problem, and the top of my cake cracked too. It started to crack after 20 mins baking it in 400’F .
Please review video carefully time stamp from 8:29 to 8:35. Baking at 400 F for 15 mins only then 285 F for 45 mins. Check the description box for more details of the kind of oven used. This cake needs special attention to detail, knowing how your oven works, are just a few to mention to get it right.
Bonding in the Kitchen Thank you for pointing it out. I will definitely try again. I even bought a oven thermometer to make sure I have the right temperature. I highly suggest everyone should buy one. It really helps.
I applaud your determination. My journey getting this cake right, taught me a lot. It is through taking notes on what I did and what went wrong help me understand what skills I need to improve, the right tools and equipment that can help me get better results. Wishing you success :)
I'm so curious about what is the key point here to make a US measurement recipe, and it is so different than the one posted by Michael Lim" ruclips.net/video/mBjxVP_gFIY/видео.html. (I'm talking about, this video is not just an amount of Ingredients conversion, the baking temperature, mixing methods, releasing methods, etc..are so different) If I did the measurement in the linked video and follow the instruction there, would it just not work in the US?
Yes, Michael's new improved version will work in the US, provided, you will need to tweak the time and temperature settings (bear in mind every oven is different). He used a freestanding range (note the oven in Europe is not the same as in the US) without the convection mode while this US recipe uses a countertop oven (the Breville Smart Oven) using the convection mode. If you want to follow the newly improved recipe, I recommend paying special attention to the visual cue of how the cake should look like in the stages that Michael meticulously provide in his video. Best of luck :)
Thanks for your reply! better late than never :P I will keep trying!
May I put some cheese chuncks to the mixture??
I have not done that but that should not stop you from trying. A word of caution, this batter is light and sensitive to the amount of moisture, temperature and baking time. If you haven't done so, I suggest you get this recipe right to understand what you need to adjust as you make your version.
Bonding in the Kitchen I've tried and the taste was amazing 😍😍 but I got a problem too, my cake deflated after being cooled.. What's wrong with my batter?? Or maybe because my eggs white was not stiff enough or too stiff??
Glad you enjoyed the flavor :) As far as the cake deflating, your egg whites were not stable enough. Looks like you need to beat it more. Let this be your guide, when you reach the soft peak gradually add the sugar. Once it reaches the firm peak (the peak bends but can hold its shape) it's ready to fold. If you over beat (stiff peak stage), the top may crack. It takes practice and experience to know what you should be looking for. Hope this helps and wishing you success:)
Bonding in the Kitchen oh ok, thankyou so much for ur information, it will really helps me to get the perfect cake.. I'll try to make it again.. And thankyou for share this amazing recipe, very clearly n easy to understand, really love it 😉
hello please no need tart cream ?
No cream of tartar.
Thanks
I used this recipe but the cake did not rise. Could it be because there's no lemon juice? TFS
It's not the lemon juice, this recipe is a challenge for those new stabilizing the meringue. Knowing what to look for takes practice and experience. Overbeating the meringue and under beating will cause the meringue to deflate. Folding the meringue with the batter too much will not rise too. Hope this helps :)
Thanks for the response. Love your channel! Mabuhay ka!