EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe)
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- Опубликовано: 22 май 2024
- Easy and simple home cook tutorial on how to recreate the famous Osaka Uncle Rikuro (Rikuro Ojisan) Jiggly Japanese Cotton Cheesecake at home. Simplest recipe and method to achieve creamy fluffy, airy and delicious Japanese cheesecake at home.
If you're new here, my name is Mai and I make videos recreating famous sweets and desserts on my channel, using simplified home cooking methods. Please support by giving this video a LIKE, and remember to subscribe for more!
[ INGREDIENTS ]
This is for a 6" x 3" round tin (adjust the amount of ingredients accordingly to the volume of the tin you're using)
- 60g Sugar divided into 2x30g portions
- 120 g cream cheese
- 3 eggs (I used 'Large' UK sized eggs)
- 60 ml milk
- 25 g plain flour
- 15 g corn starch
- 30g butter
- 1/4 tsp cream of tartar (or substitute with lemon juice or white vinegar)
[ TOOL USED ]
6" x 3" aluminium tin
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Egg separator:
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NOTES:
- I wouldn't advise using a springform tin (theres a chance of the bottom becoming undercooked / soggy) but if you do, you need to use aluminium to tightly cover the bottom so that the water doesn't go in
- The WATER BATH: I omitted to mention in the video, but make sure that the water reach up halfway your cake tin height, otherwise it will be too hot, causing the cake to rise too quickly and subsequently deflate.
- The taller the tin, the more jiggly the cheesecake will be!
- The oven setting described in the video worked for my oven. You should get familiar with the heat level of your oven and adjust accordingly, if the temperature is too high, it could cause cracks. If you see the cake rise too quickly, it might be worth adjusting the temperature lower.
- If you are using a fan oven, make sure to place the tins on the lowest rack, far from the heating source (fan ovens are generally hotter and are more susceptible of causing cracks but my oven is a fan one so don't worry it can work!).
- Depending on the size of your pan, if it's significantly larger than the one I used, you may have to increase the baking time for a bit longer to ensure that it's cooked throughout
TROUBLESHOOTING:
1) Why is my cake not rising?
- Make sure that you have beaten the egg whites properly, if it's under-whipped, it will not rise as well.
- Make sure you don't deflate the batter before pouring into the pan. When folding the mixtures together, do so gently - I would advise looking up 'macaronage' methods and using the same hand movement to fold your mixture together. When pouring into the pan, it should still feel fluffy and light, it should not feel too 'liquid'
- Make sure that the temperature is correct. Especially if you don't see the top of the cake browning, you should increase the temperature a bit.
- There's not enough batter in the tin, make sure you use the appropriate amount of batter for your cake (adjust this ingredients listed accordingly), I would recommend using at least a 3" tall tin. If the batter is spread too thin, it may not rise as wished and will not jiggle!
2) Why is top cracked?
- The oven is too hot, turn it down
- You might have over-filled the pan with batter, make sure there's at least 1.5 - 2 cm from the batter level to the top of the pan
3) Why did my cake sink / Deflate?
- The WATER BATH: make sure that the water comes up halfway to your tin height, otherwise it will be too hot, causing the cake to rise too quickly and subsequently deflate.
- Oven temperature: you oven might be initially too hot, causing the outside to cook while the inside is still raw - in consequence, the outer layer will inflate and sink afterwards. Try to lower the temperature and bake for a longer amount of time. (i would suggest to lengthen the second phase (30 mins at 140 degrees))
For more cooking content visit:
⭐️My Instagram: / mai.ng
⭐️My Blog: www.maicookbook.com
Let me know if you have any questions down in the comment sections below! Happy to help troubleshoot!
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Хобби
The list of ingredients can be found in the description box! 😌
what kind of flour did you use ?
HANH Le I used plain all purpose flour
Thanks a lot
When you switch temperatures, do you remove the cake from the oven and wait for the oven to reach each desired temperature and THEN place the cake back into the oven?
@@kristinp173 Nope! Keep it in the oven! Changing to a much lower temperature is to allow the temperature to gradually lower.
Who’s watching in 2024?
Me 👋
God bless you, me 2024.
hi
Here we are
Me
Just love how simple and easy you kept this video thank you
Been craving this cheese cake for a long time now. 🥰Thank you! Thank you, Mai! 👏🏼👏🏼
Made it yesterday and today! It came out perfect! And is light, fluffy and delicious!
Tried this recipe. It turned out great! Perfect texture with just the right sweetness.
I bought this cheesecake when I was in Vancouver out of curiosity. Lo and behold it was soo good, and I bought only one pc. then unknowingly , there's recipe on You Tube. I don't have to travel to Vancouver anymore. ( I leave in Seattle ) . Thank you.
I just made it and it's perfect. I hate overly sweet cakes and your recipe is just right. Super fluffy and jiggy. Thanks for sharing.
Great recipe & clear step-by-step instructions. I've made this several times already and every single time it's turned out perfect! Thank you.
I just made this and it's so good! It has a very mild taste, not very sweet, but the texture is to die for! So fluffy and soft and melts in your mouth. I only had a glass pyrex to bake it in and it was fine. Mine had a huge crack at the top because I think I overfilled mine so be sure to follow the video and leave some room at the top. Thanks for the recipe!
Awesome ... Hattoff to your dedication for description ✨
Bought my husband one for his birthday this year from a local baker. Delicious!!
First time making a jiggly cake and it turned out perfect 💖 thank you!!!
OMG! My husband loves this cake! I have done this cake sooo many times, success all the time.Thanks for great recipe!!!❤
Omg beautiful recipe.. easy easy ingredients and just one mixer yess yess.. 🥰
Thank you for this wonderful recipe 🙏
Helpful video! Your cheesecake turned out lovely!
I'm glad I stumbled on channel.. You make it look so easy
My whole family loved this cheesecake!! I can’t believe how simple it was to make as well. Thank you for the amazing recipe Mai!!
Это не чизкейк, а японский бисквит
Congratulations for the success and explanations!👌
thanks for the great recipe ! i tried it yesterday. i finally succeed to bake a JCC by using your recipe :) super happy as i failed many times before using other recioe.
tysm, im starting my own bakery and this helps a lot ☺
Very Nice Mai. Nice recipe and nice video.
I just made this. It came out perfect.
I'm so excited to try to make this cheesecake !
I made it today as planned. I was a little concerned, because my batter looked a bit thicker than yours. However, it turned out perfectly. Super pleased with the result. Thanks so much for teaching us how to make this wonderful Japanese cheesecake. ❤
This looks easy to make. I’ll have to try it. Looks delicious! Thanks for sharing the recipe.
Tried to find as many shortcuts as possible, hope you'll get a great result :)!
Loved it ❤️❤️will try soon 👍👍
It's really tasty, thank you for your receipe and clear explanation. New subscriber!
just baked this & it was perfect! it lasted for 5 minutes 😂 thanks for the recipe! ♥️
OMG.. cheesecake looks so yummy..
You make me so hungry 🤤🤤☺️
Very informative .. everything i want to know about cheesecake is explained clearly. now i wanna try this.
Absolutely beautiful, great work! ❤️ Will definitely try it.
Looks delicious ♥️♥️♥️
感谢分享！一定得试一下！
Receita bem simples e me parece muito deliciosa, vou fazer!!😊
Pretty Cheesecake I love the Vidro and the receipe❤
Adorei o vídeo!
Thank you for the delicious recipe mai . Cheese cake comes out so tasty and delicious . Thank you .
Omg I just started to make this cake for my daughter after she had her baby and I think I messed up the 1st 15mins I realize your were in Celsius and I need to be in Fahrenheit. So I change the temp and left in for another 15mins And now it didn’t even brown like yours.
will try again!
I ordered this cake last night and it was half the size of this recipe and it cost $13 so I came looking for a recipe to make today and yours is very simple to follow and understand.
Absolutely delicious 😋 my kids and my dog were going crazy.
I love how it doesn’t have much sugar but taste like it does. Truly the best combo 😊
Thank you Mai
Made it today but extended another 10mins at 140°C to 40mins just to make sure cake will be baked well inside. Had a big crack on the top of the cake after first 15mins at 200°C. But inside was very soft fluffy and melt in your mouth. Thanks for the recipe!
Thank you for sharing your ingredients madam😊 first i’ve taste japanese cake at the mall oh my goodness i cant explain it it so yummy now i know how yo make it .with the help on this video🤗
First time made it, n i love it 💕
I made this today and it was amazing!!!! Thank you so much for such a simple and straightforward recipe. I added vanilla bean paste after adding the milk and it was delish! I have never had it before, but I like the flavor and airy and melt-in-your-mouth texture. Great recipe and video!❤👍🏻❤❤❤
Jemimah Ofei so glad to hear!! Thank you for the feedback ☺️💗
I’ve researched several recipes online and this is the best recipe I’ve found. I love my Japanese soufflé cheesecake tasting more like a cheesecake and less of a sponge. Thank you for sharing this recipe! Japanese soufflé cheesecake is my favorite cake. Now I don’t have to go out and buy my own. I can pretty much bake my own whenever I crave it!
So glad to hear that! Enjoy ☺️
Ótimo vídeo
Looks super beautiful and delicious! Im gonna try my best to make it look that pretty!
Thanks! Hope yours turns out amazing 😍
Beautiful looking cheese cake! We had Uncle Rikuro in Japan and it was wonderful. Nice looking countertops!
Jason and Angie thank you so much! The food in Japan is so good, can’t wait to go back for another visit 😃
Just made this! It turned out perfect. Will most definitely be making again 😋
Hi, Did you do it with US measurements? Like cups and tablespoons?
You really helped me a lot thank you
It looks delicious, I want make it 😋
You did a really great job at home - looking more perfect than a restaurant 😊 Thanks for sharing 👍🏻
Thank you so much 😍❤️
Muitas receitas boas e bonitas a gente ver neste vídeo.
I've tried several recipes and they all failed but Mai's recipe never failed me! Thank you, so much!!
So glad to hear 🥰
Adorei o vídeo
we dont have cake flour in australia apparently so im really glad i found this! tysm
the flour brand called 'lighthouse' @ woolies and coles sells 'biscuit pastry and cake flour' (it's pretty much just low protein plain flour I believe :-) makes the end result even fluffier, not necessary though but adds a neat bonus! )
Excellent
I love it
I have made this recipe so many times.. it comes out perfect each time.. thank you mai for a great full proof recipe..♥️
Love hearing that!! Thanks so much Snehal
Thank you for this comment. I've been looking at different recipes and never seen someone that made them. Thank you
Thank you!
I tried your recipe and I finally got the fluff & jiggle. Thank you!
Beautiful 👌😊
A very useful description! Thank you!
My pleasure! Hope it’s helpful :)
I am actually gonna try this in the afternoon but.... I have a question....
I only have medium eggs at home...how many of those do I have to use?
Thank you!
@@tanimarahman9846 same number, it should be fine :)
This is one of the better, clear recipes. I have a fan oven, used bottom rack at 400f for 15 min and then 302f for 30 min. It rose and did not deflate. Each oven is different and a lot of trial and error. Took me 2 tries. It also depends on how you do your egg whites since this is most crucial part of the baking process. Batter also should not be too runny
best recipe to follow getting the egg whites to stay when flipping the container over is key every other recipe I followed turned out bad except this one ! now I can experiment with flavouring
This inspired a cheesecake I will create.😋
I'm trying this on Saturday
Excellent verynice
Made it 4 times already! So easy!
Amazing 👏🏻
Nice 👍
Adorei vídeo
I try it, and it was amazing
Thank you so much
So glad to hear! 😄
This was my first time baking anything and your video helped out a lot. Other then it not rising a lot the cheesecake was unbelievable good. You got my Sub 😁👌
Why did you stop making videos?
I’m moving houses at the moment! Planning more videos once I settle in 🤗
Deffo making this for sure.
ScottCanEat let me know how it goes 😍!!
Hi!!! I will try it! A new subscribers!
yum ! love how your outfit matches the cake :) will try this recipe!
Aisha Hamilton hahaha oops, didn’t intentionally plan to dress up as a cheesecake 🤣! Maybe I should make it a thing. Hope you get good results!
it looks delicious.
thanks!
Thank you so much for the recipe! I will definitely be baking this again ❤️
I followed your recipe precisely for the first cake but decided to add a splash of vanilla extract in the second. Both the cheesecakes came out super light, fluffy and delicious but I found that the vanilla extract in the second cake had helped reduce some of the strong, tanginess of the cream cheese flavour (which I preferred) 🤤
Amazing!! So glad to hear ☺️
Next time use less vanilla or try a little fresh lemon juice
ill make this tomorow,
Me encantan ❤❤
Gracias por está receta tan excelente! Después de mucha búsqueda de este pan japonés y intentos fallidos con otras recetas me encontré esta y definitivamente es la buena
Millones de gracias 🙂
Gracias!!
Como encuentro en español
Looks so yummy😋😘
thank you!
Pretty cake made by pretty lady 🥰
Love 💗 it
Ooooo...yum
Can’t wait to try this recipe! I just wanted to note that it would be helpful to mention what temperature to preheat the oven to when prompted. Tysm for uploading this. ✨🙏
Thanks for the feedback! And yes should preheat the oven to the same temperature you start the bake with :)
I'm baking it now. Hopefully, it'll become same as this❤🤞
Omg I love your accent ☺️, cheesecake look yummy 😋, have a good day 💐🥰
thank you so much for checking out my channel ☺️❤️
yummy
HI YUMMY I’TS LOOK IT DELICIOUS 🤤 😋😋❤️❤️❤️🇸🇦🇸🇦🇸🇦
Adorei ❤
thankyou, my husband requested this cake for his birthday and we were both shocked by how amazing it was! tasted just like uncle tetsu :)
You tasted uncle tetsu D
Thank you
You are a GENIOUS! This recipe is perfect. I struggled a little with time. I'm pretty sure my oven temperature is correct but the first stage took me 50 minutes and second stage 70minutes (gas oven). But is OK, I will play with temperatures. The recipe is perfect.
Great to hear that! thank you for the feedback :)
Thank you for the very detailed video of how to make this incredibly cheesecake.It’s on my list to do tomorrow for my family so,I will leave any feedback I might have later.Hope I will not explode the kitchen 😂
Me gusta mucho
Voce e muito legal ! ...
I made this it came out perfectly ... not eggy at all... melts in mouth ... Thankyou For sharing such perfect recpie
Thank you so much! Loved hearing that 😊
Hope your channel is gonna grow a loooot 💕
Thank you 🥹❤️
Yuuuummmm
Love your voice. Not pretending, just who you are!
I've heard some people and the fake tone etc.can be a turn off.
Yours is great 👍
As for your baking. Looks delicious
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