I tried this today. This is very delicious! And thank you for teaching the steps one by one. this is the first time i made it perfectly after 4th time 😃. Its perfect! No cracks ♥ If i can only show my picture 🤤I will add this in my oline cake shop
Just tried this recipe, tastes delicious. I followed the instructions as mentioned in the video but it took 1.5 hrs for it to develop the brown colour on top n cook. I think the temperature instruction is lil off. Tastes fantastic though!
Thank you so much for your video. My first try and it worked. I wish I knew how to add pics to show you. I am so happy!! Thank you so much for sharing your video🤩
Line the interior sides of the pan with parchment paper too. Add 1/4 teaspoon cream of tartar to egg whites as soon as they’re at the fluffy stage but not stiff to stabilize the merengue. An 8 inch solid cake pan that is 3 inches tall must bake in the water bath one hour and 10 minutes.
I made one of these last night. It was a 13 egg recipe and I used a springform pan. I did not find it to be anything special. It was great that it jiggled and was pretty but the flavor is a little eggy and mild. I think if I go through all the trouble of making this again I will add orange extract. I served it drizzled with blackberry syrup which made it much better.
Following your recipe. Baking it now in a countertop air-fryer oven with fan. Wish me luck. I had tried it with a slightly different recipe but came out with a custarded bottom. Still don't know why. Hope your way is better. Thanks for sharing.
Anmol Tiwari yes I did!! I baked it and it came out perfect! I made around 12 muffins with one recipe. I baked 248 for 30 mins and 302 for another 10-15!! Let me know how it goes!!!
@@andreali4853 thanks!! I cooked it tonight. I had to add extra 20 min with 248° and with 302 °. Idk why but my cheesecakes are always raw from the bottom with every recipe I tried. But after adding 20 min each, it worked and I'm happy it did. I use a glass bakeware and so I thought maybe that's why it's raw but I guess not. I didn't use a towel either 😊
Anmol Tiwari I’m glad it worked out nicely! Maybe your oven is not hot enough? But I’m glad you figured out what works best for you! Hope you stay safe in quarantine and discover many new recipes!!!
Tried this recipe and it turned out amazinggg!! Thank you so much for sharing such perfect tips and making it so easy to follow! I added a bit of vanilla to the yolks as o was scared of the cake smelling of eggs. Didnt put the towel but did the water bath. And left the cake to cool inside the oven once baked for 10 mins, with the oven off and the door slightly open. Then removed and released the cake from the pan.
Glad to hear this! Yes you can add a bit of vanilla extract to get rid of the egg smell. The towel is just to prevent the pan from moving when adding water in so it’s completely fine not to do that. Thanks for watching and trying out the recipe!
@@missevasweets thank you so much!! I made the cake again today. And again perfect results!! I think this time i had slightly over beaten the meringue perhaps that's why it didnt rise so much but it was yummy nevertheless
Hi there...I'm wondering if you use convection oven? I tried to make the top part brown but it's not working...and my oven is just a regular oven...not the convection oven...thank you for your help 😄
I just tried this! Just now! It is so soft, fluffy, beautiful texture! Thanks so much! I love this recipe more than others I have tried recently! It does have a strong taste of the eggs, so I would add vanilla next time. It is not sweet, so I would dust the top with powder sugar, just in the middle because the color of the top is too beautiful to cover completely! Overall, the best recipe for this type of cake! Can I add green tea powder to make the matcha version of this cake?
I am so glad to hear that! Yes if you are not fans of taste of eggs, you can add a bit of vanilla extract! If you would like to make a green tea version of this cake, you could substitute a bit of cake flour with green tea powder. I have yet to come out with the exact amount so I can't let you know how much green tea powder you should use. I will make a video on it once I have tested it out :) Thanks for trying it out once again!
I have never tried it with berries either. I think it will taste great as well! However, I am not sure if the extra moisture from the berries will cause the cake to crack. You can let me know if you have tried it ;)
@@missevasweets there seems to be 2 main baking styles for the Japanese Cheesecake out there. One is high temperature for a short period first followed by longer lower temperature later,. Another is lower temperature for longer time first followed by the higher shorter temperature last, which is what your recipe calls for. I'm curious as to why you prefer this method. Can you please explain? Other methods of baking takes much longer as well, like 2 hours. Why does your method works even with shorter time?
Future bakers who wants to try this recipe when they said you need to KNOW your OVEN. KNOW IT. Meaning, y'all need to invest an oven thermometer cuz that's what I've been thinking while I'm baking this cake. LOL. Anyway, my cake has been sitting over 2 hours in the oven n I finally managed to brown its top somewhat ONLY after I raised my oven temperature quite a bit. So far it doesn't crack while I'm baking it or anything, but we'll see if it's gonna deflate once I take it out of the oven... I'm gonna let the cake sit in there for 10 minutes with the oven's door somewhat open.. Will update later for the result. Update: Just got it out of the oven... It doesn't deflate much... but we'll have to see if it will a couple of hours later. Here's what I did that was different from hers: 1) I used a 6 inch rectangular pan, because I don't have a round pan around lol. 2) The pan that I used for its waterbath method, was an 8 inch rectangular pan and I think I filled it up around half of its height.. maybe that affect the temperature causing it have to be baked longer or something.. idk 3) I put it in the lower rack of my oven. Maybe I should put it in the middle of my oven later. I haven't tasted it yet. But will update how it's taste later.
Update: I leave mine in the mould for a about 2 hours because I don't see the need to unmould it until I tried to cut it and ate it.. Lol. But yeah it unmould quite easily. The taste: 5/5 I love it. The sweetness is probably a tad too sweet but I think the sweetness probably just right for others. 2nd time making update: 1) This time I'm using my remaining cream cheese to make it so I only use around 120g creamcheese and reduce the sugar to 55g. Other than that, all measurement for other ingredients remain the same. Taste pretty much the same tbh. My family still devour it like crazy so... yeah. Still taste good. 2) This time I'm placing it in the middle rack using the same oven setting. Still have to increased the temp to around 160°C and wait for about 30 more minutes for it to brown its top. So all and all... no worries. The recipe works, but y'all just need to play around a bit with your oven temp and see what works for y'all.
You can use a shallow pan and line it with parchment paper that's higher (at least 3 inches in height), so when the cake rises, it will still rise straight.
I am from Iran and I watch your works, they are all excellent, and my question is why none of the Japanese souffle cake recipes have baking powder, so how do they puff up so much?😊😊😊
you can use a 6 x 2 pan and line it with parchment paper that's higher (at least 3 inches) than the your 2 inch height pan, so when the cake rises, it will still rise straight.
Should I put it in the middle rack of the oven or the below rack ? And can I make this without the parchment paper ? Is it enough if I just grease my cake pan and not put the paper ?
Hello, would appreciate if you can give me 8 inch recipe for this cake? How long I should bake? If I do for 2 6 inch, the baking time also need go be adjusted right?
I am sorry I don't have it in US metric. If it doesn't rise, it could mean that the meringue has deflated during mixing or the meringue is not made properly. You can try adding a teaspoon of lemon juice into the egg white before beating to stabilize the meringue. Hope it helps!
Hello! Why does my mixture has so many small bubbles (unremovable) after i add the egg white meringue? It is sitting in the oven right now, hopefully it will be a pass despite the bubbles!
OMG I have watched a tons of videos and this one caught my eye!!!! I’m so glad that I found this 🙏🏻 my son’s birthday is coming and the theme is going to be Japan so this is the perfect birthday cake!!! THANK YOU A LOT for sharing your recipe 👍🏻
Hi I love your video ❤️ does this work with convection oven? What type of oven did you use? Many people are asking if your recipe works on convection oven. Hoping for you reply 😊
You are a good teacher and good demonstrator. 👏👏👏👍👍👍Thank you so much for your precious recipe. Thank you very much indeed. 🙏🙏🙏❤❤❤
After seeing the recipe for the first time it had become a hobby to watch this recipe every day
finally, i got the best japanese cheesecake in 6" pan. thank you for sharing your recipe 🥰
I tried this today. This is very delicious! And thank you for teaching the steps one by one. this is the first time i made it perfectly after 4th time 😃. Its perfect! No cracks ♥ If i can only show my picture 🤤I will add this in my oline cake shop
I had to run back here and tell you that this is a wonderful recipe. My cheesecake came out amazing.🙏
Same!!!
Really good recipe, and very nice this little tipes on the video like why freeze the egg whites.
Just tried this recipe, tastes delicious. I followed the instructions as mentioned in the video but it took 1.5 hrs for it to develop the brown colour on top n cook. I think the temperature instruction is lil off. Tastes fantastic though!
It’s important to also use a thermometer did u use a thermometer to ensure u were using the correct temperature? As mine turned perfect
Ah perhaps that's why mine was a little golden but not really brown. Still yummy tho!
Thank you for the recipe.. I made it last Monday and it turned out wonderful
Do you have any tips for the cake coming out in two layers,
Awesome and easy make , nice
Thank you so much for your video. My first try and it worked. I wish I knew how to add pics to show you. I am so happy!! Thank you so much for sharing your video🤩
That’s amazing! Thanks for trying it out! You can tag me on Instagram if u have an IG account ! Thanks!
Just made it, taste perfect!
Line the interior sides of the pan with parchment paper too. Add 1/4 teaspoon cream of tartar to egg whites as soon as they’re at the fluffy stage but not stiff to stabilize the merengue. An 8 inch solid cake pan that is 3 inches tall must bake in the water bath one hour and 10 minutes.
Bravo! Just splendidly delicious looking. Thanks for sharing!
Thanks for sharing this recipe. I love it
I tried this recipe and it tastes amazing! Definitely going to make it again
Good job❤️👍
Omg I did it! Your recipe worked so good for me!!! I love it! I'm going to make it again tomorrow!
I’m glad to know it works for you! Thanks for trying it out!
I made one of these last night. It was a 13 egg recipe and I used a springform pan. I did not find it to be anything special. It was great that it jiggled and was pretty but the flavor is a little eggy and mild. I think if I go through all the trouble of making this again I will add orange extract. I served it drizzled with blackberry syrup which made it much better.
Thank you for the recipe! I used another recipe and it kept failing but then I tried yours and it came out perfect!
Beautiful cake ! Yummy 😋 👏 you are a great 👍 👩🏼🍳
Thank you 😋
I made this and i came out perfect i am so happy with this recipe it was delicious thanks
this cheese cake is so fluffy, has to be super delicious
Very glad to hear this! Yes it is divine! Thanks for trying! 😊
i love this cheesecake ...... but i didnt make it today : ) I've made a tiramisu cream puff instead lol
好鍾意你d「提前準備」，對於第一次整好有幫助
Looks really good!! 👍😋😋
Thank you so much for sharing your recipe i would love to try it.......
Yummy yummy.. can't say more.. this cheesecake is too beautiful to be eaten.. I want to try this too.. yummylicious 🤩
Following your recipe. Baking it now in a countertop air-fryer oven with fan. Wish me luck. I had tried it with a slightly different recipe but came out with a custarded bottom. Still don't know why. Hope your way is better. Thanks for sharing.
I tried this and it was perfect! I tried to bake these in muffin tins and they came out amazing and so moist 🤤
Did you use a towel like the chef did? I'm not sure if I can place my cake pan directly on water without the towel
Anmol Tiwari yes I did!! I baked it and it came out perfect! I made around 12 muffins with one recipe. I baked 248 for 30 mins and 302 for another 10-15!! Let me know how it goes!!!
Anmol Tiwari oh sorry, I mean no, I did not...I never use a towel and it comes out just fine!
@@andreali4853 thanks!! I cooked it tonight. I had to add extra 20 min with 248° and with 302 °. Idk why but my cheesecakes are always raw from the bottom with every recipe I tried. But after adding 20 min each, it worked and I'm happy it did. I use a glass bakeware and so I thought maybe that's why it's raw but I guess not. I didn't use a towel either 😊
Anmol Tiwari I’m glad it worked out nicely! Maybe your oven is not hot enough? But I’m glad you figured out what works best for you! Hope you stay safe in quarantine and discover many new recipes!!!
i made it yesterday and it was so perfect
I bake it today.. One word 'delicious'. Tq for sharing wonderful recipe
Very glad to hear that! Thanks for watching and trying the recipe! :)
I like this recipe very perfect and delicious
Looks so yummy,I will try to make this soon..thank you for sharing...😊 😊
Tried so many recipes and this is the only one that worked for me! Thanks so much for sharing :))))
Great recipe, thanks for sharing!
i do not have a deep tray to pour the boiling water in. I only have a shallow one. WIll that be able to substitute?
Tried this recipe and it turned out amazinggg!! Thank you so much for sharing such perfect tips and making it so easy to follow!
I added a bit of vanilla to the yolks as o was scared of the cake smelling of eggs.
Didnt put the towel but did the water bath.
And left the cake to cool inside the oven once baked for 10 mins, with the oven off and the door slightly open. Then removed and released the cake from the pan.
Glad to hear this! Yes you can add a bit of vanilla extract to get rid of the egg smell. The towel is just to prevent the pan from moving when adding water in so it’s completely fine not to do that. Thanks for watching and trying out the recipe!
@@missevasweets thank you so much!! I made the cake again today. And again perfect results!! I think this time i had slightly over beaten the meringue perhaps that's why it didnt rise so much but it was yummy nevertheless
I also addef vanilla and almond with a touch of lemon juice
The Japanese soufflé cheesecake looks delicious. I will use this video as my guide to make one soon
Can you please tell me in cups or tablespoon instead of grams and ml? I am not good in measurements. Thank you.
Just tried this receipe. It’s nice... just refrigerate and see how it taste after refrigerate.
I tried, perfect.
Thnk u.
Hi there...I'm wondering if you use convection oven? I tried to make the top part brown but it's not working...and my oven is just a regular oven...not the convection oven...thank you for your help 😄
Thank you for sharing i make this cake last week so amazing delicious cheesecake
Hi! I tried this and it worked great! I wanted to ask you about double the amount? What pan size should I use? And how long in the oven?
Most detail cake tutorial I ever watch! Thanks for the effort ❤️
Thanks so much 😊
I just tried this! Just now! It is so soft, fluffy, beautiful texture! Thanks so much! I love this recipe more than others I have tried recently!
It does have a strong taste of the eggs, so I would add vanilla next time. It is not sweet, so I would dust the top with powder sugar, just in the middle because the color of the top is too beautiful to cover completely!
Overall, the best recipe for this type of cake!
Can I add green tea powder to make the matcha version of this cake?
Do you think it’d taste good with berries?
@@glizzygobbler6155, we have never tried it with anything other than powder sugar or matcha powder! I'm sure it would be delicious with berries!
I am so glad to hear that! Yes if you are not fans of taste of eggs, you can add a bit of vanilla extract!
If you would like to make a green tea version of this cake, you could substitute a bit of cake flour with green tea powder. I have yet to come out with the exact amount so I can't let you know how much green tea powder you should use. I will make a video on it once I have tested it out :) Thanks for trying it out once again!
I have never tried it with berries either. I think it will taste great as well! However, I am not sure if the extra moisture from the berries will cause the cake to crack. You can let me know if you have tried it ;)
@@missevasweets there seems to be 2 main baking styles for the Japanese Cheesecake out there. One is high temperature for a short period first followed by longer lower temperature later,. Another is lower temperature for longer time first followed by the higher shorter temperature last, which is what your recipe calls for. I'm curious as to why you prefer this method. Can you please explain? Other methods of baking takes much longer as well, like 2 hours. Why does your method works even with shorter time?
Looks yummy
How to store this cake after baking? In refrigerator ? How many days we can keep it ?
If i double the ingredients, do I need adjust the baking time?
Future bakers who wants to try this recipe when they said you need to KNOW your OVEN. KNOW IT. Meaning, y'all need to invest an oven thermometer cuz that's what I've been thinking while I'm baking this cake. LOL.
Anyway, my cake has been sitting over 2 hours in the oven n I finally managed to brown its top somewhat ONLY after I raised my oven temperature quite a bit.
So far it doesn't crack while I'm baking it or anything, but we'll see if it's gonna deflate once I take it out of the oven... I'm gonna let the cake sit in there for 10 minutes with the oven's door somewhat open.. Will update later for the result.
Update: Just got it out of the oven... It doesn't deflate much... but we'll have to see if it will a couple of hours later.
Here's what I did that was different from hers:
1) I used a 6 inch rectangular pan, because I don't have a round pan around lol.
2) The pan that I used for its waterbath method, was an 8 inch rectangular pan and I think I filled it up around half of its height.. maybe that affect the temperature causing it have to be baked longer or something.. idk
3) I put it in the lower rack of my oven. Maybe I should put it in the middle of my oven later.
I haven't tasted it yet. But will update how it's taste later.
Update:
I leave mine in the mould for a about 2 hours because I don't see the need to unmould it until I tried to cut it and ate it.. Lol. But yeah it unmould quite easily.
The taste: 5/5 I love it. The sweetness is probably a tad too sweet but I think the sweetness probably just right for others.
2nd time making update:
1) This time I'm using my remaining cream cheese to make it so I only use around 120g creamcheese and reduce the sugar to 55g. Other than that, all measurement for other ingredients remain the same. Taste pretty much the same tbh. My family still devour it like crazy so... yeah. Still taste good.
2) This time I'm placing it in the middle rack using the same oven setting. Still have to increased the temp to around 160°C and wait for about 30 more minutes for it to brown its top.
So all and all... no worries. The recipe works, but y'all just need to play around a bit with your oven temp and see what works for y'all.
Love it! Thanks you cheff 😍😍😍
its nice recipies
Hi may I know can I substitute the deep tray with our normal shallow baking tray? would it affect the baking?
You can use a shallow pan and line it with parchment paper that's higher (at least 3 inches in height), so when the cake rises, it will still rise straight.
Thank you for sharing!
Hello, how many time if I use 4x3 round pan? I hope you notice. ☺️
Good job
I am from Iran and I watch your works, they are all excellent, and my question is why none of the Japanese souffle cake recipes have baking powder, so how do they puff up so much?😊😊😊
Yum! Is the cake baked at the lowest rack? Thanks in advance
Successful recipe, thanks ❤️
Glad to hear that! Thanks for trying the recipe :)
@@missevasweets hope you use measuring cup thanks
I dont have cake flour - I dont find it anywhere actualy- what can I use instead? thanks so much!
For every cup of all purpose, take out two tablespoons and add 2 tablespoons of corn starch.
Yes, you can use the method that the person above mentioned. Hope it works!
I thing..i want to try do it...
Hi I tried to make it, but the top doesn't brown at all, I tried again putting it in the middle rack same thing. Please advise, thanks 🙏
ขอบคุณที่แบ่งปัญความรู้ดีๆแบบนี้ ฉันมีความสุขทุกครั้งมี่ดูคุณทำ😆
Hi good day to you !! May I know what is the weight of the egg you are using ?? Looking forward for your reply. Thank You.
Heyy I love this video but I don’t know why my cheesecake is not jiggly it’s a lil dense what should I do please suggest
I tried today, it was perfect as Tetsu , thanks for all the tips 🥰
in my opinion...maybe even better than Tetsu's!
thanks
CATALUÑA. La Harina es de fuerza o todo uso?
Hi chef... Can replace cake flour with self raising flour? Tq
do u. think i would be able to use cream. cheese spread instead of the ones. in the block? thank you!
Can i use non stick cake mould with removable base for this? Will the water get into my cake mould?
做了，很成功！很好吃！
Looks delicious😍
Can i use 6x2 inches with this recipe? I only have 6x2 and 8x3 inches round cake pan. Pls reply! Thanks!
you can use a 6 x 2 pan and line it with parchment paper that's higher (at least 3 inches) than the your 2 inch height pan, so when the cake rises, it will still rise straight.
If I wanna do this in cupcake size, how should I do it?
excellent cheese cake
Should I put it in the middle rack of the oven or the below rack ? And can I make this without the parchment paper ? Is it enough if I just grease my cake pan and not put the paper ?
我成功啦，這個食譜非常讚。做出來的蛋糕超級香滑好吃。感恩
太好了 🥳 用凍蛋白真的有很大幫助! 謝謝試了我的食譜🥰
你好，请问预热烤箱多久呢？我跟着步骤做，可是烤出来，里面和边边还有微湿哦？😭
一般來說烤箱要預熱大約20分鐘。如果裏面和邊邊還微濕可以有幾個原因：1）蛋白可能因為打發後不穩定消了泡 2）烤箱溫度太低或太高都會有影響，最好是有一個烤箱溫度計 🙂
missevasweets 我忘记预热烤箱哦🤭是不是这个问题导致不够热？
missevasweets 我烤出來的蛋糕到時間了 但里面還很濕。如果加長時間又烤硬了。彈性沒了。 下次如果到時間蛋糕仍然濕，溫度和時間如何調整？
這個食譜做出來的蛋糕很好味道。我冇諗過自己都可以做到一個咁好味道嘅蛋糕。謝謝你的分享😊
How to adjust the ingredients if I use a 7" cake mode?
All ingredient times 1.36.
@@eking637 Thanks
Hi! Just wanna ask what is the size of the cake pan you used? I want to buy the exact size huhu thank you!!
6inch
It’s a 6-inch aluminum cake pan. Thanks!
@@missevasweets Just double the amount when I bake two 6-inch cake, right? Or any suggestion, thanks a lot!
Can I use sponge mix instead of cake flour? Thank you.
Should I put the cake on the top, middle or bottom rack of the oven?
Does adding more flour make it more solid?
Hi, can I ask how tall is the cake pan? 6x3” or 6x4”?
Edit: just finish watching ur video and saw it’s 6x3 as you flipped the pan over :)
Hello, would appreciate if you can give me 8 inch recipe for this cake? How long I should bake? If I do for 2 6 inch, the baking time also need go be adjusted right?
Can you use all purpose flour instead?
เก่งมากม๊ากเลยค่ะ
Does the egg yolks have to be cold like the egg whites?
Do you have a US metric version of it? I made it but it wont rise for some reasons.
I am sorry I don't have it in US metric. If it doesn't rise, it could mean that the meringue has deflated during mixing or the meringue is not made properly. You can try adding a teaspoon of lemon juice into the egg white before beating to stabilize the meringue. Hope it helps!
Great recipe!👍I use room temperature eggs and i add lemon juice... turns out just fine
How much lemon juice did you add?
Hi would like to ask, why some are not using cornstarch?
Why do we bake it twice at different temperatures? Is this step skippable?
We use low temp to "cook" the cake first, then increase to high temp to make it rise and brown the top. This step is not recommended to skip.
Can I also use another form to able the cake? A form where i can remove the bottom?
Sure you can. Just remember to wrap the bottom of the pan with foil so water doesn't go in.
I think the way you made the Japanese soufflé cheese cake is great and looking delicious too .
Xe Xe Ni
Hello! Why does my mixture has so many small bubbles (unremovable) after i add the egg white meringue? It is sitting in the oven right now, hopefully it will be a pass despite the bubbles!
Hello, may I know the size of the mold?
She used 6in
i would like to ask if my pan was 7inch, the ingredient will be double?
OMG I have watched a tons of videos and this one caught my eye!!!! I’m so glad that I found this 🙏🏻 my son’s birthday is coming and the theme is going to be Japan so this is the perfect birthday cake!!! THANK YOU A LOT for sharing your recipe 👍🏻
😊
Plz one recipe of eggless sponge cake or what can i replace with egg
Hi I love your video ❤️ does this work with convection oven? What type of oven did you use? Many people are asking if your recipe works on convection oven. Hoping for you reply 😊
Time , if baked on stove please?
I am sorry to say that I haven't not tried cooking a cake on stove.