Here's a written listing of what I saw, I hope it helps... Japanese Soufflé Cheesecake: Ingredients: • 200g cream cheese • 2 egg yolks • 15g sugar • 12g cake flour • 150ml milk • 30g unsalted butter • 1/3 lemon zest • 1/3 lemon juice • 2 egg white • 45g sugar Topping: • apricot jam • water Smooth cream cheese in bowl until soft, in separate bowl place whites of two eggs. In sauce pot mix two egg yolks with sugar until smooth, sift in cake flour and mix until smooth, add milk in two stages and mix each time. Add to low heat and stir constantly until custard-like consistency. Once a thick batter forms take off heat and add in butter, mixing thoroughly. Add mixture to cream cheese and blend. Zest lemon rind into mix, slice lemon in thirds and add juice from 1/3 of the lemon. Mix. Cover with plastic wrap and leave to set. Brush melted butter onto parchment paper. Dust with powdered sugar. In spring form or removable base pan, add in (optional) 4cm thick plain sponge as the base. Place paper around inside of pan, wrap outside of pan base in foil. In a chilled bowl, beat egg whites until bubbles form, add in the second batch of sugar in two stages until peaks form. Take cream cheese mixture, mix slightly, fold in meringue in stages until incorporated fully. Pour into pan. Smooth top. Take a roasting pan, place a cloth inside. Place a baking dish lined with paper towels inside that. Place foiled cake pan on paper towel. Fill baking dish ½ way with hot water. Bake in preheated oven at 320F (160C) for 20 min. Reduce to 280F (140C) and bake for additional 40 min. Take apricot jam and sieve one heaping tablespoon. Add same amount of warm water and mix. Raise oven to 335F (170C) for 5 minutes. Remove and brush jam mixture over top. Cool in oven (crack the door). Take foil off and cover with plastic wrap. Chill overnight in refrigerator. Plate and put more jam mix on top before serving.
I know, there are so many people, who have already mentioned it, but I will not resist the urge to repeat it again - I love your videos so much, they are so relaxing, so calm and harmonious. I feel happy even just watching them. No background music, just natural sounds and singing of birds and those beautiful beverages in the end! So graceful!
Your videos remind me of when I was a kid. I would always love to just watch someone cook and bake haha no music, just creating. Something about it just pulls me in. It’s truly relaxing and an art in itself.
Japanese excellence. I once worked as a pastry chef alongside a Japanese guy. They are the best co-workers. Very helpful, organized, hard working and very open-minded to other people's ideas.
Hi Hida Mari, thank you very much for this excellent recipe! I baked it this afternoon and it was scrumptious! It was very light, not too sweet and the lemon gave it a delicious taste! I used a biscuit base instead of the sponge and it was just as good! My husband and I truly loved it! Thank you again! 👍👍
@@cherylwillingham4955 Hi Cheryl, sorry for the late response, I used 70 grams of ground biscuits and 30 grams of butter. Mix both ingredients thoroughly and spread it thinly on the base of your mould; put it in the fridge while you prepare the mixture. Good luck!!
What is the purpose of the aluminum foil on the outside of the pan and the paper inside, do you need that if your pan is non-stick and is it parchment?
I just made this, and it's delicious. I replaced the apricot jelly with orange jelly and used a sugar cookie (sablé cookies) crust instead of a sponge cake, and it came out scrumptious. Thank you for this great recipe!
This is the cheesecake I grew up eating! I’m 73 and this is the recipe my Mom always used! I don’t know where she got it but a few years ago I saw it in TOWN AND COUNTRY magazine. They said it was the cheesecake from the old WALDORF ASTORIA HOTEL in New York City. The on;y differences are a ZWIEBACK COOKIE crust was called for! 9Made like a graham cracker crust but using the ZWIEBACK.) It also doesn’t call for the preserves. I make a sour cream topping for mine. But the cheesecake itself is the same! DELICIOUS! 🌹🥮
Im new to baking. Forced by circumstances of staying home because of the pandemic. Amongst all the UA-cam Channels, i find yours relaxing. Your minimalist way of showing "how to" is enough for me to understand how to do the baking process! Thank you HidaMari. Warm regards from the Philippines.
I've tried it on my own from all of your recipes and i found it super delicious. And the ingredients also affordable and its not that quite hard to find at the supermarket. Some of the ingredients could be replace too. I love your channel and your video so much! 💕
I did it yesterday and I try it today. I never write comment on videos but this cake it's so good that I have to thank you! I enjoyed cooking it and tasting it
I also love how he does everything from scratch using very basic equipment and ingredients... I have subscribed.. Can't wait to try some of these recipes
I really like the way you prepare everything calmly, it is so peaceful and quiet. Excited to try this recipe, i already made the no- baking strawberry cheesecake and it tasted amazing!
Mine did not rise.. what oven setting did you use? I normally use bottom heat for cakes, without fan. Did you do the same or you used both the top and bottom heat?
こんばんは😊今日も動画をご視聴していただきありがとうございます♪
動画で使った材料、作り方の手順などは概要欄にまとめているので、よかったら見てください😊
いつも温かいコメント嬉しいです✨ありがとうございます♪
作ったよレポートは、 #hidamaricooking をつけて
instagramやtwitterに投稿してもらえると嬉しいです！
皆さんの美味しい写真、お待ちしています^^
▷チャンネル登録はこちら：ua-cam.com/channels/cp9uRaBwInxl_SZqGRksDA.html
ベルマークを押すと毎回通知が届くようになります♪
▷Cooking ASMR：ua-cam.com/play/PLE_Ic1c4e1UQo9Oq35NYC1C-n6jVUdzAa.html
▷おすすめ再生リスト：ua-cam.com/play/PLE_Ic1c4e1USsJglFwFDm7aAkqFqyBxDF.html
▷ホールケーキのレシピ：ua-cam.com/play/PLE_Ic1c4e1UQyTZepkybdKMPXf3s5ToRD.html
HidaMari Cooking
いつも楽しく動画を見させていただいています！😆
8:04ぐらいの字幕(？)の日本語の部分に、“140℃”と書かれてますが書き間違いですか？(説明下手ですみません💦)
＋A B
いつも見ていただいてありがとうございます😊！
すみません、字幕の書き間違いです💦170℃にあげて5分焼いてください>
HidaMari Cooking 田园
一B6
HidaMari Cooking ممكن المقادير بل عربيه 🙏💜💜💜💜❤
I really like your videos without those useless background music which we find in almost every food video. Just watching your video relaxes me.
Aien Aier totally agree with u. .this one much better. .more peaceful n just focus on the video instead
true....
Yes! Just birds and the cooking sounds. So peaceful!
But only one thing I just want to say .. please add English subtitle
totally agree
Here's a written listing of what I saw, I hope it helps...
Japanese Soufflé Cheesecake:
Ingredients:
• 200g cream cheese
• 2 egg yolks
• 15g sugar
• 12g cake flour
• 150ml milk
• 30g unsalted butter
• 1/3 lemon zest
• 1/3 lemon juice
• 2 egg white
• 45g sugar
Topping:
• apricot jam
• water
Smooth cream cheese in bowl until soft, in separate bowl place whites of two eggs. In sauce pot mix two egg yolks with sugar until smooth, sift in cake flour and mix until smooth, add milk in two stages and mix each time. Add to low heat and stir constantly until custard-like consistency. Once a thick batter forms take off heat and add in butter, mixing thoroughly. Add mixture to cream cheese and blend.
Zest lemon rind into mix, slice lemon in thirds and add juice from 1/3 of the lemon. Mix. Cover with plastic wrap and leave to set.
Brush melted butter onto parchment paper. Dust with powdered sugar.
In spring form or removable base pan, add in (optional) 4cm thick plain sponge as the base. Place paper around inside of pan, wrap outside of pan base in foil.
In a chilled bowl, beat egg whites until bubbles form, add in the second batch of sugar in two stages until peaks form. Take cream cheese mixture, mix slightly, fold in meringue in stages until incorporated fully. Pour into pan. Smooth top.
Take a roasting pan, place a cloth inside. Place a baking dish lined with paper towels inside that. Place foiled cake pan on paper towel. Fill baking dish ½ way with hot water. Bake in preheated oven at 320F (160C) for 20 min.
Reduce to 280F (140C) and bake for additional 40 min.
Take apricot jam and sieve one heaping tablespoon. Add same amount of warm water and mix.
Raise oven to 335F (170C) for 5 minutes.
Remove and brush jam mixture over top. Cool in oven (crack the door).
Take foil off and cover with plastic wrap. Chill overnight in refrigerator.
Plate and put more jam mix on top before serving.
Liar
Merci à vous pour la traduction. Je comprends mieux l anglais que le Japonais. 😉
What is the size of the tray?
oh my gaw. i cant belive you wrote all of that!
Great observation and descriptions. One question: where did plain sponge go in the end?
昨日作りました！すごく美味しいと家族からも好評でした！生地を流し込んだあと少し上からトントン落としてから焼くと割れずに綺麗に焼けました！こんなステキなレシピを載せてくださりありがとうございます！
そうだねだってアンあ見た目でマズイはずわない！
友達の誕生日ケーキに作ってみたいです。田舎に住んでるので材料が手軽に購入できるもので作っていただいてるので助かる☺️
Спасибо за эстетику,уважение к зрителю и внимание к огромной русскоязычной аудитории!
I know, there are so many people, who have already mentioned it, but I will not resist the urge to repeat it again - I love your videos so much, they are so relaxing, so calm and harmonious. I feel happy even just watching them. No background music, just natural sounds and singing of birds and those beautiful beverages in the end! So graceful!
Your videos remind me of when I was a kid. I would always love to just watch someone cook and bake haha no music, just creating. Something about it just pulls me in. It’s truly relaxing and an art in itself.
This is ASMR cooking. Love that there's no background music.
ケーキにフォーク入れた時の音がたまらん！
ありがとうございます^^
大大大成功しました❤割れることも無く、とても綺麗に膨らみました。味も最高で今までに作ったチーズケーキの中でダントツです！ありがとうございます🥰
カスタードクリームで作るチーズケーキなんて初めて知りました！！
母の日に作ってみたいと思います！
Japanese excellence. I once worked as a pastry chef alongside a Japanese guy. They are the best co-workers. Very helpful, organized, hard working and very open-minded to other people's ideas.
Hi Hida Mari, thank you very much for this excellent recipe! I baked it this afternoon and it was scrumptious! It was very light, not too sweet and the lemon gave it a delicious taste! I used a biscuit base instead of the sponge and it was just as good! My husband and I truly loved it! Thank you again! 👍👍
Hi just wanted to know how did you make your biscuit base
Beatríz Remusat tjahjsbbehhrrbg
@@cherylwillingham4955 Hi Cheryl, sorry for the late response, I used 70 grams of ground biscuits and 30 grams of butter. Mix both ingredients thoroughly and spread it thinly on the base of your mould; put it in the fridge while you prepare the mixture. Good luck!!
What is the purpose of the aluminum foil on the outside of the pan and the paper inside, do you need that if your pan is non-stick and is it parchment?
Did it have cracks?
Subscribed for the fact that she/he is super talented and there is no background music . The sound of making food is so satisfying
ボウルや茶こしに残った分もきっちり取って使う所、すごい親近感わきますｗｗ
ありがとうございます！気になっちゃうのでｗ
I just made this, and it's delicious. I replaced the apricot jelly with orange jelly and used a sugar cookie (sablé cookies) crust instead of a sponge cake, and it came out scrumptious.
Thank you for this great recipe!
こんなお洒落なことしてみたいわ〜
Thanks for your time.
Gracias por tu tiempo.
The Japanese have such finesse in every part of their culture simply awesome
今まで作ったスフレチーズケーキの中で断トツ簡単で美味しいレシピ。何度も作っています。売っているのより美味しいのでは？ 貴重なレシピをありがとうございます。
the ingredients in Spanish !!!! I adore you! thank you very much . 😘
thank you😆💕
▷材料（15cm丸型1台）： Molde redondo de 15cm
クリームチーズ ２００ｇ: Queso crema 200gr (tipo Philadelphia)
卵黄 ２個 : 2 yemas de huevo
グラニュー糖 １５ｇ Azúcar Granulado 15gr
薄力粉 １２ｇ: Harina 12 gr.
牛乳 150ｍl : Leche de vaca. 150ml
無塩バター ３０ｇ: Mantequilla sin sal 30gr.
レモン汁 1/3個分 - 1/3 jugo de un limón
レモン皮 1/3個分: 1/3 piel / ralladura de limón
卵白 ２個: 2 claras de hevo
グラニュー糖 ４５ｇ: Azúcar granulado 45gr.
Los tienes en la cajita de información
Para hacer postre de leche de coco
🤔これは凄い。卵の割る音がたまらん。😏
I don't have word to describe how beautiful your recipes are.
Thank you😊
This is the cheesecake I grew up eating! I’m 73 and this is the recipe my Mom always used! I don’t know where she got it but a few years ago I saw it in TOWN AND COUNTRY magazine. They said it was the cheesecake from the old WALDORF ASTORIA HOTEL in New York City. The on;y differences are a ZWIEBACK COOKIE crust was called for! 9Made like a graham cracker crust but using the ZWIEBACK.) It also doesn’t call for the preserves. I make a sour cream topping for mine. But the cheesecake itself is the same! DELICIOUS! 🌹🥮
チーズケーキの何がいいかってあの心地いい舌触りと鼻からぬけるチーズの香りだよなー👍
そうですよね〜😊
はじめまして😃
りくろーおじさんのチーズケーキが無性に食べたくなって、せめて動画を見て食べた気になろうと検索していたらこちらに出会いました❤️作る音から食べる様子まで全て楽しめてお菓子が食べたくなったら、時にチョコレートをかじりながら拝見しています😊またアップを楽しみにしています✨😆✨
I can only imagine how heavenly the taste is 💕
I love videos like this. No talking just action.
Whoever the person was is so gracious in their handling.
So satisfying especially when i hear those original sounds of food other than the BGMs
Im new to baking. Forced by circumstances of staying home because of the pandemic. Amongst all the UA-cam Channels, i find yours relaxing. Your minimalist way of showing "how to" is enough for me to understand how to do the baking process! Thank you HidaMari. Warm regards from the Philippines.
These Japanese videos are always so clean and relaxing. ❤️
Grazie.
I'm dehydrated from drooling so much.
🤣🤣
Lol. 😂😂
Haha! Same though.
Saaaaammmeee
This with a milkshake would be awesome
Saya selalu suka dengan keju... kuenya terlihat sangat enak. Saya bermimpi melihat dapur anda secara langsung sambil menikmati kue2 anda😍
Great video. I love hearing all the background noises, birds chirping and all. Great composition too.
This is the only asmr i can relax to and tolerate
お菓子は作らないのでよく知りませんが、割れると失敗なのですね😭だけどなぜか、割れている方が作った感があって美味しそうに見えます💓
どちらにしろ、冷ませばほとんどわからないですね👌
割れても割れなくても味は殆ど変わらないんですが、割れないほうが見た目は良いなぁと♡
手作り感は割れている方が出ますね😊ありがとうございます♡
B
I love how you show step by step. Most videos just say oh do this and it'll look like this but you actually show the process. I love your videos!
I've tried it on my own from all of your recipes and i found it super delicious. And the ingredients also affordable and its not that quite hard to find at the supermarket. Some of the ingredients could be replace too. I love your channel and your video so much! 💕
簡単そうに見えて、一回目だと失敗するのが、想像できてしまう。。。あー食べたい🎵
I love your videos. They are so relaxing. When I have the time I watch them in the night with my girls before going to sleep. They love them ❤️
主人が好きなのでこれを参考にして、作ってみたいと思います！！
Planning to make this as my sister's birthday cake since we're still on lockdown due to the COVID crisis. It's her 40th birthday so gotta do my best😁
Is it good??
今日作ってみました。今は冷蔵庫で冷やしてます。食べるのが楽しみです。
チーズケーキ美味しそう❤
お店で売ってるみたいに美しい✨✨
ありがとうございます😊そう言ってもらえて嬉しいです✨✨
Sooo fortunate your family is..... Love from india
今日も美味しそう☺️💕
ありがとうございます😊美味しくできました💕
제가 치즈케잌을 엄청좋아하는데, 소리도 좋고 실력도 좋으세요♡♡
지금처럼 예쁜 치즈케잌 많이 만드시고 행복하세요
I did it yesterday and I try it today. I never write comment on videos but this cake it's so good that I have to thank you! I enjoyed cooking it and tasting it
What size pan did you use?
@@lilbatz I use a 15cm diameter pan ;)
これ見ながら作らせていただきました！
すごく美味しかったです！
スポンジとチーズの境目が分からなくなるぐらい統一してました！笑
カスタードを混ぜすぎて少しだまっぽくなってしまったのでまた作ろうと思います😅
カスタードクリームを入れるのは珍しいですね！✨
Your recipe is definitely different from the rest. I can't wait to try.
Your vids are amazing. I love your kitchen utensils.
Thank you😊！
I also love how he does everything from scratch using very basic equipment and ingredients... I have subscribed.. Can't wait to try some of these recipes
vesaya song
こんなに手間がかかっているなんて、今まで知らなかったです。
Making and sound are satisfying
Andril 001 ひ
吉野孝治 what is it mean? I dono ur language. I'm from TN, India
ASMR...
Food Porno
@@MYOB89 arggg si, que ascazo
What a beautiful video. Love the quality and simplicity
チーズケーキ！もうすぐ誕生日近いので作りたいと思ってたんです！ありがとうございます！
やはり、上手ですね笑
早いですが、お誕生日おめでとうございます😊✨
ぜひぜひ😆🎶
Proverò questa ricetta, è meravigliosa, sicuramente molto buona. Saluti a te dall'Italia.
Ala gran! Trabajoso y metódico como sólo los japoneses pueden ser. Se ve delicioso!
こちらこそいつも素晴らしい動画をのせて下さりありがとうさまでーすぅ。
僕の国で作ってみます。いつまでも応援します。
素晴らしい❤️
先生、と呼ばせて下さい 笑
プロの凄さですね。
I made this on my boyfriend's birthday and he lovessssss it a lot!! Lemon flavour do reduced the satiety of cheese. Thanks for your recipe:D
What did you use for the brown paper? Any substitute?
Какая красота, замечательное видео, все подробно без суеты! Спасибо большое 👍🏻👏💐
高さがあってふわふわでとても美味しそうです🌱♡
緑茶と合わるの素敵です🥺🌱🌱
I really like the way you prepare everything calmly, it is so peaceful and quiet. Excited to try this recipe, i already made the no- baking strawberry cheesecake and it tasted amazing!
I love the birds chirping
I'm in love with that kettle 🥰
We're addicted on watching your baking videos!💖
I could watch your videos all day without getting bored❤️
The Japanese do simple things with a lot of style
You make it look so easy but this takes skills!!
I love it! 🙆♀️❤❤❤
What a relaxing video 😍😍😍 great. No music just your hands and noise of cooking
I've tried it and loved it , and I'm here to watch it again to do it tomorrow night for my guests . Thank you
Mine did not rise.. what oven setting did you use? I normally use bottom heat for cakes, without fan. Did you do the same or you used both the top and bottom heat?
レモン搾る 木の棒 オシャレ✨
🤤🤤🤤
Cheese cake is one of my favorite.
Thanks for this video.
I love the sound of the bird's chirping as the background. So classy cooking video 👌
So true. Satisfying. I'm picking up her calmness in baking .. one thing I lack when whipping something up. 😁
美味しそうです。
しゅわっとして美味しいチーズケーキが出来ました！保存してまた作ります！
Mouth watering..... Tempting n delicious cake
That stirring sounded naughty!!
i was looking for a relaxing video to watch before bed, and this popped up on my home page, so glad i found your channel! i love it so much :)
i baked this and it taste really good :) thank you for the video
It's a must try. Apricot jam... the magic touch here. I hope I succeed into making it.
@@hana.the.writer5074 you will!!😀
I can't believe how relaxing is this way of cooking
its yummy and i love lemon tasted sweets 😋😌
thank you😊✨
Qandeel Baqir psalms
Audio King James Bible psalms
me too
チーズケーキ大好きだから嬉しい😍
thank you very much i love Japanese cheesecake 😍
めちゃめちゃ美味しそうで作ってみたくなったので明後日このレシピでチーズスフレケーキを作るために材料を揃えました！
粉糖は無かったのでグラニュー糖をすり鉢でゴリゴリして作りましたwww
もちろんレモンも使います！
スポンジケーキから作って出来上がったらタグつけてツイートしますね！
I love your way! Great that you make no music!!! 👏👏👏
結構スフレチーズケーキを作ることが多いので、参考に勉強させていただきます😄
鳥の鳴き声がする可愛い
Gracias! Hidamary eres una exelente repostera todas tus recetas me salen bien .soy de México saludos !sigan a esta mujer es extraordinaria gracias!
Me encantan tus recetas... Me fascinó,y gracias x poner la receta en español👌😊
Gracias😊
@@HidaMariCooking x nada 😊😊😊
Disculpa podrías poner el link donde se muestra la receta? Gracias anticipadas
Pechi oropeza gaytán una pregunta ¿Donde podría encontrar la receta en español? Espero tu respuesta gracias dios te bendiga y proteja
@@mariadelourdesvaldezramire4277 hola!!! Esta en la cajita de información
カスタードを入れるチーズケーキは初めて知りました。焼かずにパンに塗っても美味しそうですね。カスタードが少しダマのように感じましたが食べたら気にならないですか？これ後で絶対作ります！秋になってオーブン買い直してから。
自分的には気にならなかったですが、
カスタードを一度濾してからチーズと混ぜてもいいと思います😊
I love these videos. Only the sounds of stirring.
I dont know why but my cake didnt turn out well.. Im pretty sad about it but I will definitely try again
すっごく美味しそう！！さっそく作ってみたいと思います！！
Так приятно наблюдать за готовкой. Классные видосы.
Looks lovely thank you for sharing
That's a very juicy lemon...
Simply Speechless
食べたい😋
作りたい😁
クリチー安くなれ…
安くな〜れ😊
You are the best baker ever seen on here... super clean and step by step and smooth in handling everything... bet your products are sooooo yummy :)