The texture at the end was just right for my preferences. Moist, but not too cakey. Many soufflé cheesecake recipes I've seen use more flour and less cream cheese, and they always come out more cake like. Hearing the moist yet firm cut at the end was really satisfying for some reason.
Will wonders never cease. I’ve never seen a jiggly fluffy cheesecake that looks so deliciously spongy light and… jiggly. It’s wiggle is… hypnotic. HidaMari-san has been riding a cloud fluffy deserts recently.
This cheesecake is such a huge success !!!!!!!!!!!!!! I especially love this cheesecake jiggles, it looks amazing and so fluffy, can't wait till I make this cheesecake !!!!!!!!!!!!!!!!!!
Made this to rave reviews from my family!! Dad went for seconds although we were stuffed from a steamboat dinner. The cake's not too sweet and its texture is amazingly moist, fluffy, light. Thanks for the great recipe HidaMari🙏
Why didn't you drink something with it..? Or is it not good if you drink something with cheesecake..I just have habit to see you making drink for your cake and watching it like that it's good and satisfying I think^_^🌸 thank you for your efforts and time, and I hope you're having good time with your days..^_^🍀
Hi Hida, i tried this cake and followed all the steps but mine got cracked on the top while in the oven and also it got sunk after cooling.. what did i do wrong?
Votre recette est intéressante, j'ai déjà fait une recette similaire, mais moins sucré... Car le lait concentré, même que 20 g est déjà fortement sucré, puis vous ajouter 50 g de sucre pour le blanc en neige. Certes, vous mettez du jus de citron, mais malgré cela, votre recette est très calorique, en sucre.
Hi Hidamari. I happened to have 100g cream cheese. May I know what is the baking temperature & time for baking this half recipe in a 4 inch pan ? Thank you
Long time baker here. So what’s happening in the first step is getting it to rise quickly with the high heat. The second part is to finish baking the inside of the cheesecake. Considering that your pan is not much smaller than hers you’ll need to reduce the time in both portions. But also not much since your centers have a long way to the edge. Allow it to rise at the first temperature she indicated. It will probably only just go over the lip. Check after 10 minutes. Allow it to keep baking until it JUST starts to turn gold on the edges. Don’t let it go further than the 3/4 allotment. Then do the same with the second half of her recipe. Inspect by looking (don’t open the oven if you can) at the halfway mark. Look for that rich brown on the top. I’d give it up to 3/4 allotment of time. Note: A toothpick probably won’t come out clean, because it’s kinda more of a wet than dry cake. Don’t rely on that technique here. Instead, press lightly on the top. If it bounces back or doesn’t give, then it’s done. If it goes in and doesn’t come back up, then it needs more time. What she’s allowing for at the end is for it to keep cooking and come together. Consider this is a soufflé technique. Don’t open the oven until you absolutely need to. The rush of cold air will deflate it. Good luck! ❤❤❤
does anyone know how to prevent cracking? i've made a souffle cheesecake with a different recipe about 3 times now, and 2 out of 3 times the dang thing cracked. i'd love to avoid it with this new hidamari recipe!
@@axelvaldez7704 do you mean after the baking process? or in between changing the oven temps (which i saw another recipe do, but haven’t got the chance to try myself)? for me, the cracks appear during the baking process and not in the cooling stage 😢
@@_kakfa it should be after the cooking process, as a sudden change of temperature usually cracks de top of any cake, or slowly increase the temp while changing the oven temp.
Cracks are normally due to high temperatures and egg whites that are too stiff. You can try lowering by 10C(even lower if that doesn't help) and beating the egg whites to soft peaks only. I have seen souffle cheesecakes baked at 100C for a long period but they turned out very beautiful.
I believe the foil is just to prevent leakage in a springform pan ("mold where the bottom comes out"). I've tried both foil and setting it in another pan to prevent leaking in the water with mixed results. The first time I tried this dish (different but similar recipe) I used a regular pan and it turned out about right. In all three attempts the top was fine without foil, the shape and top will have more to do with cook temp I think.
台湾カステラみたいにふるふる感があって食べたくなる
fyaza
The texture at the end was just right for my preferences. Moist, but not too cakey.
Many soufflé cheesecake recipes I've seen use more flour and less cream cheese, and they always come out more cake like. Hearing the moist yet firm cut at the end was really satisfying for some reason.
I love the sound when she mixes every ingredient; makes me feel so relaxing, and I love this sensation.😌
You're joking yes?
@@trossk absolutely not!!!
スフレケーキ美味しそう🤤
ふるふるとしゅわしゅわ感がすぐに伝わります。
Will wonders never cease. I’ve never seen a jiggly fluffy cheesecake that looks so deliciously spongy light and… jiggly. It’s wiggle is… hypnotic.
HidaMari-san has been riding a cloud fluffy deserts recently.
Castella's all look the same if they are made right.
@@PatriotGamesROCKS Envy kills.
The way you do it is great. I like this video😘.
バターに粉砂糖！✨色々な工夫されてるのをこっそり想像して楽しんでます😊それにしてもフルッフルで美味しそう〜💓
This cheesecake is such a huge success !!!!!!!!!!!!!! I especially love this cheesecake jiggles, it looks amazing and so fluffy, can't wait till I make this cheesecake !!!!!!!!!!!!!!!!!!
あげ直してくれるのありがたいです🙇♀️
美味しそう✨
ふるふるふる〜♡
見てるだけで、幸せになる😊
完璧な色とふわふわな高さ♥️いつも素敵な動画ありがとうございます✨
蒸しパン的なチーズケーキ🧀🍰スーパーで売ってますね☺️ 口当たりが好きです😍
太白ごま油初めて見ました
調べたらお菓子作りに適した油なんですね😂勉強になります
Made this to rave reviews from my family!! Dad went for seconds although we were stuffed from a steamboat dinner. The cake's not too sweet and its texture is amazingly moist, fluffy, light. Thanks for the great recipe HidaMari🙏
これ見て作ってみました！
最初はふくらんでて冷ましたら凹みました！
次の日も冷えてて美味しかったです
投稿頻度高くて嬉しいです。チーズスフレは憧れです。
น่ากินมาก เดี๋ยวชั้นจะลองทำบ้าง ชั้นหัดทำขนมของคุณหลายอย่างแล้ว ขนมคุณอร่อยมาก
神奇又美味的芝士蛋糕🍰晃呀晃，搖呀搖，如此的鬆軟有彈性，喜歡💕謝謝！
切る時のシュワシュワ音がたまらないですね😂𓈒𓏸 おいしそ〜！！
切ったときのシュワ〜の音がいいですよね〜☺土台のないタイプですね〜ちなみにこのケーキに使ってる小麦粉の種類はなんですか？スイーツによって使い分けてると思うので、レシピに載せていただけると参考になります！美味しそう〜
me encantan tus receta saludos desde argentina 👋
Looks so light and airy and delicious 🥰Thanks for sharing the video
Really appreciate the captions 👍🏻
ふわふわしゅわしゅわで凄く美味しそう‥！！🤤✨
チーズケーキ大好きなので今度作ってみます🍰
めちゃめちゃ美味しそう💕
頑張って作ってみたいと思いまーす🥰
Great looking cake - what type of vegetable oil? There are dozens 🤣
ふあふあで美味しそう。
Спасибо вам огромное❤
Сделала чётко по рецепту и всё получилось👍
作りたいんですが太白ごま油がない場合はサラダ油とかでもいいんでしょうか？？
食べなくてもシュワシュワ感が分かる
Wow. Soft and spongy. Looks absolutely delicious recipe 😋
うわ！めっちゃ美味しそう…
It’s not distracting, but what is going on in the background? Construction? Washing machine?
私は非常に好きな優れた 🌸
Kelihatannya sangat enak
I love your recipies 😊
Hi Hidamari.Looks delicious and tasty. Can I have the recipe for 5 inches,please?
Nice 👍
Hola,quedó exquisito, delicioso me encanta todo lo que haces saludos desde México!!!
Gracias por leer mi mensaje
Looks absolutely amazing! Fantastic job!
Thank you very much 👍
wow
いつも美味しそうです！
18センチの型しか持っていないので1.5倍の量で作ります。その時の焼成時間はどれくらい増やせばいいとかありますか？
これ底が取れない型使った時ってどうやって取るんですか？？
逆さまにしたら上部分が萎んじゃいそうで😮笑
oh that looks delightfully yummy.
So delicious as Usual 😍👌
لذيذ جدآ كلعادة 😍👌
súper suavecito y esponjosito me encantó 😍😍👍👍👍👏👏👏👏
I only want to say, it’s perfect, i’ll try this recipe 👍😀
Очень нежные..! Супер........!❤❤❤very gentle..! excellent........!😊😊😊😊
When you cut it, it sounds like an edible sponge
Wow.... so delicious !!
Why didn't you drink something with it..? Or is it not good if you drink something with cheesecake..I just have habit to see you making drink for your cake and watching it like that it's good and satisfying I think^_^🌸 thank you for your efforts and time, and I hope you're having good time with your days..^_^🍀
Amazing
كيك رائع يستحق التجربة شكرا اختي الغالية 👍
Se ve maravilloso, gracias por compartir la receta. Saludos desde México
Me dan tanta paz estos videos.
Hi Hida, i tried this cake and followed all the steps but mine got cracked on the top while in the oven and also it got sunk after cooling.. what did i do wrong?
Excellent 👍👍👍👍👍👍👍👍👍👍
自分でやるとひまりさんぐらいにふわっふわっのシュワシュワにはならないんですよね…
今度こそリベンジだーー！٩(🔥⌑ 🔥)ง
I have tried to make Japanese Souffle Cheesecake many times, and it is so difficult not to crack the cake top.
Votre recette est intéressante, j'ai déjà fait une recette similaire, mais moins sucré... Car le lait concentré, même que 20 g est déjà fortement sucré, puis vous ajouter 50 g de sucre pour le blanc en neige. Certes, vous mettez du jus de citron, mais malgré cela, votre recette est très calorique, en sucre.
Very nice 👍 yummy yummy ❤
Hi Hidamari. I happened to have 100g cream cheese. May I know what is the baking temperature & time for baking this half recipe in a 4 inch pan ? Thank you
Long time baker here.
So what’s happening in the first step is getting it to rise quickly with the high heat. The second part is to finish baking the inside of the cheesecake.
Considering that your pan is not much smaller than hers you’ll need to reduce the time in both portions. But also not much since your centers have a long way to the edge.
Allow it to rise at the first temperature she indicated. It will probably only just go over the lip. Check after 10 minutes. Allow it to keep baking until it JUST starts to turn gold on the edges. Don’t let it go further than the 3/4 allotment.
Then do the same with the second half of her recipe. Inspect by looking (don’t open the oven if you can) at the halfway mark. Look for that rich brown on the top. I’d give it up to 3/4 allotment of time.
Note: A toothpick probably won’t come out clean, because it’s kinda more of a wet than dry cake. Don’t rely on that technique here. Instead, press lightly on the top. If it bounces back or doesn’t give, then it’s done. If it goes in and doesn’t come back up, then it needs more time.
What she’s allowing for at the end is for it to keep cooking and come together.
Consider this is a soufflé technique. Don’t open the oven until you absolutely need to. The rush of cold air will deflate it.
Good luck! ❤❤❤
@@Midori_Seabreeze thanks alot. Will definitely give it a try
Love your apron!
JAPANESE SOUFFLE CHEESECAKE THIS IS GETTING BETTER THAN THIS
焼き立てがしゅわしゅわでふるふるなスフレチーズケーキはおいしそうですね🤤🧀
can i replace condensed milk with whipping cream?
So good!
This looks wonderful. If I wanted to make this in a 20cm pan how much should I increase the ingredients, and do I need to bake longer?
super recette bonne continuation
Amazing!👍🌺🌺🌺🌺
Super yummy 🤤
Delicious and yummy recipe 👍
Is there any alternative to vegetable oil? Olive oil could be one?
gracias por compartir bendiciones 💝🙏😊😊
De lujo 🌟
Espero me quede bien 😌
Looks delicious
Vegetable or sesame oil!?! Thanks
Lo hace parecer tan fácil, me encanta ♡♡
does anyone know how to prevent cracking? i've made a souffle cheesecake with a different recipe about 3 times now, and 2 out of 3 times the dang thing cracked. i'd love to avoid it with this new hidamari recipe!
Let it cool slowly with the oven off and the door a little bit open, that should do it
@@axelvaldez7704 do you mean after the baking process? or in between changing the oven temps (which i saw another recipe do, but haven’t got the chance to try myself)? for me, the cracks appear during the baking process and not in the cooling stage 😢
@@_kakfa it should be after the cooking process, as a sudden change of temperature usually cracks de top of any cake, or slowly increase the temp while changing the oven temp.
Is bain marie the water pan thing ??
can you tell me the egg substitute
Que délicioso gracias y muchas felicidades buen trabajo
عمل رائع صباح الخير
Sangat lembut sekalii kuenya🥰
hmmm hmm fluffy like summer cloud
i tried this recipe but i dunno where is wrong..i cant get good burned color on the top
I’ve tried twice but it fluffs up a bit and then just sinks as soon as I turn down the heat, what type of heat do you use in the oven?
Is there a location for the recipe online? I made the twisted donuts and they were amazing
最近スフレチーズケーキ作ったのですが、頭がぱっくり割れちゃったんです。クッキングシートのバターの塗りがあまかったのかなぁ。この動画では、粉糖を上の方に散らしてましたが、割れ対策になるのでしょうか？
Cracks are normally due to high temperatures and egg whites that are too stiff. You can try lowering by 10C(even lower if that doesn't help) and beating the egg whites to soft peaks only. I have seen souffle cheesecakes baked at 100C for a long period but they turned out very beautiful.
I envy the silence, where do you live in Japan?
this looks amazing and fluffy and so tasty!! For a family that doesn't like cheese much, is the cream cheese's taste strong?
It is lighter than American cheesecakes.
@@wailinglee1335 I'm not American so I don't really know what that means but thank you 😅
@@nollamadrama I meant American like the famous New York cheesecake..
When reducing the heat to bake for 40 min, do i leave the souffle in?
So beautiful! I wish this was doable here at 10000ft elevation!
Hi what is the pan size you use
8:12
Delicioso pastel y esponjoso.😀👍
メモ失礼致します。
【材料】
・クリームチーズ 200g
・加糖練乳 20g
・レモン汁 10ml
・太白ごま油 20g
・牛乳 50g
・卵黄 3個
・薄力粉 30g
・卵白 3個
・砂糖 50g
・無塩バター 適量
・粉砂糖 適量
do we need to cover the top with alumunium foil while baking to avoid the top surface burnt?
I believe the foil is just to prevent leakage in a springform pan ("mold where the bottom comes out"). I've tried both foil and setting it in another pan to prevent leaking in the water with mixed results. The first time I tried this dish (different but similar recipe) I used a regular pan and it turned out about right. In all three attempts the top was fine without foil, the shape and top will have more to do with cook temp I think.
焼き立てのスフレチーズケーキって飲むように食べてしまう…( ﾟДﾟ)
クッキングシートは側面だけですか？
卵黄は何グラムとして計算してますか
Продукты в холодильнике,побежала делать эту вкуснятину😋😋😋😋😋💐♥️