입에 넣으면 사르르 녹는 일본식 치즈케이크를 만들었어요~ 윗면이 갈라지지 않고 예쁘게 굽기 위해 낮은 온도에서 시간과 온도를 조절하며 구웠더니 정말 윗면도 예쁘게 나오고 굽고 나서 꺼지지도 않더라구요~^^ 온도를 여러번 바꾸어 가며 굽는게 번거롭지만 온도가 중요한 것 같아요~ 이 케이크는 정말 폭신하고 촉촉하고 사르르 녹는 식감도 좋고 맛도 너무 맛있답니다~~ 우유와 함께 먹으니 부드럽고 입에서 사르르 녹아 기분까지 좋아지는 힐링 케이크인 것 같아요~*^^* 시청해주셔서 감사합니다~♥ Thank you for watching~ ▶자세한 레시피는 영상 아래 더보기를 참고해 주세요~ ▶구독하고~ 좋아요!누르고 공유 부탁드려요!^^ ▷인스타그램 : instagram.com/cooking_tree/ ▷블로그 : blog.naver.com/winterhaha
#Cookingtree쿠킹트리 should we preheat the oven before starting the recipe? please someoen answer me cuz after 6 month I decides to make it ... I can't wait more hhhh 제발요!!! and what if I make the cake in 180 degree for 1 hour
1/2 cup cream cheese (3 oz) 2 oz butter 4.3 tablespoons milk 3 egg yolks 1/3 cup flour 4 teaspoons corn starch vanilla extract 3 egg whites 1/4 cup sugar Heat cream cheese, butter, milk. Mix until smooth. Let cool. Combine 3 egg yolks with cream cheese mixture. Add flour, corn starch, vanilla. In a separate bowl, whip egg whites and add sugar slowly. Beat until stiff peaks are formed. Bake at 250 for 20 minutes, 300 for 20 minutes, 230 for 30 minutes, broil at 350 for 5 minutes.
Aimee Peng you can use all purpose flour by adding corn starch! for every cup of flour, scoop out about 2 tablespoons and replace it with 2 tablespoons of the corn starch and sift :)
I just made this and OMG IT'S SO GOOD! I added just a tiny bit more vanilla (just my preference) but everything else is the same and I'm in LOVE 😍💗👍 10/10
Ambré Garcia did u add lemons juice in egg white? I added but the cake is not well cooked in the middle. If I don’t add lemon juice my egg white become very huge and I got two pans (2 pan of 7 ch pans)
i really appreciate that you lower the volume during the louder parts. sometimes i like to leave your videos on while i study and i never have to worry about getting scared or surprised of loud whisk machines xD
I made this cake last night with double the ingredients. it turned out the best cake I've ever made, super moist and melting in your tongue. Thank you for the video recipe
I made this and it came out great! I didn’t get the nice golden brown colour on top but it didn’t really matter since the taste was absolute perfection. Its so fluffy and it melts in your mouth. 10/10
Thank you for sharing us this recipe... I made this today and it turned out really good. I didn't modify your ingredients aside from adding some lemon zest... The sweetness was just right and my family likes it.
I'm not really understand about the temperature. Do I have to modify the temperature as according to the video for each 20-20-30-5 minute? Btw, does it taste eggy? Your reply is highly appreciated!
Hi ! Thanks for sharing. It’s delicious even using the Airfryer. When using Airfryer , I put a small plate underneath the baking tray containing hot water . It rises . When I tried without the hot water on my first try , it does not rise at all.
I also used airfryer and baked at 140° for 50mins then increase to 160° for 5mins. However the top cracked when it was baking at about 20mins or so. Can you give me some advice pls?
Hi ! I use a 6 inch round baking tray , put a slightly bigger plate underneath filled with a bit of water . I followed exactly the same baking temperature and time as shown in the youtube.
Hi! I’ve some questions and hope you can advise! 1) Do you best your egg whites when they are cold or room temperature? 2) Do you add the warm or cooled down cream cheese mixture to the egg yolks? 3) Are the egg yolks cold or room temperature? 4) Are you using an oven with fan or without fan? 5) Do you wait for your oven to reach each temperature to bake at that duration or just turn your oven temperature to that and bake that duration? 6) Lastly, how long do we need to wait after baking to take the cake out of the oven? Do we leave the cake in water bath in the off oven with open door? Sorry for so many questions but I’ve made a few times and always failed so hope these queries can be addressed and I shall try again and hope to succeed! Thanks! 🙏🏻
hm I only have a few answers and it is 4 months late but i hope it helps ! 1. beat your egg whites cold 2. not sure abt the temp but def make sure that the cream cheese mix is not hot so it doesnt cook your egg yolks, but def wait for them to cool down a bit 3. egg yolks can be either cool or room temp. i believe 4. def not sure for this one but i think it is the latter i hope this helps and i didnt give u any incorrect info !
Hi. Thank you creating such great recipes. I baked mostly using your recipes and it always turn out great! I love the amount of sweetness of the recipes you created! Thank you so much!
first, you bake it at 120° for 20 min, then 150 for 20 min, then 110 for 30 min and lastly 180 for 5 min. you have to change the temperature of the oven but you can leave the cheesecake in the oven while the oven heats up between temperatures
I love this cheesecake and I love you. Not in a creepy way, but in a “I used to be fat and I sometimes miss it so I watch creative people make delicious things I neither have the talent to make nor the self discipline to eat without inhaling my own fingers” way.
I made this 2 times already and it tasted amazing it was so good But my problem is that it didn’t rise at all both tries so if anyone know why pls tell me
I do not understand the temperature and times that are given in the video. Are these durations and temperatures that need to be adjusted halfway through? Or just different variations?
Hello !! What is the difference between the Japanese Cheesecake and the Cotton Japanese Cheesecake!??? Wich one do you recommend most ? I am about to make one recipe! Thank you!
Does it taste eggy? And how about the temperature? Do I have to modify it for each minutes as mentioned in the video? Your reply is highly appreciated!
When it says to bake the cake, do you put the both the cake pan and the outside pan with the hot water in the oven, or do you just leave them on the counter and let it cook that way?
I know this might sound silly but are there any tips and tricks when melting and mixing cream cheese, butter and milk? I took the butter and cream cheese out of the fridge 1 hour before using, followed the exact steps, melted at low heat, and kept stirring the whole time. There were still some small unmelted chunks/bits left. It was not smooth and creamy like yours. I even spent extra time heating and stirring but it still looked the same. Thank you.
You should try heating your cream cheese, milk and butter at a higher temperature as consistently stirring at at a constant temperature without changes to the consistency indicates that the mixture has a higher melting temperature. Try a medium or medium-low heat or any temperature that is below boiling point as you don't want to see your mixture bubbling. If you're afraid of mixing at a high temperature, trying putting your mixture in a heat safe bowl and place it over boiling water, this way, you can remove the boil whenever if you're feeling unsure. Hope this helps.
The bake at 120℃ for 20 minutes ↣ 150℃ for 20 minutes is that i can choose one of the bake time before i bake the cake should i preheat the oven or not need ?
I recently made this cake. It's small and taste good but I was hoping it would taste like Toronto's uncle tetsu's. Even so I'm happy I made this! If I could do it again maybe I would double the recipe and use parchment to line my pan. Since I didn't use parchment it was difficult getting it out. In fact I ended up squishing the cake as I applied pressure to get it out. The cake doesn't raise by much so if I want it to be big I think I'd have to use smaller cake pans.
Hi i tried it and it was a success. Thank you for the recipe. The kids love it. May i ask for a recipe for 8inch round pan? Im just a beginner. Also the baking time pls. Thank you.
excuse me, I have some little question. In Baking Section , Use 120C 20 mins -> 150C 20 mins -> 110C 30 mins -> 180C 5 mins (4 Directions of Temperature) ...or 120C 20 mins -> 150C 20 mins / 110C 30 mins -> 180C 5 mins (Choose 1 of 2 Directions of Temperatures) Thank You. :)
저 지난 번 뉴욕치즈케이크 도전했다가 완전 성공했었는데요! 지금 이 치즈케익도 오븐에서 굽고 있는 중입니다~~~ 멋진 영상 보고나면 저도 만들고 싶은 맘이 뿜뿜 생겨서 도전해보게 돼요ㅎㅎㅎ 감사합니다! PS. 네이버 블로그 주소를 description 에 써주시면 좋겠어요ㅠㅠ 장볼때나 레시피 볼때 자꾸 유튭 영상 찾기보단 인터넷 페이지 켜는게 훨씬 수월해서요ㅠ 감사합니다!
입에 넣으면 사르르 녹는 일본식 치즈케이크를 만들었어요~
윗면이 갈라지지 않고 예쁘게 굽기 위해 낮은 온도에서 시간과 온도를 조절하며 구웠더니 정말 윗면도 예쁘게 나오고 굽고 나서 꺼지지도 않더라구요~^^
온도를 여러번 바꾸어 가며 굽는게 번거롭지만 온도가 중요한 것 같아요~
이 케이크는 정말 폭신하고 촉촉하고 사르르 녹는 식감도 좋고 맛도 너무 맛있답니다~~
우유와 함께 먹으니 부드럽고 입에서 사르르 녹아 기분까지 좋아지는 힐링 케이크인 것 같아요~*^^*
시청해주셔서 감사합니다~♥
Thank you for watching~
▶자세한 레시피는 영상 아래 더보기를 참고해 주세요~
▶구독하고~ 좋아요!누르고 공유 부탁드려요!^^
▷인스타그램 : instagram.com/cooking_tree/
▷블로그 : blog.naver.com/winterhaha
쿠킹트리님~
따로 강의를 하거나 가르치시나요?
치즈케이크용말고 일반2호틀로 구워도되나요?
@@nnorraee You can't, I don't know what Is the difference, but once I tried to do it with all purpose flour and the cheesecake never got cooked 😅
1호틀은 몇분정도 구워야하나요?
#Cookingtree쿠킹트리
should we preheat the oven before starting the recipe? please someoen answer me cuz after 6 month I decides to make it ... I can't wait more hhhh 제발요!!! and what if I make the cake in 180 degree for 1 hour
I don't know why but I'm addicted to your videos
Lyndsey Ekuban She makes everything look gorgeous.
@@LonganoCantCant Exactly, they always look like they belong in anime. So decadent and creative.
booming system up She*.
1/2 cup cream cheese (3 oz)
2 oz butter
4.3 tablespoons milk
3 egg yolks
1/3 cup flour
4 teaspoons corn starch
vanilla extract
3 egg whites
1/4 cup sugar
Heat cream cheese, butter, milk. Mix until smooth. Let cool.
Combine 3 egg yolks with cream cheese mixture. Add flour, corn starch, vanilla.
In a separate bowl, whip egg whites and add sugar slowly. Beat until stiff peaks are formed.
Bake at 250 for 20 minutes, 300 for 20 minutes, 230 for 30 minutes, broil at 350 for 5 minutes.
is all purpose flour fine to use or does it have to be cake flour
Aimee Peng cake flour his preferred but you can make cake flour by adding I believe baking powder to regular flour, you can double check though!
Aimee Peng you can use all purpose flour by adding corn starch! for every cup of flour, scoop out about 2 tablespoons and replace it with 2 tablespoons of the corn starch and sift :)
An P i’m going by grams, so how much would i have to take out and add
@@poodzz cake flour doesn't have baking powder. It's only low protein finely grounded flour. Lower than most, I think.
I just made this and OMG IT'S SO GOOD! I added just a tiny bit more vanilla (just my preference) but everything else is the same and I'm in LOVE 😍💗👍 10/10
Ambré Garcia did u add lemons juice in egg white? I added but the cake is not well cooked in the middle. If I don’t add lemon juice my egg white become very huge and I got two pans (2 pan of 7 ch pans)
How long do you bake it for?
This is so satisfying to watch. 🤩
Rosie Wong ikr
i really appreciate that you lower the volume during the louder parts. sometimes i like to leave your videos on while i study and i never have to worry about getting scared or surprised of loud whisk machines xD
I made this cake last night with double the ingredients. it turned out the best cake I've ever made, super moist and melting in your tongue. Thank you for the video recipe
May I ask how long you had the batter in for? and how big was your container?
Eggy taste at all?
I didnt get the same consistency showed in the video. Don't know what i have done wrong
@@vitokate Did you bake it surrounded by a bath of hot water?
FrostWindsGaming I did. It definitely affects it in a better way.
우와 뭔가되게 푹신푹신해보여요 퐁퐁하달까 풍당풍당하달까 일본은 뭐랄까 되게 푹신푹신하고 포실포실항걸 좋아하는것 같아요
가나다 나만 포실포실하다는 표현을 쓴게 아니였구나.....
완죤 공감이요!
ㅇㅈ
맞아요 진짜 퐁실퐁실하고 맛있어보여요ㅎㅎ
Who else gets hungry after watching these aesthetically delicious videos... And I’m on diet...perfectly fiine...
I made this and it came out great! I didn’t get the nice golden brown colour on top but it didn’t really matter since the taste was absolute perfection. Its so fluffy and it melts in your mouth. 10/10
did you follow the temperature?
I’ve baked them four times already, and it was perfect every time 🤤
any recommendations?
Honestly, I come to your channel every night just to fall asleep while watching your videos, they're so relaxing.
우와, 이 일본식 치즈케이크가 정말 맛있겠어요! 💗💗💕💕💝💝💖💖😍😍🥰🥰
Thank you for sharing us this recipe... I made this today and it turned out really good. I didn't modify your ingredients aside from adding some lemon zest... The sweetness was just right and my family likes it.
I'm not really understand about the temperature. Do I have to modify the temperature as according to the video for each 20-20-30-5 minute? Btw, does it taste eggy? Your reply is highly appreciated!
Hi.. Did u take the eggs cold?
From 4:00 to 5:00, I was just going "yesssssssssssssssssssssssssssssss"
This recipe is so perfect and gorgeous and smooth
맛있게 잘 해먹었습니다!! 입에서 진짜 사르르 녹아요~~ 제 오븐은 110도가 너무낮아서 설정이 안되더라고요ㅠㅠ 그래서 걍 110도도 150도로 맞추고 5분정도 덜 구웠는데도 성공한것같아요 ㅎㅎ 레시피 감사합니다~
Today I made this recipe and it was a 10/10!!! It was soo delicious!! My girls loved it ❤️ thanks for ur delicious 🤤 recipes!
How did you get it such high ?!
Is it cheesy enough?
*People wondering why I’m not answering their messages*
*me learning how to make this for my bf*
It looks so perfect 😭😭😭😭
정성스럽게 .. 머랭이 안올라가서, 버리고 다시 시작하고. 온도도 타이머 맞춰가며 바꾸니, 대충 크림치즈 때려놓고 만들었던 치즈케잌보다 조마조마 하고 설레이네요. ㅎㅎ 과연 오븐에서 어떻게 나올지! 쿠킹트리님처럼 멋진 치즈케잌이 나왔으면 좋겠어요
Your videos are always so soothing and very relaxing! 😍😍
Thank you for nicely look at my video~😊
Your welcome! 😁😊👍
Looks good. Watching your video is very relaxing and peaceful. Unlike other UA-cam "cooks" who are loud, overly excited and annoying.
Thanks so much.
헉 성공입니다!!!! 말도안돼. 너무감사해용 쿠킹트리님. 집에서 이걸 만들어 먹을 수 있게되다니, 행복해요
I was afraid of doing this recipe but the final result was just amazing, i really recommend it ^^
정말...만들고싶은데 레시피몰랐던것들.....정말 사랑합니다 쿠킹트리님ㅠㅠㅠㅠ❤️❤️❤️
Hi ! Thanks for sharing. It’s delicious even using the Airfryer. When using Airfryer , I put a small plate underneath the baking tray containing hot water . It rises .
When I tried without the hot water on my first try , it does not rise at all.
I also used airfryer and baked at 140° for 50mins then increase to 160° for 5mins. However the top cracked when it was baking at about 20mins or so. Can you give me some advice pls?
Hi
Hi ! I use a 6 inch round baking tray , put a slightly bigger plate underneath filled with a bit of water . I followed exactly the same baking temperature and time as shown in the youtube.
Thank you for sharing this recipe! Success👌 the taste is just perfect😊
이것도 역쉬 성공!! 푹신한 식감에 부드러운 맛! 감사해요~!! Love your recipes and your videos!!
Hi! I’ve some questions and hope you can advise!
1) Do you best your egg whites when they are cold or room temperature?
2) Do you add the warm or cooled down cream cheese mixture to the egg yolks?
3) Are the egg yolks cold or room temperature?
4) Are you using an oven with fan or without fan?
5) Do you wait for your oven to reach each temperature to bake at that duration or just turn your oven temperature to that and bake that duration?
6) Lastly, how long do we need to wait after baking to take the cake out of the oven? Do we leave the cake in water bath in the off oven with open door?
Sorry for so many questions but I’ve made a few times and always failed so hope these queries can be addressed and I shall try again and hope to succeed! Thanks! 🙏🏻
hm I only have a few answers and it is 4 months late but i hope it helps !
1. beat your egg whites cold
2. not sure abt the temp but def make sure that the cream cheese mix is not hot so it doesnt cook your egg yolks, but def wait for them to cool down a bit
3. egg yolks can be either cool or room temp. i believe
4. def not sure for this one but i think it is the latter
i hope this helps and i didnt give u any incorrect info !
Hi. Thank you creating such great recipes. I baked mostly using your recipes and it always turn out great! I love the amount of sweetness of the recipes you created! Thank you so much!
이제껏 했던 치즈케이크는 다 실패했었는데 손이 많이 가지만 그래도 차근차근 그대로 따라했는데 성공했어요 ㅜㅜ정말 푹신하고 입에서 살살녹아요 치즈향은 많이 안나지만 달지도 않고 냉동해서 먹으니 더 맛있어요bb
I'm afraid to make this cake because I'll probably eat it all by myself! :)
You should bake it with a friend, not alone!
벌써 88만명이네요!!! 댓글은 잘 안달았지만 구독자 몇만명부터 보던 애청자에요ㅎㅎ 제가 다 뿌듯해요
감사합니다~♡
고앵이님 처럼 좋게 봐주시는 구독자 분들 덕분인 것 같아요~~
퐁신퐁신하게 아주 잘 구워졌네요😍😋
I tried a few times but still seems wet inside. Can I know what could possibly have gone wrong? Thanks.
Just had this in Toronto Canada! Was amazing... this looks heavenly 😊
So satisfying to watch !!!!!
완전 센과 치히로에서 나오는 치즈케이크랑 똑같이 생겼다ㅠㅠㅠㅠ나도 저렇게 만들고 싶다ㅠㅠㅠ
I seriously in love with your recipes
Are we supposed to bake it at four different degrees, or two different degrees or just one
first, you bake it at 120° for 20 min, then 150 for 20 min, then 110 for 30 min and lastly 180 for 5 min. you have to change the temperature of the oven but you can leave the cheesecake in the oven while the oven heats up between temperatures
Audrey Wong hey there! And once the baking is done, do you leave the cake in the oven to cool down? Or do you let it cool down outside the oven?
@@shenelifernando3753 I would take it out of the oven to cool it down.
진짜 대박레시피였어요 진짜 맛있었어요^^
I am soooo making this cake!!!😀
Thank you for the video. I gave you a Big Like!
I love this cheesecake and I love you. Not in a creepy way, but in a “I used to be fat and I sometimes miss it so I watch creative people make delicious things I neither have the talent to make nor the self discipline to eat without inhaling my own fingers” way.
I'm just wondering how long do you bake it for? Do you take the cake out in between or do you just leave in in the oven while it heats up? Thanks!
Kay DONT take it out in between or else it will change the heat. Just adjust the heat while in the oven.
I made this and it turned out soooo good! light and fluffy. Definitely don't skip using parchment paper. So yummy with some rasberries :)
Hi is this recipe workable with rice cooker instead?
보관방법이랑 유통기한 궁금해요~
나중에 여유가되면 오븐을 두고 베이킹을 배우는게 꿈이예요 영상미가 너무 깔끔하고 완성작도 넘 예뻐서 맛이 궁금해요 스트레스받을때마다 케익 한조각씩땡기는데 시중 프렌차이즈케익은 맛이 없더라구요 쿠킹트리님 케익 꼭 먹어보고싶어요
갑자기 끼어든 것 같긴한데 ops 치즈케잌 개인적으로 정말 부드럽고 맛있어요ㅠㅠ
I am planning on making this for my mum's birthday. She's a big fan of New York cheesecake but I wanted to give her something special. Thanks!
I tried it and it was a success! Thanks for the recipe! Texture is perfect but the cheese flavor is not enough anyway it is a good recipe. 😋
맛있겠어요~~^^ 내일 아이들 간식으로 만들어보렵니당. 그런데 중탕하실때 쓰시는 냄비가 어디껀지 사이즈는 얼마나 되는지 궁금합니다~쿠킹트리님 영상보면서 요즘 지름신이 강림하셨다는...ㅋㅋㅋㅋ 부탁드립니당~~~그리고 맛나는 영상 감사합니당~~~
Second time I've made this and it's PERFECT! Thank you, Cooking tree!
Does it taste eggy at all? Thanks!
when it comes out of the oven how do you prevent it from sinking?🙏
우와 엄청 폭신폭신해 보여요 그.. 수플레 펜케이크 같달까? 노랗고 동그랗게 잘 구워졌네요 엄청 먹어보고싶어요... (모짜렐라 치즈로 위로한다..)
진짜 폭신하고 입에 넣으면 사르르 없어지더라구요~~
너무 맛있어서 널리 널리 알리고픈 치즈케이크랍니다~^^
Hello, should I bake this on the lowest rack or middle rack? Thank you
집에서 저런 단면이나오다니 사기네요... 오늘도 잘보고갑니다 트리님
If i don’t have milk what can I replace it with?
시간을여러번 바꿔서 만드시는군요!!
너무 부드러운 치즈케이크네요♡
혹시 다른 재료의 양은 동일하고 크림치즈만 더 늘려서 만들고 싶은데 가능한건가요?^^
I made this 2 times already and it tasted amazing it was so good
But my problem is that it didn’t rise at all both tries so if anyone know why pls tell me
Did you use cake flour
난 이분 구독자수올라가는 속도 볼때마다 놀람
초창기에 별로없을 때부터 본거같은데...대단함.쿠킹트리는 자극적이지 않은 베이킹을 해서 좋아요. 뭔가 캐릭터나 색소과하게 쓰지않고 정말 예쁘고 단아하게 디자인한 게 비결같아요
I do not understand the temperature and times that are given in the video. Are these durations and temperatures that need to be adjusted halfway through? Or just different variations?
did you ever figure this out. Im stuck too lol
오늘 만들어 먹었어요 만들기 쉽고 너무 맛있어요ㅠ항상감사합니다
I adore your bake temperature.
Is there a difference between this cake and the cotton cheesecake you made
Hello !! What is the difference between the Japanese Cheesecake and the Cotton Japanese Cheesecake!??? Wich one do you recommend most ? I am about to make one recipe! Thank you!
빵 만들고싶은데 할때마다 실패에요
생각처럼 안되네요 ㅠ
너무 맛있어보이네요
so, do I have to bake the batter 4 times with different time and temperature??
The knife in the cheesecake... Ah! So sweet 🖤😍
치즈 버터 덜 넣고 건강 푹신 케잌 혹은 카스테라 안되나용 ~? 케잌 봄 기분 좋아요 🍰🍇🍈
I just made this, and although it didn't brown on the top like the video it still tasted really good! Thank you for making these videos!
Does it taste eggy? And how about the temperature? Do I have to modify it for each minutes as mentioned in the video? Your reply is highly appreciated!
@@Didi-rm9dc to me it didn't taste eggy. And I recommend following all the temperature changes as well or it might collapse or crack
@@biankav5477 i followed everything but it cracked :
Can you tell me?
How many grams of egg white?
오늘 정말 맛있게 만들어 먹었어요👍🏻
can i use all purpose flour instead of cake flour??!?!
Hi, I made this a few times but the middle keeps sinking a lot. Any idea what can I add to give it more structure? Thank you!
Hi there! Can i use 8x3 round baking pan for this recipe? Thanks!
If I want to bake a larger one like 9 inches one. Should I prepare 3× about all the ingredients? How long for each baking period? Thank you!
Do you let the milk-cheese mixture cool down before you mix it with the egg yolks, or is it still hot? Or warm?
영상 항상감사합니다 박력분대신 쌀가루대체해도되나요?
When it says to bake the cake, do you put the both the cake pan and the outside pan with the hot water in the oven, or do you just leave them on the counter and let it cook that way?
I know this might sound silly but are there any tips and tricks when melting and mixing cream cheese, butter and milk? I took the butter and cream cheese out of the fridge 1 hour before using, followed the exact steps, melted at low heat, and kept stirring the whole time. There were still some small unmelted chunks/bits left. It was not smooth and creamy like yours. I even spent extra time heating and stirring but it still looked the same. Thank you.
You should try heating your cream cheese, milk and butter at a higher temperature as consistently stirring at at a constant temperature without changes to the consistency indicates that the mixture has a higher melting temperature. Try a medium or medium-low heat or any temperature that is below boiling point as you don't want to see your mixture bubbling. If you're afraid of mixing at a high temperature, trying putting your mixture in a heat safe bowl and place it over boiling water, this way, you can remove the boil whenever if you're feeling unsure.
Hope this helps.
치즈케익 한판 혼자 해치우는 치즈케익덕훕니다.. 종강하고 해먹어봐야징 ㅠㅠㅠㅠㅜ
The bake at 120℃ for 20 minutes ↣ 150℃ for 20 minutes is that i can choose one of the bake time before i bake the cake should i preheat the oven or not need ?
I recently made this cake. It's small and taste good but I was hoping it would taste like Toronto's uncle tetsu's. Even so I'm happy I made this! If I could do it again maybe I would double the recipe and use parchment to line my pan. Since I didn't use parchment it was difficult getting it out. In fact I ended up squishing the cake as I applied pressure to get it out. The cake doesn't raise by much so if I want it to be big I think I'd have to use smaller cake pans.
Hi i tried it and it was a success. Thank you for the recipe. The kids love it. May i ask for a recipe for 8inch round pan? Im just a beginner. Also the baking time pls. Thank you.
I don't understand how a cake like that is crunchy ¬¬
Ami- lee it's not crunchy? When you eat it the sound you hear is of the air that's been whipped into the batter
😂😂😂
이케이크는 보관을 어떻게 해야할까요? 냉동일까요? 냉장일까요?
Hi, if I wanted to make an ube one do I just replace the vanilla extract with ube extract?
I binge watch your videos daily🤤you are a talented chef❤
Just wanna ask one question ....which oven do you use?
are you adding hot buttermixed with milk and chesse to yols?
excuse me, I have some little question.
In Baking Section , Use 120C 20 mins -> 150C 20 mins -> 110C 30 mins -> 180C 5 mins (4 Directions of Temperature) ...or 120C 20 mins -> 150C 20 mins / 110C 30 mins -> 180C 5 mins (Choose 1 of 2 Directions of Temperatures) Thank You. :)
저 지난 번 뉴욕치즈케이크 도전했다가 완전 성공했었는데요!
지금 이 치즈케익도 오븐에서 굽고 있는 중입니다~~~
멋진 영상 보고나면 저도 만들고 싶은 맘이 뿜뿜 생겨서 도전해보게 돼요ㅎㅎㅎ
감사합니다!
PS. 네이버 블로그 주소를 description 에 써주시면 좋겠어요ㅠㅠ 장볼때나 레시피 볼때 자꾸 유튭 영상 찾기보단 인터넷 페이지 켜는게 훨씬 수월해서요ㅠ 감사합니다!
안녕하세요.
뭐야Cream cheese mixture?
그것은 단지 크림 치즈인가 아니면 무언가와 섞여 있습니까?
Thank You!!
이 일본식 케이크와 지난번 코튼 치즈케이크틔 다른점은 뭔가요? 뭐가 더 맛있어요??
잉..쿠킹트리님은 이모티콘도 귀여운 거 쓰셔.. 졸귀탱..ㅠ♡
사각틀2호에 했고~옥수수전분없어서 그냥 박력분으로만 했는데도~!!!
맛있어요...감사합니다~^-^
The cake texture is just perfect. I not sure why my cake start to crack when i change the temperature to 150 from 120. Please advise.
Can i use This recipe and bake it without the water ?
일본식하고 코튼치즈케이크하고 무슨 차이가 있나요?? 맛도 많이 다른가요?
Bake 4 time ? Or choose 1 ?
잘 굽다가 180도에서 5분 하는데 2분됐을 쯤에 윗면이 새카매졌어요.... 망.... ㅠㅠㅠㅠㅠ손님상에 낼려고 했던건데.... 그래서 하는수없이 그냥 제가 다먹었어요 씹을 것도 없이 그냥 녹던데 이게 케이크에요 구름이에요 존맛탱 ㅠㅠㅠ