Here is the requested chocolate JCC from my followers. This is a very delicate recipe to execute. Please test your oven temperature is working correctly before even thinking of making this cake. Oven thermometer is needed to increase your chance of succeeding it. The rest depending on your baking skill. Good luck and success.
First ever chef who doesn't talk in his videos yet everything is super understandable. Clean and well organized. Amazing recipes! A HUGE FAN of yours!!
HI Michael, I have tried both the normal cheese cake and the above chocolcate cheese cake recipe of yours. Its fantastic and tasty. Thanks for the sharing Do hope I can try more of your recipes in future. Keep it up you are great.
I have tried this recipe and it turned out so well... this is my second attempt on baking this JCC. The first attempt, i tried ur recipe too (Originan JCC), didnt turn out that well because of several mistakes i made. Then, I learnt from the mistakes and wallaahh it turned out good! Tq mr michael
Hi Michael !! I just did ur chocolate and regular cheesecake and had no problem!! Thanks u !! You explain it wonderfully !! I also took the left over and swirled it and made a chocolate/vanilla cheesecake ☺️! Thanks!
Parabéns pelo canal Lim. Amo suas receitas. Para mim é o melhor cheese cake japonês que experimentei. Tive sucesso em realiza-lo.Obrigada por compartilhar.
After adding the egg yolks and flour to the warm cream cheese mixture, it will have already started to cool down. Beating the egg whites to the right consistency usually takes more than 5 minutes, which gives the cream cheese, egg yolk, and flour mixture enough time to cool down significantly. By the time you're ready to fold in the meringue, the mixture should be at a suitable temperature, ensuring a smooth, well-blended batter that will yield a fluffy and light Japanese cheesecake.
Thank you for your videos! I have a question regarding ovens. I have a convection oven. Is there any adjustment I need to make when using a convection oven? Thank you!
Your video did not mention how much flour mixture was sifted into chocolate batter. Was it only flour, or also had corn starch or anything else? Please clarify
Fantástico suas receitas, a delicadeza e perfeição com que lida com os ingredientes é impressionante. Nunca vi nada igual. Já tentei fazer sponje cake. Acho que não fica igual. Assisto as receitas 10, 20 vezes ate decorar. Parabéns . obrigado por VC existir e dar grande colaboração .Encantada.! Consegue responder em português? Obrigado de coração.Deus te proteja e o conserve sempre melhor. Muito agradecida.
Curto muito as receitas de Mr Lim. Fantástico. Maravilhoso. Pena que não entendo inglês. Apenas decorei os nomes dos ingredientes. Se pudesse ser traduzido em português seria incrível.??!!!!
What is the temperature of the chocolate batter when you add in the whisked egg whites ? Also, how long will the cake last ? Can I keep in the fridge... will it change its texture ?? Thanks.
It should've been room temp. It shouldn't be hot before too, as you don't want to actually cook the yolks and curdle it. It last overnight. Best eaten hot. But I like it cold. The texture will change slightly, just a bit dense than when it's warm but still fluffy and airy.
hi michael, after removing the paper from the cake, do i need to cool it completely before coverting it back to the top surface. after baking and removing the paper, the bottom seem to a little moist. can u guide me
How to make JCC using convection oven? I tried your normal japanese cheesecake in a convection oven and it was a lucky success. However, this one flopped royally. It had a beautiful well cooked top but the bottom part was not at all cooked and was runny. Any tips from your end to make it right.
@@michaellim Thanks for your prompt reply... This Saturday I will try baking your chocolate JCC recipe taking notes from your other video too. Will let you know the results. I am not gonna stop till I get it right. Your JCC was an instant hit with my family and friends. Everyone loved it. Perfect taste and texture.
awsome...bt I have a ques.. when ever I set my cake in over most o time it have a crake on tope.. it happens when cake almost cook... why this happen??
Hi Michael! Thank you for these wonderful recipes I tried the orange cake it was great thank you for everything but I do not have apan size 18 to make this recipe I have only 22 size I can use or what?
For pan size 22cm just increase the recipe by 60%. Instead of 5 eggs, use 8 eggs. Do the same as the rest of the ingredients. All you need to do is to do some calculating yourself.
Por favor Michael , todo el proceso de elaboración lo entendí bien, lo que no comprendí fueron las diferentes etapas de cocción, serías tan amable de redactarlos en español. Muchas gracias y saludos desde Mérida Yucatan, México.
Thank you for all your recipes. I have two question to ask you: why in two latest recipes (this recipe and Basic Newly Improved JCC) have you changed the steps when to add egg yolks and flour/starch into the cream-cheese mixture? Is it important? The other question is about sugar: you add it in different ways too - sometimes sugar goes half/half to the cream-cheese mixture and to the egg whites batter, sometimes all sugar is added to egg whites batter. I like the first way much more, can I go on with it? Thank you in advance.
Sorry for my mistakes, I have been learning English for not so long, and if you find my questions enough stupid, please, don’t reply, I don’t want to waste your time anyway.
Grateful for your reply. I’ve tried to bake it but didn’t succeed as well as I hoped. I guess the real cause was - I couldn’t believe my eyes that the difference in temperature between oven’s thermometer and new bought one reached 30’C! I was very excited and a little bit afraid, so couldn’t make a right decision quickly and set the temperature correctly. But even like that the cake was so nice that my family ate it in one meal. Of course, I’m going to try again. Thank you for all your recipes.
@@michaellim thanks for quick reply! I thought if the flour gets cooked by the heat the cake will be too dense? whats the reason for mixing while its hot?
Hi Michael..... Have you ever heard the method of dropping a baking pan from a height of 1 foot into hard surface to prevent the cake shrinking as soon as it gets out of the oven ?? whether it really works or is it just a myth? Thank you.....
hi michael, best regards ... i'm from indonesia !! I always follow the recipe video even some I practice ... only the results are not as good as having a michael instead sodden. about - why so??
Here is the requested chocolate JCC from my followers. This is a very delicate recipe to execute. Please test your oven temperature is working correctly before even thinking of making this cake. Oven thermometer is needed to increase your chance of succeeding it. The rest depending on your baking skill. Good luck and success.
Michael Lim you this 🌹🌹
Thank you 🙏😊👍👍😍
Michael Lim thanks
Michael Lim thank you so much for sharing this recipe and the tips too,, wish you more success of your career 😇😇
Thank you great chef.
Gratitude always. 😚
First ever chef who doesn't talk in his videos yet everything is super understandable. Clean and well organized. Amazing recipes! A HUGE FAN of yours!!
eNiGmA you are absolutely right..
King of the soft and jiggly. Thank you Michael Lim 先生 for another excellent masterclass. Well done
Your videos are not only masterpieces but also so calming. You inspire me to bake more and be more daring in baking. Thank you for the inspiration.
Hi. Can i have an oven from you please? I love baking but still dont have an oven. I just do steaming. 😔
incredible, not even a tiny layer of "fallen" batter in that cake. just perfect!!
Thank you so much Micheal
HI Michael, I have tried both the normal cheese cake and the above chocolcate cheese cake recipe of yours. Its fantastic and tasty. Thanks for the sharing
Do hope I can try more of your recipes in future. Keep it up you are great.
I have tried this recipe and it turned out so well... this is my second attempt on baking this JCC. The first attempt, i tried ur recipe too (Originan JCC), didnt turn out that well because of several mistakes i made. Then, I learnt from the mistakes and wallaahh it turned out good! Tq mr michael
Hey there nice video! Is it possible to use more chocolate with the same amount of other ingredients or the baking/texture will turn out different?
Absolutely beautiful cake! Your channel is fabulous and so relaxing to watch.
Hi Michael, could you please tell me what the purpose of butter (optional in your recipes). What's the difference with or without butter? Thanks.
Hi Michael !! I just did ur chocolate and regular cheesecake and had no problem!! Thanks u !! You explain it wonderfully !! I also took the left over and swirled it and made a chocolate/vanilla cheesecake ☺️! Thanks!
Hi,,, thanks for sharing your recipe with us I tried it and it’s amazing ❤ how can i make mango Japanese cheesecake please
Parabéns pelo canal Lim. Amo suas receitas. Para mim é o melhor cheese cake japonês que experimentei. Tive sucesso em realiza-lo.Obrigada por compartilhar.
Can i use full chocolate without a cream cheese ? I want to make a chocolate cake with JCC's texture.
calm and comfort chef ever. just action. 👍👍👍
If im using a 6x4 pan , will oven temp n baking time same ? Can i put parchment paper on the side if the oan ?
Wow 😮..... it’s a amazing 🍰.... you are a great baker 👨🍳, Michael 👍🏻👍🏻👍🏻
May I ask if I can use chocolate powder instead of the dark chocolate and if so, how much powder should I use for this recipe? Thank you.
Not very clear. Should we add the egg whites when them is still a bit warm or wait and cool to room temperature? Thanks.
After adding the egg yolks and flour to the warm cream cheese mixture, it will have already started to cool down. Beating the egg whites to the right consistency usually takes more than 5 minutes, which gives the cream cheese, egg yolk, and flour mixture enough time to cool down significantly. By the time you're ready to fold in the meringue, the mixture should be at a suitable temperature, ensuring a smooth, well-blended batter that will yield a fluffy and light Japanese cheesecake.
Hi.. Mr.Lim ✋ I from Indonesia
I want to ask you
how if this recipe can be made without using the technique of bain marie ?
is it possibld to replace chocolate with cocoa powder? if yes, how much? please help me, thanks😊
do I follow the same temperature for a conventional oven (bottom heat) ? Thank you!
Thank you. Thank you so much. I’ve finally got the perfect chocolate JCC after so many time failing.
Beautiful recipe thank you Michael 😊
Love your recipe it works perfect
So to make a regular Japanese cheese cake I could just omit the chocolate and coffee? Great video thanks
I love your jcc recipe. Its work well. Please share matcha japanese cheesecake recipe.. my kids are matcha lovers..
Thank you for your videos! I have a question regarding ovens. I have a convection oven. Is there any adjustment I need to make when using a convection oven? Thank you!
Wow, look so good . Thank you Micheal Lim .
Hi... What is better use electric oven or gas oven thanks in advance?
You are a real scientist of JCC. Congratulating ! ;-)
Your video did not mention how much flour mixture was sifted into chocolate batter. Was it only flour, or also had corn starch or anything else? Please clarify
Flour+corn starch. Recipe is written in the description box.
This looks really good. I'm gonna try this for mothers day next month.
Fantástico suas receitas, a delicadeza e perfeição com que lida com os ingredientes é impressionante. Nunca vi nada igual. Já tentei fazer sponje cake. Acho que não fica igual. Assisto as receitas 10, 20 vezes ate decorar.
Parabéns . obrigado por VC existir e dar grande colaboração .Encantada.! Consegue responder em português? Obrigado de coração.Deus te proteja e o conserve sempre melhor. Muito agradecida.
Digo::(grande colaboração)
Curto muito as receitas de Mr Lim. Fantástico. Maravilhoso. Pena que não entendo inglês. Apenas decorei os nomes dos ingredientes. Se pudesse ser traduzido em português seria incrível.??!!!!
Marvelous awesome soooooo jiggly but very tricky n made with patience
Hi thanks for great video wanna try dis...what type of cheese should b used for dis cake
Cream cheese. Did you even pay attention?
Hi Michael, thanks for the sharing!
Can I use the Speedy Intelligent Cooker with cake function (or similar cooker) to bake this cake?
What is the temperature of the chocolate batter when you add in the whisked egg whites ?
Also, how long will the cake last ? Can I keep in the fridge... will it change its texture ?? Thanks.
It should've been room temp. It shouldn't be hot before too, as you don't want to actually cook the yolks and curdle it.
It last overnight. Best eaten hot. But I like it cold. The texture will change slightly, just a bit dense than when it's warm but still fluffy and airy.
Love your cake and recipes..easy to understand, easy to follow, especially for beginner like me...thanks a lot 😁
Can I put rhum inside the batter?Will it ruin
Bravo Michael vous avez des ✋en or se un plaisir de vous regarder
Merci. 😊
hi michael, after removing the paper from the cake, do i need to cool it completely before coverting it back to the top surface. after baking and removing the paper, the bottom seem to a little moist. can u guide me
You don't need to cool down completely before converting back.
Michael Lim thanks
Woaw, amazing cake 😱🤓😋 🤩!! Thanks for sharing your knowledge and techniques 🤗🤗🤗🤗❣️❣️❣️
hola se ve rico el pan una pregunta y la receta de ese pan
You are the "Bob Ross" of cooking!
mercedes vila 🤣🤣🤣😍
mercedes vila there's no mistakes just happy little accidents 🤣
Alice Ribeiro hahaha
wow это просто супер!!!!!!!!!!Огромное спасибо за рецепт.Все в восторге
Hey Michael, I'm wondering how many grams you got in the flour in this chocolate JCC?
Listed in the description box.
Congrats!! And hello from Mexico Looks so good.. but you did not use any butter at all , can I ask you why?
Butter is optional, you can add it if you want to, but not more then 20 grams.
Beautiful cake , look yummy 😋 . Thanks!
may I be so bold as to ask a video on how to make really good chocolate mousse please??
Thanks a miilion! Still love your beautiful hands.... hehe
How to make JCC using convection oven? I tried your normal japanese cheesecake in a convection oven and it was a lucky success. However, this one flopped royally. It had a beautiful well cooked top but the bottom part was not at all cooked and was runny. Any tips from your end to make it right.
Check out the JCC in US measurement recipes videos on my channel. It uses convection mode.
@@michaellim Thanks for your prompt reply... This Saturday I will try baking your chocolate JCC recipe taking notes from your other video too. Will let you know the results. I am not gonna stop till I get it right.
Your JCC was an instant hit with my family and friends. Everyone loved it. Perfect taste and texture.
+Michael Lim - Got it right after a couple of more trials. Had to change the temperature and time a bit.
awsome...bt I have a ques.. when ever I set my cake in over most o time it have a crake on tope.. it happens when cake almost cook... why this happen??
Two things might cause this:
1. Oven's actual temperature is too hot. Use actual oven thermometer and put inside.
2. You didn't put the water bath.
Hi Michael!
Thank you for these wonderful recipes I tried the orange cake it was great thank you for everything but I do not have apan size 18 to make this recipe I have only 22 size I can use or what?
For pan size 22cm just increase the recipe by 60%. Instead of 5 eggs, use 8 eggs. Do the same as the rest of the ingredients. All you need to do is to do some calculating yourself.
Michael Thanks for your reply. I am following you from Egypt
Your video didn’t mention the portion of cake flour? Is it similar portion with fine sugar?
The recipe is in the description box below the video.
That was amazing! Can I add cream of tartar to the egg whits? Thank you so much
Not sure if you should as the sugar already there to give it structure.
Ty
Can I use chocolate powder instead the chunky chocolate
Beautiful 😍
Muchas gracias por compartir tu receta que se ve deliciosa, por favor podrias colocar que cantidad de harina? Saludos desde Perú.
Very soft and moist
Toooo good
Thanks for the lovely recipe
Por favor Michael , todo el proceso de elaboración lo entendí bien, lo que no comprendí fueron las diferentes etapas de cocción, serías tan amable de redactarlos en español. Muchas gracias y saludos desde Mérida Yucatan, México.
Wow very nice cake, thank you Michel Lim,👍👍
I got nothing to say absolutely perfect😘😘😘
What is better to use electric or gas?
Thank you very much and God bless you
God bless you too.
Hola eres genial aunque no se tu idioma...... pero al ver los ingredientes así es como me vaso y ASER tus resetas bendiciones....
Thank you for all your recipes. I have two question to ask you: why in two latest recipes (this recipe and Basic Newly Improved JCC) have you changed the steps when to add egg yolks and flour/starch into the cream-cheese mixture? Is it important? The other question is about sugar: you add it in different ways too - sometimes sugar goes half/half to the cream-cheese mixture and to the egg whites batter, sometimes all sugar is added to egg whites batter. I like the first way much more, can I go on with it? Thank you in advance.
Sorry for my mistakes, I have been learning English for not so long, and if you find my questions enough stupid, please, don’t reply, I don’t want to waste your time anyway.
I showed 2 different methods, so viewers can choose what work best for them. Both work just fine.
Your English is fine, don't worry about it. I can understand you very well.
Grateful for your reply. I’ve tried to bake it but didn’t succeed as well as I hoped. I guess the real cause was - I couldn’t believe my eyes that the difference in temperature between oven’s thermometer and new bought one reached 30’C! I was very excited and a little bit afraid, so couldn’t make a right decision quickly and set the temperature correctly. But even like that the cake was so nice that my family ate it in one meal. Of course, I’m going to try again. Thank you for all your recipes.
Smooth as always 😬💛😬
How many grams for the flour you added?
Exelent travail 👍👍vous êtes le meilleur!! merci pour le partage
How many flour did you use?
I am going to try to bake it tomorrow.
Thank you so much for the great recipe chef....(Momo Rose).
Wish you lots of success. 😊
very nice texture..
You are amazing !!! 1000 like !!! Congratulations! 👋 🇬🇷
I hate chocolate. I hate cake . But I love your cake in this video ❤
I would like to know: the mixed flour was added as the chocolate mixture still wam?
Did you watch or read the instruction in the video?
Sorry, i watched 3 times, but i didn’t read carefully
gracias siempre espero tus recetas.saludos desde Uruguay
I'd like to try it but the lowest temperature of my oven is 180ºC :-(
What is the cake pan height? 3 inches? 4?
question: are you adding the flour to the cream cheese while its still hot?
Yes, that is correct.
@@michaellim thanks for quick reply! I thought if the flour gets cooked by the heat the cake will be too dense? whats the reason for mixing while its hot?
Thank you 😊 😘
J'aiiiiime ,merci beaucoup
Lah ykhalik recette en français
Merci beaucoup
Hi Michael.....
Have you ever heard the method of dropping a baking pan from a height of 1 foot into hard surface to prevent the cake shrinking as soon as it gets out of the oven ?? whether it really works or is it just a myth?
Thank you.....
It really depends on the recipe. The method doesn't work on just any other recipes. It only works on recipe that require to do so.
wow, you is nice 👍you resepi you know tank❤️
Thank you so muchh! looking forward to trying this recipe!
So beautiful!
Good luck and success.
Lo máximo, me encantó y te salió perfecto 👌. Se ve delicioso 😋. Muchos saludos desde Perú 🇵🇪
Many greetings from Belgium. 😃
The perfection 😍😍😍
Hi
Can I use the top & bottom heat + fan mode?
Can you tell me how many gram of flour add for the cake
Any sponge cake recipe requires allot of practice and patience...
It's not sponge cake.
Great recipe with lot of tips. Will try this. Tqvm
Noor Ashikin Ohyanuddin =ไม่บออกจำนวนแป้ง
Yummmm, perfection! Thank you!
Thank You for thes vidéos May god bless You
May god bless you too.
Michael Lim thank You very much i am so happy of your ansers i am fun
Wow, looks so yummy! Can I order this online? I live in California.
No.
Excellent magnifique trop beau et bon 😋😋😋😋😍
Pls which oven type is best for make this cacke ?
Any oven except toaster oven. Duh.
Thank you
India - Thanks
hi michael, best regards ... i'm from indonesia !! I always follow the recipe video even some I practice ... only the results are not as good as having a michael instead sodden. about - why so??
Is it otg