How To Make Japanese Cheesecake (Recipe) スフレチーズケーキの作り方（レシピ）
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- Опубліковано 6 вер 2024
- Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!
PRINT RECIPE ▶ bit.ly/Japanese...
Prep tim: 25 mins
Cook time: 85 mins
Serves: one 9" (23 cm) cake
Ingredients
15 g (1 Tbsp.) unsalted butter, for greasing the pan & parchment paper
6 large eggs (300 g without shell)
300 g (10.6 oz.) cream cheese
60 g (4 Tbsp.) unsalted butter
200 g (200 ml) heavy whipping cream
60 g (5 Tbsp.) granulated sugar
80 g (9 Tbsp.) cake flour
Zest from ½ lemon
30 g (2 Tbsp.) lemon juice (about half lemon)
100 g (8.5 Tbsp.) granulated sugar, for beating egg whites
2 Tbsp. apricot jam + 2 tsp. hot water, for topping
Equipment You'll Need:
9 inch (23 cm) cake pan (preferably 4 inch tall)
parchment paper
mixing bowls
a fine mesh strainer
a whisk
stand mixer or electric mixer
a large baking sheet
Instructions with step-by-step pics ▶ bit.ly/Japanese...
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THIS WAS SO RELAXING TO WATCH
Thanks so much Eunice! :)
***** You're welcome! I love your videos too! :D
Eunice Thanks for watching my videos!❤️
They really are soothing
Eunice RIGHT? I didn't expect to feel so at ease!
I've made this before it tastes like an angel food cake and a cheesecake had a baby. It's very good.
Haha! :)
.... and then meanwhile a coconut cream pie and Caribbean rum cake met and had a baby.. and by some miracle those two babies met and fuucked you would have the cakiest cake on the planet.
@@sisbrawny hahaha! Love the reference xD
🤣🤛🏼
Nami, you are so professional not only cooking but baking too!! 😱 looking freaking amazing, Iw wish I could have a piece right now!!! I've tried Japanese cake only once, and LOVED it! I decided to make your cheesecake recipe for Jacob's welcome home day! Thank you Nami!! ❤️
You're so sweet already thinking about the welcome home party! :D I tested sweets recipes so many times I gained weight a lot from baking this winter...
You Ladies are both very classy! That's why we are all such big Fans of you Both.🙏❤️❤️
So amazing
I just woke up from a nightmare and the peacefulness in this video was outstanding! Now I'm hungry.
I tried this recipe for the first time three days ago for my family and it turned out so perfectly, I just made another one today for my co-workers to eat tomorrow!
If anyone tries this recipe out following Nami’s tips and instructions, it will be absolutely foolproof even for your very first time!
I’m ngl the whipping cream addition is a bit weird
I've made it, and it tastes really good. mine didn't puff up the way yours did and it sort of shrinked, but still it was delicious. and, by the way, you HAVE TO DO THE WATER BATH unless you want a burnt crispy cream cheese cookie.
This is my go-to recipe when I feel like making this fluffy cheesecake! I’m too scared to try other recipes since I love how it tastes!
Hello 👋 how are you doing
I just made this cake for my hubby's birthday, insanely tasty. Thanks for your recipe
So happy to hear that! Happy Birthday to your husband!!! :)
Made this for my kids and since then they always ask for it. Not too sweet, needs a little preparation but the end result is worth it. I recommend it
Hello 👋 how are you doing
I just made it last weekend, it was so soft, and delicious, i ate the last piece like an hour ago and i'm thinking about doing another one
So happy to hear you liked it! Thank you for your kind feedback!
Hello 👋 how are you doing
Hi Nani! Your cheesecake looks so good and always come out perfect!
Happy new year my friend! Enjoy Oshogatsu and lots of osechi ryori!
Thank you so much for your kind words! We ate osechi today and ate countless mochi... (homemade too!). TOO FULL... but I love Oshogatsu. Hope you had a nice oshogatu too (and I think it's holiday for you, here it's a normal day...).
This video is so beautifully made, I’m really impressed 👏
Thank you so much!
I made this cake by following the recipe and it turn out amazing! even my family love it! the texture are so soft and the sweetness are at the right amount. Amazing recipe thank you for sharing!
So happy to hear that. Thank you very much for your kind feedback! :)
Hello 👋 how are you doing
wow...i see the difference now..Japanese baking full of grace and patience on preparing and whisking the ingredients..
Haha, not sure about that. When I make it on my own, I'm pretty... not patient. :D Just for the film... trying to show clean image. ;)
I'll be here for next 30 minutes. If you have any question or , let me know in the comments. :)
Just One Cookbook Is this cake similar to the infamous uncle tetsu's cheesecake?
Hope it's similar! :)
Just One Cookbook I've noticed there is mochi flour with different textures and consistencies, can you still make the same thing with them or does each flour have a specific way of being made?
Do you mean shiratamako (glutinous rice flour) vs. mochiko (glutinous rice flour) vs. Joshinko (rice flour) etc? Yes, they are slightly different.
Nami, because this is a souffle, will it deflate after a few hours or can you keep it in the fridge?
By far my favorite japanese cheesecake recipe. Others have less cream cheese and look drier. This one looks dense and moist.
I want to make this cake so much, but I'm afraid of messing up〜 still I'll give it my best!
>,< I tried to do it and mine become thinner than pancake
Rose - OMG don't scare me ( ;~;) I'll make it today >`~`
I wrote a really detailed post and recipe on my website: www.justonecookbook.com/souffle-japanese-cheesecake/
Many people successfully made this recipe, so you can do it! :) Make sure to read the post and take one step at a time. No shortcut. :) Good luck!!
Sorry yours didn't come out well. If it's thin, then it has to be due to the egg whites. You either overwhip or underwhip. But even so, it can't be thinner than pancake (one pancake????).... It's just hard to believe... even you didn't make good meringue, and somehow just the cake batter, it should not be thin. It's likely that yours don't have souffle texture, but should be still a cake thickness.
***** Thank you so much~ I decided to make it tomorrow :)
Saw lots of UA-cam video on how to make Japanese Cheesecake. I decided on using your recipe, because it's in English and loved your idea on how to lift the cake off the container. Everything was a success. Definitely use your recipe again and again. THANKS! It was midnight and cold when I was making it for the very first time. I didn't have lemon, so I used yuzu peels and lemon juice from a bottle. Came out lovely. The yuzu flavour made it even more fancy. I didn't brush on the apricot and water mix. Instead, I sprinkled no melting sugar powder. Wish that I can show you the photos. ありがとうございました。おいしかったです。
嬉しい！！！フィードバックありがとう！ I'm so happy that your cheesecake came out perfectly! I'm sure others make good cheesecake too, but thank you for using my recipe. :) Yuzu sounds amazing. I'd use yuzu extract too (but maybe you only had yuzu). Must be so delicious with yuzu scent when you bite into it... ahhh nice touch! Thank you for your kind feedback!
That moment when she lifted the cake and you realized she has four hands D:
AHAHAHAHAHA! Whoever wants a slice needs to help getting the cheesecake out. :D
Just One Cookbook I.
No
Exactly what I was thinking then D:
I made it but with whole milk not heavy cream. It came very good like the original. love it
I tried this recipe. its so good! thank you for sharing this. However, when i cooled it down, the cake shrunk. it was still fluffy and moisted though. Tell me, is it normal? or is there a way to keep its shape?
The cake should shrink from 4 inch to 2 inch, and it's perfectly normal. :) More explanations in the blog post. www.justonecookbook.com/souffle-japanese-cheesecake/
I just made this with only 8oz of cream cheese and it was still delicious. And please do not skip the lemon and lemon zest. It adds such a nice, citrusy flavor to the cheesecake. I also added 1/2tbs of vanilla extract. This recipe is a Keeper. ❤❤❤
Thank you Vidya! I'm glad to hear you enjoyed this recipe!
Hello 👋 how are you doing
when people say 'gently fold'
i can just imagine someone *aggressively folding something*
and it makes me laugh every time
is there even a way *to* aggressively fold batter?
Thank you so much for this recipe! The cake came out perfectly and I decided to put raspberry jam + fresh raspberries on top, instead of apricot jam. It was delicious and all my family loved it! ❤️
I'm so happy to hear that! Thank you for your kind words and feedback! xoxo
Hi Nami, can i substitute the heavy whipping cream with milk? If can, how much would be the right scale?...Thanks much
You can definitely substitute, will be lighter texture. :)
Hello 👋 how are you doing
Yes! I have tried it before. I love the fact that you can pair it up with different jams or jellies (or almost any flavour that you want it with) and it goes really well with tea!!! I love Earl Grey with this. Still eating it as is is good too, and it is so fluffyyy and creamy.
Oh earl grey tea is perfect for this!
Just One Cookbook Yep. Earl Grey tea steeped just to the minimum time and with sugar and a little bit of cream or milk. Perfect!
Hi Namiko - I made this and it was PERFECT, incredibly fluffy......thank you for posting this! A matcha cheese cake recipe, do you have one?
I'm so happy to hear that! Thank you for trying this recipe! I don't but you can add some matcha powder in the batter. :)
this japanese cheesecake looks incredible, what a great recipe
Thank you for your kind words! :)
Can a springform pan be used instead of parchment paper? Looks delicious, I've never seen cheesecake made like this, very curious to try ^_^
I just made this with sringform pan.. Don't do it.. The water leaked in! It was totally ruined but the bottom was a bit saugy.
@@waigirley I know this is a late reply but you can do it with a springform pan! You just need to cover the base of it with aluminium foil so that the water can't leak in!
美味しそう！今度作って見ます！レシピどうもありがとうございます！
是非作ってみてください。美味しくて食べ過ぎにご注意
Love the fact that it looks like a real artisanal cheese piece ^_^
LOL! :D
Cheesecake is my absolute favourite cake ever. But when I tried Japanese Cheesecake, I was blown away, it's heavenly!!
Thank you! Yeah it's really good! Happy you tried the cake already! :)
Hi, do you need to keep in the fridge for one day before serving? Thanks, easier then most I saw
2 hours (or overnight) is good. I like it after it becomes room temp too... it's the FLUFFIEST! :) Hope you enjoy!
Hi Nami, Thank you for you sharing about Japanese Cheesecake recipe. It's very delicious for me.
Do you think this would be good for someone who is terrible at cooking? How hard would this be on a scale of 1-10? Thank you^^
Good question! It's not mix, pour, and bake type of cake because we need to beat egg whites, that can be challenging. If you don't bring this cake to a pot luck or serve to guests, I think it's totally do-able! The reason I said that is that maybe in the begging, your cake might be crack or deflate (beat egg whites too much or don't know your oven enough - each oven is different). But it tastes good so you can still enjoy. So... scale... probably 8, 10 being very difficult. Mr. JOC never baked this cake (or any cake) before and he has baked once following my recipe, and he did pretty well (without me in the kitchen). So.. practice beating egg whites and know how your oven works in terms of temperature. :)
***** Thank you:)
i just made it just now and it looks great and it tastes great too, my cake slightly cracked but it didn't mess up the taste or anything. For me it just took forever to make (like 4 hours or so >.
Cara Li thanks:)
5
I made this cheesecake for the first time for my daughter's birthday a week ago. Wan't sure if she'd like it, so I cut the ingredients in half and used a 6 inch cake pan. It was a big hint and the three of us devoured it. Next time I'll make it bigger and maybe add some matcha powder. Thanks for all the great recipes. I love making up my own recipes, but sometimes I just build off the recipes I get from others.
I'm so happy to hear you and your daughter enjoyed this cake, and Happy Belated Birthday to her! Thank you for your kind feedback!
I like your video I subscribed today and I might try it out I'm twelve and I am an African American and I would make it some day bye
Thank you so much for subscribing to my channel, Tamera! Hope you enjoy!
Just One Cookbook thank you have a nice day
nice but i have to try right now I hope it will be essier to do
I try this recipe today ,It came out amazing, lemon juice and zest covered the egg smells, heavy cream make the cake very creamy texture also moist, much better than other recipe that I had tried ,all my family loves it, I knew that it has to learn the recipe from real Japanese,lol ,thank you so much for the recipe!!
it seems girly but I do like "strawberry mousse cake". my favorite.
huy i mean meow is liking cake girly?
Elizabeth Rose irk!!
how is liking cake girly.. lmfao men are from another planet i think
I was so relaxed due to the music and the setting. Then when she was buttering the strip and the butter jumped up it made me jump up a little .
HAHAHA sorry about that. I probably jumped too as I didn't expect it. :D
oo i screwed up cooking with dog's recipe 3 times, let's see how I go here!!!!
Do you know/remember which part didn't go well? Usually the difficult part is beating egg whites to the correct stage and oven is not set at the right temperature. I'll be happy to help. I also wrote a very detailed explanation in my blog post, so please check it out before making. :) www.justonecookbook.com/souffle-japanese-cheesecake/
***** Thanks, I'll check it out!! I think I do the egg whites pretty well, but whenever it came to the oven, I'd have to keep it in there for another 10-20 minutes, because the inside would not cook or rise. I used the correct ingredients too. Then again, desserts are my weak area in cooking.
Each oven is really different (this part is very hard for me to tell), and you have to know your oven well. It looks like your oven "might" be not getting the right temperature. You could try testing with a thermometer inside the oven to see if the oven temp is what it really is. I have a new oven, but one spot is higher than other... so hard to deal with...
Just One Cookbook I just used this recipe and it came out like the cooking with the dog's one. Seemingly the cake seems to be very dense and wet at the bottom half, but seems to be alright in the top half. The cake also shrivels a lot after leaving it.
Thank you for posting this video and recipe. I made it today and it turned out exactly as yours did on the video. The taste is perfection. My only criticism is that the look of the cake is not a beautiful as store bought. For example, the top is not smooth and the sides are not straight. But if you can look past that, it is really delicious.
Itadakimasu
Yestoday, I tried lemon chiffon cake, it tastes very moisture and better after refrigerater. Thank you.
DO NOT USE A SPRING FORM PAN I REPEAt WATER GOT INTO MIND AND THE WHOLE THING GOT SOGGY I WAS SO tired ALL MY HARD WORK GONE
ilovesubway26 I wish I saw this 5 hours ago
I love the way you give your measurements conversion beacause I do not have to google them and convert ! Thanks I will try to make this Japanese cake today ! ....
its so therapeutic watching you bake...
Lovely video and great music. Can't wait to try it!
Thank you for your kind words!
Hello 👋 how are you doing
A cheesecake I might actually like! Usually I can't eat more than a couple bites because it's so incredibly rich, this looks like something I could enjoy eating a piece of!
Thank you so much Nami for sharing this recipe. I did it first time and it was a huge success! For your info, I baked half recipe and the cooking time was reduced by 20 mins as compared to baking the whole recipe. Arigato gozaimashita! :)
This is by far the best recipe for Japanese cheesecake I have seen on UA-cam. Thanks so much!
That's very kind of you to say... thank you very much!
Tbh this is the best Japanese Cheesecake I've ever seen. I did it once for my birthday and I'll do it again following this recipe.
Really? Thank you so much! xoxo
I have tried 4 different recipes already over the course of a year and by far yours is the absolute best! I found your recipe last week and I have since then made 3 cheesecakes so far for 3 different parties just this week alone and will make a 4th one today as we speak. Your recipe is honestly the best I've seen so far and I can't thank you enough! Keep up the amazing job! I Love your channel!!!!
Hi Michael! Thank you so much for your kind feedback. I tested and tested for a long time (not to mention how much I gained after tasting a slice hahahah)... and now it was worth it! :D Thank you for trying my recipe!
I will be trying it ..I have neighbors that come fr Japan this would be a great dessert surprise .
It's my first time baking and this was the first cake i tried! I was so scared because the top of my cake turned so brown but it still turned out great! I dont have apricot jam so i made strawberry jam and it still tasted amazing!! Currently eating!!!!!!!! I also tried most of your recipes because of Midnight diner 😊 everything tasted so great!!!! I love your channel!
I tried this recipe n at my second attempt it turned out absolutely gorgeous. Thank you so much!
Thx! This video helps me bake Japanese cheesecake in my hele project in school! I rly hope my teachers and classmates like my group’s cake. 😘😘😘
we have fluffy Japanese cheese cake also here in our shop and we don't used cake four but instead just corn flour and the rest of the ingredients...it's so fluffy and one of the reason why I gain too much weight as of today...
This is the best Japanese cheesecake, all my family and friends love it.
Hello 👋 how are you doing
انا عربيه واعجبتني الوصفه جداً كنت ابحث عنها منذ زمن ولاكن لن اجد افضل من فتاه يابانيه تعلمني طريقه التشيز كيك الياباني
Thank you and I hope to look for the meaning of my words in Arabic
you are very beautiful
Thank you for writing in your beautiful language! xo
I made this for New Year's Day and it took a really long time to make because it was my first time making it, probably over 4 hours. I think it will be faster next time. For some reason, I had to bake it a lot longer because the toothpick did not come clean and the top part of the cake was still a light white color not golden yellow, also mine came out a little more dense, it was fluffy too but a little more dense. I followed the recipe exactly how you did it, not sure what I did wrong but it was still very delicious! Maybe next time it will turn out more like yours. Yours look more like a cake like. I can't wait to make it again. Thank you for sharing your recipes!
Thank you for trying this recipe, Lisa! Everyone's oven works differently, and sometimes it's good to check the real oven temperature inside. Maybe yours is not as hot as you specify. I have a big oven, compared to my old one, so I struggle to make the top more golden brown too, and I need to adjust slowly the temperature for this recipe. Most of JOC readers' pictures show nice golden brown so I know this temp will work. Also, "dense" could be overbaking (waiting for your cake to turn to the color) or the meringue (egg whites) might not have been optimal. Try to adjust one at a time if you make next time. That way we can control what works and we can fix it. :)
This was so enjoyable to watch! I just came back from visiting Japan (my first time), and I think I will explore more of your recipes. Japan is a beautiful country, and I really admire the Japanese culture (respect and integrity).
My daughter and I made this last night, turned out wonderful! I didn't have a 9x4 cake pan, but I had a 8x3 and it worked great!
Thank you so much for your kind feedback! I'm so happy to hear you two enjoyed it!
Did you use the same measurements for the 8x3 pan? Gonna try this but only have an 8x3 pan 😊
@@romagurl1488 Yes! We used the same measurements!
I followed that recipe for my birthday and it turned out to be delicious and rich. Best cheesecake ever!
So happy to hear that! Happy Birthday!!! :)
This video feels like I am going to heaven little by little as the cake finishes!
I love to eat japanese cheesecake
japanese cheesecake is my fave. there's a restaurant here that serves it, 'karate kid' i guess. but they serve it in a bit of a small portion. but it tastes so good.
So happy to hear you like Japanese cheesecake, Ella! :)
awesome recipe. I do have 2 questions though: 1.) can i omit the flour 2.) why do i have to add the egg yolks one at a time?
Thanks for answering and greetings from europe!
Thank you so much! Here are my answers. 1) No, flour is necessary here, some recipes may not use it, but I really think you can't skip in this recipe (but I've never attempted). 2) Thanks for asking! The cream cheese and butter mixture was over double boiler so when you remove from the stovetop, the batter is still very hot/warm. So if you drop all the egg yolks at once, you may not be able to quickly mix the yolks in, while yolks may be "cooked" in the hot batter.... so focus on one egg yolk at a time to make sure it's blended quickly while you whisk. :) Thank you for watching my videos and following my channel! xoxo
Thanks for you recipe and explanation. I'm not a cooker and was able to follow your instructions very well. The only thing I could not accomplish so well was to keep my cheesecake like your at the end. I think mine deflated a lot even thought I let it cold down inside the oven during all night. Maybe I did something wrong during the preparation? Thanks!!
That looks like angel food cake meets cheesecake...looks awesome
I had friend who to went to Japan and got this from near a market place there surprisingly the cheesecake was still fresh when she came back and it was so good ,it actually has a more healthier feel to it ,and it taste lighter its not very easy to get full which I love a lot coming from someone who eats a lot 😂
True, it's so fluffy that I can eat 2 slices easily, and I won't be able to eat 2 slices if it's regular cheesecake. :)
Thank you so much for the recipe!! This is the best recipe for Japanese cheesecake!!! I've tried different recipes and it didn't work out. Glad I found yours and it worked so perfect!!! It's so fluffy and delicious everyone my family our visitors loved it so much!! It's the first time I did your your recipe and it went really good!!! I'm really happy I already tried it the 4th times and it never failed me!! God bless!!!
I'm so happy to hear that. Thank you!!!
I want to do this your recipe mam because it so look really very yummy... I like so much cake... Godbless
I LOVE your videos. They are SO easy to follow and well made. Your food always looks delicious. I looked up quite a few different Japanese cheesecake videos and your video is the best in my opinion. I can't wait to watch the rest of the recipe videos you made. 楽しみにしてます！❤
I've tried today and It is a very tasty recipe!! :D Thank you very much!
Thank you for trying my recipe Carole! :)
Hello 👋 how are you doing
I am really bad at baking, but this cake is must to try...
加入柠檬皮的起司蛋糕，哇感觉更好吃了，
I enjoyed the music while watching
Thanks so much!
I love this video, the classical music in the background and watching you bake, it's so soothing.
Thank you Jimmy!
Just tried your recipe today and it turns out really good.
My family loves it! Thanks for sharing.
Thank you for trying this recipe! So happy you and your family enjoyed it!
I made this last night and my family loved it ! 10/10 !! Thank you
I did it recently and although I made a HUGE mistake at the end (entirely my fault) I loved how you explained so well, with so many details in a way that no one would feel lost. It ended up being really delicious, despite not being fluffy (again, my fault). I'm trying again today, so wish me luck! Thanks for this wonderful video.
That was the most tasiest japanese cheesecake I’ve ever tasted it, and I always love your texture and the delicious recipe, I love it very much, Thx!
So I finally got the ingredients together to make this, and it was amazing!! It shrunk a little more than I anticipated but I'm so happy with how the flavor turned out; thank you for making this video, and sharing the recipe!
Hi Trinity! It is supposed to shrink - mine from 4 inch to 2 inch, and that's how Souffle Cheesecake should be. :) Glad you enjoyed it!
wow that looks like the best cheesecake in the world
Thank you Tina!
Just One Coo
i made this cheese cake today and it turn out fantastic and it taste so good lemony 👍 i love it. thank you nami for sharing you recipe 😘
This melts in your mouth!!! Thanks so much for your detailed recipe! Can't get a smooth top, but its delicious!!!
its really great, my family just loves this cake. so much thanks fot the recipe.
I tried this last year and it didn't turn out perfect but it still tasted great, gonna try again and see if i can do it better!
Thanks for trying this recipe! On my blog (you can print out my recipe there), I explained more in details. :)
Konichiwa Nami Sama 🙏
Thanks for a great recipe. All my friends loved the Japanese Cheesecake I made following this 😃
I don't have a scale. It would be much better if gave the amounts in cups or table spoons.
The cake looks very yummy.
Never had a Japanese one.
Best wishes from Brazil!
I think grams is better, you can always look for a converter online to see how much is that in cups/spoons
I highly recommend to use a kitchen scale for a delicate baked recipe like this. Some are okay without, like banana bread, but souffle cheesecake and some other cakes, it's much easier to follow precise recipe (with gram measurement) than cup measurement, which can be VERY different based on the person who scoop.... I put Tbsp. measurement (I did not want to use a cup) in my recipe on the blog: www.justonecookbook.com/souffle-japanese-cheesecake/
thank you for including both metric and us measurements! really helpful. thank you again!
Of course! Thank you for watching! :)
Loved the tutorial video! Love Japanese Cheesecake better than regular cheesecake. So expensive at the store for a small cake but so easy to make at home. Thank you for sharing. I see Cheesecake desert for tonight 😁. 🤩🥰🙏
my mom loves her blog!
Thank you to your mom! xo
So professional! The way you line the cake pan so it's easy to take out the cake! Thanks
Yes, I really like this method. :)
I love Japanese cheesecake because it's lighter and has the perfect フワフワ. I'd love to try this recipe. Your videos are much appreciated.
By the way, thank you for introducing me to the Nozomi Project. I went to their sale in Long Beach and bought jewelry for my mother and mother-in-law. It's great that they are providing opportunities for women who've been affected by the Tohoku Earthquake.
Hi Yoshiko! 美味しいですよね！ありがとう！ I'm so happy to hear you got to see Nozomi Project jewelry in person! I wish I could go to Long Beach... Thank you for letting me know and supporting them with me. :)
I made this recipe and it came out PERFECT! And the recipe was so easy! Thank you, thank you!!
tried it really good my kids love it thanks
Aww! I'm so happy to hear that. Thank you for your kind feedback!
It's an art.
Just made this and it came out perfect! Thank you for the recipe and great instructions. It is a classic.