JAPANESE SOUFFLE CHEESECAKE | No-Fail! ~2nd edition (EP281)
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- Опубліковано 5 чер 2024
- Today I am going to be making Japanese Souffle Cheesecake.
I already have a video for souffle cheesecake; this is the upgraded version.
I have modified the recipe and the steps to make the perfect souffle
cheesecake every time you make it.
My homework has been to make a beautiful tall, fluffy and jiggly, super delicious cheesecake with no failure.
The recipe can be very tricky.
But I found a doable and accessible way.
・6-inches springform pan
〈Cheese mixture〉
300g cream cheese
80ml whole milk
1/2 lemon juice (1 tbs)
1/2 lemon zest
5 large egg yolks
35g all-purpose flour
15g cornstarch
〈meringue〉
130g granulated sugar
5 large egg white
Full Recipe:
princessbamboo.com/japanese-s...
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Thanks! Love from Japan♡
#kitchenprincessbamboo#baking#soufflecheesecake - Навчання та стиль
![[Japanese souffle cheesecake] Chef patissier teaches vol.2](/img/n.gif)
I tried this recipe today and it is awesomely TOTALLY FOOLPROOF. It was my first time baking a souffle cake, and the care in the instructions is so detailed that the cake turned out amazing even though some water from the water bath entered the pan while cooling. THANK YOU SO MUCH ❤
Thanks for watching! You are a good baker!
I love how you always are able to identify what we might mess up on and how to fix it ❤️
Definitely going to try this one! Thank you Hime-sama!
The cake is delicious and turned out exactly like yours thank you. I love it. ❤️ 🤗
Must make it soon! Thank you, Princess.
It looks amazing 🤩
Wow thanks for this recipe
Love you for this!!!
Beautiful!
Ya lo había preparado antes pero no me salió 😬, ahora lo preparé con ésta receta y quedó asombroso!!!
Si alguna persona por aqui aún está con la duda si resultará bien, no lo dudes!! Está receta resultará increíble y deliciosa ❤️
Muchas gracias por compartir la receta 🥰
Thank you for your compliment!
Glad you like it!
Thanks for watching!
I tried to bake a Japanese cheesecake with a different recipe before, but failed. With this recipe I finally succeeded. I can't wait to try your other recipes. Thank you so much for creating this amazing channel ❤️
Happy to be your help!
Did you use baking powder? I don't know how the cake puffs without baking powder??😊😊😊
@@User.hgfsd67ti I just followed the recipe. No baking powder. Make sure your ingredients have room temperature so you can whip all the air into it. Good luck next time
Going to give this a try. It doesn't look too hard. Thank you
I will try to make this 🥰
Thank you so much!
This is one of the best Japanese soufflé cheese cake recipes ❤
Glad you like it!
Thanks for watching!
Its incredible there is 0 dislikes and nearly 300 likes, awesome channel!
The meringue sacrifice is the most important part... Or the cheese cake gods will not be appeased
Thank you for nice JAPANESE SOUFFLE CHEESECAKE🎂
Hope it’s helpful ❣️
I tried this recipe and it worked great! Thank you for this! I always bought cheesecake soufflé in the bakery, and now I can make it at home. 😊
Congratulations💓
Did you use baking powder? I don't know how the cake puffs without baking powder??😊😊
@@User.hgfsd67ti This cake does not need baking powder - eggs work as the leavener.
ありがとう❤️😋
Thank u for all your advices 😞❤️
You are so welcome!
Wow, that looks delicious. What time can I come over for tasting please.
Have tried this 3 times now and always comes out half the size of yours, but still tastes so yum x x
Did you use baking powder? I don't know how the cake puffs without baking powder??
I don't have a spring form pan or a proper cake pan that's tall enough to hold the cheesecake when it rises. I have a cake pan, but it's about 1 inch tall. Though I have an 8 inch square aluminium tin(usually for brownies) but I think the size can hold the cheesecake. Can I use that instead? Will it work the same or better?
Hi, leave the oven ajar while baking the 160 degrees or after the cake done baking ? Thank you
Yummyyy
おいしいそうだ！ 王女さん、ありがとう
Hi can I just use cake flour? Is the cornstarch to make the cake stay tall? Thanks
Thank you Akino for this amazing recipe. I made it last week. It tasted good but the top cracked pretty badly. I followed every step, and it came out light n fluffy n tall. The only thing I can think of is probably the air bubbles before putting into the oven. There were a lot of air bubbles. I tired to tap it on the countertop and I also tried using chopstick like in the video, but there were just too many. Any suggestion?
I guess you were afraid to deflate the meringue.
Give it a good whisk until you get a nice even batter.
@@kitchenprincessbamboo Will try! It looked smooth to me last time. Maybe just need to fold it longer. And I'll come back to update the comment next time I try. Thank you Akino❤️
What should I use to replace the flour? I cannot eat gluten as I have a very serious Celiacs condition.
What if you want many tiny muffin instead of 1 cake will the recipe need to double? The temperature & baking time the same? How long can this cake last in the fridge?
Does the oven have to be sealed, to hold in some steam? As our electric oven has a vent, and I can't get cake to rise up fully? Any suggestions or advice you can give me ?
My advice to you is just give it a try! Honestly, I don’t know what happens! www. Let me know how it turned out!
If I use a 3in springform pan how would the cook time change?
would like to try yr recipe. butam curious, do you open the fan of the oven or no fan while baking?
I don't. Good luck with your cake!
Beautiful❤
How much water do we need to water bath at the bottom in the oven?
If I use a pan that does not open up do I still use the foil? not sure if it’ll help with the temperature since it’s such a precise recipe
You don’t need the foil if using normal pan. But it’s difficult to take out from that pan. Good luck!
Is it best to serve the cake the same day? Or can I bake it a day before the event? How long does it last in the refrigerator? Can't wait to try the recipe for my birthday this weekend. :)
Best the day you bake. Good for a couple of days in the fridge. Good luck!
@@kitchenprincessbamboo I tried the recipe today. Unfortunaly it rised too much and it cracked really bad on top. I think I had too much air left in the cake mixture. Was too afraid to overmix it. And my cream cheese was way more softer, than yours. It had a lighter color and was more liquid. Maybe I should skip the milk then or choose another brand of cream cheese. BUT it still tastet amazing! Tomorow I will conceal the top with powdered sugar and strawberry sauce :D
I have tried this two times and it is absolutely delicious. My only problem is the pan size. Mine seems to rise up so high that it split’s open and kind of spreads out. Can I use an 8 inch pan instead?
Of course you can! Or, what about line with parchment paper high enough?
Hi. Does thes dome shape really stays after the cake has cooled down?
Of course! What you are seeing is already cooled down. Thanks for watching!
Hi! Is there an alternative to lemon juice and zest? Can I not include it?
Swap with milk and a teaspoon of vanilla.
Can I use cake flour ? If can, how much to use ?
Hi ! would you be so
kind to give us a tip , what cream cheese shall we use? is mascarpone a choice? should ot be a different one? thank you so
much in advanced ❤️🙏🏻
I use Kiri or Philadelphia Cream Cheese. Mascarpone is not use for this cake but for chilled type of cake. Thanks for the nice question!
thank you very much ❤️🙏🏻
Hi! May I ask why this recipe doesn’t need oil or butter? I noticed that many other recipes require those
No need
I tried the recipe but the top cracked and the cake cooked uneven (too firm at the bottom and uncooked in the middle, perfect on the sides). How do you fix it? The taste is amazong though. Thank you!
It sounds like your oven might be running a bit too hot! Try reducing the temperature slightly and baking for a bit longer to ensure even cooking next time.
I tried your recipe to the tee but had cracks at the top, not sure what's the problem. The cake didn't deflate & very fluffly & jiggly. Tastes great too except for the deep cracks on top. Can advise what need to pay attention to? Thanks.
That occur to me when my meringue was too Stiff. Thanks for watching!
Thanks for advice. Will try again. 👍
Did you use baking powder? I don't know how the cake puffs without baking powder??😊😊😊
Did you use baking powder? I don't know how the cake puffs without baking powder??😊😊😊
Did you use baking powder? I don't know how the cake puffs without baking powder??😊😊😊
Can we replce the flour and cornstarch with 50g of cake flour instead?
No, you can’t .
Do you refrigerate afterwards to store?
Yes, applies to anything baked in a water-bath.
So total cooking time for baking is 40 minutes?
I am a viewer of your work from Iran, all of which are excellent, does this cake not have baking powder, and if your answer is negative, then how does it puff up so much???😊😊😊
Meringue makes it puff up!
@@kitchenprincessbamboo
thank you⚘🍀🌷🌻🌹
Hello! I'm trying your recipe today! I'm a but confused by the last 20 minutes
180 °c for 30 minutes
160 °c for 20 minutes slightly open
20 minutes, to this part is the oven still on ?
Oven turned off for the last 20mins with door slightly ajar. However, ensure that the cake is fully-cooked before doing this.
@@wailinglee1335thanks, could you pls elaborate how to tell if the cake is fully cooked, I didn't want to use a skewer to test it everytime, doesn't look good 😂
@@wl1659 she baked a total of 50 mins at the specified temperatures before leaving it (oven turned off) for another 20 mins. You need to know your oven to bake this cake, otherwise overbake by another 5-10mins(lower temperature)to get a golden crust. Just ensure that you have enough water in your bath. Keep a watch on it for the first 30mins, lower the temperature if it starts to crack or gets too brown. I'd suggest using a 7-inch round, still elegant but less risk of underbaking.
@@wailinglee1335 thanks
I'm using 8 inch pan, proportionately increase ingredient, tried two recipes b4, one is started with 195c for 20mins,but cracked, the other one starts with lower temperature then gradually turn higher, but no golden crust. Hope this one will turn out perfect.
@@wl1659 the volume of an 8-inch is about twice that of a 6-inch. However, I wouldn't double the recipe. Baking at 195C is too high for cheesecakes, I bake mine at 170C as my oven is hotter. Hope you'll get the perfect one this time! Good luck!
Where is the hot bath? And how many ml?
Alot of work can you put vanilla flavor..thanks
How to know when its cooked enough? When its done?
Wow how come your cake rise so much? I tried so many time and mine only rise like 1/3 *sobs*
You have written a wrong size of springform pan. 6 inches one cannot carry all the ingredients you mentioned. Eventually, I needed to change to use a 7.5 one. Please update your recipe.
It’s 6 inches. That’s why it’s tall. Thanks for watching.
Does anyone have high altitude tips?
This is it!!
Can you please share eggless recepie for same Japanese jiggly cheese cake
Sorry but I have no idea about it. Thanks for watching.
The bottom of the cake looks like 'terrine" but the top is good..any idea why?
Do you have the measurements of the ingredients?
Si può avere la ricetta in italiano la ringrazio tantissimo
Anyone do the conversion to US measurements? Mine don't seem to be coming out correctly.
The measurements might not be as accurate in cups. Best to convert and weigh everything.
Он треснул и сырой внутри