I've made this cake several times since I first saw the video a couple years ago. Just did it again today, and since I had an extra 4 oz. of cheese, I decided to try it with a little coffee. 1 Tablespoon of instant in a small bowl with as little water as one can get away with to dissolve, then mix with the chocolate. Continue as the recipe directs. Ooooh boy, did it turn out well! Definitely my go-to version. 😁 I also plan to try butterscotch chips instead of white chocolate next time.
I'm not very experienced in the kitchen so I was sure I'd flub this up. My biggest fear was the egg whites. Decided to surprise my wife when she was out of the house this past week. I watched the video about 5 times as well as printing out the recipe. Then prep'd everything like I've seen on TV. It all came together very nicely. Finally, my critic (my wife) sampled it. She loved it! Now she's telling me I can make this dessert for our next dinner guests. Ooopppssssss, I created a monster, LOL. Addendum July 2016: Regarding the egg whites. They whip up easier if kept refrigerated until last moment. If available, whipping in a bowl sitting in a larger bowl of ice is useful especially in warmer climates or hot kitchen.
lol. I have the same problem as well. I want to make this but scared of messing up. Thanks for your comment because it actually gave me the motivation to try this out.
Make sure the bowl and beaters ate clean and dry. No residue on anything. If they still aren't getting stiff peaks, add cream of tartar. I've never done it that way, but remember my mother doing this
I used to make this recipe a lot with my dad when I was a teenager, now that I’ve moved out I haven’t had this in years. Made it last night and it was so nostalgic and delicious! Thank you for sharing this
Crowdsourced Subtitles and Captions are open for this video! chinese, spanish… any language is ok. you are free to translate to share with your friends :) ua-cam.com/users/timedtext_video?v=dVvPOE-C7AE
+Matteo Liao your egg white mixture might be a problem. Try whipping it properly and don't mix it all at once with the butter-cream cheese mixture. I had suffered from the same thing until I realized how important it was to follow the instruction strictly lol
Hi Ochikeron ! I've just made this cake a while ago and it's still cooling down :D I've seen your recipe when one of my blogging friends made it . She added lemon juice and zest to cut down the sweetness and it works ( I used lime ) . From the smell , I know it'll taste as good as it looks lol
You can absolutely double this recipe, actually. It might not look as pretty but it tastes the same. I even added the zest and juice of a clementine to mine and it worked fine. You just need to make sure to have a very stiff merengue and also you can't open the oven door at ALL while it's cooking or it'll collapse!
Yay, I finally tried this recipe last night! I had a little bit of difficulty with mine. After the last 15-minute increment, I took my cake out of the oven. I thought it was done (should have known better, the top was pale yellow) and started to take it out of the cake pan. The batter was super gooey, so I put it back into the pan. I baked it without the water bath for another 30 minutes or so (at the 338 temp), until the top was a golden brown. If anyone encounters a similar problem, I hope this helps!
NEW: now you can add Titles & Subtitles in your language from HERE: ua-cam.com/users/timedtext_video?v=dVvPOE-C7AE&ref=share More sweet treats HERE: ua-cam.com/play/PLCD35155BE01788A3.html Did you know that you can receive a notification when there is a new video from my channel by clicking the bell icon next to the subscribe button?! ua-cam.com/users/ochikeron
Hi.Can you please make sakura mizu shingen mochi?I like to have the recipe.Beside using sakura you can use others too😊.Hope you make a video of it and write the recipes below.Thank you😊
ochikeron Hi! Thanks for the recipe! I love this cake! But can I make the batter and then keep it in the fridge for a few hours? 🤔 I want to serve it fresh from the oven on Saturday for family dinner..
Made this for a shared lunch in primary (most people enjoyed it a tonne, I sure did) when I was year 8, five years ago. Truly a receipe that stuck with me, as I've made it countless times since. I thought it was appropriate to come back to the video that gave me the receipe and drop a well deserved like, as I should have all the years ago
if u have ever had flan, its kinda like that, texture wise. not spongy, almost like a very well formed pudding. not bread-y, not cake-y. At least thats how mine was sooooo good!
Yummm, my sister and I made this cake for my parent's last week and they loved it! My dad went ahead and bought us tons of cheesecake afterwards to make him more :D
@@ochikeron "let the egg whites sit in the refrigerator" not "let sit the egg whites in the refrigerator" the verb is placed after the noun in English not before
I've been subscribed to your channel for a long time, and I just saw this recipe was shared by E! The entertainment channel here in the U.S.! Congratulations Ochi!!
Ochikeron... I can't say thank you enough for this recipe. After watching several videos of people making the identical cake (but with more than a half dozen ingredients), I decided to go with yours first. I will never look back!! This is the best cake I have ever made... with only 3 ingredients!! I know this will be my "signature cake" for the rest of my life. It's that good, folks!! Amazingly light and fluffy... it truly is a mix between a pound cake, a sponge cake and a souffle. Please show us other wonderful 2 & 3 ingredient cakes!! The chocolate one is next for me... with only TWO ingredients! ;~D
This recipe and cake look SO scrumptious! My family loves cheesecake so I think I'll give it a try. I've got a package of cream cheese in the fridge and haven't found a use for it yet, so this will be perfect. Thank you for sharing! :)
Tried this and it turned out great! Better be careful not to melt the cream cheese together under double boiler because it will separate the texture. Also, I feel like it has more egg flavor. Maybe I should increase the amount of cream cheese and white chocolate?
+Stjh2502 Sorry if I'm a bit late. Actually you can soften the cheese under double boiler but don't overheat it though. Not sure about stick cheese but I think it's fine :)
great recipe thank you i did double batch half white chocolate exactly as shown, i added chocolate to the other half and did in silicone muffin pan both delicious
I have baked this cake twice now with it turning out great both times. The only hassle was with it being cracked when removed from the oven. Fortunately, as the cake cooled and shrank back in the pan the cracks closed over, leaving a flat surface. Not as pretty as that dome shape yours has at the end of the video, but a sprinkling of icing sugar and you couldn't tell they were ever there. Will keep practising until I can do away with the cracks all together and achieve the same look as yours. Taste and texture were to die for. Many thanks!!!
Great thanks,Ochikeron!! I did have a stunning cake by following your tutorial. Btw, could you plz kindly advice the baking time if I double the ingredients in your recipe?
I see another do this same cake , so much more work, like yours better. You look just like a little doll. That has to be the coolest oven I've ever seen, I want one that speaks also.. So cool!
Carol Napolitano SHARP HEALSIO is the name of the oven!! really cool!! it reminds you when you forget the food inside the oven (^^)remind you when it is still hot,and tells you she'll make your food delicious while cooking your food!!
+Tara Ellerbe Different countries feed their chickens differently in order to effect the color of the yolks because there are different cultural expectations as to what color they should be.
Finally to try this recipe as a tiny birthday cake for my cousin. We love it. its simple n easy. I use chocolate powder to dust the surface instead. Thanks for your clear instruction (in all videos). Looking forward for more 3-5 ingredients recipe so I can give a goal when friends/family come to visit after a long-day work.
I used 3 eggs from my backyard chickens and this recipe worked brilliantly. My whole family loved it. Will be experimenting further. Great recipe, excellent video and I can tell you it worked superbly. Thankyou. ありがとう。
this is a beautiful cake I've made it twice now. it's so rich you just need a tiny piece. I'll have to make it again soon.. 2021 EDIT: i have made this cake several times over the years now. Never fails if you do it exactly how she says. A beautiful small gourmet cake.
Hello, I tried this recipe but it didn't turn out quite well. After I add the egg yolk and beaten egg whites, the batter became very liquid. I don't know if it's because of the cream cheese or not. I read somewhere that the cream cheese in Europe (I'm living in France) is very different to the cream cheese in the US, and that the Europen cream cheese should be wrung out using cheese cloth before usage. Is that the case? Should I wring my cream cheese?
Did you work out the problem? I've tried this twice now with the same result. Once in Australia and once in Canada. Both times the batter became more liquidy and cake was rather flat, didn't rise. This suggests the meringue is not quite right but I'm certain that it is at least until the point it's folded into the batter.
@@TyoHan2491 Ah dam :( I'm going to have a crack by adding sugar when making the meringue. May not help but i guess the problem is the meringue texture is getting destroyed quickly by the batter.
I have made this cake 5 times now. The first time it was perfect! The other times, not so much... It deflates at the end. I see this video each time and I have shared it with many of my friends. A really great little cake
The key is the moment when you mix the meringue with the other part. You have to do an envolve movement when you mix them to maintein the air inside the meringue in the final mixture.
Interesting! Texture reminded me of egg pie or egg cake. I was worried bc of the eggy taste at first, but it went away quickly. Then it just tasted like a spongy cake! ^_^ I'm glad mine came out nicely, even if it wasn't tall and fluffy.
+A Dog I guess more like white chocolate but in terms of sweetness, not an actual "white chocolate" flavor. The cream cheese flavor is very subtle, not obvious and rich like in New York style cheesecake.
In spanish: Soufflé Cheesecake Soufflé de queso de 3 ingredientes: Dificultad: Muy fácil Tiempo: 1 hora Número de Porciones: 6 Calorías por porción: 230Kcal Equipo necesario: 15cm (6 pulgadas) molde redondo batidora eléctrica Ingredientes: 3 huevos 120 g (4,3 oz) de chocolate blanco 120 g (4,3 oz) de queso crema ablandado * Instrucciones: 1. Precalienta el horno a 170 º C (338F). Separa los huevos y coloca las claras en un bol grande. Deja que tus claras de huevo reposen en el refrigerador para mantenerlas frías hasta que estén listas para usarlas (lo cual hace al merengue más estable). 2. Coloca el chocolate (hecho pedazos) en un tazón grande. Derretir el chocolate al baño María (el agua ha de estar caliente pero no hirviendo) en un cazo sobre agua caliente o al microondas vigilando cada minuto o cada 30 segundos dependiendo de la potencia de vuestro microondas, si no, se puede quemar muy fácilmente! A continuación, añadir el queso crema y fundirlos juntos. Retire el recipiente del baño maría, añadir las yemas de huevo y mezclar bien. 3. En un bol grande, batir claras de huevo con una batidora eléctrica hasta que se formen picos firmes. * Si es lo suficientemente espesa, puede girar el recipiente boca abajo sin que el contenido se caiga. 4. Añadir 1/3 de merengue en la mezcla de queso crema envolviendo suavemente con una espátula hasta que esté todo bien mezclado. A continuación, añada el resto del merengue en 2 veces y mezclar bien. 5. Frote un poco de aceite / mantequilla en el papel para hornear (de esta manera, la torta se puede deslizar hacia abajo cuando se contrae, así puede evitar que el pastel se agriete). Cubra el molde redondo con el papel de hornear. Vierta la mezcla en el molde y soltar el recipiente ligeramente sobre el mostrador para aumentar las burbujas de aire de la masa. 6. Coloque el molde en una bandeja para hornear. Vierta un poco de agua caliente en la bandeja para hornear. Hornear a 170 º C (338F) durante 15 minutos, 160C (320F) durante 15 minutos, luego se detiene el calor y hornear con el calor residual durante 15 minutos. 7. Una vez hecho esto, coloca el molde sobre una rejilla para enfriar completamente. Podeis servir inmediatamente o enfriar en la nevera antes de servir! Se endurecerá un poco en la nevera, así que dejar a temperatura ambiente durante unos minutos antes de servir. Puedes pincelar el pastel con un poco de almíbar y / o polvo de mermelada de albaricoque con azúcar en polvo (azúcar glasé) para finalizar. Se puede servir con crema batidasi se desea.
I 've been regularly watching your chanel using my old account and one thing i like is you can always use simple ingredients and make it looks yummy and beautiful ...am still self learning baking and am learning a lot from your cooking,thank you very much..
Hello there! I just wanna thank you for all the recipe I've learned from all of you're videos. This is really helpful for us here Gaijins in Japan. Now I'll be making this yummy cheese cake again as requested by hubby! Merry Xmas and congratulations on your little bundles of joy. Enjoy!
I thought I had followed all directions properly... What came out of my oven is hard to describe. It's half omelette, half cheesecake. It tastes okay, but I wonder what I did wrong? :(
I paused your video and have been looking for that cute cute snake burner . Where did you get it ? Do you know a good place online to get Super cute cookware ? Please help I'm Kwaii at heart .
Taco cat no. Baking is a science, not something to play with a rice cooker. You need the hot, moist air to gently cook this recipe. The high stable direct heat of a rice cooker would burn the outside and leave the inside undone, and you won't be able to adjust the heat, necessary for this recipe.
Hey, it was tons of fun watching the different types of heating elements, and ovens. I subscribed to your channel because you are very fun to watch, and I love your food.
sounds like a stupid question but when you reduce the heat to 160 do you take the cake out at all? or just turn it down, seems like the reduction in heat for 15 minutes wouldn't do much
***** yeah man, just seems weird you would reduce the temperature for only 15 minutes and only by ten degrees, wonder how she figured that out!? sure does look good though...
+Dyers88 the water she has added to the tray ensures the cake will never get beyond 100oC no matter how high she sets her oven. She's just playing with her oven, that is all.
@Dyers88, I think she meant to say "turn off the oven and keep the cake in there for another 15 minutes before removing to cool"???? That was how I have been doing it anyways, so avoid burning and also to finish "convection heat" cooking inside. :)
Watching this today because of @itsjudyslife.. The cake is now in the oven and I’m hoping they turn out fine. This will be my birthday cake for tomorrow.☺️
Amazing! separating eggs the old school way! & love the bowl idea for melting chocolate! Wonderful recipe; I want to try it with dark chocolate! Thank you for the upload!
Unfortunately no, it will be really soggy and may not taste nice.However, you can try with processed cheese, preferably Kiri brand, I saw some people did that but I don't know how it taste.So yeah
I've try this recipe,so yummy n fluffy! Thanx 4 d recipe ochikeron. But I add on 10g corn flour & 1 full tablespoon icing sugar. For those who 1 to try this recipe,the most important part is the "Meringue"..beat the egg white till it bcome very light. 1st bake it 170c @ 15min, 2nd bake it for another 15min @ 160c..and let it cool inside d oven for 15min.. Follow d instruction then shud b no prob :-) thanx again ochikeron 4 d recipe
This cake is absolutely delicious!! And so easy to make!! Mine got pretty flat though, but it was the first time I made it, and it tasted good and everybody loved it anyway! It's not too sweet and with some raspberrys on top it's absolutely perfect! 😊😊😋 Tomorrow I will make it nice and fluffy 😋😋 Thank u so much for the recipe! Happy new year greetings from Sweden!
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/n.gif)
I've made this cake several times since I first saw the video a couple years ago. Just did it again today, and since I had an extra 4 oz. of cheese, I decided to try it with a little coffee. 1 Tablespoon of instant in a small bowl with as little water as one can get away with to dissolve, then mix with the chocolate. Continue as the recipe directs. Ooooh boy, did it turn out well! Definitely my go-to version. 😁
I also plan to try butterscotch chips instead of white chocolate next time.
Wonderful! Arigato 😊
That is the most futuristic oven I've ever seen.
***** it talks, nothing special. SURE. Us white folks are a bit surprised
Absolutely. I don't care for the cake anymore, give me the oven! The snake thing is pretty awesome, too.
yeah Peach Plastic. I agreed. the snake stove is awesome!!
Japan ftw!
Zireael is Japanese of course is futuristic:3
I'm not very experienced in the kitchen so I was sure I'd flub this up. My biggest fear was the egg whites. Decided to surprise my wife when she was out of the house this past week. I watched the video about 5 times as well as printing out the recipe. Then prep'd everything like I've seen on TV. It all came together very nicely. Finally, my critic (my wife) sampled it. She loved it! Now she's telling me I can make this dessert for our next dinner guests. Ooopppssssss, I created a monster, LOL.
Addendum July 2016: Regarding the egg whites. They whip up easier if kept refrigerated until last moment. If available, whipping in a bowl sitting in a larger bowl of ice is useful especially in warmer climates or hot kitchen.
lol. I have the same problem as well. I want to make this but scared of messing up. Thanks for your comment because it actually gave me the motivation to try this out.
+Comraxe decades of being domesticated. ;-)
Well arent we the expert now ( so sweet) :) :)
Make sure the bowl and beaters ate clean and dry. No residue on anything. If they still aren't getting stiff peaks, add cream of tartar. I've never done it that way, but remember my mother doing this
You’re such a sweet husband! Little gestures like this go such a long way in a relationship.
I love how simple and straight to the point this is...many people could make this a 20min video
My channel is all about this 😉
I used to make this recipe a lot with my dad when I was a teenager, now that I’ve moved out I haven’t had this in years. Made it last night and it was so nostalgic and delicious! Thank you for sharing this
yes! i heard many people saying it worked :) please don't ignore my directions. see the description box
may be your egg white is not firm enough n u break 2 many air bubbles while folding
Mine didn't rise too, but my egg white are firm n I just hit the tray two times.
cory wong
Maybe because you release too much air of the egg white when folding
すいません(´-ω-`)
余熱で焼くって、
オーブンの中に置いとけばいいんですか？
TheNerdHim but i tried two times and still hasnt rise
The quality 😍
This is SEVEN years ago !
Such a good one 👏
Arigato 💖
I love her accent and the way she speaks. I think it is very calm and soothing
FOLLOW ME 💕Arigato 😊
instagram.com/ochikeron/
facebook.com/ochikeron
twitter.com/ochikeron?lang=en
that's the cutest oven I've ever seen
Thank you for the recipe
O
L
Ikr? I love it.
OMG I want a talking oven with a cute voice! That is so adorable!
If you are new to my channel please watch my channel trailer 😉💕
ua-cam.com/video/YeVY42p1fRQ/v-deo.html
Crowdsourced Subtitles and Captions are open for this video!
chinese, spanish… any language is ok.
you are free to translate to share with your friends :)
ua-cam.com/users/timedtext_video?v=dVvPOE-C7AE
OK
My cake didn't rise help :/
+Matteo Liao your egg white mixture might be a problem. Try whipping it properly and don't mix it all at once with the butter-cream cheese mixture. I had suffered from the same thing until I realized how important it was to follow the instruction strictly lol
+ochikeron I can caption translate in spanish if you want!
+Chezz Z gracias!!!
Dont know why but the thumbnail got me so so so satisfied like im melted softly happily in the heaven.
when the oven spoke i was so fascinated I NEED THAT IN MY LIFE
Go to Japan lol...
They have that there
Hi Ochikeron ! I've just made this cake a while ago and it's still cooling down :D I've seen your recipe when one of my blogging friends made it . She added lemon juice and zest to cut down the sweetness and it works ( I used lime ) . From the smell , I know it'll taste as good as it looks lol
+kiki lili yes! see the description box for more details
fine👍👍👍
if I doubled up the ingredient, how long should i bake? Thanks!
You can absolutely double this recipe, actually. It might not look as pretty but it tastes the same. I even added the zest and juice of a clementine to mine and it worked fine. You just need to make sure to have a very stiff merengue and also you can't open the oven door at ALL while it's cooking or it'll collapse!
thank you! very helpful :)
how did you adjust the temp and cooking time when you double the recipe?
This was the best cake that I have made so far!! My husband loved it and my mom is super excited to make it herself!! Thank You!!
I keep coming back to the prehistory of UA-cam for this very recipe it’s the best!!
Yay, I finally tried this recipe last night! I had a little bit of difficulty with mine. After the last 15-minute increment, I took my cake out of the oven. I thought it was done (should have known better, the top was pale yellow) and started to take it out of the cake pan.
The batter was super gooey, so I put it back into the pan. I baked it without the water bath for another 30 minutes or so (at the 338 temp), until the top was a golden brown.
If anyone encounters a similar problem, I hope this helps!
That was the most delicious cheesecake I've ever made and my friends and all of my family love it! Thank you for the recipe! ^^
NEW: now you can add Titles & Subtitles in your language from HERE:
ua-cam.com/users/timedtext_video?v=dVvPOE-C7AE&ref=share
More sweet treats HERE:
ua-cam.com/play/PLCD35155BE01788A3.html
Did you know that you can receive a notification when there is a new video from my channel by clicking the bell icon next to the subscribe button?!
ua-cam.com/users/ochikeron
ochikeron phim xet
Hi.Can you please make sakura mizu shingen mochi?I like to have the recipe.Beside using sakura you can use others too😊.Hope you make a video of it and write the recipes below.Thank you😊
ochikeron
Hi! Thanks for the recipe!
I love this cake! But can I make the batter and then keep it in the fridge for a few hours? 🤔 I want to serve it fresh from the oven on Saturday for family dinner..
P
Made this for a shared lunch in primary (most people enjoyed it a tonne, I sure did) when I was year 8, five years ago. Truly a receipe that stuck with me, as I've made it countless times since. I thought it was appropriate to come back to the video that gave me the receipe and drop a well deserved like, as I should have all the years ago
aww thank you for coming back 😊happy christmas 🎄
Tried this recipe yesterday, it turns out awesome! Thanks for the recipe! ^^
great :)
missyc b what does it take like ?
missyc b is the japanese cheesecake like a sponge cake or like the other cheescakes?
if u have ever had flan, its kinda like that, texture wise. not spongy, almost like a very well formed pudding. not bread-y, not cake-y. At least thats how mine was sooooo good!
sweet sweet
Well... I've never tried this... Yet
But I've eaten a Soufflé Cheesecake & its cakes at the bottom
Yummm, my sister and I made this cake for my parent's last week and they loved it! My dad went ahead and bought us tons of cheesecake afterwards to make him more :D
From 2013 to 2019 still watching this video
aww thank you! happy new year 💕
Same here, watched and made it again and again, thanks for the sharing agaim Ochi xx
@@ochikeron "let the egg whites sit in the refrigerator" not "let sit the egg whites in the refrigerator" the verb is placed after the noun in English not before
Finally have time to do this during quarantine 😍
Great 😉👍It is quick but kind of experimental recipe. Need time. hehe
I love this video and this recipe. Thank you! I have been making this cake for years
The first one I've ever seen or baked and it is a delight to eat. Thank you so much for the video it is so helpful.
Just finished making the souffle cheesecake and it is DELICIOUS!!!!
i am glad to hear many people saying that :)
I've been subscribed to your channel for a long time, and I just saw this recipe was shared by E! The entertainment channel here in the U.S.! Congratulations Ochi!!
Ochikeron... I can't say thank you enough for this recipe. After watching several videos of people making the identical cake (but with more than a half dozen ingredients), I decided to go with yours first. I will never look back!! This is the best cake I have ever made... with only 3 ingredients!! I know this will be my "signature cake" for the rest of my life. It's that good, folks!! Amazingly light and fluffy... it truly is a mix between a pound cake, a sponge cake and a souffle. Please show us other wonderful 2 & 3 ingredient cakes!! The chocolate one is next for me... with only TWO ingredients! ;~D
This recipe and cake look SO scrumptious! My family loves cheesecake so I think I'll give it a try. I've got a package of cream cheese in the fridge and haven't found a use for it yet, so this will be perfect. Thank you for sharing! :)
Omg i tried this and my whole family loved it ! Even my cousins asked for this recipe 😝
Tried this and it turned out great! Better be careful not to melt the cream cheese together under double boiler because it will separate the texture. Also, I feel like it has more egg flavor. Maybe I should increase the amount of cream cheese and white chocolate?
you should add a teaspoon of vanilla extract so it doesn't have an eggy flavor 😊
+Jessica Abigail Oh why didn't I think of that before? Haha thank you 😊
Hi,, can i use stick cheese and how did you softened your cheese? Thankyouu:)
or you can add a lil bit lemon juice like i did😁
+Stjh2502 Sorry if I'm a bit late. Actually you can soften the cheese under double boiler but don't overheat it though. Not sure about stick cheese but I think it's fine :)
+Winnie Ren i don't know what you exactly have, but i wouldn't do that. instead, i will use a stencil when i top with powdered sugar~
O
great recipe thank you i did double batch half white chocolate exactly as shown, i added chocolate to the other half and did in silicone muffin pan both delicious
I have baked this cake twice now with it turning out great both times. The only hassle was with it being cracked when removed from the oven. Fortunately, as the cake cooled and shrank back in the pan the cracks closed over, leaving a flat surface. Not as pretty as that dome shape yours has at the end of the video, but a sprinkling of icing sugar and you couldn't tell they were ever there. Will keep practising until I can do away with the cracks all together and achieve the same look as yours.
Taste and texture were to die for. Many thanks!!!
I've used this recipe many times and it comes out perfect every time! So simple and delicious hehe thank you for sharing this
Great thanks,Ochikeron!! I did have a stunning cake by following your tutorial. Btw, could you plz kindly advice the baking time if I double the ingredients in your recipe?
First time making a soufflé cake and it turned out delicious! :D
I'm Italian and tonight I tried to do this cheesecake..The result was excellent!! Thank you🙏🙏
wow amazing! thank you :)
Your family is so happy because they're eaten the delicious dishes which are cooked by you everyday ^^
I see another do this same cake , so much more work, like yours better. You look just like a little doll. That has to be the coolest oven I've ever seen, I want one that speaks also.. So cool!
Carol Napolitano SHARP HEALSIO is the name of the oven!! really cool!! it reminds you when you forget the food inside the oven (^^)remind you when it is still hot,and tells you she'll make your food delicious while cooking your food!!
何回も見に来てしまう動画だ〜😂
The eggs are so yellow and fresh looking. Nothing like the eggs I use.
+Tara Ellerbe Eggs are very yellow only because of what the chickens eat. It has nothing to do with freshness.
+Tara Ellerbe Different countries feed their chickens differently in order to effect the color of the yolks because there are different cultural expectations as to what color they should be.
kkh369 The color of the yolks have nothing to do with cages or local farms. It's the breed of the chicken. Also, the taste is unrelated to the color.
Finally to try this recipe as a tiny birthday cake for my cousin. We love it. its simple n easy. I use chocolate powder to dust the surface instead.
Thanks for your clear instruction (in all videos). Looking forward for more 3-5 ingredients recipe so I can give a goal when friends/family come to visit after a long-day work.
I used 3 eggs from my backyard chickens and this recipe worked brilliantly. My whole family loved it. Will be experimenting further. Great recipe, excellent video and I can tell you it worked superbly. Thankyou. ありがとう。
this is a beautiful cake I've made it twice now. it's so rich you just need a tiny piece. I'll have to make it again soon..
2021 EDIT: i have made this cake several times over the years now. Never fails if you do it exactly how she says. A beautiful small gourmet cake.
Hello,
I tried this recipe but it didn't turn out quite well. After I add the egg yolk and beaten egg whites, the batter became very liquid. I don't know if it's because of the cream cheese or not. I read somewhere that the cream cheese in Europe (I'm living in France) is very different to the cream cheese in the US, and that the Europen cream cheese should be wrung out using cheese cloth before usage. Is that the case? Should I wring my cream cheese?
Same here, it wasn't as thick as in the video and my cake turned out quite flat!
Did you work out the problem? I've tried this twice now with the same result. Once in Australia and once in Canada. Both times the batter became more liquidy and cake was rather flat, didn't rise.
This suggests the meringue is not quite right but I'm certain that it is at least until the point it's folded into the batter.
Unfortunately I never found any solution :( I just use the full standard recipe
@@TyoHan2491 Ah dam :( I'm going to have a crack by adding sugar when making the meringue. May not help but i guess the problem is the meringue texture is getting destroyed quickly by the batter.
Philadelphia works out very well here in Austria.😉
how sweet! thank you :D
WOW! Cake without a drop of flower! Just 3 eggs, cream cheese, and chocolate! I will definitely try it. Thanks for sharing!
I have made this cake 5 times now. The first time it was perfect! The other times, not so much... It deflates at the end. I see this video each time and I have shared it with many of my friends. A really great little cake
aww thank you 💖
The key is the moment when you mix the meringue with the other part. You have to do an envolve movement when you mix them to maintein the air inside the meringue in the final mixture.
Interesting! Texture reminded me of egg pie or egg cake. I was worried bc of the eggy taste at first, but it went away quickly. Then it just tasted like a spongy cake! ^_^ I'm glad mine came out nicely, even if it wasn't tall and fluffy.
did it taste more like cheesecake or white chocolate
+A Dog I guess more like white chocolate but in terms of sweetness, not an actual "white chocolate" flavor. The cream cheese flavor is very subtle, not obvious and rich like in New York style cheesecake.
+unknowndeoxys00 awh. I'm not a fan of white chocolate. maybe I'll make one for my sister.
+unknowndeoxys00 awh. I'm not a fan of white chocolate. maybe I'll make one for my sister.
+unknowndeoxys00 awh. I'm not a fan of white chocolate. maybe I'll make one for my sister.
In spanish:
Soufflé Cheesecake
Soufflé de queso de 3 ingredientes:
Dificultad: Muy fácil
Tiempo: 1 hora
Número de Porciones: 6
Calorías por porción: 230Kcal
Equipo necesario:
15cm (6 pulgadas) molde redondo
batidora eléctrica
Ingredientes:
3 huevos
120 g (4,3 oz) de chocolate blanco
120 g (4,3 oz) de queso crema ablandado *
Instrucciones:
1. Precalienta el horno a 170 º C (338F). Separa los huevos y coloca las claras en un bol grande. Deja que tus claras de huevo reposen en el refrigerador para mantenerlas frías hasta que estén listas para usarlas (lo cual hace al merengue más estable).
2. Coloca el chocolate (hecho pedazos) en un tazón grande. Derretir el chocolate al baño María (el agua ha de estar caliente pero no hirviendo) en un cazo sobre agua caliente o al microondas vigilando cada minuto o cada 30 segundos dependiendo de la potencia de vuestro microondas, si no, se puede quemar muy fácilmente! A continuación, añadir el queso crema y fundirlos juntos. Retire el recipiente del baño maría, añadir las yemas de huevo y mezclar bien.
3. En un bol grande, batir claras de huevo con una batidora eléctrica hasta que se formen picos firmes. * Si es lo suficientemente espesa, puede girar el recipiente boca abajo sin que el contenido se caiga.
4. Añadir 1/3 de merengue en la mezcla de queso crema envolviendo suavemente con una espátula hasta que esté todo bien mezclado. A continuación, añada el resto del merengue en 2 veces y mezclar bien.
5. Frote un poco de aceite / mantequilla en el papel para hornear (de esta manera, la torta se puede deslizar hacia abajo cuando se contrae, así puede evitar que el pastel se agriete). Cubra el molde redondo con el papel de hornear. Vierta la mezcla en el molde y soltar el recipiente ligeramente sobre el mostrador para aumentar las burbujas de aire de la masa.
6. Coloque el molde en una bandeja para hornear. Vierta un poco de agua caliente en la bandeja para hornear. Hornear a 170 º C (338F) durante 15 minutos, 160C (320F) durante 15 minutos, luego se detiene el calor y hornear con el calor residual durante 15 minutos.
7. Una vez hecho esto, coloca el molde sobre una rejilla para enfriar completamente.
Podeis servir inmediatamente o enfriar en la nevera antes de servir! Se endurecerá un poco en la nevera, así que dejar a temperatura ambiente durante unos minutos antes de servir. Puedes pincelar el pastel con un poco de almíbar y / o polvo de mermelada de albaricoque con azúcar en polvo (azúcar glasé) para finalizar. Se puede servir con crema batidasi se desea.
just amazing :) thank you!
***** You are welcome! Thanks to you! :))
I made it...it worked and it is very delicious :D
I will make this for my husband when he's home from the UK. I think he will love it.
Dear Ms Ochikeron, God bless u always for sharing this delicious recipe for everyone to enjoy a good cheese cake. With much appreciation
⋅⋅⋅ᵗʰᵉ ᵒᵛᵉᶰ ᶜᵃᶰ ᵗᵃᶫᵏ⋅⋅⋅
I've made this 15 times and I gave the recipe to Gordon Ramsay when I met him :D
yas
sure
yay
good
Oh wow!
The cake looks so delicious! :D Thank you, that you write the whole recipe in German! :D
I made it with matcha several times and it's so delicious, thank you
AMAZING! I must try 🍵
This is a very simple recipe to follow. I saw another one here on UA-cam and the baker made it look so difficult!! I will try this.
thank you :D
Dear god, your oven talks.
Taina Elisabeth hahah
ありがとう♡
I 've been regularly watching your chanel using my old account and one thing i like is you can always use simple ingredients and make it looks yummy and beautiful ...am still self learning baking and am learning a lot from your cooking,thank you very much..
aww thank you! many easy and fun ideas coming soon~ when i get a chance! hehe
Hello there! I just wanna thank you for all the recipe I've learned from all of you're videos. This is really helpful for us here Gaijins in Japan. Now I'll be making this yummy cheese cake again as requested by hubby! Merry Xmas and congratulations on your little bundles of joy. Enjoy!
you made my day ;) hehe
I would like to make a double sized cake. How about the baking time for a larger cake? Thank you!
Ariel Li exactly the same obviously
I thought I had followed all directions properly... What came out of my oven is hard to describe. It's half omelette, half cheesecake. It tastes okay, but I wonder what I did wrong? :(
超好吃的配方👍🏻👍🏻👍🏻
第一次做甜點，看了琳瑯滿目的食譜，
最終選擇了這個材料簡單、操作簡單的食譜，
把白巧克力替換成當零食吃的松露巧克力，
最後出來的味道，真的很美味呀☺️
成就感爆棚！！！
I am going to try this for my Mom close to Mothers Day. It looks amazing, very good instructions also. Thank you!
Sehr lecker und einfach 👍
Liebe Grüße aus Deutschland 👋
I paused your video and have been looking for that cute cute snake burner . Where did you get it ? Do you know a good place online to get Super cute cookware ? Please help I'm Kwaii at heart .
Marian Goates
+Nancy Le many people say that. haha
Can i use a rice cooker? To make the cake?
Taco cat no. Baking is a science, not something to play with a rice cooker. You need the hot, moist air to gently cook this recipe. The high stable direct heat of a rice cooker would burn the outside and leave the inside undone, and you won't be able to adjust the heat, necessary for this recipe.
@@0kim693 yes you can but have to cook twice
Yet another reason to love Japan..thanks for posting
Hey, it was tons of fun watching the different types of heating elements, and ovens. I subscribed to your channel because you are very fun to watch, and I love your food.
Serving size 6? It looks small. I could eat the whole thing. Haha!
***** It's from a japanese point of view, they have smaller portions then Americans.
+Zannii m So true! Which is why there are so many more obese Americans!
+Ferretocious Even Ochikeron ate that piece in 3 bites. It's fucking bitesize.
+Jeyna LSC Double Everything? Quadruple if not enough
you easily could. its that good but share! sharing is caring lol
sounds like a stupid question but when you reduce the heat to 160 do you take the cake out at all? or just turn it down, seems like the reduction in heat for 15 minutes wouldn't do much
***** yeah man, just seems weird you would reduce the temperature for only 15 minutes and only by ten degrees, wonder how she figured that out!? sure does look good though...
+Dyers88 the water she has added to the tray ensures the cake will never get beyond 100oC no matter how high she sets her oven. She's just playing with her oven, that is all.
@Dyers88, I think she meant to say "turn off the oven and keep the cake in there for another 15 minutes before removing to cool"???? That was how I have been doing it anyways, so avoid burning and also to finish "convection heat" cooking inside. :)
No! Don‘t open the oven please! Otherwise it will collaps. Just turn the heat down...
this video is 4:20
Watching this today because of @itsjudyslife.. The cake is now in the oven and I’m hoping they turn out fine. This will be my birthday cake for tomorrow.☺️
thank you for stopping by 😋hope it turns out good 💖
Amazing! separating eggs the old school way! & love the bowl idea for melting chocolate! Wonderful recipe; I want to try it with dark chocolate! Thank you for the upload!
I SOOOO want your oven!
It's so high-tech :3
Can I use Mascarpone as a cream cheese?
Unfortunately no, it will be really soggy and may not taste nice.However, you can try with processed cheese, preferably Kiri brand, I saw some people did that but I don't know how it taste.So yeah
I followed the exact instructions but some how my mixture was runny. Why is that? @ochikeron
Congratulations Ochikeron! !! You are trending on yahoo because of this recipe!
this is so good and your technique is forgiving. twice i have made with wrong pan but still used temps and water bath, it was yummy.
oh great :)
stil revisiting and recommending this recipe. I just saw your reply 2 yrs later 😅
What is that pink snake thing? A cordless hot plate???
Can I use rice cooker to make this cake?
Luv Small Home no. sorry X(
+ochikeron Can I make that cake by steaming?
kkh369 this is "japanese cheesecake". pls note there are many variations of the "cheesecake".
creme cheese + cake = cheesecake.
I don't recommend using generic store bought eggs for this, they don't whip nearly as easily as fresh eggs if they whip at all.
***** I would suggest going to a farm. You should totally buy a chicken to cook some other time though.
Jones Crimson no no store bought eggs whip just fine, i've tried it
Crystal The Awkward One So have I.
Jones Crimson oh then idk
***** Egg whites only whip well when they're cold, NOT room temperature.
I've try this recipe,so yummy n fluffy! Thanx 4 d recipe ochikeron. But I add on 10g corn flour & 1 full tablespoon icing sugar. For those who 1 to try this recipe,the most important part is the "Meringue"..beat the egg white till it bcome very light. 1st bake it 170c @ 15min, 2nd bake it for another 15min @ 160c..and let it cool inside d oven for 15min.. Follow d instruction then shud b no prob :-) thanx again ochikeron 4 d recipe
Oooh wow, only a few ingredients and there you have a soft cake. Thank you for sharing, I sure will try this too.
Who is from 2020 ?)
that is a BUG
рецепт похож на шарлотку без яблок
filfac2009 согласен
filfac2009 Ага.. и маскарпоне вы тоже используете для шарлотки?
A vi bez myki delaete vashy sharlotky? Haha
so the meringue is the 'key' to the success of this cake! Your batter looks sooo nice
This cake is absolutely delicious!! And so easy to make!! Mine got pretty flat though, but it was the first time I made it, and it tasted good and everybody loved it anyway! It's not too sweet and with some raspberrys on top it's absolutely perfect! 😊😊😋
Tomorrow I will make it nice and fluffy 😋😋 Thank u so much for the recipe! Happy new year greetings from Sweden!