@@valeriamonteagudo7721 Sorry for bothering you with so many questions, but did you use cake flour. If not, did you make it yourself using cornstarch. Thanks
I just made this and I recommend for anyone that's going to make this to prepare everything before hand. Having all the ingredients ready and your mixing bowl in the freezer. Learn from my mistakes and I hope they turn out great.
i have really bad anxiety at night so i always watch these videos whenever i’m feeling anxious and they make me feel so much better, it’s so calming and i love baking and watching ppl bake so this helps a lot thank you so much for these videos
I made this recipe & I just ate my first piece, actually several pieces. I took 1 hour last evening to gather & measure most of the ingredients. I used my digital food scale to measure grams in lieu of ounces. Easier than going into Google to convert grams to ounces & measurements we use here in the US. The texture came out perfect, just as seen in the video. I smeared a fine coat of butter on the parchment paper. The butter provides adequate adhesion of the parchment paper to the sides of my cheesecake pan while I pour the mixture in. I had to increase the temperature at the end to brown the top. It took 1 hour to gather all the ingredients, measure & assemble all the needed bowls, whisks, etc, needed to prepare. Then, and another 1.5 hours to prepare & bake. A total of 3 hours. You should gather & measure all ingredients a head of time. If your cake turns out like mine did, you will be very proud of your baking ability! But, in all honesty, this recipe lacks ANY flavor. I could not taste the cream cheese at all. Maybe I'm too familiar with eating NY Cheesecake & just expected more. I can only taste a hint of the lemon juice, that's it. This turned out to be a great style cake to serve if it had flavor. It has great texture & dissolves nicely in your mouth. And NO cake crumbs! I'm going to try adding 2 teaspoons of vanilla extract or 2 teaspoons of orange oil to the recipe & try making it one more time. Or, I may add the scrapings of a couple vanilla beans. I will check back here in 3-4 days, for any flavoring ideas, before I try this recipe one last time. I'd hate to throw this recipe out without making it a 2nd time using additional ingredients for flavor. There isn't enough cream cheese to give it any flavor. I could also taste the cake flour. But I could not taste even a hint of any cream cheese :-(
I have seen several youtubers (from the West) travel to Japan and try this delicatessen in the most popular business in Tokyo. And everyone has thought exactly the same as you. That doesn't taste like anything. The Japanese do not like sweets that are too flavored or too sweet. Or rather, Japanese food is generally quite bland
The us taste is much more into sugar then other countrys. For adding taste use Vanilla mark and the scin from a biological grown lemon ( extra fine cutted ). You can also mix fresh pressed lemon juice with pouwder sugar. After the cake is ready poor some holes in with a fine needle from on top and let the lemon juice/sugar mix sink in slowly. Let it stay in the (power off) ofen after soaking for additional 5min with door closed.
I've just cooked it and also eat it. I wasn't patient enough to wait for it to get cold, so i cut it after about 10 minutes. The cake was well baked, extremely fluffy and tasty (i used a vanilla bean seeds when preparing the cheese and milk). This recipe was Is amazing! If you follow all the instructions it's impossible to fail.
@@kokodoge333 I just made this using bleached all purpose flour, but my cake also did not rise so it turned more... flat. Although, the error may be elsewhere since I did mess up a few other things. Tasted great still!
when the cheesecake is inside the oven I feel like a lulaby being played .. with the soft music and also the smooth surface of the chees cake looks like a sleeping baby's back!!!
I just tried this recipe and it is absolutely amazing! So easy to follow and my cheesecake turned out so well! I made a matcha version as well by adding 5g of matcha, so heavenly 😋
I remember eating this cake in Toronto from uncle tetsu I purchased it to share with friends and ended up eating all of it in a tim hortons alone with a plastic fork. This cheesecake is deadly! So delicious and not filling you can eat it very quick!
개인적으로 베이킹영상을 많이 보는 사람입니다. 매일 눈팅만하다가 조꽁드님.. 솔직하고 담백한 영상에.. 중독되어 구독자됐네요.. 베이킹하는 사람이라거나 업인 사람들은 누구나 공감갈듯해요.. ^^ 드시다가 주저없이 달려가시는 조꽁드님 모습에서... 피식.. 하고 웃음이 났습니다.. 응원합니다.. ^^ 백만 구독자 가야죠.. !!
Guys, feel free to add lemon or vanilla extract. This cheesecake, as with most cheese based desserts, taste better when chilled. I've tried making this cake multiple times. When eating at room temperature after it cools down - there is no 'flavor' and it has a slightly 'eggy' taste. If this is how you prefer your japanese cheesecake to taste, then no problem there. But, when this cheesecake is chilled, the flavor of the extract can be experienced and it has a creaminess hinting at a NY-style cheesecake. I'm a born and bred NY-er, there are variations to our cheesecake but you will definitely know when you've had one. When you chill a Japanese cheesecake it tastes like a 'lighter version' of a New York cheesecake - not as dense or sweet. For those who feel the cake isn't sweet enough, simply add an additional 1-2 tablespoons of sugar; and, if those of you can't taste the flavor of your extracts - simply add a little more (especially if the extract is an 'imitation'). Recipes are basic instructions - modify them to suit your taste buds where needed. This cheesecake isn't meant to be overly sweet. Anyone familiar with Asian cuisine will know not to expect a high impact of sweetness - we in the United States use ENTIRELY TOO MUCH SUGAR. I've experimented with desserts and tested the recipes on my family and friends without telling them - I've cut recipes advising us to use 2 cups of sugar (brown & white) down to just ONE cup. EVERYONE enjoyed and PREFERRED the desserts even more because they were able to taste the butter, nuts, chocolate, etc rather than sugar in these desserts. They ask me to keep making these desserts until I get to point where I have to say 'I'm on strike' - 'kitchen is closed'; or, heaven forbid...I end up giving them a written version of the revised recipe. 😁 They think I have created a really new profound recipe when all I've done is cut back on the sugar. We Americans must begin to re-train our taste buds. Cut back 1/4 cup at a time until you find that level of sweetness that your taste buds enjoy and doesn't beg for more. One cup of sugar and One cup of brown sugar can be condensed into either just ONE packed cup of brown sugar (which is white sugar with molasses added), or, just ONE cup of regular white sugar with molasses added to it. I know this was long, but I hope that it proved to be helpful to some one.
Is it normal that the cake shrinks and collapses after one takes it out of the oven? Is there any possibility to prevent this? And yes it tastes quite eggish when eating it the same day :)
@@patrickrduch6920 Although I'm not an expert, but I do know that it's not supposed to collapse. In cakes using raising agents like baking soda or powder, using too much of it causes the cake to rise to high, which then collapses when it cools down. In this case, the raising agent is the egg whites/meringue. Overmixing the batter can cause the egg white bubbles to deflate and runny, which then results in a sunken middle. Success depends on the mixing. Also, it helps to let the caje sit in the oven for an extra 10 mins or so before taking it out. Hope this helps.
Yes vanilla ! I don't know why I didn't add vanilla. I tasted the cheesecake out the oven after like 10 mins and it was lacking in flavor like you said and sugar. I added a pinch of salt in the mix but I've yet to try it cold after a few hrs in the fridge. Instead of a 15cm pan I used a 18cm since I did not have a 15cm on hand. For whatever reason my cheesecake did not rise like in the video but texture was very similar with that same separation. Very good recipe though, I'd double the batch and put in like 15% more sugar, pinch of salt and vanilla.
My goal in life is to one day make a PERFECT Japanese cotton cheesecake. I've tried different recipes with different methods, but my downfall is the baking part. I always screw up there. On multiple occasions, I've had whether a burnt top, or undercooked centre. Multiple recipes tell me different baking time and temperature (YES I used the water bath method for all of them). I don't want to give up!
use a lower rack than what uve previously used, and put an aluminum foil on top after the first 30 min (or put the top rack on top and put an aluminum foil there).
took me 9 tries.. turned out my oven temperature was off. only worked after i got myself an oven thermometer and ajdusted the temperature accordingly 😅
I notice she's using Philadelphia which is quite wet for a cream cheese, if you're using a different brand the batter may not have the same consistency.
Thank you so much for this recipe and video! I tried making it, and although I over mixed the batter when folding in the meringue, it still turned out light, fluffy and delicious. I’m definitely going to make it again!
I made the cake last week end and it was delicious! I had to bake longer at 110° (at least 50min instead of 30min), but otherwise I followed all your steps. And added some diluted apricot jam on top, like the Japanse way. Thanks for the recipe!
I tried it several times but when I poured the mixture into the mould, it filled up only half :( . Did it fill all most all the way up to the mould for you?
@@NhiNguyen-pj1sp I am so sorry, I completely missed your comments! Hope you succeeded with your cheesecake :) My mold was filled to the 3/4,so quite full. However , the cake never rises as much as in the video, it's more flat on the the top. I used a mold that is 2x larger, so it is probably difficult for the cake to rise.
안녕하세요~~~. 해외에 거주하시는군요~. 베이킹으로 외롭지 않다는 말씀들 많이 하십니다. 저도 역시 베이킹을 시작하면서 안좋았던 건강도 외로움도 극복했어요. 나는 없이 가족들만 바라보고 있는것은 또다른 외로움 이더라구요. 게다가 많이 아팠던 덕에 생활이라는게 없었는데 베이킹을 시작하면서 완전히 달라졌어요. 소중한 취미라는 생각이 들어요. 제 영상 보시고 댓글 남겨주셔서 저도 다시 힘이 생깁니다. 감사해요~~~^^ 새해복 많이 받으세요!!
We`ve (my husband and I) have both tried recipes for Japanese (2 different ones) and just can`t master it. I really wish this recipe would have said earlier about opening the oven to let steam escape. Went clear through the recipe till the baking then even a way past the end THEN talked about letting the steam escape and to open the oven door even while baking. I WILL be trying this again. We LOVE the taste of this cake so we both will keep trying.
U.S. metric conversion 1/3 cup cake flour 1 1/4 tbs sugar 1/2 cup cream cheese 1/3 cup butter 1/4 cup milk 3 egg yolks (whites whipped with 1/3 cup sugar) 2 tsp lemon juice
I just made the cake, its sooo good! Its fluffy like a cloud, and it tastes nicely like cream cheese! The egg taste isnt that strong. I made a little more batter and used a 18cm ring, the baking time worked perfectly! Thank you so much joconde, much love to you ❤️
Your way to bake is totally new for me, so relaxing to watch and with such amazing soft textures..I love it so much... And it is the best Asmr😘greetings from Germany.
OMG This is soooo satisfying. Can't wait to try. I'm curious, though. What will happen if we reduce 1 egg yolk? Will it affect the structure? Pls advise @조꽁드Joconde's baking. Kamsa Hamnida!
Hi, mine came out almost perfect! Thank you for the recipe. And the technique! I have tried to make it before without success. I do have a question though. My cake came out wrinkled on top. Any idea why? It was nice and had a dome like yours. It only shrunk a little, but it was wrinkly even before. Anything I can do to avoid wrinkles?
Excelente preparación muy deliciosa se ve gracias por los subtítulos en español así nos dan la oportunidad de poder preparar sus deliciosas recetas, un fuerte abrazo desde Colombia.
Да, это действительно очень вкусно. Для любителей легких, воздушных десертов как облако. Трудность только в выпекании, нужно соблюдать и время и температуру. У меня после выпекания появились небольшие складки, как будто низ не выдержал вес пирога, хотя я соблюдала технологию. Но на вкус, к счастью, это не отразилось.
Я уже не помню какой диаметр был у формы, но точно он должен быть не большой, 18-16 см. А вот высота формы должна быть не меньше 10 см, так как в процессе выпечки пирог сильно поднимается. У меня он тоже был очень высокий, но потом все равно осел.
I wish it was mentioned on this video to leave the cake inside the oven once ready to gradually cool down the cake and to avoid having the cake to shrink.
Да. Как вы говорите, я всегда буду стараться. Спасибо за просмотр видео. Ваши заинтересованные комментарии также очень ценны для меня. Будь счастлив.😊😊😊😊
Hi Jo, I have a question. By chilling egg whites, do you mean putting them in freezer to get them very cold or just in the fridge to keep them cold? Thanks Jo, love your recipes ^^
Omg! Just finish making this recipe and this is by far the best one! Soft, fluffy and melts in your mouth. Slightly sweet for my liking so I'll probably reduce the sugar by 5-10g.
I love this recipe! I've tried several Japanese cheesecake recipes and this is the best one so far, works every time, thank you! Does someone perhaps have a conversion to an 8" pan? Would love to make this for bigger parties.
Me pregunto que sientes tu ser una perosna con mente tan brillante tan talentosa recibe mi admiracion desde el salbador centro america me encantan tus videos deseo mas exitos para ti gracias por comparter tan deliciosas recetas
Hello! I really enjoy your videos. Such calmness, as opposed to the clumsiness in my kitchen when I try to bake! 😂 may I ask what is the brand of hand mixer you use? I really like how it looks!
This looks amazing! Can't wait to try it! Thanks 조꽁드Joconde's Baking for sharing this recipe. ^_^ Quick question - I don't have an oven, can I steam it instead?
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/n.gif)
I just tried it and it is amazing!! It’s the best recipe I found for this. Thank u so much💜💜💜
@@wut...4969 It came out perfect and it was really good 😊 Hope you try it out!
May I ask, did you use whole milk or evaporated milk? And salted or not salted butter? Thank you so much!
@@nerwent1203 Actually, I used Almond milk and salted butter and came out really good 😊 Hope u tried it!
@@chitown13 yes :)
@@valeriamonteagudo7721 Sorry for bothering you with so many questions, but did you use cake flour. If not, did you make it yourself using cornstarch. Thanks
I just made this and I recommend for anyone that's going to make this to prepare everything before hand. Having all the ingredients ready and your mixing bowl in the freezer. Learn from my mistakes and I hope they turn out great.
i have really bad anxiety at night so i always watch these videos whenever i’m feeling anxious and they make me feel so much better, it’s so calming and i love baking and watching ppl bake so this helps a lot thank you so much for these videos
This look so soft and fluffy I'm terrible at baking but I think I'll try this it looks simple enough
U did?
@@ronaldogalactico8356 yep, it was perfect but sadly-i ended up eating all of it in a literal 5 minutes due to it being exceedingly scrumptious
@@cycrilic8287 lmfaoo cant wait to bake this then
@@cycrilic8287 im crying why is this me
Oooohhh. When Joconde pulled it apart, it sent shivers down my spine.
You have a really awesome mic by the way.
I made this recipe & I just ate my first piece, actually several pieces. I took 1 hour last evening to gather & measure most of the ingredients. I used my digital food scale to measure grams in lieu of ounces. Easier than going into Google to convert grams to ounces & measurements we use here in the US. The texture came out perfect, just as seen in the video. I smeared a fine coat of butter on the parchment paper. The butter provides adequate adhesion of the parchment paper to the sides of my cheesecake pan while I pour the mixture in. I had to increase the temperature at the end to brown the top. It took 1 hour to gather all the ingredients, measure & assemble all the needed bowls, whisks, etc, needed to prepare. Then, and another 1.5 hours to prepare & bake. A total of 3 hours. You should gather & measure all ingredients a head of time. If your cake turns out like mine did, you will be very proud of your baking ability!
But, in all honesty, this recipe lacks ANY flavor. I could not taste the cream cheese at all. Maybe I'm too familiar with eating NY Cheesecake & just expected more. I can only taste a hint of the lemon juice, that's it. This turned out to be a great style cake to serve if it had flavor. It has great texture & dissolves nicely in your mouth. And NO cake crumbs!
I'm going to try adding 2 teaspoons of vanilla extract or 2 teaspoons of orange oil to the recipe & try making it one more time. Or, I may add the scrapings of a couple vanilla beans. I will check back here in 3-4 days, for any flavoring ideas, before I try this recipe one last time. I'd hate to throw this recipe out without making it a 2nd time using additional ingredients for flavor. There isn't enough cream cheese to give it any flavor. I could also taste the cake flour. But I could not taste even a hint of any cream cheese :-(
How did the vanilla extract work,I want to make this and I’m. Wondering if the vanilla extract will affect it
let me know what did u do to add extra flavor pls! i would love to taste the cream cheese cuz im a fan of Philadelphia. THANK YOU SO MUCH
I have seen several youtubers (from the West) travel to Japan and try this delicatessen in the most popular business in Tokyo.
And everyone has thought exactly the same as you. That doesn't taste like anything.
The Japanese do not like sweets that are too flavored or too sweet.
Or rather, Japanese food is generally quite bland
Try strawberries!
The us taste is much more into sugar then other countrys.
For adding taste use Vanilla mark and the scin from a biological grown lemon ( extra fine cutted ).
You can also mix fresh pressed lemon juice with pouwder sugar. After the cake is ready poor some holes in with a fine needle from on top and let the lemon juice/sugar mix sink in slowly. Let it stay in the (power off) ofen after soaking for additional 5min with door closed.
I've just cooked it and also eat it. I wasn't patient enough to wait for it to get cold, so i cut it after about 10 minutes. The cake was well baked, extremely fluffy and tasty (i used a vanilla bean seeds when preparing the cheese and milk). This recipe was Is amazing! If you follow all the instructions it's impossible to fail.
Bonjour pouvez vous me dire si sais a chaleur tournante ou autre
That cheesecake surface looks smoother than my skin 🤦♀️
same...
Frrrr
i thought so ~ it smooth then mine
Okay
apply lotion
I followed your recipes and make this cake yesterday. It turn out amazing everybody love it. Thanks for the sharing.
Did you use normal flour or cake flour?
@@kokodoge333 it says in the description near the bottom " *40g cake flour* "
@@michellecamacho6151 i was asking because i dont have cake flour at home
@@kokodoge333 I just made this using bleached all purpose flour, but my cake also did not rise so it turned more... flat. Although, the error may be elsewhere since I did mess up a few other things. Tasted great still!
Use the baking bags instead of foil for keeping water out of cake. Works amazingly well!
طبقتها ومضبوطة جدا جدا وطعمها لذيذ واهلي استمتعوا في اكلها وتحمست اني اجرب باقي الوصفات.. شكرا جزيلا لك ايتها المبدعة الجميلة
when the cheesecake is inside the oven I feel like a lulaby being played .. with the soft music and also the smooth surface of the chees cake looks like a sleeping baby's back!!!
와.. 손으로 자를때 소리 장난아니에요ㅜㅜ
완전 촉촉 그자체겠어요 퐁실퐁실 비쥬얼도 너무 예쁘고 😍❤️
우와, 이 치즈케이크와 크림치즈를 바른 크래커가 정말 맛있겠어요! 💗💗💕💕💝💝💖💖😍😍🥰🥰
오오 제가 제일 좋아하는케이크가 치즈케이크인데 진짜 푹신푹신해보이네요 광고 축하드려요 꽁드언니 😍😍
So fluffy creamy.
That is the biggest tub of cream cheese i have ever seen!
also
WHY ARE ALL YOUR RECIPES SO FREAKING DELICIOUS!
I just tried this recipe and it is absolutely amazing! So easy to follow and my cheesecake turned out so well! I made a matcha version as well by adding 5g of matcha, so heavenly 😋
레시피 정말 감사합니다 오 드디어 해낼 수 있어서 얼마나 행복한지 행운을 빕니다 ✨
I remember eating this cake in Toronto from uncle tetsu
I purchased it to share with friends and ended up eating all of it in a tim hortons alone with a plastic fork.
This cheesecake is deadly! So delicious and not filling you can eat it very quick!
개인적으로 베이킹영상을 많이 보는 사람입니다. 매일 눈팅만하다가 조꽁드님.. 솔직하고 담백한 영상에.. 중독되어 구독자됐네요..
베이킹하는 사람이라거나 업인 사람들은 누구나 공감갈듯해요.. ^^ 드시다가 주저없이 달려가시는 조꽁드님 모습에서...
피식.. 하고 웃음이 났습니다.. 응원합니다.. ^^ 백만 구독자 가야죠.. !!
I made it in two smaller springform pans and it turned out really well!
So elegant, neat and you prepare it very delicate way. I just bought the pan, will try it soon. Very tanks ,
Guys, feel free to add lemon or vanilla extract. This cheesecake, as with most cheese based desserts, taste better when chilled. I've tried making this cake multiple times. When eating at room temperature after it cools down - there is no 'flavor' and it has a slightly 'eggy' taste. If this is how you prefer your japanese cheesecake to taste, then no problem there. But, when this cheesecake is chilled, the flavor of the extract can be experienced and it has a creaminess hinting at a NY-style cheesecake. I'm a born and bred NY-er, there are variations to our cheesecake but you will definitely know when you've had one. When you chill a Japanese cheesecake it tastes like a 'lighter version' of a New York cheesecake - not as dense or sweet.
For those who feel the cake isn't sweet enough, simply add an additional 1-2 tablespoons of sugar; and, if those of you can't taste the flavor of your extracts - simply add a little more (especially if the extract is an 'imitation'). Recipes are basic instructions - modify them to suit your taste buds where needed.
This cheesecake isn't meant to be overly sweet. Anyone familiar with Asian cuisine will know not to expect a high impact of sweetness - we in the United States use ENTIRELY TOO MUCH SUGAR. I've experimented with desserts and tested the recipes on my family and friends without telling them - I've cut recipes advising us to use 2 cups of sugar (brown & white) down to just ONE cup. EVERYONE enjoyed and PREFERRED the desserts even more because they were able to taste the butter, nuts, chocolate, etc rather than sugar in these desserts.
They ask me to keep making these desserts until I get to point where I have to say 'I'm on strike' - 'kitchen is closed'; or, heaven forbid...I end up giving them a written version of the revised recipe. 😁 They think I have created a really new profound recipe when all I've done is cut back on the sugar.
We Americans must begin to re-train our taste buds. Cut back 1/4 cup at a time until you find that level of sweetness that your taste buds enjoy and doesn't beg for more.
One cup of sugar and One cup of brown sugar can be condensed into either just ONE packed cup of brown sugar (which is white sugar with molasses added), or, just ONE cup of regular white sugar with molasses added to it.
I know this was long, but I hope that it proved to be helpful to some one.
Is it normal that the cake shrinks and collapses after one takes it out of the oven? Is there any possibility to prevent this?
And yes it tastes quite eggish when eating it the same day :)
When exactly should we add vanilla?
@@amiraeb38 I add vanilla extract with the egg yolks and also some when beating the meringue
@@patrickrduch6920 Although I'm not an expert, but I do know that it's not supposed to collapse. In cakes using raising agents like baking soda or powder, using too much of it causes the cake to rise to high, which then collapses when it cools down. In this case, the raising agent is the egg whites/meringue. Overmixing the batter can cause the egg white bubbles to deflate and runny, which then results in a sunken middle. Success depends on the mixing. Also, it helps to let the caje sit in the oven for an extra 10 mins or so before taking it out. Hope this helps.
Yes vanilla ! I don't know why I didn't add vanilla. I tasted the cheesecake out the oven after like 10 mins and it was lacking in flavor like you said and sugar.
I added a pinch of salt in the mix but I've yet to try it cold after a few hrs in the fridge. Instead of a 15cm pan I used a 18cm since I did not have a 15cm on hand.
For whatever reason my cheesecake did not rise like in the video but texture was very similar with that same separation.
Very good recipe though, I'd double the batch and put in like 15% more sugar, pinch of salt and vanilla.
I had a huge success using this recipe. Thank you.
My goal in life is to one day make a PERFECT Japanese cotton cheesecake. I've tried different recipes with different methods, but my downfall is the baking part. I always screw up there. On multiple occasions, I've had whether a burnt top, or undercooked centre. Multiple recipes tell me different baking time and temperature (YES I used the water bath method for all of them). I don't want to give up!
just have a slightly lower temp (~10°C less) and leave it in 45 Minutes longer to counter these kind of problems
Check to see if your oven is heating to the right temperature. Your oven might be off.
use a lower rack than what uve previously used, and put an aluminum foil on top after the first 30 min (or put the top rack on top and put an aluminum foil there).
took me 9 tries.. turned out my oven temperature was off. only worked after i got myself an oven thermometer and ajdusted the temperature accordingly 😅
I notice she's using Philadelphia which is quite wet for a cream cheese, if you're using a different brand the batter may not have the same consistency.
1:10 wow your butter looks so white ⬜◻️
Thank you so much for this recipe and video! I tried making it, and although I over mixed the batter when folding in the meringue, it still turned out light, fluffy and delicious. I’m definitely going to make it again!
Bravo! Super léger comme gâteau. C'est la 1er fois que je goutte ce gâteau,sublime! C'est un vrai delice
Bonjour pouvez vous me dire sais quoi la farine a gâteau et vous avez fait cuire chaleur tournante ou autre merci de me répondre merci beaucoup
비슷한듯 여러가지 레시피가 많은데 만들어 먹어보니 이걸로 정착 해야겠다는 생각이 듭니다. 늘 감사드려요
ふわふわ可愛い❤️キレイだよ、店頭で見たことない。素晴らしい🤗
케이크가 이렇게 귀여워도 되나요 ㅜㅜㅜ 너무 귀여워요 ㅜㅜㅜㅜㅜㅜㅜㅜㅜ 치즈맛 거품이라는 표현 굉장히 직관적이네요 ㅎㅎ 어떤 맛인지, 어떤 식감인지 한번에 상상됐어요 ㅋㅋㅋㅋ 🧡💛
Do you know bts??
@@BTSarmy-nv7bb the crappy korean band? Yeah I know them.
cute cake !
@@BTSarmy-nv7bb yeah the weird ass full makeup guys who compose the most "original" songs. yeah?
Oh my god, is this is the best,
Thank you for this brilliant cake recipe 😊
I made the cake last week end and it was delicious! I had to bake longer at 110° (at least 50min instead of 30min), but otherwise I followed all your steps. And added some diluted apricot jam on top, like the Japanse way. Thanks for the recipe!
I tried it several times but when I poured the mixture into the mould, it filled up only half :( . Did it fill all most all the way up to the mould for you?
Agree, definitely longer than 30 min. Almost an hour at this part.
@@NhiNguyen-pj1sp I am so sorry, I completely missed your comments! Hope you succeeded with your cheesecake :)
My mold was filled to the 3/4,so quite full. However , the cake never rises as much as in the video, it's more flat on the the top. I used a mold that is 2x larger, so it is probably difficult for the cake to rise.
Thank you for this recipe, I tried it out last week and it turned out amazing. Can't wait to try and bake more stuff. Tysm ❤
타이머 울릴때 비스켓 반쪽 떨구셨다가 다시 황급히 집어가시는 손 보고 빵 터졌습니다 ㅎㅎㅎㅎ 조꽁드님 덕분에 외로운 해외생활에서 홈베이킹으로 활력을 얻고 있어요 ! 차근차근 섬세하게 알려주셔서 똥손인 저도 용기를 얻었습니다! 감사합니다 복 받으세용 ~~!
안녕하세요~~~. 해외에 거주하시는군요~. 베이킹으로 외롭지 않다는 말씀들 많이 하십니다. 저도 역시 베이킹을 시작하면서 안좋았던 건강도 외로움도 극복했어요. 나는 없이 가족들만 바라보고 있는것은 또다른 외로움 이더라구요. 게다가 많이 아팠던 덕에 생활이라는게 없었는데 베이킹을 시작하면서 완전히 달라졌어요. 소중한 취미라는 생각이 들어요. 제 영상 보시고 댓글 남겨주셔서 저도 다시 힘이 생깁니다. 감사해요~~~^^ 새해복 많이 받으세요!!
@@Jocondesbaking I feel amazing when baking
Hola buenas noches delicioso me fascinan tus tortas tenes unas manos bendecidas gracias x compartir
이분 베이킹 유튜버중 제일 꼼꼼히 우아한 레시피 공개하시는 듯!
가정용 오븐까지 챙겨 주시네요
여러편 둘러보고 구독 좋아요 합니다^^
와 구독 좋아요 정말 감사합니다!!!!
@@Jocondesbaking can you translate please 🙂
The pull apart at the beginning gave me the chills.
Felicidades gran trabajo , se ve excelente y delicioso, saludos desde México 🇲🇽
I tried yesterday and it turn out nice.Very delicious.Thanks for sharing your recipe
믿고 따라하는 꽁드님~ 덕분에 치즈케잌 자신감 업업 만들때 마다 감사함 마음 뿜뿜 합니다~♥
My eyes about popped out when I saw that big tub of cream cheese! Wow! Enjoyed video. Looks so yummy.
I’m so lucky to find you 😍I enjoy to watch your videos,thank you 🙏🏼
We`ve (my husband and I) have both tried recipes for Japanese (2 different ones) and just can`t master it. I really wish this recipe would have said earlier about opening the oven to let steam escape. Went clear through the recipe till the baking then even a way past the end THEN talked about letting the steam escape and to open the oven door even while baking. I WILL be trying this again. We LOVE the taste of this cake so we both will keep trying.
Did you try? It's really good.
U.S. metric conversion
1/3 cup cake flour
1 1/4 tbs sugar
1/2 cup cream cheese
1/3 cup butter
1/4 cup milk
3 egg yolks (whites whipped with 1/3 cup sugar)
2 tsp lemon juice
130 g cream cheese = 2/3 cup cream cheese
50 g milk = 1/3 cup milk
I am sorry, Hot Dogs, you are correct .
It’s so relaxing watching these baking videos that they do
I am from Germany and I love Philadelphia 😍 but I‘ve Never seen a huge package like this.😂 I like this recipe
Philadelphia is definitely from America so that's probably why lol
The huge package is from Costco
This is the fluffiest Cheesecake I've ever seen! So cottony soft, and perfect ~💗♥️ Great job as always! Wishing you a fabulous weekend ~~
That 🔊 sound right at the beginning, when the 🥮 cheesecake is being pulled apart, & again toward the end. . . . . . . . .🙇♀️ wow!
Super produção visual e precisão na execução. Lindo!
Já fiz essa receita e é muito bom.
Stupendaaa, mi hai fatto venire l'acquolina in bocca!
Sei una meraviglia Joconde 🍀🤗❤️! Grazie per la ricetta!
I just made the cake, its sooo good! Its fluffy like a cloud, and it tastes nicely like cream cheese! The egg taste isnt that strong. I made a little more batter and used a 18cm ring, the baking time worked perfectly! Thank you so much joconde, much love to you ❤️
little smoked salmon and bits of red or green onion with those crackers and cream cheese, mmm, i can't wait to make this cheesecake
I just baked this!!! Omg! It is super fluffy and soft. Highly recommend!!!
Liar
Beautiful and simple and love the sound of the air bubbles bursting.
지금 4개째 구웠는데 안달고 너무 맛있어요~ 레몬즙이 없어서 안넣었는데...좀더 단단해지는 역할을 하나요? 없어도 너무 맛있게 먹었어요^^
Your way to bake is totally new for me, so relaxing to watch and with such amazing soft textures..I love it so much... And it is the best Asmr😘greetings from Germany.
Omg your all the utensils are so cute and adorable ❤️😍😍
OMG This is soooo satisfying. Can't wait to try. I'm curious, though. What will happen if we reduce 1 egg yolk? Will it affect the structure? Pls advise @조꽁드Joconde's baking. Kamsa Hamnida!
Hi, mine came out almost perfect! Thank you for the recipe. And the technique! I have tried to make it before without success. I do have a question though. My cake came out wrinkled on top. Any idea why? It was nice and had a dome like yours. It only shrunk a little, but it was wrinkly even before. Anything I can do to avoid wrinkles?
I just baked this and it's super nice. Fluffy and light!
I first thought Japanese cheesecake must use cornstarch but this is really amazing.
Excelente preparación muy deliciosa se ve gracias por los subtítulos en español así nos dan la oportunidad de poder preparar sus deliciosas recetas, un fuerte abrazo desde Colombia.
Hola, ¿Lo hiciste? ¿Lo refrigeraste?
이 레시피도 저의 두번째 최애레시피가 되었어용❤ 첫 레시피는 오구라였고 이젠 치즈케익!!!!! 역시 조꽁드님 레시피가 최고에용
Honestly one of the most simplest ways I've seen it made on video. A++ Thank you for all your hard work
When you think that Japanese cheesecakes can't be more fluffier Joconde's baking proves you wrong😼
The writing of your compliment makes my heart fly. Thank you. And are you BTS' army? So do i. Nice to meet you. 😄😄😄😄😍😍😍
@@Jocondesbaking You're welcome! I love your cooking video's, they inspire me to cook more and try new recipes 😄💜 and yes, I'm a BTS army as well! 💜💜💜
@@nhhhhhhhhhhhhhshhehe hello :D🖤💖💜
weird bts kids everywhere help
Ce gâteau paraît très moelleux....merci pour le partage de la recette 🙏🏼
i love how she has to say “philadelphia cream cheese from Germany”
It’s an advertisement. Joconde was sponsored by Philadelphia. :)
one of the most beautiful things I've ever seen
Спасибо за рецепт 🌷
Надо попробовать: такой красивый и наверняка очень вкусный 🙂
Да, это действительно очень вкусно. Для любителей легких, воздушных десертов как облако. Трудность только в выпекании, нужно соблюдать и время и температуру. У меня после выпекания появились небольшие складки, как будто низ не выдержал вес пирога, хотя я соблюдала технологию. Но на вкус, к счастью, это не отразилось.
@@ЕленаАртиш-щ5ф А форма должна быть какого диаметра? И как сильно он у Вас поднялся? Тоже хочу попробовать испечь.
Я уже не помню какой диаметр был у формы, но точно он должен быть не большой, 18-16 см. А вот высота формы должна быть не меньше 10 см, так как в процессе выпечки пирог сильно поднимается. У меня он тоже был очень высокий, но потом все равно осел.
0:50 Where to get the larger containers. At the shops locally (Jumbo, AH, Dirk) I only encountered the small 200gr packages.
So cool . I want to try this .It will be absolutely perfect ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
손은 많이가도 해놓고 쪼금씩 먹으니 정~~말 맛있네요~! 혼자먹기 아까운맛!!
포동포동 너무 귀여워💕💕 보기만해도 마음이 녹는당,,,☺
ㅎㅎㅎ 폭신폭신 하고 자를땐 차르르 소리를 내요. 댓글 감사해요~~♡♡
E
Thank you for sharing this lovely recipe! Try it and my family love it! 😍
Amazing recipe. I am impressed by how soft this cake turned out😊👍
I wish it was mentioned on this video to leave the cake inside the oven once ready to gradually cool down the cake and to avoid having the cake to shrink.
Как всегда на высоте.Спасибо Вам большое.Желаю всего наилучшего.что есть на белом свете
Да. Как вы говорите, я всегда буду стараться. Спасибо за просмотр видео. Ваши заинтересованные комментарии также очень ценны для меня. Будь счастлив.😊😊😊😊
There’s something oddly satisfying about scooping out cream cheese with an ice cream scooper
This looks good! I wish I have a big tub of cream cheese right now😂.
this person made this cake look adorable
I just tried this and it's so good my fav cheesecake thank you for sharing ...
I made this today for the first time. It was a success. Delicious! Thank you for the recipe and instructions! ^^
Most definitely trying this out next week! Can't wait to come back and share the success! ♥
광파 오븐 쓰고 있어서 처음에는 안됐는데
온도와 시간조절하니 성공했습니다.
감사해요 좋은 레시피 주셔서!
광파 오븐 시간조절
140도 45분
110도 30분
성공!
140도 굽고 오븐 열고 스팀빼주기.. 110도로 30분 .. 이렇게 두번만으로 성공하신건가요?
Ohhh maravilloso como siempre💕💞. Me gustaría hacerlo y comerlo. Verte parece muy fácil.
Thank you and this looks so good!! I just feel like it would be hard to make at home or should I say hard for me to make at home.. Yummm xo
you can do it
Ive tried it last wk and its the best recipe !!!!! I love it! But can you double the recipe or can u post the measurements for an 8 inches pan
Great~! happy for you! You can measure the ingredients 1.8 times for an 8-inch cheesecake pan. 😁
Wow thats a very quick reply! Thanks so much!
Hi Jo, I have a question. By chilling egg whites, do you mean putting them in freezer to get them very cold or just in the fridge to keep them cold? Thanks Jo, love your recipes ^^
Put them in the fridge.
Omg! Just finish making this recipe and this is by far the best one! Soft, fluffy and melts in your mouth. Slightly sweet for my liking so I'll probably reduce the sugar by 5-10g.
I love this recipe! I've tried several Japanese cheesecake recipes and this is the best one so far, works every time, thank you! Does someone perhaps have a conversion to an 8" pan? Would love to make this for bigger parties.
you would need to double the recipe for an 8’’ pan
Hello ! Thank you for sharing the recipe..It's looks beautiful! If we double the portion..Do we need to bake longer? Please help
@@oya3163 what is the baking time if i m using an 8 inch pan?
What size pan you used?
My cake deflated...xanyou tell me the reason
I was eating Ritz while watching this and chuckled when you stopped for a snack.
오와 선생님 !!!
전 이런 머랭이 들어간 종류가 아직 참 어려운데
진짜 해보고싶어지네요 😍😍😍
포동포동한 비쥬얼에 사르르 소리가 너무 매력적이예요 🥰
설명이 상세하니 꼭 도전해보겠습니다 !!
Me pregunto que sientes tu ser una perosna con mente tan brillante tan talentosa recibe mi admiracion desde el salbador centro america me encantan tus videos deseo mas exitos para ti gracias por comparter tan deliciosas recetas
Hello! I really enjoy your videos. Such calmness, as opposed to the clumsiness in my kitchen when I try to bake! 😂 may I ask what is the brand of hand mixer you use? I really like how it looks!
I like this cake very much, i want to try to bake it my self rather tan buying it.. thank you for sharing,,
This looks just amazing I need to try this
Yes, you must try this cheesecake. It is fluffy and soft. You will like it.😄😄
jesus that is the most beautiful sponge cake i have ever seen
NOBODY:
ME: ASMR CAKE
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
수플레 치즈 케이크 만들기 너무 어려운데, 정말 잘 만드시는것 같아요. 반죽도 그렇고 손도 많이 가는데, 정말 정성이 많이 들어간 수플레 치즈 케이크인것 같습니다. 영상 잘봤습니다!
This looks amazing! Can't wait to try it! Thanks 조꽁드Joconde's Baking for sharing this recipe. ^_^
Quick question - I don't have an oven, can I steam it instead?
no
Look for chinese steamed cake. Veey similary and of course, you can steam it. Super good
@@Kaybye555 I will, thanks!