The key to success is to follow the exact ingredients as given, without altering or replacing the ingredients before succeeding baking it. These are pretty basic ingredients you can find easy. If you insist to alter and replace any ingredients for whatever reason you may have, then you are on your own risk. I will not answer any comment regarding substitute ingredients, only until you successfully mastered this recipe. One thing I learned from my experience on youtube is that many people seems to have difficulty following instructions. There are many information and instructions in this video. So please watch carefully. For those passionate bakers who are discipline enough to watch through the video, I guarantee you will succeed. From there on, you can take this recipe to another whole new level by adding flavours and etc. This is a basic Japanese Cheese Cake recipe for people who likes to try at home. It is an improved version then my previous Japanese cheese cake video. The baking method will surely helps to prevent cracks and give you a nice brown top. Mind you you also have to take your mixing skill to an account. Bad mixing skill will cause you to fail too. I tried my very best to be as clear as possible showing you step by step instructions, hopefully even beginners can follow too. If this video can’t help you to succeed baking this recipe, then I don’t know what can. Good luck and success. Happy baking to you all.
Hello Michael, Thank you very much for sharing, you are a great teacher. I wonder what your opinion is about the taste of 2 Japanese cheese cakes made with 2 different methods. Is the first one more fluffy then the second? because you cut it with dental floss and the second with a knife.
I have made this cake over ten times for my family and friends and not one have disliked it. Am so proud of your recipe that constantly have shared your link.
I have followed this recipe step-by-step as described for the past 3 years, and each time my cheesecake turned out wonderfully. Merci beaucoup Michael! Much love and success!
After finding this recipe 2 years ago, I've made it a gazillion times. It's the perfect dessert especially for people like me who don't like all the buttercreams & all in cakes & never liked cheesecake at all. This just melts in your mouth, is the perfect amount of sweetness & so far EVERYONE who's eaten it loves it!!! Thank you so much for sharing the perfect recipe. I saw you made one for the USA crowd (me) not sure why people thought that was necessary to do unless they're to lazy to buy a scale. I live by the scale! It's the only way to get guaranteed results Everytime. THANK YOU 💞💞💞💞 🇺🇲
Hey mine isn’t seeming to brown on top every time I do it! I’m in the US too I bought a food scale to measure the ingredients to the exact amount but I’m doing everything right it just not baking right, it doesn’t rise as high nor does it brown on top.. help?
For those saying their cakes didn't cook---the video's recipe is in CELSIUS. If you live in America, you need to change the temperature to FAHRENHEIT. Like so: 120°C is 248°F 150°C is 302°F 100°C is 212°F I believe another user, "Charles", also helped convert these times. Please make sure you follow them, or all you will get is very hot batter! And again, not ovens are the same. Doing as Michael suggested and purchasing a baking thermometer to place in the oven can help you adjust your oven's temperature more precisely.
Thanks to you I've finally found the right recipe to make a super good Japanese Cheescake. I've tried many but yours is perfect. I baked one just yesterday evening and every member of the family who ate it this morning complimented for the fluffyness and taste. And it was still super tall when cooled down! Thanks a lot Michael, you're great.
After reading some comments I notices how some people's cake didn't rise as much as the one shown in the video, that might be due to over whipping the egg white, Michael's recipe call for a soft peak which will result in rising faster and more moist cake. If the egg white whipped til more medium or firm peak, then the initial rise will be slower.
Do you have an advise for me too? My cake went down after I took it out of the oven. Does anyone have an advise for me? I used a 24 cm Form and had to alter the recipe according to this size. However I had to add extra Flour and starch to get the result in the pan. I also didn't have a form where I could place my baking form in, so i placed a form filled with water beneath the baking form. It looked pretty good til I lowered the temperature to 100° C in the last step.
As what I had watched, it's definitely a medium peak. In my understanding, soft peak is where one should start adding sugar into their whipped egg whites. You can watch Micheal's whipping video. The slow rising is most probably cause by different ovens operating in different ways. One oven may generates heat faster, while another doesn't. I had to offset mine a bit above 120 for the first baking as heat escapes when opening oven door and my oven generates heat not as quick. This is why most JCC recipes are very strict on using thermometer oven instead of the dials, even electronic ones.
I followed the recipe and it came out perfectly and mind you, I have a ventilated oven. One tip I’ll give is that always add one extra minute during the baking times. Because my cake didn’t rise up as fast as his. Thank you soo much Chef 🥰
honestly this video made miracles. I am a terrible baker, usually bc i dont have much technique and i end up ruining the ingredients i use. but, this video laid out the instructions and demonstrated each step with soo much detail, i was able to teach myself to whip eggs and fold. Honestly the end result turned out soo well and it tasted amazing. My boyfriend tried it and had to put the cake away before he devoured the whole thing. Thank u soo much for making this video!💕
I made this and omg it tastes amazing , please do follow the instruction very carefully as every step is essential especially the stirring 2 solutions together as it determines if your cake is evenly mixed of white and yellow colour !!! And It’s best if you put it in the fridge and eat it cold after. Thanks Micheal ! You’re a star 💫 xx
I like this recipe and he doesn’t talk I like it just keep your eyeball what his doing. I understand better and his precise his table is not cluttered .Good job .
É MARAVILHOSO já fiz e ficou igualzinho, leva algum tempo a fazer e segundos a desaparecer 😍 para quem têm alguma dificuldade em entender aqui fica a receita em português: 60grs leite integral 140grs creme de queijo 40grs de manteiga 50grs farinha de trigo 15grs amido de milho 5 ovos (pesa 58-60grs cada um com casca) 100grs açúcar fino ATENÇÃO: Ajuste do forno: elementos superiores e inferiores sem ventilador!!! Encha a bandeja com água em temperatura ambiente até 1 cm de altura. 1- Pré-aqueça o forno a 120°C 2- Num tacho adicione o leite,o creme de queijo e a manteiga, aqueça em fogo baixo.Quando todos os ingredientes estiverem derretidos e combinados, desligue o fogo antes que ele atinja o ponto de ebulição. 3- Junte a farinha de trigo e o amido de milho enquanto a mistura do queijo creme ainda estiver quente, continue mexendo até a mistura ficar lisa, espessa e bem combinada. 4- Adicione as 5 gemas e continue mexendo até que a mistura esteja lisa e bem combinada. 5- Bata as 5 claras de ovo e adicione o açúcar aos poucos até atingir picos suaves nas claras. 6- Adicione um pouco das claras batidas no preparado anterior e mexa lentamente em movimentos circulares, comece a partir do topo e alcance lentamente o fundo. 7- Transfira o preparado para uma tigela maior. Adicione mais um pouco das claras e mexa lentamente em movimentos circulares, comece a partir do topo e alcance lentamente o fundo. 8- Misturar com muito cuidado com um batedor e aos poucos até acabar as claras será mais fácil e minimizará que as bolhas de ar na massa. Não misture mais. 9- Deita-se a massa na forma com o fundo forrado com papel vegetal e sem ser untada, com um palito de churrasco fazer pequenos movimentos circulares e dar uma pancadinhas na bancada para aconchegar a massa. 10- Temperatura do forno: 120°C Tempo de cozimento: 20 min 11- Depois de 20 min sem abrir a porta, aumente a temperatura para 150°C e continue assando por mais 15 min. 12- Agora abra a porta e deixe-a aberta por 10 seg e depois feche-a novamente. Abaixe a temperatura para 100° C e continue assando por mais 40 min, neste ponto ignore o termômetro no forno porque a temperatura no forno diminuem lentamente para 100°C. 12- Após 40 min, desligue o forno e deixe o bolo esfriar por 10 min dentro do forno. 13- Após 10 min, retire-o do forno. Você pode ver que o bolo já baixou um pouco e de despejou das laterais da forma, dê pequenas batidinhas com a forma de lado para este se soltar da forma. 15- Desenformar e retirar o papel vegetal do fundo. Espero ter ajudado, já fiz e deu certo. Bom apetite
I did every details except the baking process since my oven’s lowest setting is on 130C and still it’s up to 150-170C heat. And I used 24x13x7 square baking pan. Yet, it turned out perfectly good. Thank you for the recipe and tutorial, Mr. Lim.
After watching your video many times, I tried copying your steps in as much detail as possible. Cake is still on the oven, 18 minutes into the last baking cycle (100°C) It has already risen, no cracks, brown lovely top. In fact, I am posting this to thank you for this recipe but also to keep me distracted and not open the oven and start eating it. Thank you!
Great recipe. Thanks alot. I've followed exactly all the ingredients. My oven is small (35L) so I've increased the baking temperature by more than 20°C and the baking time over 10 minutes at each step. It turns out awesome. My pan size is 20cm so the height of this cake is lower than expected but the texture is light, fluffy, and melted in the mouth. The best thing is that it doesn't crack and deflate. My tip is: because the cake is quite moist, be patient to add baking time. Don't give up.
@@nishaaaaaaaaaaaaaa Yeah, don't give up. Just be patient and keep baking because the batter is quite moist. However, if the oven is small, be careful with the cake surface because it could be burned. Sometimes, I cover it with the aluminum foil. I'm glad to know that you have a wonderful cake. Enjoy.
You saved me. My cake is still in oven. I was about to cry out why it’s not rising like the video. I think it’s due to 9” pan and the old oven. Looks light brown on top and didn’t crack. Hope taste will make me happy.
Yummy. Bought 8” pan today and will try again in next weekend. I was following diet chart to loose weight. After baking this, I added it to my cheat day dessert list.
٦٠ غرام حليب كامل الدسم ١٤٠ غرام جبنة كريمية ٤٠ غرام زبدة ٥٠ غرام طحين متعدد الاستعمالات ١٥ غرام نشا ٥ بيضات ١٠٠ غرام سكر ناعم * الطريقة كما موضحة في الفيديو * قياس القالب ١٨ سم ندخل الكيكة ع فرن مسخن مسبقاً ع درجة حرارة ١٢٠ درجة مئوية مدة ٢٠ دقيقة ثم نرفع الدرجة الى ١٥٠ درجة مئوية مدة ١٥ دقيقة ثم نفتح الفرن مدة ١٠ ثواني ونغلقه مرة ثانيه ونقلل الدرجة الى ١٠٠ درجة مئوية مدة ٤٠ دقيقة بعد انقضاء ال ٤٠ دقيقة نطفئ الفرن ونبقيه مغلقاً ونترك الكيكة مدة ١٠ دقائق ثم نخرجها وبس ❤️😊
Just made this today and you're recipe is the only one that worked for me. The other recipes that I've tried always ended up deflated. Thank you! Definitely going to make it again 😊😊😊
Thank you so much Michael for always teaching in a precise and detailed manner. Sharing with us your expertise in baking helps a wanna be baker like me a lot. God bless you more and stay healthy.
I followed your recipe for my 5th attempt at making Japanese cheesecake and it was perfect! I’m really happy! I normally add lemon zest for my Japanese cheesecake, but wanted to follow your exact ingredients first. Will definitely do it again, but with the additional lemon zest next time. Thank you! ❤️
Dear Master Chef. Again now my second trial but with the correct baking pan size. Result was amazing. Proud of myself as a fresh beginner never baked till strart to bake becoz hv time during work from home moment. Thanks for clear instruction
Dear Mr Lim, May I please add a small tip? For anybody using a fan oven and suggest that they cook on 120c all the way up to an hour, before going down to 100c for the final 15 minutes. This creates a perfect crack free dome! Amazing recipe btw, my wife has me baking them regularly now 🙂
I did it at the firts time. I follow the exact ingredients and all the instructions. My family enjoy my Japanese cheesecake. Thank you. Today I bake another Japanese cheesecake. I love it. I like the way you use to show the steps to bake this cake. I think that I pass to the another level ☺😃😄.
Omg...this recipe is ON POINT!! I failed so many times with other recipes before this. I did tweak this a little to fit 6" pan but the most fluffiest, lightest JCC I've ever had. Sweetness is just enough too. Thank you Michael!
Third attempt to this cake! Absolutely marvelous! I tried experimenting this recipe with vanilla essence and lemon juice, but Mr Michael's still the best. Everyone just stick to this video, everything will be fine.
I tried your recipe today and it turned out very good. i set the temperature at 150deg abd baked for 1 hour. Then i left the cake to cool in the oven for 10mins. I am happy with the result (no sinking). Thank you for sharing your recipe.
I followed the steps and it worked! The most difficult part is to control temperature. We have a viking oven at home but the cake won't have "color" when the temperature is 300F like video shows. I had to increase the temperature of the oven and adjust the position of the cake. I am glad that the result turned out great! I love that the cake is fluffy and not too sweet. Thank you Michael for the great video!
made this cake for the first time but doubled the amount of ing since were a bit big in the family and really my family loved it!now im obligated to bake once a week so we have our stash of cake. thanks michael :)
Watching the process of your baking is really a feel of Serenity and enjoyable. Your work top is always very clean and neat so is the way you handling your cake. Your step by step teaching is so detail and noticed the white mixing bowl (still as new) still with you since I first watched your baking in 2015....that shows that you always maintain your baking wares in tip top condition just like your baking! Thumbs Up for you!
The fifth japanese cheese cake recipe I tried and I have to say, yours is the best out of every recipe I tried! I noticed that after baking the cake for 40mins at 100 degrees Celsius my cake didn’t rise that much and the top turned out too light, so I added a fourth baking time (120 degrees for 20mins); now the cake is perfect 🍰 Thank you for your time and effort!! Keep up the good work 💪🏻
Which rack did you baked yours on? I baked it on the 2nd rack from the bottom and mine came out light on top as well. Didn't know if to bake it some more, was afraid that I would ruined it so I took it out.
Thank you for such full, clare, and easy to follow recipe. I have successfully done it it has become my family's favorite. won't last 24 hrs. simply delicious and perfect every time
@@louiseannecollao7141 Hi there! It didn't taste eggy to me. However, I could've baked it just a bit longer to make it firmer. It was super fluffy for sure! I'd make this again 😁
Mine came out very similar to what is shown! Initially I was a bit apprehensive as my batter looked more liquid than what is shown on video and there’s excess batter for my 7” pan. I did increase the temperature to 155 for 5 mins when I saw the browning wasn’t there and it went fine. Texture is perfect and looked amazing! Thanks for the detailed explanation :)
Ainita Alias I opened for a few secs at first to have a look and felt it wasn’t brown enough so I closed and increased and after 5 mins I opened the door for 10secs and continued with the instructions. But it did crack slightly on the top for me though (but when cooled the crack is not obvious), so I’m not sure if maybe just extending the time might help without increasing temp. Only tried it once so far haha
Mine didn’t rise as much as in the video though. It was light and semi fluffy. But it was also quite moist. Nevertheless still yummy. During this lockdown period and during Ramadan I might add, I’ve tried including this recipe 5 different methods, all have different results. This was the closest to fluffiness that I could get. I’m still not 100% happy with the result. Luckily my husband loves this cake so much he eats it regardless. I’m determined to not let it beat me. I’m going to have one more go, since I still have enough cream cheese in the fridge for one more go.
Any of the liquid ingredient i wish those people could change to "ml" instead, because "ml" and "g" is so much different. First is not successful, second time is perfectly bake. Thank you so much Micheal Lim. Much appreciate! Is really easy to learn. Love it...
Desmond Bossert if you click on the arrow down button to the right of the recipe name, it will show you all of the ingredients list and measurements plus baking tips, etc...
I backed this cake 3 times from other recipes. The ingredients and the ratios are almost similar but the baking techniques are different and your one turned out to be fantastic as my cake looks exactly like yours. Thank you 🙏
Hi Michael. Another great video. I have now made your Chiffon cake, donuts and this cheesecake - all worked very well as I followed your instructions carefully. Thankyou for including so much detail. Your pandan chiffon cake is now my mother in law's favourite, and the inlaws ask me to cook it for them whenver I've got time. I'm looking forward to trying more of your recipes! Thanks again.
Just tried this and apart from my oven being a little too hot (no thermometer around) it has come out very well. The only issue was cracking on the top and possibly slightly over baked - will know more when it is cold. Husband has already wolfed down one hot slice and is more than happy with it! Never had this cake, so I don't have anything to compare it with.
I followed all instructions carefully and the cake turned out exactly as shown in this video! It did not deflate after cooled, and so photogenic! Thank you so much for such a detailed recipe!
Hello Michael Lim. I wanted to thank you , because of your good video. My mom and I wanted to make this japanese cheese cake and we tried it a thousand times but it didn't work. We were really sad about that but then my mom found your video and we tried it. It worked! After we saw that it has worked, we were so happy. And the taste of it is like heaven! Thank you very much!
Hi really appreciate your step by step of making this beautiful cake. Please advise on how to adjust the temperature for my oven which doesn’t has off mode for the fan.
Thank you so much for giving us a step by step tutorial. I've been watching videos related to baking for sometime now. I haven't tried yet. There are a lot of things I don't understand, the terms and the logic behind each procedure and even the ingredients. You've been so generous by sharing your recipe and the procedures so well. I actually kept on rewinding it and then go to google. I didn't even know it's called a water bath but thanks to you, I can somehow understand a bit now. Also the alternative method for folding. Really thank you and I look forward to learn a lot from you from now on.
I make this cake every year for my birthday. I make a few with differents flavours. I add chocolate into one, another one with coffee and then alcohol. My favourite is with chocolate,hands down. People ask me for more. The classic like this one in this video is the most popular. I even have a coworker that want to pay. Thank you for this amazing recipe.
I found out I didn’t have a circular baking pan, so I ended up using a cooking pot. It worked pretty well! Thank you for the recipe!!! It lasted 1 day in my family XD
Tried this today, and it is nice. probably last step before put into oven can add more lemon juice so will have stronger cheese flavour. once it is done bake, place into the fridge let it be cold. taste super great.
TQ for the tips to each move e.g. stir from top to bottom/ not over beating the eggs. It is such tips that contributed to a successful jiggly end product! TQ for your willingness to share 👍🏻
Omg that was amazing.... your instructions was easy and clear, even for me that don’t have talent for baking. Thank you so much for sharing your time and recipe. May God bless you.
Just made the cake today. So far my cake did not rise as high as expected, but no crack, no shrinking. Cake tastes lovely as well. So far it's the best Japanese cheese cake I ever made. Thanks for your sharing.
I've tried many recipes, and this is the first time the cheesecake didn't turn out cracked!! Thank you, and I really like the fact that this one has more eggs in it! :) I didn't have an 6 inches cake tin, so I used an 8 inches - and it still turned out great!
Hi Michael. I made this today following the exact ingredients and steps (except longer baking time at 150 degree Celsius because I notice my cake takes longer time to rise). The cheesecake turns out amazing! The top is slightly wrinkled but that’s not an issue because it is so fluffy and jiggly. I’ve tried other recipes but the cake always shrink too much that it has layers at the side but this is just perfect. It holds the shape nicely. Thanks for sharing the recipe. Really appreciate that.
It looks fantastic. Can't wait for my authorized home-leaving day comes to buy the ingredients and make it by following each detail! I love these Japanese recipes with no words. Greetings from Quito.
Thanks for this recipe and good instructions! I made my first attempt with this recipe yesterday and it was the first time it didn't go soggy and actually tasted great (i've tried other recipes prior to this without success). I tried to follow the recipe exactly, but I have probably done something slightly different, I will need to attempt again to find out! Issues with my first attempt was: 1) cake didn't brown much at all; 2) it didn't rise as high as yours; 3) once out of the oven, the centre was more crumble-y and would fall apart whenever I cut a slice, but still tastes great. 4) I had an oven thermometer but i struggled abit with the last baking temperature at 100degrees as a late discovery that my oven's lowest temperature setting is 120degrees only, so I tried to open the oven a few times to help lower the temperature to compensate this, lol
Totally agree, so peaceful without annoying music.. I made this before using your older recipe, came out good though though as high, as it deflated a bit while folding😕 tasted great though! Today I'm going to do it bit different. I'm pouring creme caramel custard into ramekins and then topping with this mixture before baking, a flan+cake which I made before using genoise batter.. So when I tip it out before serving the syrup will soak the cake layer..
That could be a temperature problem or an improper ingredient amount. Try using an oven thermometer. Avoid cooling the cake down too quickly after baking as well. Follow the recipe and video, there’s great advice there.
Thanks a million! This is definitely a keeper! I did increase the temp to 160°C to brown the top for 10 minutes, because after 15 min in 150℃ it didn't brown at all, perhaps my oven's temper is different. I added a lil bit of lemon zest and lemon juice too, turned out fine!
Hi, Michael, and readers. I made your cheese cake yesterday. It lasted 10 minutes after it came out of the oven. It came out PERFECT, everybody loved it. It's not too sweet, nor lacking of sweetness, just perfect. Thank you!! Greetings from México 🇲🇽
Hola! La pregunta del millón...sabe mucho a huevo ? He visto recetas que agregar rayadura de limón y aparte el zumo del limón , otras con vainilla , etc. Los has hecho con alguna de estos ingredientes? Saludos desde Monterrey
@@karenig84 Hola! Puedes agregarle Vainilla sin problema, una cucharadita, a la hora de empezar a envolver la mezcla, no sabe para nada a huevo. Está delicioso! Y eso que a mi no me gusta el cheesecake jajaja Saludos desde Mérida, Yucatán! :) Hazlo, no te vas a arrepentir! 💕
I like the way you bake. Very gentle and precise. Yes without playing the annoying music is the right choice as baking suppose to be relaxing and soothing. I am looking forward to bake this cheese cake soon. Tks Michael! Greeting from Singapore. ❤️🇸🇬
I tried this improved version exactly with the 3 temp settings. Gosh ! Success...Yummy...Jiggly...thanks for your effort to improve to this version. My next challenge will be chocolate cheese cake with this improvement version...
I tried making it and it turned out really nicely, thank you Michael. I needed to increase the baking time slightly, though. Understandable since our ovens are different 😁
I'm a beginner in baking a cake. I've tried this recipe without altering any ingredients and follow the steps and instructions. It turns out great! I succeed. Thank you Mr Micheal Lim. 😍😍😍
For those cakes that didn't rise (*cough cough* like mine... heh), there's a way for it to still taste delicious without wasting the recipe! I had done the first baking process: 20 minutes at 120 C or 250 F with no rise of the cake at all. I decided to just continue to the 2nd baking process to see what would happen: 15 minutes at 150 C or 300 C with a tiny bit of rise but not too much. So then I decided... whatever let me just continue cooking for another 25 minutes and then raise the temp to 350 F for another 20 minutes for the cake to brown on the top. The cake actually cooked though but never got higher, still honestly so delicious! The key is following the strict instructions of beating the egg whites will for sure make the BIGGEST difference! Good luck on your baking adventures everyone :)
I'm doing it now and it didn't rise like his. I'm saddd...I've been scrolling the comments and everyone said theirs turned out the same, beautifully etc. I'm so jealous now as mine didn't rise that much. Its still in the oven while I'm texting. Hahah. Trying to find out a solution or to know what went wrong?
Mine didn’t rise in first 20 min at 250f, continued another 20min at 275f, then rests as Michael suggested. Didn’t rise much and top was a bit hard. Will try again.
I had my first Japanese cheesecake in Osaka and instantly fell in love with it. Back home I really missed it, so I searched around for a good video and found yours. So I watched it many times, I obviously was so nervous and scared to fail lol. My cake came out perfect, no shrinking no crack just a beautiful cake! Omg thank you so much for this video. It tasted so good, also after 2 days it was tasty. Yum!!
IT'S A PLEASURE TO LOOK AT A COOKING VIDEO WHERE A PERSON JUST GETS DOWN TO COOKING , NOT TALKING THROUGH THE ENTIRE VIDEO. SOOTHING MUSIC. I WOULD LOVE TO TRY A PIECE OF THIS JAPANESE CHEESECAKE. LOOKS WONDERFUL. LOVE YOUR VIDEOS . MICHAEL LIM, TWO THUMBS UP TO YOU. 👌👍👍
If you are a serious follower of Japanese cheese cake recipe, this is the first recipe that get all these 3 things: 1. The texture is even from top to bottom, and inside to outside (I cannot count more than 3 recipes from youtube that meet this condition) 2. Fluffy (Some other recipe was successful but was tough and more like western cheese cake) and 3. Using 5 eggs (some other successful recipe only did with 3 eggs which is easier)
Just tried this, Michael! It came out beautifully. Just wanna say thank you for the recipe and thank you for the super detailed video. It definitely helped! One of the best video guide to bake I must say
I have tried to make Japanese cheesecake 5 or 6 times and each time it has never been successful. But this time I followed your recipe step by step and it was PERFECT, delicious and spectacular. Thanks for sharing your tricks.
TRADUÇÃO PARA PORTUGUÊS : Derreta na panela 60g de leite, 160 g de Cream cheese e 40g de manteiga. Retire do fogo espere esfriar e acrescente 50g de maisena e 15g de farinha de trigo, mexa bem e acrescente mais 5 gemas de ovo. Bata as claras das gemas até ponto quase neve e acrescente 100g de açúcar aos poucos até virar um merengue em ponto de bico, acrescente o merengue a mistura reservada mexendo com cuidado e delicadeza para não perder a aeração das claras. Coloque em uma forma removível com papel manteiga em banho Maria com o forno pré aquecido. ( A temperatura inicial 120 por 20 minutos, vá aumentando de pouco em pouco até atingir 150°)
Dear Michael, i just made a cheesecake from your video, i did exactly what you shown in your video. Today i'm feeling wonderful, because my cheesecake looked very yummy and of course, it tasted so good
+Carla Hapsari you have to put your cake in very bottom oven rack and make sure you have oven thermometer,cause everybody´s oven is not same (different) and bake your cheesecake in right thermometer
+Carla Hapsari you have to put your cake in very bottom oven rack and make sure you have oven thermometer,cause everybody´s oven is not same (different) and bake your cheesecake in right temperature.
The key to success is to follow the exact ingredients as given, without altering or replacing the ingredients before succeeding baking it. These are pretty basic ingredients you can find easy. If you insist to alter and replace any ingredients for whatever reason you may have, then you are on your own risk. I will not answer any comment regarding substitute ingredients, only until you successfully mastered this recipe. One thing I learned from my experience on youtube is that many people seems to have difficulty following instructions.
There are many information and instructions in this video. So please watch carefully. For those passionate bakers who are discipline enough to watch through the video, I guarantee you will succeed. From there on, you can take this recipe to another whole new level by adding flavours and etc. This is a basic Japanese Cheese Cake recipe for people who likes to try at home. It is an improved version then my previous Japanese cheese cake video. The baking method will surely helps to prevent cracks and give you a nice brown top. Mind you you also have to take your mixing skill to an account. Bad mixing skill will cause you to fail too.
I tried my very best to be as clear as possible showing you step by step instructions, hopefully even beginners can follow too. If this video can’t help you to succeed baking this recipe, then I don’t know what can. Good luck and success. Happy baking to you all.
Michael Lim. Thanks for recipe and step by step 😊😊 happy baking
Elle est magnifique es que tu peux traduire T'es recettes on fronçai s'il vous plais et merci beaucoup tu es un chef 👍👍👍👏👏👏
That's me! I'm not good at folding 😅
Hello Michael, Thank you very much for sharing, you are a great teacher. I wonder what your opinion is about the taste of 2 Japanese cheese cakes made with 2 different methods.
Is the first one more fluffy then the second? because you cut it with dental floss and the second with a knife.
Michael Lim
انت الافضل بلا منازع 😙
I have made this cake over ten times for my family and friends and not one have disliked it. Am so proud of your recipe that constantly have shared your link.
Watching your video has been relaxing and peaceful. Thank you for not playing annoying music.
I agree with Jewel Russel
Peace and joy watching and doing Michael recipes !
Yes indeed. 👍🏻
Thanks,realy good recipe.
Hi im single and available 😆😆😅😅😂😂🤣🤣🤣😍😍😝😛😋😋😋
Jewel Russell thanks for not talking or playing music.
I tried this recipe on 2019. I’ve failed so many times but now i start selling this cake. Thank u so much
Preheat oven
0:47 melt cream cheese + milk + butter
2:22 add flours
3:38 add eggs yolk And stir
4:37 beat eggs white 8:00 add eggs white to eggs yolk mixture stir in motion
Traducir al rspañol
I have made this recipe n was successful, but if I want to bake on 8" cake tin, what is the recipe for 8" tin. Pls advise. Thanks
I have followed this recipe step-by-step as described for the past 3 years, and each time my cheesecake turned out wonderfully. Merci beaucoup Michael! Much love and success!
After finding this recipe 2 years ago, I've made it a gazillion times. It's the perfect dessert especially for people like me who don't like all the buttercreams & all in cakes & never liked cheesecake at all. This just melts in your mouth, is the perfect amount of sweetness & so far EVERYONE who's eaten it loves it!!! Thank you so much for sharing the perfect recipe. I saw you made one for the USA crowd (me) not sure why people thought that was necessary to do unless they're to lazy to buy a scale. I live by the scale! It's the only way to get guaranteed results Everytime. THANK YOU 💞💞💞💞 🇺🇲
Hey mine isn’t seeming to brown on top every time I do it! I’m in the US too I bought a food scale to measure the ingredients to the exact amount but I’m doing everything right it just not baking right, it doesn’t rise as high nor does it brown on top.. help?
For those saying their cakes didn't cook---the video's recipe is in CELSIUS. If you live in America, you need to change the temperature to FAHRENHEIT.
Like so:
120°C is 248°F
150°C is 302°F
100°C is 212°F
I believe another user, "Charles", also helped convert these times. Please make sure you follow them, or all you will get is very hot batter!
And again, not ovens are the same. Doing as Michael suggested and purchasing a baking thermometer to place in the oven can help you adjust your oven's temperature more precisely.
Thanks to you I've finally found the right recipe to make a super good Japanese Cheescake. I've tried many but yours is perfect. I baked one just yesterday evening and every member of the family who ate it this morning complimented for the fluffyness and taste. And it was still super tall when cooled down! Thanks a lot Michael, you're great.
After reading some comments I notices how some people's cake didn't rise as much as the one shown in the video, that might be due to over whipping the egg white, Michael's recipe call for a soft peak which will result in rising faster and more moist cake. If the egg white whipped til more medium or firm peak, then the initial rise will be slower.
Josephine Cheng thanks cause mine didnt rise as much either yet i got to the soft peaks 🤔 but will try again. It turned out great tho; im so excited 🤩
Josephine Cheng thanks for this!
Do you have an advise for me too? My cake went down after I took it out of the oven. Does anyone have an advise for me? I used a 24 cm Form and had to alter the recipe according to this size. However I had to add extra Flour and starch to get the result in the pan. I also didn't have a form where I could place my baking form in, so i placed a form filled with water beneath the baking form. It looked pretty good til I lowered the temperature to 100° C in the last step.
you have any idea if this is good to bake in the oven toaster. TIA
As what I had watched, it's definitely a medium peak. In my understanding, soft peak is where one should start adding sugar into their whipped egg whites. You can watch Micheal's whipping video.
The slow rising is most probably cause by different ovens operating in different ways. One oven may generates heat faster, while another doesn't. I had to offset mine a bit above 120 for the first baking as heat escapes when opening oven door and my oven generates heat not as quick. This is why most JCC recipes are very strict on using thermometer oven instead of the dials, even electronic ones.
I followed the recipe and it came out perfectly and mind you, I have a ventilated oven. One tip I’ll give is that always add one extra minute during the baking times. Because my cake didn’t rise up as fast as his.
Thank you soo much Chef 🥰
Thanks I can’t wait to make it
Thank you so much for the support. 🥰
The natural sound of the mixer and stiring makes this video perfect to follow.. thank you Mr. Michael
honestly this video made miracles. I am a terrible baker, usually bc i dont have much technique and i end up ruining the ingredients i use. but, this video laid out the instructions and demonstrated each step with soo much detail, i was able to teach myself to whip eggs and fold. Honestly the end result turned out soo well and it tasted amazing. My boyfriend tried it and had to put the cake away before he devoured the whole thing. Thank u soo much for making this video!💕
I made this and omg it tastes amazing , please do follow the instruction very carefully as every step is essential especially the stirring 2 solutions together as it determines if your cake is evenly mixed of white and yellow colour !!! And It’s best if you put it in the fridge and eat it cold after. Thanks Micheal ! You’re a star 💫 xx
Will it be too sweet or was it perfect
I like this recipe and he doesn’t talk I like it just keep your eyeball what his doing. I understand better and his precise his table is not cluttered .Good job .
É MARAVILHOSO já fiz e ficou igualzinho, leva algum tempo a fazer e segundos a desaparecer 😍 para quem têm alguma dificuldade em entender aqui fica a receita em português:
60grs leite integral
140grs creme de queijo
40grs de manteiga
50grs farinha de trigo
15grs amido de milho
5 ovos (pesa 58-60grs cada um com casca)
100grs açúcar fino
ATENÇÃO:
Ajuste do forno: elementos superiores e inferiores sem ventilador!!!
Encha a bandeja com água em temperatura ambiente até 1 cm de altura.
1- Pré-aqueça o forno a 120°C
2- Num tacho adicione o leite,o creme de queijo e a manteiga, aqueça em fogo baixo.Quando todos os ingredientes estiverem derretidos e combinados, desligue o fogo antes que ele atinja o ponto de ebulição.
3- Junte a farinha de trigo e o amido de milho enquanto a mistura do queijo creme ainda estiver quente, continue mexendo até a mistura ficar lisa, espessa e bem combinada.
4- Adicione as 5 gemas e continue mexendo até que a mistura esteja lisa e bem combinada.
5- Bata as 5 claras de ovo e adicione o açúcar aos poucos até atingir picos suaves nas claras.
6- Adicione um pouco das claras batidas no preparado anterior e mexa lentamente em movimentos circulares, comece a partir do topo e alcance lentamente o fundo.
7- Transfira o preparado para uma tigela maior. Adicione mais um pouco das claras e mexa lentamente em movimentos circulares, comece a partir do topo e alcance lentamente o fundo.
8- Misturar com muito cuidado com um batedor e aos poucos até acabar as claras será mais fácil e minimizará que as bolhas de ar na massa. Não misture mais.
9- Deita-se a massa na forma com o fundo forrado com papel vegetal e sem ser untada, com um palito de churrasco fazer pequenos movimentos circulares e dar uma pancadinhas na bancada para aconchegar a massa.
10- Temperatura do forno: 120°C
Tempo de cozimento: 20 min
11- Depois de 20 min sem abrir a porta, aumente a temperatura para 150°C e continue assando por mais 15 min.
12- Agora abra a porta e deixe-a aberta por 10 seg e depois feche-a novamente. Abaixe a temperatura para 100° C e continue assando por mais 40 min, neste ponto ignore o termômetro no forno porque a temperatura no forno diminuem lentamente para 100°C.
12- Após 40 min, desligue o forno e deixe o bolo esfriar por 10 min dentro do forno.
13- Após 10 min, retire-o do forno. Você pode ver que o bolo já baixou um pouco e de despejou das laterais da forma, dê pequenas batidinhas com a forma de lado para este se soltar da forma.
15- Desenformar e retirar o papel vegetal do fundo.
Espero ter ajudado, já fiz e deu certo. Bom apetite
Obrigada pela receita completa.
Wow, it's the first time I watch a video of him, but I can clearly notice that kitchen is such an art for him. He's so professional and accurate!
1/2 cup whole milk
5/8 cup cream cheese
1/3 cup butter
1/4 cup all purpose flour
1/8 cup corn starch
1/2 cup sugar
How many eggs please?!
@@em1844 5 egg yolks
This is cool...
Laughterinpink I needed this thank you 💓
Laughterinpink bless your heart. Thank you for the conversion. This demonstration was so well done.
I did every details except the baking process since my oven’s lowest setting is on 130C and still it’s up to 150-170C heat. And I used 24x13x7 square baking pan. Yet, it turned out perfectly good. Thank you for the recipe and tutorial, Mr. Lim.
After watching your video many times, I tried copying your steps in as much detail as possible.
Cake is still on the oven, 18 minutes into the last baking cycle (100°C)
It has already risen, no cracks, brown lovely top. In fact, I am posting this to thank you for this recipe but also to keep me distracted and not open the oven and start eating it.
Thank you!
Great recipe. Thanks alot. I've followed exactly all the ingredients. My oven is small (35L) so I've increased the baking temperature by more than 20°C and the baking time over 10 minutes at each step. It turns out awesome. My pan size is 20cm so the height of this cake is lower than expected but the texture is light, fluffy, and melted in the mouth. The best thing is that it doesn't crack and deflate. My tip is: because the cake is quite moist, be patient to add baking time. Don't give up.
Thanks I’ve got an even smaller oven than yours and was wondering why it’s wasn’t rising at the correct times
@@nishaaaaaaaaaaaaaa Yeah, don't give up. Just be patient and keep baking because the batter is quite moist. However, if the oven is small, be careful with the cake surface because it could be burned. Sometimes, I cover it with the aluminum foil. I'm glad to know that you have a wonderful cake. Enjoy.
You saved me. My cake is still in oven. I was about to cry out why it’s not rising like the video. I think it’s due to 9” pan and the old oven. Looks light brown on top and didn’t crack. Hope taste will make me happy.
@@srabony00 I’m glad to know that. So how did your cake taste?
Yummy. Bought 8” pan today and will try again in next weekend. I was following diet chart to loose weight. After baking this, I added it to my cheat day dessert list.
٦٠ غرام حليب كامل الدسم
١٤٠ غرام جبنة كريمية
٤٠ غرام زبدة
٥٠ غرام طحين متعدد الاستعمالات
١٥ غرام نشا
٥ بيضات
١٠٠ غرام سكر ناعم
* الطريقة كما موضحة في الفيديو *
قياس القالب ١٨ سم
ندخل الكيكة ع فرن مسخن مسبقاً ع درجة حرارة ١٢٠ درجة مئوية مدة ٢٠ دقيقة ثم نرفع الدرجة الى ١٥٠ درجة مئوية مدة ١٥ دقيقة
ثم نفتح الفرن مدة ١٠ ثواني ونغلقه مرة ثانيه ونقلل الدرجة الى ١٠٠ درجة مئوية مدة ٤٠ دقيقة
بعد انقضاء ال ٤٠ دقيقة نطفئ الفرن ونبقيه مغلقاً ونترك الكيكة مدة ١٠ دقائق
ثم نخرجها
وبس ❤️😊
Just made this today and you're recipe is the only one that worked for me. The other recipes that I've tried always ended up deflated. Thank you! Definitely going to make it again 😊😊😊
Thank you so much Michael for always teaching in a precise and detailed manner. Sharing with us your expertise in baking helps a wanna be baker like me a lot. God bless you more and stay healthy.
I followed your recipe for my 5th attempt at making Japanese cheesecake and it was perfect! I’m really happy! I normally add lemon zest for my Japanese cheesecake, but wanted to follow your exact ingredients first. Will definitely do it again, but with the additional lemon zest next time. Thank you! ❤️
Dear Master Chef. Again now my second trial but with the correct baking pan size. Result was amazing. Proud of myself as a fresh beginner never baked till strart to bake becoz hv time during work from home moment. Thanks for clear instruction
Good job 👍🏻
Dear Mr Lim,
May I please add a small tip? For anybody using a fan oven and suggest that they cook on 120c all the way up to an hour, before going down to 100c for the final 15 minutes.
This creates a perfect crack free dome!
Amazing recipe btw, my wife has me baking them regularly now 🙂
I did it at the firts time. I follow the exact ingredients and all the instructions. My family enjoy my Japanese cheesecake. Thank you. Today I bake another Japanese cheesecake. I love it. I like the way you use to show the steps to bake this cake. I think that I pass to the another level ☺😃😄.
Omg...this recipe is ON POINT!! I failed so many times with other recipes before this. I did tweak this a little to fit 6" pan but the most fluffiest, lightest JCC I've ever had. Sweetness is just enough too. Thank you Michael!
Tried so many different recipe for this cake and this one is by far the best one.
Third attempt to this cake! Absolutely marvelous! I tried experimenting this recipe with vanilla essence and lemon juice, but Mr Michael's still the best. Everyone just stick to this video, everything will be fine.
I tried your recipe today and it turned out very good. i set the temperature at 150deg abd baked for 1 hour. Then i left the cake to cool in the oven for 10mins. I am happy with the result (no sinking). Thank you for sharing your recipe.
I followed the steps and it worked! The most difficult part is to control temperature. We have a viking oven at home but the cake won't have "color" when the temperature is 300F like video shows. I had to increase the temperature of the oven and adjust the position of the cake. I am glad that the result turned out great! I love that the cake is fluffy and not too sweet. Thank you Michael for the great video!
I had the exact same issue with a Viking oven. It inspired me to go out and buy an oven thermometer which is something I should have done long ago!
What temperatures did you use?? Mine isn’t browning
made this cake for the first time but doubled the amount of ing since were a bit big in the family and really my family loved it!now im obligated to bake once a week so we have our stash of cake. thanks michael :)
I made this 3x already and everyone loves it. I am happy that it never did fail me. Thanks Michael for sharing your wonderful recipe.
After trying several internet recipes this is the first one with a perfect result.
Thank you very much Michael.
Watching the process of your baking is really a feel of Serenity and enjoyable. Your work top is always very clean and neat so is the way you handling your cake. Your step by step teaching is so detail and noticed the white mixing bowl (still as new) still with you since I first watched your baking in 2015....that shows that you always maintain your baking wares in tip top condition just like your baking! Thumbs Up for you!
I love watching how you cook. I can follow so easily. No talking to distract me
Lee Shirley Martin ，
The realism and charm of your mini food creations are absolutely amazing 😍 Each tiny dish is made with such care and attention to detail 🌟
The fifth japanese cheese cake recipe I tried and I have to say, yours is the best out of every recipe I tried!
I noticed that after baking the cake for 40mins at 100 degrees Celsius my cake didn’t rise that much and the top turned out too light, so I added a fourth baking time (120 degrees for 20mins); now the cake is perfect 🍰
Thank you for your time and effort!!
Keep up the good work 💪🏻
임지은 can u please send here the engridients that measured by cup???plsss
It’s possible your oven is cold. Did you use an oven thermometer?
Which rack did you baked yours on? I baked it on the 2nd rack from the bottom and mine came out light on top as well. Didn't know if to bake it some more, was afraid that I would ruined it so I took it out.
Same to mine
Thank you for such full, clare, and easy to follow recipe. I have successfully done it it has become my family's favorite. won't last 24 hrs. simply delicious and perfect every time
What was the size pan?
@@Gabywinter24 18cm, which is about 7 inch
I just made this and I have to say this is my new favorite japanese cheesecake! It's SO FLUFFY and so delicious!!! THANK YOU!
Hi! Did it taste a bit eggy? Im planning to make this for mothers day. thanks!
@@louiseannecollao7141 Hi there! It didn't taste eggy to me. However, I could've baked it just a bit longer to make it firmer. It was super fluffy for sure! I'd make this again 😁
I love u ur didn’t skip or cut parts of the video, it helps me understand more as a beginner baker. Thanks for such clear instructions to!
Mine came out very similar to what is shown! Initially I was a bit apprehensive as my batter looked more liquid than what is shown on video and there’s excess batter for my 7” pan. I did increase the temperature to 155 for 5 mins when I saw the browning wasn’t there and it went fine. Texture is perfect and looked amazing! Thanks for the detailed explanation :)
Crystal Koh Hi there, mine wasn’t brown too. So you increased it to 155 the last 5min, then after opening for 10sec you turned it down to 100deg?
Ainita Alias I opened for a few secs at first to have a look and felt it wasn’t brown enough so I closed and increased and after 5 mins I opened the door for 10secs and continued with the instructions. But it did crack slightly on the top for me though (but when cooled the crack is not obvious), so I’m not sure if maybe just extending the time might help without increasing temp. Only tried it once so far haha
Mine didn’t rise as much as in the video though. It was light and semi fluffy. But it was also quite moist. Nevertheless still yummy. During this lockdown period and during Ramadan I might add, I’ve tried including this recipe 5 different methods, all have different results. This was the closest to fluffiness that I could get. I’m still not 100% happy with the result. Luckily my husband loves this cake so much he eats it regardless. I’m determined to not let it beat me. I’m going to have one more go, since I still have enough cream cheese in the fridge for one more go.
Thank you for sharing. I tried many recipe but this is the first Japanese Cheesecake recipe that gives me a beautiful and delicious cake.
Thank you very much from Russia, Mikael!
I made it today. The cake so tasty! I wish you all the best!
Any of the liquid ingredient i wish those people could change to "ml" instead, because "ml" and "g" is so much different. First is not successful, second time is perfectly bake. Thank you so much Micheal Lim. Much appreciate! Is really easy to learn. Love it...
Can you give it in to us in your mesurements please?
Desmond Bossert if you click on the arrow down button to the right of the recipe name, it will show you all of the ingredients list and measurements plus baking tips, etc...
I backed this cake 3 times from other recipes. The ingredients and the ratios are almost similar but the baking techniques are different and your one turned out to be fantastic as my cake looks exactly like yours. Thank you 🙏
Hi Michael. Another great video. I have now made your Chiffon cake, donuts and this cheesecake - all worked very well as I followed your instructions carefully. Thankyou for including so much detail. Your pandan chiffon cake is now my mother in law's favourite, and the inlaws ask me to cook it for them whenver I've got time. I'm looking forward to trying more of your recipes! Thanks again.
Just tried this and apart from my oven being a little too hot (no thermometer around) it has come out very well. The only issue was cracking on the top and possibly slightly over baked - will know more when it is cold. Husband has already wolfed down one hot slice and is more than happy with it! Never had this cake, so I don't have anything to compare it with.
I followed all instructions carefully and the cake turned out exactly as shown in this video! It did not deflate after cooled, and so photogenic! Thank you so much for such a detailed recipe!
Hello Michael Lim. I wanted to thank you , because of your good video. My mom and I wanted to make this japanese cheese cake and we tried it a thousand times but it didn't work. We were really sad about that but then my mom found your video and we tried it. It worked! After we saw that it has worked, we were so happy. And the taste of it is like heaven! Thank you very much!
do you have converion to cups
Hi really appreciate your step by step of making this beautiful cake. Please advise on how to adjust the temperature for my oven which doesn’t has off mode for the fan.
Thank you so much for giving us a step by step tutorial. I've been watching videos related to baking for sometime now. I haven't tried yet. There are a lot of things I don't understand, the terms and the logic behind each procedure and even the ingredients. You've been so generous by sharing your recipe and the procedures so well. I actually kept on rewinding it and then go to google. I didn't even know it's called a water bath but thanks to you, I can somehow understand a bit now. Also the alternative method for folding. Really thank you and I look forward to learn a lot from you from now on.
I make this cake every year for my birthday. I make a few with differents flavours. I add chocolate into one, another one with coffee and then alcohol. My favourite is with chocolate,hands down.
People ask me for more. The classic like this one in this video is the most popular. I even have a coworker that want to pay. Thank you for this amazing recipe.
I found out I didn’t have a circular baking pan, so I ended up using a cooking pot. It worked pretty well! Thank you for the recipe!!! It lasted 1 day in my family XD
I’m glad it worked out for you! My very first time making this recipe I did the same thing and got amazing results! Happy for you!! 🥳
Yeay. I make this for the 1st time and turns very nice, soft, smooth & creamy. Thanks for sharing
Tried this today, and it is nice. probably last step before put into oven can add more lemon juice so will have stronger cheese flavour. once it is done bake, place into the fridge let it be cold. taste super great.
TQ for the tips to each move e.g. stir from top to bottom/ not over beating the eggs. It is such tips that contributed to a successful jiggly end product! TQ for your willingness to share 👍🏻
It's the first time I make a perfect cake, I just follow your recipe step by step. It's excellent! Thankyou so much, Mike.
Omg that was amazing.... your instructions was easy and clear, even for me that don’t have talent for baking. Thank you so much for sharing your time and recipe. May God bless you.
Excellent instructions and clear video with no distracting extraneous info, thank you very much.
＇1、。。，，
Just made the cake today. So far my cake did not rise as high as expected, but no crack, no shrinking. Cake tastes lovely as well. So far it's the best Japanese cheese cake I ever made. Thanks for your sharing.
I've tried many recipes, and this is the first time the cheesecake didn't turn out cracked!!
Thank you, and I really like the fact that this one has more eggs in it! :)
I didn't have an 6 inches cake tin, so I used an 8 inches - and it still turned out great!
Did you use the same baking time and temperature?
@@analissalowe8469 Yes i did!
Hi Michael. I made this today following the exact ingredients and steps (except longer baking time at 150 degree Celsius because I notice my cake takes longer time to rise). The cheesecake turns out amazing! The top is slightly wrinkled but that’s not an issue because it is so fluffy and jiggly. I’ve tried other recipes but the cake always shrink too much that it has layers at the side but this is just perfect. It holds the shape nicely. Thanks for sharing the recipe. Really appreciate that.
Felicia Ng same probl m here! How long did you bake at 150
He might use the convection oven which does cook faster.
Humidity beyond the water bath is a factor, or your oven needs to be calibrated or your flour was not exact.
+1
..
It looks fantastic. Can't wait for my authorized home-leaving day comes to buy the ingredients and make it by following each detail! I love these Japanese recipes with no words. Greetings from Quito.
耽
Thanks for this recipe and good instructions! I made my first attempt with this recipe yesterday and it was the first time it didn't go soggy and actually tasted great (i've tried other recipes prior to this without success). I tried to follow the recipe exactly, but I have probably done something slightly different, I will need to attempt again to find out! Issues with my first attempt was: 1) cake didn't brown much at all; 2) it didn't rise as high as yours; 3) once out of the oven, the centre was more crumble-y and would fall apart whenever I cut a slice, but still tastes great. 4) I had an oven thermometer but i struggled abit with the last baking temperature at 100degrees as a late discovery that my oven's lowest temperature setting is 120degrees only, so I tried to open the oven a few times to help lower the temperature to compensate this, lol
When he scrapes the bowl clean ... I felt that
I always remake this coz when ever i ask my kids what cake you want to make? The answer is always JCC!!!
Hi Mickael, thanks from Italy. I just made it and it is perfect.
Your video is the clearest. It is impossible to make it wrong. Thank you!
Totally agree, so peaceful without annoying music.. I made this before using your older recipe, came out good though though as high, as it deflated a bit while folding😕 tasted great though!
Today I'm going to do it bit different. I'm pouring creme caramel custard into ramekins and then topping with this mixture before baking, a flan+cake which I made before using genoise batter.. So when I tip it out before serving the syrup will soak the cake layer..
I followed the recipe everytime, they are successful and tasty. Thank you very much!
I followed to the milligram and still flops every time :'(
@@joewller8101 might not be the measurement but other factors such as technique or oven
Plz my UA-cam channel kitchen with hammad for subscribe like and share your friends plz
#kitchenwithhammad
I made one yesterday and it fell but it was still good...
That could be a temperature problem or an improper ingredient amount.
Try using an oven thermometer. Avoid cooling the cake down too quickly after baking as well. Follow the recipe and video, there’s great advice there.
I followed the instructions to the letter and my cheesecake was perfect and very fluffy!
Nice! Did you use an oven thermometer?
@@nottobe5597 no! And my oven wasn't even good! I have only 2 options (bake/brail).
@@katerinaki940 Wow that's great! Imma give this recipe a try, thank you😍
Thanks a million! This is definitely a keeper! I did increase the temp to 160°C to brown the top for 10 minutes, because after 15 min in 150℃ it didn't brown at all, perhaps my oven's temper is different. I added a lil bit of lemon zest and lemon juice too, turned out fine!
was it after the 15 min at 150c, at the end you increased it?
This videos make me so relax. I don,t know why.
Gugun Gunadi me too
I’ve tried this recipe 3 times and comes out AMAZING😍 hands down my favourite cake
I just made this--came out perfectly! I even was able to make a batch of mini cheesecakes, and those also were perfect. Thank you!
Rebecca Alarcon what temp did you use and how long did you bake it for?
Hi, Michael, and readers. I made your cheese cake yesterday. It lasted 10 minutes after it came out of the oven. It came out PERFECT, everybody loved it. It's not too sweet, nor lacking of sweetness, just perfect. Thank you!! Greetings from México 🇲🇽
Hola! La pregunta del millón...sabe mucho a huevo ? He visto recetas que agregar rayadura de limón y aparte el zumo del limón , otras con vainilla , etc. Los has hecho con alguna de estos ingredientes?
Saludos desde Monterrey
@@karenig84 Hola! Puedes agregarle Vainilla sin problema, una cucharadita, a la hora de empezar a envolver la mezcla, no sabe para nada a huevo. Está delicioso! Y eso que a mi no me gusta el cheesecake jajaja Saludos desde Mérida, Yucatán! :) Hazlo, no te vas a arrepentir! 💕
@@dulsonguillermo Muchísimas gracias!!! Saludos
I like the way you bake. Very gentle and precise. Yes without playing the annoying music is the right choice as baking suppose to be relaxing and soothing. I am looking forward to bake this cheese cake soon. Tks Michael! Greeting from Singapore. ❤️🇸🇬
I tried this improved version exactly with the 3 temp settings. Gosh ! Success...Yummy...Jiggly...thanks for your effort to improve to this version. My next challenge will be chocolate cheese cake with this improvement version...
Excellent, I am so happy for you. Good luck with you chocolate version.
I tried making it and it turned out really nicely, thank you Michael. I needed to increase the baking time slightly, though. Understandable since our ovens are different 😁
Please Michael can i use cottage cheese Fully cream? Can be ?
I'm a beginner in baking a cake. I've tried this recipe without altering any ingredients and follow the steps and instructions. It turns out great! I succeed. Thank you Mr Micheal Lim. 😍😍😍
This video is what I've been waiting for. Appreciate the progressive details, especially on the oven part. Thanks Michael!
For those cakes that didn't rise (*cough cough* like mine... heh), there's a way for it to still taste delicious without wasting the recipe! I had done the first baking process: 20 minutes at 120 C or 250 F with no rise of the cake at all. I decided to just continue to the 2nd baking process to see what would happen: 15 minutes at 150 C or 300 C with a tiny bit of rise but not too much. So then I decided... whatever let me just continue cooking for another 25 minutes and then raise the temp to 350 F for another 20 minutes for the cake to brown on the top. The cake actually cooked though but never got higher, still honestly so delicious! The key is following the strict instructions of beating the egg whites will for sure make the BIGGEST difference! Good luck on your baking adventures everyone :)
I'm doing it now and it didn't rise like his. I'm saddd...I've been scrolling the comments and everyone said theirs turned out the same, beautifully etc. I'm so jealous now as mine didn't rise that much. Its still in the oven while I'm texting. Hahah. Trying to find out a solution or to know what went wrong?
Mine didn’t rise in first 20 min at 250f, continued another 20min at 275f, then rests as Michael suggested. Didn’t rise much and top was a bit hard. Will try again.
Wow, that was perfect--almost a zen experience watching you make it. Thanks, I could taste it from here.
I had my first Japanese cheesecake in Osaka and instantly fell in love with it. Back home I really missed it, so I searched around for a good video and found yours. So I watched it many times, I obviously was so nervous and scared to fail lol. My cake came out perfect, no shrinking no crack just a beautiful cake! Omg thank you so much for this video. It tasted so good, also after 2 days it was tasty. Yum!!
What it's taste? I also want try to make 😀
Very delicious, very soft n light.. melts in your mouth, not like the western cheesecake at all. Give it a try :)
IT'S A PLEASURE TO LOOK AT A COOKING VIDEO WHERE A PERSON JUST GETS DOWN TO COOKING , NOT TALKING THROUGH THE ENTIRE VIDEO. SOOTHING MUSIC. I WOULD LOVE TO TRY A PIECE OF THIS JAPANESE CHEESECAKE. LOOKS WONDERFUL. LOVE YOUR VIDEOS . MICHAEL LIM, TWO THUMBS UP TO YOU. 👌👍👍
Doesn’t look like it has soothed you at all
If you are a serious follower of Japanese cheese cake recipe, this is the first recipe that get all these 3 things: 1. The texture is even from top to bottom, and inside to outside (I cannot count more than 3 recipes from youtube that meet this condition) 2. Fluffy (Some other recipe was successful but was tough and more like western cheese cake) and 3. Using 5 eggs (some other successful recipe only did with 3 eggs which is easier)
The only thing is that other recipes tend to use about double the cheese than this one, which also makes it harder to make compared to this.
Just tried this, Michael! It came out beautifully. Just wanna say thank you for the recipe and thank you for the super detailed video. It definitely helped! One of the best video guide to bake I must say
did you grease the pan with anything or just applied a piece of parchment?? Pls respond
Parchment paper at bottom and at the side of pan, when the cake is done it is much easier to take out and better shape.
I have tried to make Japanese cheesecake 5 or 6 times and each time it has never been successful. But this time I followed your recipe step by step and it was PERFECT, delicious and spectacular. Thanks for sharing your tricks.
TRADUÇÃO PARA PORTUGUÊS :
Derreta na panela 60g de leite, 160 g de Cream cheese e 40g de manteiga. Retire do fogo espere esfriar e acrescente 50g de maisena e 15g de farinha de trigo, mexa bem e acrescente mais 5 gemas de ovo. Bata as claras das gemas até ponto quase neve e acrescente 100g de açúcar aos poucos até virar um merengue em ponto de bico, acrescente o merengue a mistura reservada mexendo com cuidado e delicadeza para não perder a aeração das claras. Coloque em uma forma removível com papel manteiga em banho Maria com o forno pré aquecido. ( A temperatura inicial 120 por 20 minutos, vá aumentando de pouco em pouco até atingir 150°)
Obrigada Joana
Pela tradução para o português, estava doida pra ter essa receita, valeu de coração 💞
@@adrianamamaeacucar426 Por nada 😍 eu fiz e ficou simplesmente divino! Nunca comi nada igual, e uma mistura de Esplendor e perfeição 😍😍😍😍😍😍
@@joanasabrina7748 obgdo
❤
Dear Michael, i just made a cheesecake from your video, i did exactly what you shown in your video. Today i'm feeling wonderful, because my cheesecake looked very yummy and of course, it tasted so good
Hý so how long total you baked your cake ? 20+15+40 mins ?
muhammad rifki yeah. You are right!
I failed to make this cake in my first attempt. The cake was out of my oven completely undone, eventhough the top was brown.
+Carla Hapsari you have to put your cake in very bottom oven rack and make sure you have oven thermometer,cause everybody´s oven is not same (different) and bake your cheesecake in right thermometer
+Carla Hapsari you have to put your cake in very bottom oven rack and make sure you have oven thermometer,cause everybody´s oven is not same (different) and bake your cheesecake in right temperature.
Thank you so much for all the time you have taken to make this recipe as clear as possible! You are fantastic and I will definitely be making this :)
I made this yesterday because I only have 7inch pan, I'm so happy it turned out just nice. Thanks for the recipe.
Hi Michael, could you please make tutorial on a matcha flavoured version of this recipe if you happen to have one? Thanks😁
Tried making this cake today and it turned out beautiful... followed the exact instructions given.. thank you for your wonderful recipe😍
100 Celsius = 212 Fahrenheit
120 Celsius = 250 Fahrenheit
150 Celsius = 300 Fahrenheit
03-17-2020: Thanks Charles B!
Charles thanks! At 250 the batter didn’t rise at all I think it’s because I couldn’t turn off the fan 😕
Charles thanks！！！saved my time to search lol
Shooko k welcome. Hope yours turned out well. Mine was good but looked nothing like the one in the video.
Thanks
I’ve made this cake like 3 times and it’s an amazing recipe but I recommend adding a tablespoon and a half of vanilla