EASIEST Jiggly Japanese Cotton Cheesecake - Uncle Rikuro Style (EASY + PERFECT home cook recipe)
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- Опубліковано 12 чер 2024
- Easy and simple home cook tutorial on how to recreate the famous Osaka Uncle Rikuro (Rikuro Ojisan) Jiggly Japanese Cotton Cheesecake at home. Simplest recipe and method to achieve creamy fluffy, airy and delicious Japanese cheesecake at home.
If you're new here, my name is Mai and I make videos recreating famous sweets and desserts on my channel, using simplified home cooking methods. Please support by giving this video a LIKE, and remember to subscribe for more!
[ INGREDIENTS ]
This is for a 6" x 3" round tin (adjust the amount of ingredients accordingly to the volume of the tin you're using)
- 60g Sugar divided into 2x30g portions
- 120 g cream cheese
- 3 eggs (I used 'Large' UK sized eggs)
- 60 ml milk
- 25 g plain flour
- 15 g corn starch
- 30g butter
- 1/4 tsp cream of tartar (or substitute with lemon juice or white vinegar)
[ TOOL USED ]
6" x 3" aluminium tin
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Egg separator:
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NOTES:
- I wouldn't advise using a springform tin (theres a chance of the bottom becoming undercooked / soggy) but if you do, you need to use aluminium to tightly cover the bottom so that the water doesn't go in
- The WATER BATH: I omitted to mention in the video, but make sure that the water reach up halfway your cake tin height, otherwise it will be too hot, causing the cake to rise too quickly and subsequently deflate.
- The taller the tin, the more jiggly the cheesecake will be!
- The oven setting described in the video worked for my oven. You should get familiar with the heat level of your oven and adjust accordingly, if the temperature is too high, it could cause cracks. If you see the cake rise too quickly, it might be worth adjusting the temperature lower.
- If you are using a fan oven, make sure to place the tins on the lowest rack, far from the heating source (fan ovens are generally hotter and are more susceptible of causing cracks but my oven is a fan one so don't worry it can work!).
- Depending on the size of your pan, if it's significantly larger than the one I used, you may have to increase the baking time for a bit longer to ensure that it's cooked throughout
TROUBLESHOOTING:
1) Why is my cake not rising?
- Make sure that you have beaten the egg whites properly, if it's under-whipped, it will not rise as well.
- Make sure you don't deflate the batter before pouring into the pan. When folding the mixtures together, do so gently - I would advise looking up 'macaronage' methods and using the same hand movement to fold your mixture together. When pouring into the pan, it should still feel fluffy and light, it should not feel too 'liquid'
- Make sure that the temperature is correct. Especially if you don't see the top of the cake browning, you should increase the temperature a bit.
- There's not enough batter in the tin, make sure you use the appropriate amount of batter for your cake (adjust this ingredients listed accordingly), I would recommend using at least a 3" tall tin. If the batter is spread too thin, it may not rise as wished and will not jiggle!
2) Why is top cracked?
- The oven is too hot, turn it down
- You might have over-filled the pan with batter, make sure there's at least 1.5 - 2 cm from the batter level to the top of the pan
3) Why did my cake sink / Deflate?
- The WATER BATH: make sure that the water comes up halfway to your tin height, otherwise it will be too hot, causing the cake to rise too quickly and subsequently deflate.
- Oven temperature: you oven might be initially too hot, causing the outside to cook while the inside is still raw - in consequence, the outer layer will inflate and sink afterwards. Try to lower the temperature and bake for a longer amount of time. (i would suggest to lengthen the second phase (30 mins at 140 degrees))
For more cooking content visit:
⭐️My Instagram: / mai.ng
⭐️My Blog: www.maicookbook.com
Let me know if you have any questions down in the comment sections below! Happy to help troubleshoot!
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The list of ingredients can be found in the description box! 😌
what kind of flour did you use ?
HANH Le I used plain all purpose flour
Thanks a lot
When you switch temperatures, do you remove the cake from the oven and wait for the oven to reach each desired temperature and THEN place the cake back into the oven?
@@kristinp173 Nope! Keep it in the oven! Changing to a much lower temperature is to allow the temperature to gradually lower.
Who’s watching in 2024?
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God bless you, me 2024.
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I have added some common trouble shooting answers in the description box, make sure you have a read. One very important thing I forgot to mention in the video is the height of the water for the water bath - should reach about halfway the height of your cake tin otherwise the cake will rise too quickly and sink afterwards!
I just made this and it's so good! It has a very mild taste, not very sweet, but the texture is to die for! So fluffy and soft and melts in your mouth. I only had a glass pyrex to bake it in and it was fine. Mine had a huge crack at the top because I think I overfilled mine so be sure to follow the video and leave some room at the top. Thanks for the recipe!
My whole family loved this cheesecake!! I can’t believe how simple it was to make as well. Thank you for the amazing recipe Mai!!
Это не чизкейк, а японский бисквит
I made this today and it was amazing!!!! Thank you so much for such a simple and straightforward recipe. I added vanilla bean paste after adding the milk and it was delish! I have never had it before, but I like the flavor and airy and melt-in-your-mouth texture. Great recipe and video!❤👍🏻❤❤❤
Jemimah Ofei so glad to hear!! Thank you for the feedback ☺️💗
Great recipe & clear step-by-step instructions. I've made this several times already and every single time it's turned out perfect! Thank you.
Made it yesterday and today! It came out perfect! And is light, fluffy and delicious!
Just love how simple and easy you kept this video thank you
I bought this cheesecake when I was in Vancouver out of curiosity. Lo and behold it was soo good, and I bought only one pc. then unknowingly , there's recipe on You Tube. I don't have to travel to Vancouver anymore. ( I leave in Seattle ) . Thank you.
I’ve researched several recipes online and this is the best recipe I’ve found. I love my Japanese soufflé cheesecake tasting more like a cheesecake and less of a sponge. Thank you for sharing this recipe! Japanese soufflé cheesecake is my favorite cake. Now I don’t have to go out and buy my own. I can pretty much bake my own whenever I crave it!
So glad to hear that! Enjoy ☺️
Tried this recipe. It turned out great! Perfect texture with just the right sweetness.
I just made it and it's perfect. I hate overly sweet cakes and your recipe is just right. Super fluffy and jiggy. Thanks for sharing.
First time making a jiggly cake and it turned out perfect 💖 thank you!!!
Been craving this cheese cake for a long time now. 🥰Thank you! Thank you, Mai! 👏🏼👏🏼
OMG! My husband loves this cake! I have done this cake sooo many times, success all the time.Thanks for great recipe!!!❤
Bought my husband one for his birthday this year from a local baker. Delicious!!
I made it today as planned. I was a little concerned, because my batter looked a bit thicker than yours. However, it turned out perfectly. Super pleased with the result. Thanks so much for teaching us how to make this wonderful Japanese cheesecake. ❤
I ordered this cake last night and it was half the size of this recipe and it cost $13 so I came looking for a recipe to make today and yours is very simple to follow and understand.
Absolutely delicious 😋 my kids and my dog were going crazy.
I love how it doesn’t have much sugar but taste like it does. Truly the best combo 😊
Thank you Mai
This looks easy to make. I’ll have to try it. Looks delicious! Thanks for sharing the recipe.
Tried to find as many shortcuts as possible, hope you'll get a great result :)!
I've tried several recipes and they all failed but Mai's recipe never failed me! Thank you, so much!!
So glad to hear 🥰
Omg beautiful recipe.. easy easy ingredients and just one mixer yess yess.. 🥰
Thank you for this wonderful recipe 🙏
I just made this. It came out perfect.
Very informative .. everything i want to know about cheesecake is explained clearly. now i wanna try this.
just baked this & it was perfect! it lasted for 5 minutes 😂 thanks for the recipe! ♥️
I'm glad I stumbled on channel.. You make it look so easy
I'm so excited to try to make this cheesecake !
Receita bem simples e me parece muito deliciosa, vou fazer!!😊
Awesome ... Hattoff to your dedication for description ✨
I have made this recipe so many times.. it comes out perfect each time.. thank you mai for a great full proof recipe..♥️
Love hearing that!! Thanks so much Snehal
Thank you for this comment. I've been looking at different recipes and never seen someone that made them. Thank you
Thank you for the delicious recipe mai . Cheese cake comes out so tasty and delicious . Thank you .
Omg I just started to make this cake for my daughter after she had her baby and I think I messed up the 1st 15mins I realize your were in Celsius and I need to be in Fahrenheit. So I change the temp and left in for another 15mins And now it didn’t even brown like yours.
will try again!
Looks super beautiful and delicious! Im gonna try my best to make it look that pretty!
Thanks! Hope yours turns out amazing 😍
Helpful video! Your cheesecake turned out lovely!
thanks for the great recipe ! i tried it yesterday. i finally succeed to bake a JCC by using your recipe :) super happy as i failed many times before using other recioe.
First time made it, n i love it 💕
Thank you!
we dont have cake flour in australia apparently so im really glad i found this! tysm
the flour brand called 'lighthouse' @ woolies and coles sells 'biscuit pastry and cake flour' (it's pretty much just low protein plain flour I believe :-) makes the end result even fluffier, not necessary though but adds a neat bonus! )
Made it today but extended another 10mins at 140°C to 40mins just to make sure cake will be baked well inside. Had a big crack on the top of the cake after first 15mins at 200°C. But inside was very soft fluffy and melt in your mouth. Thanks for the recipe!
You really helped me a lot thank you
Thank you for sharing your ingredients madam😊 first i’ve taste japanese cake at the mall oh my goodness i cant explain it it so yummy now i know how yo make it .with the help on this video🤗
It's really tasty, thank you for your receipe and clear explanation. New subscriber!
Excellent
tysm, im starting my own bakery and this helps a lot ☺
Congratulations for the success and explanations!👌
thankyou, my husband requested this cake for his birthday and we were both shocked by how amazing it was! tasted just like uncle tetsu :)
You tasted uncle tetsu D
Absolutely beautiful, great work! ❤️ Will definitely try it.
It looks delicious, I want make it 😋
I try it, and it was amazing
Thank you so much
So glad to hear! 😄
You did a really great job at home - looking more perfect than a restaurant 😊 Thanks for sharing 👍🏻
Thank you so much 😍❤️
Beautiful looking cheese cake! We had Uncle Rikuro in Japan and it was wonderful. Nice looking countertops!
Jason and Angie thank you so much! The food in Japan is so good, can’t wait to go back for another visit 😃
感谢分享！一定得试一下！
Muitas receitas boas e bonitas a gente ver neste vídeo.
I tried your recipe and I finally got the fluff & jiggle. Thank you!
Looks delicious ♥️♥️♥️
I'm trying this on Saturday
Thank you so much for the recipe! I will definitely be baking this again ❤️
I followed your recipe precisely for the first cake but decided to add a splash of vanilla extract in the second. Both the cheesecakes came out super light, fluffy and delicious but I found that the vanilla extract in the second cake had helped reduce some of the strong, tanginess of the cream cheese flavour (which I preferred) 🤤
Amazing!! So glad to hear ☺️
Next time use less vanilla or try a little fresh lemon juice
Just made this! It turned out perfect. Will most definitely be making again 😋
Hi, Did you do it with US measurements? Like cups and tablespoons?
OMG.. cheesecake looks so yummy..
You make me so hungry 🤤🤤☺️
best recipe to follow getting the egg whites to stay when flipping the container over is key every other recipe I followed turned out bad except this one ! now I can experiment with flavouring
Loved it ❤️❤️will try soon 👍👍
Deffo making this for sure.
ScottCanEat let me know how it goes 😍!!
OMG YES YES IT WORKS!! made it for mother's day.. and my mom brought it to share with her colleagues OMG OMG IS THIS WHAT SUCCESS FEELS LIKE?!?!!? imagine my mom going on about me to them like 'yesss my daughter baked this cake' even though i cant make her proud with my grades, i hope this cakey makes it up. thank u so much for the recipe please keep up the good work!! u are inspiring more people than you know it!! OH and btw if u dont have such baking tray, u can use a baking circular pan that is bigger to put the water bath!
So happy to hear that!! Your mom should be so proud ☺️🙌🏻
Ótimo vídeo
This inspired a cheesecake I will create.😋
Pretty Cheesecake I love the Vidro and the receipe❤
Adorei o vídeo!
Adorei o vídeo
Beautiful 👌😊
Can’t wait to try this recipe! I just wanted to note that it would be helpful to mention what temperature to preheat the oven to when prompted. Tysm for uploading this. ✨🙏
Thanks for the feedback! And yes should preheat the oven to the same temperature you start the bake with :)
This was my first time baking anything and your video helped out a lot. Other then it not rising a lot the cheesecake was unbelievable good. You got my Sub 😁👌
Why did you stop making videos?
I’m moving houses at the moment! Planning more videos once I settle in 🤗
it looks delicious.
thanks!
Very Nice Mai. Nice recipe and nice video.
This is one of the better, clear recipes. I have a fan oven, used bottom rack at 400f for 15 min and then 302f for 30 min. It rose and did not deflate. Each oven is different and a lot of trial and error. Took me 2 tries. It also depends on how you do your egg whites since this is most crucial part of the baking process. Batter also should not be too runny
Gracias por está receta tan excelente! Después de mucha búsqueda de este pan japonés y intentos fallidos con otras recetas me encontré esta y definitivamente es la buena
Millones de gracias 🙂
Gracias!!
Como encuentro en español
yum ! love how your outfit matches the cake :) will try this recipe!
Aisha Hamilton hahaha oops, didn’t intentionally plan to dress up as a cheesecake 🤣! Maybe I should make it a thing. Hope you get good results!
Thank you
Excellent verynice
Hi, thank you so much for sharing your recipe and your explanation. I've tried this cake at least 10 times using other recipes but they all failed (they all deflated dramatically after turning down the heat, some even looked like there is a crater in the middle. I've got a gas oven and I thought they may have affected the result, so I even tried using a friend's electric oven, but that still failed). I tried your recipe and method (for 8 inch pan, doubling the ingredients) and finally it worked! The cake only deflated slightly as expected even long after the heat was off, the taste was great! However, I had a large crack at the top, hence I probably have to adjust the oven temperature next time. My cake wasn't as jiggly as I've hoped, not sure if it's because I'm using an 8x2inch pan (but I've lined the sides of the pan higher than pan height). Nonetheless, I'm super happy finally getting it after having so many failed attempts. THANK YOU!
I'm SO happy to hear that! thanks for the great feedback :)
For the cake to be jiggly, I would advise using a taller tin (mine is 3" tall) and the cracked top is because the oven is a bit too hot and perhaps the batter is filled to close to the top? Regardless, I'm sure you're going to master it your next try, enjoy!!
A very useful description! Thank you!
My pleasure! Hope it’s helpful :)
I am actually gonna try this in the afternoon but.... I have a question....
I only have medium eggs at home...how many of those do I have to use?
Thank you!
@@tanimarahman9846 same number, it should be fine :)
I love it
Nice 👍
Adorei vídeo
I made this it came out perfectly ... not eggy at all... melts in mouth ... Thankyou For sharing such perfect recpie
Thank you so much! Loved hearing that 😊
You are a GENIOUS! This recipe is perfect. I struggled a little with time. I'm pretty sure my oven temperature is correct but the first stage took me 50 minutes and second stage 70minutes (gas oven). But is OK, I will play with temperatures. The recipe is perfect.
Great to hear that! thank you for the feedback :)
Me encantan ❤❤
After trying many different recipes multiple times...this is the only recipe that works for me every time, thank you! Very jiggly.
I have a small fan oven, and find that the only issue I'm yet to conquer is that the top of my cake always cracks. I start at around 140 degrees, wrapped the insides of the tin with baking paper and mixed the egg whites ever so slightly less (just before stiff peaks and very shiny) which did help significantly but it still cracks slightly. Any suggestions on how I can try prevent this?
Wow it looks so yummy! can I use monk fruit instead of regular sugar? would the recipe work? ❤️ thank you.
Looks so yummy😋😘
thank you!
HI YUMMY I’TS LOOK IT DELICIOUS 🤤 😋😋❤️❤️❤️🇸🇦🇸🇦🇸🇦
Voce e muito legal ! ...
Nao entendi nada : ficou muito bom Querida parabens otimo trabalho ! ...
Me gusta mucho
Guys try adding raisins to the bottom of the pan before adding the batter in, it goes so well with the cake and thats how they do it in japan!
Wow Looks delicious 😋
I have a question if we don't have Corn starch? What happens plus I only got imperial butter has salt can I use it ?
ill make this tomorow,
Pretty cake made by pretty lady 🥰
Hi mai! Really wanted to try your recipe. But my concern is the baking time. Is it the same time if I'm going to use 3x1.5 round pan? Thank you so much.
Adorei ❤
Omg I love your accent ☺️, cheesecake look yummy 😋, have a good day 💐🥰
thank you so much for checking out my channel ☺️❤️
Thank you for the very detailed video of how to make this incredibly cheesecake.It’s on my list to do tomorrow for my family so,I will leave any feedback I might have later.Hope I will not explode the kitchen 😂