Thank you for this! I baked this earlier with a few tweaks. I added vanilla extract to the egg yolk mixture, used two lemonsitos instead of lemon, and when it finished baking I didn't immediately take it out, I just placed a spatula on the oven door and let it cool down gradually inside the oven so it doesn't shrink like some might have experienced. It tasted great! It definitely melts on your mouth. It all boils down to how your meringue was done. I personally whisk it manually once I achieved the soft peak stage, when the bubbles are gone.
If you want a gluten free chocolate cake, Nigella's "buche de Noel" is great (it's basically a chocolate Swiss roll but it's so good) you can also make it into cupcakes by putting the mixture into cupcake cases instead of into a tray, just don't expect them to rise much
Recipe for our american people who need cups and spoons :) 1.5 tbsp oil 1/2 cup + 1 tbsp of cream cheese (unsure) 1 tbsp castor sugar 1/4 cup milk 1/4 cup sifted corn flour (corn starch) 1tbsp + 1tsp of lemon juice 1/4 cup castor sugar please note : Cup measurements are far too inaccurate to use with most gluten free recipes. Use at your own risk
Katherine Canon I guess it can be fine if you're doing a basic sponge cake and serving it to your family, and they're not foodies. Otherwise, time to bump out that scale :)
😘you're too kind for doing that miss...that's always a problem for me as I am new to cooking... ingredients in grams or kilos are hard for me to follows, because I don't have such equipment to used in the kitchen, rather else I used our weighing scales.... sounds hilarious isn't? I wish all or maybe most of the foodies account that teaches such cooking could have also considered us the beginners that it is easy for us to follow the measurement of the ingredients if the tools to be used are or can be easily found in our kitchen,,,, so easy if like someone is going to come over and had no choice but to search such food in TH-cam and can cook 👨🍳 it quickly..... Anyways thanks for this... God bless Guys😘😇
Thanks for introducing such a perfect and easy method of gluten free baking. I made this cake for the first time today, as I have lots of food allergies. It was simply amazing. Light; Delicious; 😋and finally no stomachache after eating a piece of cake ! 🙏 💝
For the comment section (people asking about the conversion): You're telling me that in the age of Google, you can't take what little ingredients were used and use Google to convert the measurements? Really? I mean; you can quite literally type 20 ml in to the search and it'll complete the sentence, like, 4 different ways for you. 4 teaspoons. It took 5 seconds. Come on! Great-looking recipe by the way!
i wish the measurement was also in cups forms... but i tried it was so fluffy i cant believe i did it on first try ever! also i used glass pan so i turn down the heat by 25c and cooked for maybe 80mins
Cup measurements are far to inaccurate to use with most gluten free recipes. Either spend $5 on a kitchen scale one time, or risk everything you make going to heck. There's a reason the rest of the world uses weight measurements, Americans are just too far behind everyone else.
Is that an american cup, an american customary cup, and american legal cup, a british cup, a canadian cup or a japanese cup? They are all different sizes and will mess up the ratio to the eggs and tbsp meassurements :p
i've used this measurement. but since the other user also wrote 25 g equal to 1.78 tbs, ive changed castor sugar from 1tbs to 1.5tbs and 1/4cup to 3tbsp. for the liquid ingredients ive used measuring jug. i like the results, very soft and spongy, slightly short.
I have tried this recipe before! It was absolutely delicious, thank you so much for sharing it! Unfortunately, I did not have enough cream cheese so I had to substitute half with plain yoghurt and added a few more teaspoons of sugar to balance the tangy flavour. The only trouble I had was that it took almost FOUR hours for it to cook properly and brown at the top. I'm not sure if it was because of the yoghurt that may have hindered the batter in some way (would you know by any chance?) but I'm going to try to make it again tomorrow for new years with the proper ingredients. It may just be my oven (it is a gas oven) that is the problem. Thank you so much again!
ace ♠ actually, i tried using yoghurt as well and it failed. The case same like yours, but I didnt wait for 4 hours to bake it (it's just way too long). I think yoghurt contains more water that's why
Made this tonight, screwed up measurements for first part but just doubled the amount to fix it and made two cakes and it came out AMAZING :D thanks for recipe!
Hi! I have a question, in the video you added the first time castor sugar, I think are the 25g, but the second time when you are working with whites you add another part of sugar castor, but you put in the video 100g and in the recipe you wrote 50g. What is the correct proportion, the video or the recipe you wrote? Thank you!!
thank you!! I did it yesterday with 50 gr ( I couldn't wait hahah) and the result was absolutely delicious, but the cake never esponged, is it right? or I have to use a cake mold small? I used one of 22cm of diameter and hight 7 cm... and the cake has 3 cm of high hahahh...
I made this cake twice! The first time I baked it in the wrong temperature in the oven, because I forgot my oven used Fahrenheit instead of Celsius and ended up with a wet flat cake 🙈 Round two the next day, I followed the instructions perfectly and the cake actually cooked! But it did not rise and it shrank when it cooled completely. It still tastes good though 😋 I will try again, but with proper technique next time. I enjoy your recipe because the ingredient list is short and not wasteful. I'll let you know how my third attempt turns out! 😊
Thanks for you recipe sharing and I baked a few nice cotton cheesecakes ,May I know why my cheesecakes the bottom part (1/3)more moist than the top part ( 2/3 or 3/3) ? Any effect from the hot water volume ?
The video says to add 100 gms of sugar in egg whites but there is no such thing in description box so exactly which amount of sugar do we have to add first 25 or 50 gms??
I made this and it's amazing. I just thought maybe 20ml lemon juice is too much cause it's almost too sour for my taste. And I also cut back a bit of sugar. Still turned out great. Thank you for this recipe.
voltaire balagtas yes it would! And it does a bit actually, you can see in the video. But the cake still turned out alright so it doesn't matter too much, but ideally you want to keep as much air in a meringue as possible. Good catch!
Thanks for the recipe!! . its too easy and it's delicious . The video was so clear and easy to understand. just keep posting recipes like this way! thank you❤️.
It's already the second time I made it, always shrink a lot when I take from the oven and is too flat, I'm very desapointing... what I did wrong?😢 I follow accurate the recipe , I was thinking is too small amount of corn flour, or need more eggs...
Lizzie Oliver this recipe doesnt need more flour or eggs. If you found it dissapointing because you always fail to make it, you can try another recipe shared by other youtubers :)
If it's too flat it sounds like you may be over-mixing when you mix in the whipped whites to the rest of the batter. You just need to gently fold them in until they're incorporated.
Jeon Jungkookie I got another hint for you: H2O Also comes running out of your tap in the kitchen, or bottled for drinking on the way. Normally used to wash you, your clothes and cook food in. Also referred to as "water". -.- Mate, it is just simple water. Take Pot A: Fill with water so much, that Pot B floats in it. It isn't rocket science:) also used for any type of chocolate or "Sauce bernadaise"
Priyaa Ten I don't think so.. I mean there are cakes without egg, but they usually don't contain this fluffy megurine(?) stuff which is literally just egg and sugar.
This recipe is awesome. But I do doubled the portion of the cream cheese to make the taste even more richer and instead of using lemon juice, I used lemon zest because I don't like the sourness of the lemon juice in the end product when I first tried this recipe.
Wow really interesting cake. I'm going to try this at thanksgiving I think. My sister and I each bought kitchen aid mixers recently but haven't had a chance to work together on anything. So this might be it.
Here are some notes and conversions for those of us in the States. For the oil 60 mls is 2 tablespoons 2 & 1/4th teaspoons. 40 grams lemon is the equivalent to 1 tablespoon and 1 teaspoon. Also if you bake this at the temperature recommended it will litteraly take hours, after 90 min,y cake had barley baked. I turned the temperature up to 325 and in apx an hour my cake was done, so I'd recommend baking at 325 for an about and hour and twenty or until brown on top.
I can easily tell it will taste awesome, because normal sponge cakes with flour have a non slip aftertaste, which discomforts the taste. i wish I could make this but my oven is dead and only my grill works so I can't bake.
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/n.gif)
this video should be renamed to: How to cook clouds. the fluffiness of that cake is insane!
Gabriel Villarreal you're insane!
Gabriel Villarreal 👊🏻
@@tombombb zXZZ
Thank you for this! I baked this earlier with a few tweaks. I added vanilla extract to the egg yolk mixture, used two lemonsitos instead of lemon, and when it finished baking I didn't immediately take it out, I just placed a spatula on the oven door and let it cool down gradually inside the oven so it doesn't shrink like some might have experienced. It tasted great! It definitely melts on your mouth. It all boils down to how your meringue was done. I personally whisk it manually once I achieved the soft peak stage, when the bubbles are gone.
OMG THANK YOUUUUUU. NOW I CAN FINALLY BAKE A BIRTHDAY CAKE FOR ME FRIEND WITHOUT KILLING HER.
lynda y oh my god 😂😂😂😂😂
did you try it?
lynda y you can put in canned fruit, like cherries, or clementines:) tastes delicious
lynda y lmao 😂
If you want a gluten free chocolate cake, Nigella's "buche de Noel" is great (it's basically a chocolate Swiss roll but it's so good) you can also make it into cupcakes by putting the mixture into cupcake cases instead of into a tray, just don't expect them to rise much
this seems so easy and delicious *-*
but I know I'll mess up
You can do it!
i support this ship 100%
Animefan13 I always mess up on any type of homemade baking! But anything from a box I can do!😂😂
Just incase anybody is wondering, you can use canola oil instead of corn oil... just look in the description box
i used rapeseed oil and it came out great
Sralladah rapeseed oil is canola oil
Science Power yeah, realised it a bit late but thanks
how about vegetable oil?
@@blackyang925 vegetable oil is fine too :)
These would be perfect for a dessert display! 🍽🎂
Recipe for our american people who need cups and spoons :)
1.5 tbsp oil
1/2 cup + 1 tbsp of cream cheese (unsure)
1 tbsp castor sugar
1/4 cup milk
1/4 cup sifted corn flour (corn starch)
1tbsp + 1tsp of lemon juice
1/4 cup castor sugar
please note : Cup measurements are far too inaccurate to use with most gluten free recipes. Use at your own risk
125g cream cheese equal to 4oz
Nassie54 lol true they go by cups and Table and teaspoons. I use to as well until i took baking classes and found that its not accurate enough
Katherine Canon I guess it can be fine if you're doing a basic sponge cake and serving it to your family, and they're not foodies. Otherwise, time to bump out that scale :)
😘you're too kind for doing that miss...that's always a problem for me as I am new to cooking... ingredients in grams or kilos are hard for me to follows, because I don't have such equipment to used in the kitchen, rather else I used our weighing scales.... sounds hilarious isn't? I wish all or maybe most of the foodies account that teaches such cooking could have also considered us the beginners that it is easy for us to follow the measurement of the ingredients if the tools to be used are or can be easily found in our kitchen,,,, so easy if like someone is going to come over and had no choice but to search such food in TH-cam and can cook 👨🍳 it quickly.....
Anyways thanks for this...
God bless Guys😘😇
Nassie54 thank you!! :)
Thanks for introducing such a perfect and easy method of gluten free baking. I made this cake for the first time today, as I have lots of food allergies. It was simply amazing. Light; Delicious; 😋and finally no stomachache after eating a piece of cake ! 🙏 💝
For the comment section (people asking about the conversion): You're telling me that in the age of Google, you can't take what little ingredients were used and use Google to convert the measurements? Really? I mean; you can quite literally type 20 ml in to the search and it'll complete the sentence, like, 4 different ways for you. 4 teaspoons. It took 5 seconds. Come on! Great-looking recipe by the way!
the music makes me feel like I'm either trapped in an elevator or I'm on hold *still jamming to it tho*
I have to laugh so much 😂 same!!
I tried it and it's so yummy , thank you for sharing the recipe !
i wish the measurement was also in cups forms... but i tried it was so fluffy i cant believe i did it on first try ever! also i used glass pan so i turn down the heat by 25c and cooked for maybe 80mins
Cup measurements are far to inaccurate to use with most gluten free recipes. Either spend $5 on a kitchen scale one time, or risk everything you make going to heck. There's a reason the rest of the world uses weight measurements, Americans are just too far behind everyone else.
Is that an american cup, an american customary cup, and american legal cup, a british cup, a canadian cup or a japanese cup? They are all different sizes and will mess up the ratio to the eggs and tbsp meassurements :p
Yes and you are the exception!
i've used this measurement. but since the other user also wrote 25 g equal to 1.78 tbs, ive changed castor sugar from 1tbs to 1.5tbs and 1/4cup to 3tbsp. for the liquid ingredients ive used measuring jug. i like the results, very soft and spongy, slightly short.
I have tried this recipe before! It was absolutely delicious, thank you so much for sharing it! Unfortunately, I did not have enough cream cheese so I had to substitute half with plain yoghurt and added a few more teaspoons of sugar to balance the tangy flavour. The only trouble I had was that it took almost FOUR hours for it to cook properly and brown at the top. I'm not sure if it was because of the yoghurt that may have hindered the batter in some way (would you know by any chance?) but I'm going to try to make it again tomorrow for new years with the proper ingredients. It may just be my oven (it is a gas oven) that is the problem. Thank you so much again!
ace ♠ actually, i tried using yoghurt as well and it failed. The case same like yours, but I didnt wait for 4 hours to bake it (it's just way too long). I think yoghurt contains more water that's why
Am I the only one who really just wants to touch this cake to feel how fluffy it is?
I thought that you were gonna slap that cake at the end because of the music! Thanks for the recipe, I will definitely try :)
finally a recipe that doesn't need cake flour!! We don't have cake flour in Brazil! thanks for the recipe 😄♡
i made 1 from your recipe, very soft, light, and make me want made more. thank you ☺
Made this tonight, screwed up measurements for first part but just doubled the amount to fix it and made two cakes and it came out AMAZING :D thanks for recipe!
Fiona Li you're welcome! :)
That sure looks like a nice cake, but what is that incredibly chilled out groove playing in the background?
Out of all the recipes, yours looks the best. It just looks more gooy. Idk, I want that in a cake
Hi! I have a question, in the video you added the first time castor sugar, I think are the 25g, but the second time when you are working with whites you add another part of sugar castor, but you put in the video 100g and in the recipe you wrote 50g.
What is the correct proportion, the video or the recipe you wrote? Thank you!!
+vaiko martinez i wrote the wrong amoung in the video. The correct one is on the description box :)
thank you!! I did it yesterday with 50 gr ( I couldn't wait hahah) and the result was absolutely delicious, but the cake never esponged, is it right? or I have to use a cake mold small? I used one of 22cm of diameter and hight 7 cm... and the cake has 3 cm of high hahahh...
vaiko martinez this recipe is for 18cm mold tho, if you use 22-23cm you have to double the recipe :)
thank you again for answer all my questions really thank you :)!!! I am your fan now!!
Does the height of the cake pan matter? Thank you in advance
So like a cross between a cheesecake and an angel food cake, intriguing.
Haii thank you so much for the recipe my first japanese cake was delicious and perfect..the tempratur i used 160c for 1 our👍👍👍👍
so thats 350 f right? ..... I am now sure my oven is at the wrong temp
I've made the mini version (mug) using this recipe. Believe me its the BESSTTT japanese cheesecake recipe everrr! Thank you somuch!!!
you need to transfer the cake on a plate not on the wire rack if its already cooled. did you notice your cake get slices on the wire rack?
I made this cake twice!
The first time I baked it in the wrong temperature in the oven, because I forgot my oven used Fahrenheit instead of Celsius and ended up with a wet flat cake 🙈
Round two the next day, I followed the instructions perfectly and the cake actually cooked! But it did not rise and it shrank when it cooled completely. It still tastes good though 😋 I will try again, but with proper technique next time.
I enjoy your recipe because the ingredient list is short and not wasteful.
I'll let you know how my third attempt turns out! 😊
Just made it and it's delicious, my round pan was a bit bigger so the chessecake turned out a bit flat but it's amazing nonetheless.
Sralladah I don't know why.... but your profile pic is really.... irritating me 😂😂😂 justtt argh xD
the smoothness is satisfying
wowwww looks amazing!!! can i add coffee in it to make a coffee cheesecake?
Aqsa Qureshi yes
Aqsa Qureshi y not
Thanks for you recipe sharing and I baked a few nice cotton cheesecakes ,May I know why my cheesecakes the bottom part (1/3)more moist than the top part ( 2/3 or 3/3) ? Any effect from the hot water volume ?
Can I use any vegetable oil?
A bake one for the first time is beautiful and so good thanks!! 😀😀👍👍😍
well this recipe is so good my family love it thanks epipastry
I made this today and it is AMAZING!!! Easier than I thought it would be! Next step is trying the striped one.
The video says to add 100 gms of sugar in egg whites but there is no such thing in description box so exactly which amount of sugar do we have to add first 25 or 50 gms??
I looking for an answer to this in the comments myself at the moment, bump.
First the 25g, when u mix it with the oil and cream cheese. The second is 50g with the egg whites.
Hiba Javed in case you were still looking for an answer, check the description box! they clarified it
I made this and it's amazing. I just thought maybe 20ml lemon juice is too much cause it's almost too sour for my taste. And I also cut back a bit of sugar. Still turned out great. Thank you for this recipe.
Maybe put it on a flat surface ????
Jawad Khalil Lol
It looks sooo good. Thanks for showing us how to make it with all the ingredients and instructions :) I hope I am successful with making this recipe.
Is the castor sugar a finer version of granulated sugar or powdered sugar? It looks like powdered sugar in the video but I'm not entirely sure.
Le Triste Ange superfine sugar it is
Epipastry oh I just used castor sugar as mentioned in the description box. I hope it turns out well. maybe you can edit the recipe :)
I didn't know something this beautiful existed
wouldn't using a whisk to fold deflate the meringue
voltaire balagtas yes it would! And it does a bit actually, you can see in the video. But the cake still turned out alright so it doesn't matter too much, but ideally you want to keep as much air in a meringue as possible. Good catch!
Thanks for the recipe!! . its too easy and it's delicious . The video was so clear and easy to understand. just keep posting recipes like this way! thank you❤️.
music is very Simon and Martina esc.
I've seen videos of this cake on Instagram and is the most satisfying thing in the world 💕
I really want to try this. Can I ask what this tastes like?
Yakumoki taste like a classic cheesecake but the lighter version
Thank you ^^ I will definitely try it one day!
I really love when someone make cake using au bain marie technique. the cake was always looks so yumm
It's already the second time I made it, always shrink a lot when I take from the oven and is too flat, I'm very desapointing... what I did wrong?😢 I follow accurate the recipe , I was thinking is too small amount of corn flour, or need more eggs...
Lizzie Oliver this recipe doesnt need more flour or eggs. If you found it dissapointing because you always fail to make it, you can try another recipe shared by other youtubers :)
If it's too flat it sounds like you may be over-mixing when you mix in the whipped whites to the rest of the batter. You just need to gently fold them in until they're incorporated.
Is there some difference if I use sunflower oil rather than corn flour?
Um...do you want to re-ask that question? Sunflower oil and corn flour are two completely different ingredients.
@lizzie I used sunflower oil and the cake was fine
It looks like dense angel food cake, but more delicious. I can't wait to make the matcha one!
can other types of sugar be used instead of the castor sugar?
Liz smith you can use regular sugar. Add the sugar to blender and blend it until the texture is superfine
thx for replying!
thank you for this receipe, this is my first successful Japanese cheesecake. very helpful and clear video. thumbs up!👍
hipsters without a real glutten problem would love this cheese cake
HEAVY BREATHING
the best 4 minutes of my life
is it hot water or cold water
Jeon Jungkookie hot water
Epipastry thank you
you literally bake it, inside the water. Water->cakepot->oven
Eomund ik i just need to know what type of water...
Jeon Jungkookie I got another hint for you: H2O
Also comes running out of your tap in the kitchen, or bottled for drinking on the way. Normally used to wash you, your clothes and cook food in. Also referred to as "water". -.- Mate, it is just simple water. Take Pot A: Fill with water so much, that Pot B floats in it.
It isn't rocket science:) also used for any type of chocolate or "Sauce bernadaise"
i don't know why this was recommended to me, but it is a good recipe. thank you for sharing.
150 degrees what? Celsius? If so, what's that in freedom units?
i just baked this and turn out very very good... thank you for sharing
Is there a substitute for the eggs ? I don't eat egg 😬
Priyaa Ten I don't think so..
I mean there are cakes without egg, but they usually don't contain this fluffy megurine(?) stuff which is literally just egg and sugar.
this vegan......
It's not cause.. eggs are produced by chicken, which means it would be veggie.
I forgot if there was mild involved lolol
Or am I wrong :0
You can use applesauce, banana. silken tofu, or egg replacer
Chickpea water (literally the water in which canned chickpeas soak) has been proven as a substitute for egg whites! Google it!
I might actually be able to make this VALENTINES DAY HOMEMADE DINNER IS A GO
is it like angel food cake?
i think its much more fluffier and kind of cheesy because it uses the water baking method.
very different
lgbtTV5 oh so probably more like those whipped yogurts? it sounds amazing 😍
Wow thank you really much for sharing this wonderful recipe! It's even gluten free (yay).
And the music makes it unbelievable relaxing! ♥
Why does this video have the soundtrack from a 1970s porno film on it?! 😂
Because it's a foodporn!
I was just thinking that exact same thing.
It is so incredibly calming.
... Kept cleaning my screen but that sensor dust is on her camerA
We Are The Mags cause have u seen dat cake
Really nice recipe. So easy and yum. I am making my second batch now
What's with the 70's porno music?
cause im about to fuck that cheesecake up
i think its food porn
Kenny Tee Lmao I thought the same thing XD
is to get your stomach hard
Kenny Tee whos to say this isnt a 70s porno?
This recipe is awesome. But I do doubled the portion of the cream cheese to make the taste even more richer and instead of using lemon juice, I used lemon zest because I don't like the sourness of the lemon juice in the end product when I first tried this recipe.
Cool recipe, but you should do some work on your cutting skills. Not using a cerrated knife for soft cake is a good start.
IamLakaiCheAker lol you're right, who uses bread knife for cakes??
SvobodovaEva I did and I still do :)
Epipastry but then the cut is messy, like in the video
Epipastry just use sharp knife and wipe in after each cut.
Epipastry people will always have something to bitch about xD
I made this and it tastes of pure heaven!!!
Am i the only one who noticed the dirty lense?
Robin M. Sættem you're not
tried this and its absolutely delicious. on point instructions! thank u
you didnt jiggle it lol
thank you so much for this recipe!! it's the fluffiest and easiest cheesecake I've ever made!
well done and gluten tree
I wanna make this for my teachers on teachers appreciation week
Thank you for a great recipe+video but you shouldn't be cutting it on the wire rack lol.. XD
Why? Wire rack got feelings too I guess =(
Kardainz Kardain Because you would ruin the bottom of your beautiful cake? Haha
Stephanie Chew who the hell cares about the bottom of a cake
Wow really interesting cake. I'm going to try this at thanksgiving I think. My sister and I each bought kitchen aid mixers recently but haven't had a chance to work together on anything. So this might be it.
Someone make this for me lol
this is the most beautiful thing in the world...
This was so relaxing to watch
The best cake in the world...and low carb comparing to others.
This video is sooooo satisfying and the final result seems to die for. Gosh!!
Thanks for the great and easy recipe ! I will definitely try to make one!
its almost done baking! Can't wait
amazing and very well explained. also my mom is gluten intolerant so i'm gonna try this out for her birthday.
thx a lot
Here are some notes and conversions for those of us in the States. For the oil 60 mls is 2 tablespoons 2 & 1/4th teaspoons. 40 grams lemon is the equivalent to 1 tablespoon and 1 teaspoon. Also if you bake this at the temperature recommended it will litteraly take hours, after 90 min,y cake had barley baked. I turned the temperature up to 325 and in apx an hour my cake was done, so I'd recommend baking at 325 for an about and hour and twenty or until brown on top.
Thank you so much I was looking for the ingredients for this cheesecake finally I found.
Thanks again.
I am dying to make this cake and taste it.
so beautiful. it looks very good.
That look delicious! Definitely will be trying this recipe
This looks really nice and fluffy ~ also the music is great. :3
this is insanely mouth watering.
Tried it and turned out great! Thanks!
Ughhh 😩 This looks delicious! TH-cam why didn't you recommend me sooner?
The music has a very Opeth feel to it. Love it!
I can easily tell it will taste awesome, because normal sponge cakes with flour have a non slip aftertaste, which discomforts the taste. i wish I could make this but my oven is dead and only my grill works so I can't bake.
I already try your recipe the result was good
And i love it 😍
I attempted to make japanese cheesecake twice and looks good... Although, I use springfoam pan
Hi..may I know the water should be hot or not before placing it in the oven? Thank you.😊
Your recipe just nice and simple...
Tq for sharing 😍
+Siti Rahmah you're welcome :)
way more in depth than a cooking show.
The cake is so cute!
it would have been fun seeing you shake it around
Love this recipe! Making this for my family again tomorrow :)
Hi is it possible to make this with a rice cooker? To replace oven.. thankyouu 💖
isn't this basically a version of a classical souflée, cheese cake version :) It sounds delicious!