Learning Cheesecake Recipes - Japanese Vs. New York
ฝัง
- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Merch: futurecanoe82.com/
Original Videos:
Martha: • Martha Stewart’s New Y...
Nino: • Japanese Souffle Chees...
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Instagram: / futurecanoee
#cheesecake #newyorkcheesecake #jigglycake #japanesefood #recipereview #dessert
Chapters:
0:00 Intro
0:17 NY-Crust
2:02 NY-Filling
5:13 NY-Bake
6:13 JP-Filling
7:25 Egg whites
10:05 Beating ends
10:46 JP-Bake
11:20 IG Comments
11:40 Taste Test
13:17 Review
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The dedication this man has to not using mixers is unparalleled
He needs to stay loyal to the ligma fork
@@Birbooohe's doing it for us he just would never admit it
He keeps it relatable
and never using the right ingredients
I think he should add a melter so Ligma fork can be used to melt cheese too who need a cheese melter
I can't explain why, but I sat through the entire egg white beating process and can no longer question his beating legitimacy
You fell for his brainwashing method.
I sat through half until I was like "what the fuck am I doing here"
Somehow it is interesting to watch
He beats it real good
@@Setashii'm not strong enough
I think the reason the first cheesecake slightly burned on top/ cracked is because you split the recipe across two cake pans and cooked it at the same temperature and length of time as Martha using a Springform. You have the same mass as in the recipe, but spread across a wider surface area means that the temperature raised more quickly than if it was in a larger pan.
Looks like hes using the convection setting on the oven also
He doubled the recipe (kind of)
11:45 i forgot that the nyc style had crumbs at the bottom so i thought you burned the ever living shit out of that cake lol
Man I really appreciate you letting us watch you beat it on camera. Ive never tried it before, so I was honestly surprised how quick you finished and how white and creamy the end product was
r/outofcontext
Yeah, it is quite satisfying
r/outofcontent
So you didn’t see the time skips in between
💀
💀
I love how he puts so much emotion into his cooking videos
He is the life and joy at parties. I can already imagine his reaction to opening Xmas presents. 😂
More like motion
It’s too much if you ask me
@@Luna-mi5khikr
@@Luna-mi5kh he is too ecstatic in every one of his videos imo.
tips:
1. make sure your water doesn't dry up. it causes the cheesecake to burn (NY)
2. if it rises too fast and cracks, your oven is too hot (both).. 320 is actually good enough from start to finish.. but if you're in a hurry and dont mind cracks then turn it higher
3. chill at least 12 hrs before serving.. lessens the egginess and brings out the cream cheese flavor
Yes. It’s good to also put a bit of vanilla and citrus zest. I like lemon
10:10 "So, as you can see, i've been single for a while now" 💀
that literally has 2 meanings i dont know which one is worse...
I don't understand, can anyone explain-
hi canoe. i have been sick for the past few days with a bad cough and sore throat, and watching the results of your cheesecake was successful in making me throw up. i'm feeling a lot better now that my phlegm is gone though. thank you!!!
Underrated coment
Best compliment to the chef 😂
underated comet
Get well soon❤💕
@@sarahoitmann3900 the funniest part is i did actually get slightly better after this video. the awful cheesecake saved me :D
using the fan can cause the top to crack. The moving air will slowly blow on the cake, and create ripples that eventually crack. For cakes with delicate structures and crusts, not using the convection will help prevent the cracking
I did not even notice that part until you mention it. Convection ovens are not great with that. If possible, use the regular oven mode.
Yeah I also tried to use convection setting at first try and it had 2 crack. Also if you're too lazy to use water bath like me you can add some cornstrach to stabilize it and cook it at a little lower tempeture like 130°C but I go with feelings
heh I read nipples at first
also you need to move like ninja if theres cake in the oven
I would also think that having a water pan in there while it's preheating would keep the oven humid throughout the whole process.
I've had cotton cheesecake three times. Once homemade and twice at two different cafes in different countries. They all tasted about the same. I did notice that they taste marginally less eggy if you let them cool down or eat them cold altogether. That aside, Japanese desserts like cotton cheesecake and custard pudding are just naturally gonna taste like eggs. The Japanese seem to have an appreciation for eggy-forward sweets I've noticed.
I've had this Japanese cheesecake before and yea, it was very very eggy, and then I tried to modified the recipe by foaming both white and yolk eggs together and put more lemon zest and the actual lemon's juice and vanilla extract, it was so so much better tasting but unfortunately the texture become more like shortcake 😂 but it was delicious
That would explain their weird fascination with egg omelettes.
@@arcanaskegg omelettes? As opposed to what?
I assume he means plain egg omelettes, without any of the additional ingredients you'd usually find in western cuisine, like cheese, or ham or whatever else adds additional flavour. They're more like very fluffy scrambled egg in omelette form.@@PoptartParasol
@@PoptartParasol Overall the Japanese tend to value texture of the food more than the actual taste, i noticed.
3:53 I feel scammed and betrayed that FutureCanoe would use a rubber spatula over the ligma fork
Sometimes using some rubber is better to avoid future problems. It might bot hurt as much on his hand or something. Maybe he just likes it more that way
Don't worry. The rubber spatula is just for protection. The ligma fork is inside it.
Watching you beat the egg whites that entire time was worth it. Love the technique. The pause in the middle. The moderate silence. And of course the end.
There are 2 cuts in the video tho...
@@iamsherlocked875 Well he is using radioactive eggs sooo
Just like me when I beat mine too!
Watching him beat it for 3 minutes was life changing experience
r/outofcontext
lol😊
Bro gave us self confidence 😂
that's what she..
Me on a sunday enjoying watching this guy beat his cream. I just wish I could taste it 7:40
Mmmmmmmm😈😈😈
You can come here and taste my cream
Relatable 😶🌫️
ive personally tried the japanese cheesecake recipe from nino a year ago and, although i followed the steps (actually followed them) it still turned out testing like egg whites, so its just the way the cake should taste like
the revelation that pineapple pizza is just cheesecake right at first seconds in the video was mindblowing
WTF kind of cheesecake are you eating that uses mozzarella and tomato sauce?
Did you not watch the video? The connection is that both feature fruit and cheese on top of a bread crust.
Ikr
@@RaynmanPlaysChicago deep dish
And a tomato is a fruit 😂
My guy really put 3 mins of uncut whisking action to prove the haters wrong 😂
Whisky business
it was not uncircumcised
For the sugar addition he's cutting it though 🤔🧐
There were 2 cuts
It was a body double. Prove me wrong.
I like the part at 10:04 where the egg whites are still all soupy and than there's a jump cut to perfect stiff peaks.
I love that you learn so much from researching cooking, yet still make the basic mess ups everyone makes. It makes your videos so relatible, yet hilarious to those that have actually tried to learn the best ways to make some of the dishes youve done.
5:50 _"There's so much crack, it's practically downtown L.A."_
Goodness, i can't imagine what he has in store, to say about S.F. lol.
Probably feces, we've all seen the S.F. poop map.
This man's dedication to use up that big bag of cane sugar no matter what, is truly inspiring
I don’t get the difference between cane sugar and regular sugar
@lavenderiris9744 It depends where you live. In Europe, sugar made out of sugar beet is more common because cane sugar has to be imported. Unlike molasses extracted from sugarcane, beet molasses is only used in animal feed. As far as I can tell, the stuff sold under " cane sugar" is just sugar where the molasses was not removed entirely. It seems like products sold as brown
sugar, the molasses is added in after the fact. This is just what I remember off the top of my head, so I could be wrong.
@@lavenderiris9744I think it's cheaper that's why big box stores have them and it's cheaper to make since it's unrefined completely. I like the flavor though it tastes like sugar cane! So it maintains some of the grassy notes and caramelized flavor from the refining process
DORF
I think filling up the hotel pan higher might help with the weird scrambled egg texture that happened with the Japanese cheesecake. The water helps to insulate the eggs so they don't overcook/ cook too quickly. It's the same logic with flan and other custardy foods :)
no it's not for insulation.. the water keeps the temp stable and basically cooks it by steam. If the heat is too high, that's what causes the egg to cook.. that's why you cook cheesecake at low heat. I think his oven runs hot.. which is why the cheesecakes fluffed up too much and cracked.. the first one burned as well because the water dried up
5:25 the gap between "The water come" and "To a roiling boil" made me think otherwise.
The fact that I watched a grown man whisk egg whites for 2 minutes and 37 seconds says a lot about my life...
We're here for it
i appreciate you showing us with no cuts how you beat those egg whites lmao. i watched it without skipping too!
There were cuts tho
Touch grass bro
@Sniperboy5551 first get some milk, then talk.
9:39 Set that gofundme for a mixer cause jesus christ on a motorbike
0:01 Yes.. also my line of thinking
"You can skip to 10:05 if you want"
I don't want
Yessir my favorite depressed cook uploaded
He is depressed?
are u asking a serious question
@@Im_really_sleepy
@@aadaamn bruh i was just asking
@@Im_really_sleepy it was joke my man
@@goat_hitman7655 ok🗿
Hugely excited for all of your success! Easily the BEST TH-cam channel I've subscribed to this year. Thanks for all the laughs, they are genuine and force me to share as much of your content as I can. Congratulations!
I’ve tasted some authentic Japanese cheesecakes and didn’t really like the eggy flavor either. But I’ve made it using Nino’s recipe 3 times now and love it because I get the fluffy texture without much eggy flavor. I’ve had to adjust the cooking time and temperature a bit to get the top color of the cake right but otherwise his recipe and method of whisking instead of folding the egg whites make for a well distributed batter with less of that raw egg white flavor. And also it tastes way better when chilled instead of fresh from the oven so maybe you can try it again next time 😊
11:11 THAT SIGH OF DEFEAT
I actually watched him beat the egg whites bcuz its something I also struggle without a hand mixer
He should have BEATEN it. Like smashing the whisk in there.
7:25 is the best moment of this vid no cap
7:07 that egg is fighting for its life 😂
I think those jiggly Japanese cheesecakes are just naturally more egg tasting than traditional cheesecakes
Until the video end with him looks to be pouring hot sauce to the JP cheesecake xD
No, I’ve ate one before and it tasted more like milky custard than eggy. Though that might have been a different one, I’m not sure.
no 😂 why would they made it that way, it taste more like a very creamy cake
It's eggy and smell like fart (sulfur from the egg) when it's still warm @@lavenderiris9744
It literally looked like an egg loaf, the cream cheese to egg ratio was way off
6:30 Nino's new york cheesecake recipe is also amazing. I've been using it for 2 years and it always turns out perfect
That may be it, but in the same video adam also says to eat it when its cool, and not warm.
Crack the egg white through a fine mesh strainer at the beginning and just push it through with the back of a spoon, etc. This will help to remove the chalazae (the stringy bit in the raw egg.) It perfectly fine to be eaten, but it heavily contributes to the "eggy" flavor when used.
I first learned about this when making low carb bread which often heavily depends on eggs for structure and can turn out eggy tasting due to the extra eggs used. The technique of cracking them directly into a strainer is something that I saw a chef doing when removing them so his custard was extra smooth and seems like a very easy way to keeping the chalazae out too.
EDIT for clarification: the chalazae will slowly disappear in the egg over time so they are much, much more noticeable in fresher eggs. If you find that you can't find the chalazae in your eggs, I would seek fresher eggs for these egg-focused dishes. Just wanted to expand on that. Hopefully that helps.
@@puffybara yes japanese cheesecake (any cheesecake actually) should be eaten cool. they taste disgusting and too eggy when still warm, even just a little
If your cheesecakes are cracking, lower temp by 10-20f. Maybe youre oven is too hot compared to others. Or the thin aluminium pan lets the cake heat too fast
spitting out the cake twice 😂 I love your dry humor, glad I found your channel. Can always see yummy and questionable food while getting some comedic relief lol
I think with baked goods that are a significant portion egg, you need to let them cool/degas to reduce the sulfur taste. As Adam Ragusea once said: "...tastes like farts" (when tasting a warm castella cake which is like half egg).
egg-xactly.. they should be cooled before eating
9:26 there is suspicios video cut of whisking the egg whites
YESSS
5:18
Water is what now?
I love your videos always make me smile
8:40 idk why but the break and his breathing made me laugh so hard😂
cheese cake with hotsauce... a new bucket list item that I cannot admit to anyone
Your channel has brought so many smiles to my face in a time where I don't even know myself, thank you for that sir.
Wow that first cake was so good and the white sticky stuff looked so good and yummy
That cake was filled to the brim with white, creamy, 🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐
I actually loved watching you mix it, do that from now on, it’s an order
I didn’t skip to 10:05 either…
Best introduction of a presentation ever.
And I love your hoodies!
ur reaction to the japanese cheesecake reminded me of how i felt when i tried those japanese fluffy pancakes at a cafe there. it just tasted like egg i was so disappointed😭 i think their methods of making it fluffy are prone to that
Yup, it's because meringue is a big part of both recipe. I still like Japanese-style cheesecake, but fluffy pancakes are just meh to me as they really have that eggy omelet taste to them. 😅 (I lived in Japan 7 years total.)
As for places in NYC, Flippers and Keqi Modern Cakes are the two places I've had a Japanese cheesecake. Both are Japanese bakeries with roots in Japan. It's been a while since i've had either but I remember preferring Keqi's cake last time I had it.
Was it good? It seems like it will taste like a sponge cake so I am not sure if I want to waste cream cheese trying to make it
@@yxtsamathe cheesecake soufflé is overrated imo. Definitely more eggy tasting, and the extra work of whipping and folding the egg whites doesn’t add that much. Soufflé pancakes slap tho. The more eggy taste works better with pancakes for some reason.
@conaldeugenepeterson2147 Thanks, I'll try making them next time. Fluffy Japanese desserts look good aestheticly but I have never tasted them
Keki is not that good IMO. keki is passable at best. If you want to try the real deal you have to try Uncle Rikuro's in Japan.
no idea if it's bad or not, but I vibe with this man's cooking videos the most on the internet
2:20 casually giving everyone who has anxiety, even more anxiety by confirming their fear of being judged by the cashier xD
I listened to you beat it the entire time and I enjoyed the nice ASMR you gave us.
Dear America, protect this man at all costs. He is your national treasure. Love from UK 🇬🇧 ❤️
It's crazy how fast this channel is growing, people are no competing for the first comment. Been here before 1K subs. Keep it going mate!
Great seeing your beating procedure, learned a few things and started beating along with you.
To the stop the cake from overbaking, it has to baked twice while letting the cake rest or bake it at a slightly lower temperature. Another thing that I should mention is to let out the air bubbles from the JP cake.
The fact that you beat it on camera for 2 and a half minutes straight that vigorously is dedication.
Every single change in his beating egg whites process was so damn accurate to my own experience beating egg whites at home
4:00 it all bubbly and stuff got me laughing
3:48 This is My Kingdom Come This is My Kingdom Come.
🤨
You can't help but appreciate the amount of effort he put to whisking those whites
12:00 WHY DID HE CUT IT LIKE THAT-
He always does?
literally my new favorite video creator and recipe destroyer
So close to 696K subscribers ❤ Love ur content, never fail to make my day 💫
5:10 that's what she said
It tasting like egg happens a lot when I make Japanese desserts as well
13:16 why did i laugh at that (also day 3 asking him to make tres leches)
He should 100% make that.
I still don't understand how his vids get so few views. This channel is an absolute masterpiece!!
He started whipping whites so fast my eyes couldnt keep up with his hand movements 😭
I’d suggest Keki for Japanese style cheesecake in NYC. The last time I was at the one near Korea Town, they had basque style cheesecakes as well. You might enjoy basque cheesecake since the top is purposely burnt! The one I had a Keki was not as dense as a NYC style cheesecake, but it had a nice flavor and I got yuzu jam on mine. Their Japanese style cheesecake was really good too, but it definitely more of a cake with slight cheese flavoring.
1:14 and now edge your melted butter
Your thank you at the end was especially nice on this one.
12:32 If you stop at right moment he looks like trollface
man I knew your channel was gonna grow rapidly but damn youre already at 690k subs
You did so much better than I did the first time I made new york cheesecake! Mine wasn't even done in the middle and the crust was soggy af 😂 I've made many cheesecakes since then and have reached Mrs. Snoop Dogg levels of cheesecakery with no cracks. Good job!
The egg white beating process was perfect for reading some comments
1:43 he made this recipe just to make this joke
The break you took at 8:45 really hit me on a personal level
I’ve discovered you on TikTok and I must say I love your videos on TH-cam !! They’re like a premium version of the TikTok ones
My favorite thing about the Basque burnt cheesecake is that it is inherently crackly and jagged. It’s good for throwing fruit jam over top
12:22 even the fork is neurodivergent
Honestly, it was eye-opening the way he shows the egg beating. I always wondered how it should look like in every step of the process.
Is there a cut on 9:43?
@@CarlosMendez-tn5zi yes, and another cut after
I'll never not love watching your videos😂😂❤.
@FutureCanoe - Turn the FAN OFF. The fan caused the cracks.
Alternatively take off 20°C off the oven temperature. None of these recipes said use the fan (I guess).
The effort this guy puts in his videos is immaculate 😱
Shut the hell up
Immaculately zero
He really didn't do the japanese cake justice
i LOVE UR VIDEOSSSSSS
how did he manage to turn NY cheesake into a normal cake
I think he didn't do anything wrong. The baking was perfect. But well, it'S a normal cheesecake. Didn't see anything special 'NY' about it. Not that it's a bad thing! No wonder he put half of it into the fridge.
Convection oven and the rack too high. He basically got a cheese crust on there, which doesn't sound bad actually.
New achievement unlocked: "watch someone beat the egg"
no way!! you really put all the whisking time 🤣xD Love it! 💖
and no, I don´t wanna skip, preciate your effort
My only motivation of feeling superior in the kitchen, your vids are never dull
Hi canoe, I’m watching your video from Japan. The picture you used to introduce Japanese cheese cakes is called “Rikuro Ojisan no Cheese Cake (Uncle Rikuro’s cheese cake).” You can buy their products only in Osaka Area, Japan. I have had them for several times and they are AWESOME. (Please come to Japannnn)
13:08 he knows what he's doing
There are probably a lot of people saying this, but I love your content. it is entertaining and I actually learn about cooking
i loved watching you beat it
Japanese cheesecake is hard to make because the pan size, temperature, techniques can affect it when you do it differently. I still haven't mastered it.
Keki Modern Cakes in NYC is very good, it was my first introduction to eating Japanese Cheesecake.
Try to get ube flavored japanese cheesecake at Keki if possible. You'll probably inhale it
@@prpshrt oh yes, I've had the ube one before. It was amazing. I'm trying to figure out how to make Ube Halaya at home so I can incorporate it into desserts.
8:00 I've joined into beating for cream