Great recipe!! I love this cake and bake it every week 😍 and of course it’s always perfect! I increase the ingredients by 1.5 times and bake it in a 18cm cake pan👍
Ce cheesecake est magnifique, sans fissure, merci beaucoup. J'adore ces gâteaux, ils sont d'une légèreté extraordinaire😊🌹😽😽🇫🇷🇫🇷 J'oubliais, je le suis abonnée, et jattends de nouvelles recettes aussi delicieuses😽🇫🇷🇫🇷
@@CorinneThionBonsoir de France 😽😽🇫🇷🇫🇷 Oui, je l'ai fait cuire à chaleur tournante. Mais attention à la cuisson. Vérifiez avec un cure-dent. Au toucher, le dessus du gâteau doit être très doux et tendre😽 Attention, quand vous montez vos blancs, pas à grande vitesse,la mousse doit être souple. C'est très important pour que le cheesecake ne se fende pas😽 Ce gâteau est très fragile😽 Consommez bien froid....et, pour que ce soit encore meilleur, faites une crème chantilly/mascarpone, c'est un pur délice 😽que vous présentez avec une poche à douille cannelée, sur l'assiette 😽😽en quelques points, et dessus, du chocolat noir râpé 😽 J'espère que ces petites astuces vous aideront à réaliser un magnifique cheesecake 😽 C'est vraiment trop beau à réaliser, et tellement délicieux 😽 Bonne chance de France 😽😽🇫🇷🇫🇷
When I was in Vancouver There's a cheesecake shop called Uncle Rikuro ? Out of curiosity I bought a whole cheesecake this same size. When we got home I regret buying only one piece ,then I found this recipe which I think is excatly the same as Uncle Rikuro. I hope to make this soon. Thank you for sharing.
This cake is so delicious! This is my first time making it and I'm very happy with how it turned out. I will say, while baking the top of the cake started to crack and break apart while I see your has remained smooth on top. Does anyone know why that is and how to fix it pleas?
It shouldn't double but it will take longer, My guess would be go for the 18 to 20 mins on high and then give it maybe an hour and 20 mins at 110c and see how you go from there
Tried this recipe today. Measurements are accurate and I followed the baking instructions. The surface cracked and is not smooth like the picture. Any ideas why?
I think smth is wrong with measurements in the recipe here as with such amount of flour there is no way to get a liquid dough as in the vidoe , the batter is very thick and I’ve tried few times. I think it’s either too much flour or too little milk
Followed the recipe, it turned out very well on the first attempt. Except that it sagged/ deflated a little towards later part of baking at 110 C°, any idea why?
Bonjour, J’ai essayé plusieurs fois la recette mais mon gâteau craque sur le dessus .. Je suis les températures de la recette, mais quel mode de cuisson choisissez-vous ? Je choisis chaleur tournante sans les grills dessus/dessous .. et ça craque tout le temps, peu importe la température .. Merci de votre aide ! 🥰🥰
Mine deflated. I think something about the temps is not quite right for most household ovens (the person in the video probably has a professional convection oven)
I’ve always want to bake soufflé but I’m not sure what’s the temperature from my oven. I have a gas oven n the highest tempt is 200c n the lowest is 120c. If I was to bake it, is it safe to say, I should preheat the oven to 180 n then reduce it to 150 for 15 minutes n then 120 for an hour. What do you think? Help!
I also have a gas oven. Just buy an Oven Thermometer and hang it on the rack inside. While heating, you can see the current temperature from the outside.
The high end temperature you don't need to worry about too much, that's just to get the colour, the main thing is to cook the cake slowly and steadily so you don't split the top or have it collapse on you when you remove it from the oven, if your oven goes to 200 then pre heat to that, when it's golden brown on top then just leave it on as low as it will go (120 as you said). If your worried about over cooking you can turn your oven off and leave it open a crack after cooking. That's something you do with new York cheese cakes to prevent the split on top
Rice flour or cornstarch or potato starch should work fine. But keep in mind you may have to experiment a bit to get the right structure of the cake. Try going by the same weight in grams first with the gluten free flour and/or starches.
Yes, get your colour on the top first then lower the temp, if you cooked the whole thing at 110 it would be very pale, so you get your colour first with the high temp then lower to cook the cake slowly so it dosnt split or sag, that's why you see her lift the raw batter in the cake tin up and bang it on the counter 3 times, to much air would be a problem
When I was in Vancouver there’s a store ) uncle something is the name of the store ) and out of curiosity I bought a whole piece in a box . It looks exactly like this , but taste wise I don’t know. It was very good and I wish I could have bought 2 boxes. I would like to try this recipe and it looks delicious. By the way that cheesecake store in Vancouver is called Japanese cheesecake.
I have tried the recipe and the cake deflates, becoming sunken and dense instead of fluffy. I have tried keeping in the oven until it cooled down but the same thing happened. Do you have any suggestions of how to fix this?
Read replies of ginge2062 whereever you find in this section, you will get the answers. High temp or longer baking at high temp is the reason for top cracks/split.
This is the perfect souffle cheesecake recipe! The chocolate souffle cheesecake uploaded 4 months ago has more flour, is the texture the same as this recipe? Thank you for the delicious recipe.🥰🥰
Hello there, I'm sorry for bothering you. With all sincerity, I ask your permission to repost your great videos on the Ganjing World platform. I am building some channels in the English language for videos on Ganjing World to share good things with others. I have contacted you to have permission to repost your videos with your TH-cam channel name (or portions of content to which you may grant permission). And I would appreciate it if I could repost your videos with your channel name without editing, remixing, or making any changes to your videos. And at the same time, your rights are reserved, and your information will be introduced clearly on this channel. I hope my offer is not abrupt to you. I wish you a good day.🌺🌺🌺
Please please can you give us the EXACT ingredients for an 8inch pan and also how much the temp/time should be increased for a fan oven and should it be keep in top middle or bottom of oven Please please can you give us the EXACT ingredients for an 8inch pan and also how much the temp/time should be increased for a fan oven and should it be keep in top middle or bottom of oven. I can’t find 8inch recipe ANYWHWRE ON ANY VIDEO! Is it a SIN TO MAKE IT IN 8inch?!
He doesn't need to. His video is perfect especially for beginners like us! You must be thankful for his generosity for sharing this recipe instead of complaining and posting this kind of comment!!
Thanks for your recipe🙂 it was easy to follow and it turned out to be delicious and stayed in shape, not deflated. 😋
I’m glad to hear that 😆 Thank you for your comment 😄
@@totosRECIPESbonjour pouvez vous me dire si sais a chaleur tournante ou autre merci de me répondre merci beaucoup
On which shelf of the oven did you place the cake?
@@totosRECIPES hola buenas noches gracias por tu receta se ve muy deliciosa . 😋😋😋
Una pregunta se puede hacer doble??
Great recipe. Well prepared and the presentation is awesome. Keep it up
Ive made this recipe 5 times now! I love it so much… All measurements are accurate. Thank you 🫶🏼
Receta
Look so licious thank sir I will follow you instructions amazing
Se ve rico y muy lindo queda. Felicidades. Gracias por compartir la receta.
Thank you! Great resipe
!
Great recipe!! I love this cake and bake it every week 😍 and of course it’s always perfect! I increase the ingredients by 1.5 times and bake it in a 18cm cake pan👍
What size cake pan do you use when you do this? And just to clarify how much cream cheese do use please?
How do you do it with the eggs? if you’re doing times one and a half then it’s 4 1/2 eggs…
Bonjour pouvez vous me dire si vous avez fait cuire a chaleur tournante ou autre merci de me répondre merci beaucoup
Ce cheesecake est magnifique, sans fissure, merci beaucoup. J'adore ces gâteaux, ils sont d'une légèreté extraordinaire😊🌹😽😽🇫🇷🇫🇷
J'oubliais, je le suis abonnée, et jattends de nouvelles recettes aussi delicieuses😽🇫🇷🇫🇷
Bonjour pouvez vous me dire si vous l'avez fait cuire à chaleur tournante ou autre merci beaucoup de me répondre merci beaucoup
@@CorinneThionBonsoir de France 😽😽🇫🇷🇫🇷
Oui, je l'ai fait cuire à chaleur tournante. Mais attention à la cuisson.
Vérifiez avec un cure-dent. Au toucher, le dessus du gâteau doit être très doux et tendre😽
Attention, quand vous montez vos blancs, pas à grande vitesse,la mousse doit être souple.
C'est très important pour que le cheesecake ne se fende pas😽
Ce gâteau est très fragile😽
Consommez bien froid....et, pour que ce soit encore meilleur, faites une crème chantilly/mascarpone, c'est un pur délice 😽que vous présentez avec une poche à douille cannelée, sur l'assiette 😽😽en quelques points, et dessus, du chocolat noir râpé 😽
J'espère que ces petites astuces vous aideront à réaliser un magnifique cheesecake 😽
C'est vraiment trop beau à réaliser, et tellement délicieux 😽
Bonne chance de France 😽😽🇫🇷🇫🇷
When I was in Vancouver There's a cheesecake shop called Uncle Rikuro ? Out of curiosity I bought a whole cheesecake this same size. When we got home I regret buying only one piece ,then I found this recipe which I think is excatly the same as Uncle Rikuro. I hope to make this soon. Thank you for sharing.
Thank you for your recipe. Cheesecake is so soft and delicious.
I will try to make it. Looks delicious
這是我唯一看到沒有把糖分三次加入的影片，看得很舒服，謝謝。
So nice ❤ i will make it
Looks Delicious & Very Healthy Recipe😋
Healthy? Healthy. What do you consider unhealthy?
wow so yummy thank cake ❤❤
This cake is so delicious! This is my first time making it and I'm very happy with how it turned out. I will say, while baking the top of the cake started to crack and break apart while I see your has remained smooth on top. Does anyone know why that is and how to fix it pleas?
Bake it in low temperature, 160 degree
Thank you great video!!
One question if i double the dose for the cake does the time to bake also doubles?
It shouldn't double but it will take longer, My guess would be go for the 18 to 20 mins on high and then give it maybe an hour and 20 mins at 110c and see how you go from there
@@ginge2062bonjour pouvez vous me dire si sais a chaleur tournante ou autre pour la cuisson merci beaucoup
Wow that's awesome
Muchas gracias
On which shelf of the oven did you place the cake?
Beautiful cake!
Minh se hoc theo ban
Tried this recipe today. Measurements are accurate and I followed the baking instructions. The surface cracked and is not smooth like the picture. Any ideas why?
Temperature is too high, lower by 10 degree C. Every brand is different.
Same, thanks for the input
Try opening the oven for around 5 seconds halfway to release the steam inside
Perhaps try baking on the bottom part of the oven? Some people do the middle but bottom seems to prevent cracking
I think smth is wrong with measurements in the recipe here as with such amount of flour there is no way to get a liquid dough as in the vidoe , the batter is very thick and I’ve tried few times. I think it’s either too much flour or too little milk
What are the ingredients so I can get them ?
Woww such an amazing recipe,❤ new subscriber from Goa India ❤❤❤
❤❤❤ Danke für Rezept
Followed the recipe, it turned out very well on the first attempt. Except that it sagged/ deflated a little towards later part of baking at 110 C°, any idea why?
💖💖💖
Delicious
Looks so delicious 😍😍😋
Very good!
Tiene que ser harina normal o para pastel?
Does anyone know where to get those pan liners?? Those are very mifty.
Delicious 😮
Can we try this in an air fryer?
Hola, acabo de ver tu vídeo es tu explicación sencilla, nada complicada. Gracias. Se ve delicioso, lo voy a hacer.
Hi. Does the dome shape really stays round after the cake has cooled down?
I donot have oven can I bake it on gas??
please advise if I'm using cake flour is it 40g will be ok. Thanks
Bonjour,
J’ai essayé plusieurs fois la recette mais mon gâteau craque sur le dessus ..
Je suis les températures de la recette, mais quel mode de cuisson choisissez-vous ? Je choisis chaleur tournante sans les grills dessus/dessous .. et ça craque tout le temps, peu importe la température ..
Merci de votre aide ! 🥰🥰
Amazing! Questions ❓ do i need cornstarch?
I think potato starch or any fine flour will work just as well.
Cho hỏi nướng bánh tổng thời gian là 1 giờ 18 phút phải o bạn
Восхитительно!!!🏆👏🌹
Mot thia la bao nhiêu?
One tea spoon or one tablespoon?
I don’t know his measures
What’s meaning is Chiet xuat vani?
Sooo good 👍
Any substitute for eggs?
Super - nawet i mnie wyszło
🔥🔥🔥
Can you please make a video for eggless cheese cake 😢
Mine deflated. I think something about the temps is not quite right for most household ovens (the person in the video probably has a professional convection oven)
do japanese cheesecake recipes use conventional or convection ovens?
I’ve always want to bake soufflé but I’m not sure what’s the temperature from my oven. I have a gas oven n the highest tempt is 200c n the lowest is 120c. If I was to bake it, is it safe to say, I should preheat the oven to 180 n then reduce it to 150 for 15 minutes n then 120 for an hour. What do you think? Help!
I also have a gas oven. Just buy an Oven Thermometer and hang it on the rack inside. While heating, you can see the current temperature from the outside.
The high end temperature you don't need to worry about too much, that's just to get the colour, the main thing is to cook the cake slowly and steadily so you don't split the top or have it collapse on you when you remove it from the oven, if your oven goes to 200 then pre heat to that, when it's golden brown on top then just leave it on as low as it will go (120 as you said). If your worried about over cooking you can turn your oven off and leave it open a crack after cooking. That's something you do with new York cheese cakes to prevent the split on top
You have answered a lot of questions in you reply. Thanks ginge2062❤
@@ginge2062great
Nice cake 👍🇱🇰✝️
Is there a way to substitute the corn starch or flour because I am allergic to corn.
Tapioca starch
Does this cake respond well to steaming? Please comment. Thank you.
Does it have to be regular flour or cake flour?
If you're using all purpose flour add corn starch to it
What can I use instead wheat flour? I am on gluten free diet. Thanks!
Seems to me this recipe is already gluten free. Corn starch or potato starch should work out fine.
Rice flour or cornstarch or potato starch should work fine. But keep in mind you may have to experiment a bit to get the right structure of the cake. Try going by the same weight in grams first with the gluten free flour and/or starches.
Any idea why the top surface cracks?????
Too hight temperature
What size is the box
너무 맛있어보여요~!!
СУППЕР! 👍👏🥇🌹😁
Wow! New sub here! I recently made Cheesecake on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thank you so much! stay connected 😄
Do i have to keep the temp @ 200°c till the top changes color before changing to 110°c
Yes, get your colour on the top first then lower the temp, if you cooked the whole thing at 110 it would be very pale, so you get your colour first with the high temp then lower to cook the cake slowly so it dosnt split or sag, that's why you see her lift the raw batter in the cake tin up and bang it on the counter 3 times, to much air would be a problem
@@ginge2062you provide lots of good tips, thanks.
My cake sagged a bit at 110 °C and did not turn out as pretty as in the video, any advise pl.
When I was in Vancouver there’s a store ) uncle something is the name of the store ) and out of curiosity I bought a whole piece in a box . It looks exactly like this , but taste wise I don’t know. It was very good and I wish I could have bought 2 boxes. I would like to try this recipe and it looks delicious. By the way that cheesecake store in Vancouver is called Japanese cheesecake.
❤️🥰😋😊
Why should the egg whites be cold and not in room temperature ?
Because it makes a fine and stable meringue ٩(๑❛ᴗ❛๑)۶
@@にゃむにゃむ-p6h but i always heard saying eggs should be at room température. Why ?
hey, i just wanted to ask at what mode are u baking ur cake coz idk if i should bake down or up?
please reply.....
Здравствуйте.
Подскажите, пожалуйста, как сделать кофейный хлопковый чизкейк? Спасибо.
can i double and make bigger size or do you know the measurement for 12 inch pan thanks
Not advisable to bake a 12-inch cake. You can double the recipe using an 8-inch.
Area of a circle is not directly proportional to radius. 12 inch would be 4 times bigger. As advised above 8-9 inch pan would be ok.
😍😍😍
does anyone know when i should preheat my oven? i dont know if i should do it right after i put it in the pan or before??
Eso es precalentar...poner horno a 210 grados mientras lo elaboras... luego bajar a 200...es lo que pone...
@@angelacerros5087 gracias 😭 yo se que es una pregunta tonta pero me da miedo que me salga mal
@@rirarawr ,no es una pregunta tonta,yo también la quiero hacer y tengo mis miedos,😜, pero "el que no arriesga...no gana"saludos y suerte
@@angelacerros5087 sii! igual, buena suerte!! gracias por responder. nos deseo un cheescake perfecto
Top of mine cake fell down after turning down to 110degrees :/
I have tried the recipe and the cake deflates, becoming sunken and dense instead of fluffy. I have tried keeping in the oven until it cooled down but the same thing happened. Do you have any suggestions of how to fix this?
Did you grease the tin? I heard if tin greased it will slide down after cooking..
❤ que hermosa te puedo. Hoy la haré viendo tu vídeo. Ya me suscribí. Espero que me salga tan bonita como la tuya ❤😊🎉
Здравствуйте. Напишите пожалуйста 🥺 кто-нибудь приготовил по этому рецепту? И какой на вкус?
😋😋😋
😆😆😆
@@totosRECIPESbonjour pouvez vous me dire si sais a chaleur tournante la cuisson au autre merci de me répondre merci beaucoup
@@totosRECIPESquand vous dites farine a gâteau sais de la farine t45 ou de la 55 ou la t 00 merci de me répondre merci beaucoup
Does anyone know why my cake starts to crack before even getting brown on like 10th minute in 200 degrees?
Read replies of ginge2062 whereever you find in this section, you will get the answers.
High temp or longer baking at high temp is the reason for top cracks/split.
This is the perfect souffle cheesecake recipe! The chocolate souffle cheesecake uploaded 4 months ago has more flour, is the texture the same as this recipe? Thank you for the delicious recipe.🥰🥰
Mine didn't brown at the top after baking at 200°C for 20 mins. Why is that? I use a conventional oven.
Try keeping your oven in grill mode. You can increase the temperature to 210 degrees C. Hope this helps.
@@bhanusabapathi3938 thank you for the tip.
Cheese cake recipe
Why is my cake cracking on top?
One time it’s golden brown then it’s cracking. Followed receipt to a tee. What wrong
😮
It IS delicious. But why doesn’t it look like yours
My egg whites did not get too stiff and when its added to batter, the batter started to become bubbly.
Lòng trắng đánh còn khá mềm phải đánh chớp công mềm mới đúng đánh mềm quá sẽ không giữ được bọt khí nếu sủi bột là bột thất bại nhé
👌🏿👌🏿👌🏿👌🏿👌🏿❤❤❤❤❤❤❤
Q rico
Hello there,
I'm sorry for bothering you. With all sincerity, I ask your permission to repost your great videos on the Ganjing World platform. I am building some channels in the English language for videos on Ganjing World to share good things with others. I have contacted you to have permission to repost your videos with your TH-cam channel name (or portions of content to which you may grant permission). And I would appreciate it if I could repost your videos with your channel name without editing, remixing, or making any changes to your videos. And at the same time, your rights are reserved, and your information will be introduced clearly on this channel.
I hope my offer is not abrupt to you. I wish you a good day.🌺🌺🌺
Ai que delícia 😋😋😋
Please please can you give us the EXACT ingredients for an 8inch pan and also how much the temp/time should be increased for a fan oven and should it be keep in top middle or bottom of oven Please please can you give us the EXACT ingredients for an 8inch pan and also how much the temp/time should be increased for a fan oven and should it be keep in top middle or bottom of oven. I can’t find 8inch recipe ANYWHWRE ON ANY VIDEO! Is it a SIN TO MAKE IT IN 8inch?!
Q erico
You need to make your videos more faster it's almost in slo mo
He doesn't need to. His video is perfect especially for beginners like us! You must be thankful for his generosity for sharing this recipe instead of complaining and posting this kind of comment!!
@katchigee3348 who's talking to you, keep your mouth shut