I apologize for forgetting to mention in the video that, after the cheesecake has cooled down, it should be stored in the freezer for an hour before unmolding. I'm sorry for any inconvenience this may have caused.
Thanks for sharing this recipe. Making smaller bars like this provides an interesting presentation as well as people to choose a smaller portion to eat (or make it easier to have seconds LOL) Really enjoy your video style and editing - educational, fun to watch, and the packing is just right. I never rush through watching but instead savor the viewing as much as I would enjoy the eating :)
I'm glad to hear that you enjoyed the recipe and found the smaller bars to be a great presentation idea! Offering smaller portions is a great way to give people more choice and also encourages mindful eating habits. Thank you for your kind words about the video style and editing - it's great to hear that it was both educational and fun to watch. I appreciate your attention to detail and taking the time to savor the viewing experience!
Огромная благодарность за такую вкусняшечку😊!!! Мне очень нравятся чизкейки,а особенно с добавлением какао.Это очень вкусно!!! Творческого вдохновения и успехов во всем!!!
Hola, muchas gracias por la receta. Me encanta la idea de que sean pequeñas porciones de pay. Si me es difícil conseguir el queso mascarpone, puedo sustituirlo por algún otro queso o solo agrego más queso crema?? Gracias y saludos!!!
Very nice method. But I’m not sure if I want to put the biscuit base under the cheesecake, if it works with silicone molds. I’m afraid the biscuit will be broken when I take it out of the mold. Do you have any idea?
I am speechless, down on my knees, for such a delicious cheeeeeeeese caaaaaaake baaaaaaaars...above all you have an amount of patience that you with a slow motion use a fork to eat it 😢, i am just the opposite 😊 Good luck Michael with your next video ☘ 🌻 🍀
Initially I thought you were making cheese blocks, doesn’t look like cheesecakes to me 😂 Hmmm this recipe looks interesting and easy to do. But I don’t have those silicone mold, what can I replace it with? 🤔
dear micheal, your videos and recipes are absolute perfection! Thank you so much for all the effort you put into them :) Just a quick question...I want to bake these at the 'same' temperature in a parchment paper-lined Fat daddio 8" round pan...how long will the baking time be?
As soon as you added eggs, I knew you were going to bake it. I hate baked cheesecake, it’s too heavy for me. Refrigerated, not baked, is much more delectable!
I understand that you have a personal preference for cheesecake that is not baked but refrigerated instead. While baked cheesecake tends to have a denser texture and can be quite heavy, it's important to note that there are many different types of baked cheesecake with varying textures and flavors. Some people prefer the richness and depth of flavor that comes with a baked cheesecake. That being said, if you prefer refrigerated cheesecake, there are many delicious recipes available that are sure to satisfy your taste buds. Ultimately, the beauty of cheesecake is that there are so many different variations to choose from, so everyone can find a type that they enjoy.
I apologize for forgetting to mention in the video that, after the cheesecake has cooled down, it should be stored in the freezer for an hour before unmolding. I'm sorry for any inconvenience this may have caused.
Thanks for sharing this recipe. Making smaller bars like this provides an interesting presentation as well as people to choose a smaller portion to eat (or make it easier to have seconds LOL) Really enjoy your video style and editing - educational, fun to watch, and the packing is just right. I never rush through watching but instead savor the viewing as much as I would enjoy the eating :)
I'm glad to hear that you enjoyed the recipe and found the smaller bars to be a great presentation idea! Offering smaller portions is a great way to give people more choice and also encourages mindful eating habits. Thank you for your kind words about the video style and editing - it's great to hear that it was both educational and fun to watch. I appreciate your attention to detail and taking the time to savor the viewing experience!
Wow! It's fascinating and very creative. Thanks for sharing this recipe and always wishing you good health and good luck.
Wow! Awesome 😎 Thank you Michael for sharing your amazing work. Always enjoy watching your videos. Love all your recipes 💕
Thank you so much. 😊
Oh my! What a delightful dessert! You are so very talented, Michael. Always looking forward to your new creations. Thumbs up😊
Thank you so much! I discovered your japanese chocolate cheesecake recipe in 2017 and love it so much. Thank you so much for keeping posting
Wow! It's amazing! Thanks for this recipe.
Thanks for sharing recipe. Look delicious.
🤩Thanks a lot Chef great récipe👏👏👏👌.
Great recipe Thank you Michael
Tried it. What lot of praises I got from all.
Thanks for your sharing.Would like to try!👍😊
Excellent recipes cheese cake is my favorite, thanks a lot 👍👍👍🥰
Yum, love cheesecake and those were so simple. Thanks chef
Thank you Michael, delicious cake 😊
Wow! That is amazing. That what I call is pure perfectionism! 👏👏👏
Вкусная выпечка! Спасибо Вам!👍Delicious pastries! Thank you!
Thank you Chef 🙏👍
Holaaa Michael, muchas perfección en la elaboración de tus recetas, me gusta eso 🤩👏🏻 Gracias y Saludos 🖖 😊🇻🇪
عمل رائع ومرتب👌🏻
Eu amo cheesecake! Muito legal essa receita
❤❤ beautifully done! I hope you are well!
Thank you! You too!
Огромная благодарность за такую вкусняшечку😊!!! Мне очень нравятся чизкейки,а особенно с добавлением какао.Это очень вкусно!!! Творческого вдохновения и успехов во всем!!!
عاشت الايادي روعة روعة روعة 👍👍👌👌👏👏😋😋🍒🍇🍎🌷🌷🌷🌷🌷🌷
Great results. Can’t wait to try it.
Hola, muchas gracias por la receta. Me encanta la idea de que sean pequeñas porciones de pay. Si me es difícil conseguir el queso mascarpone, puedo sustituirlo por algún otro queso o solo agrego más queso crema?? Gracias y saludos!!!
You can replace mascarpone with cream cheese.
@@michaellim Excelente, muchas gracias!!!
Amazing and very good idea as always u make whit (❤️)🤩 thanks for teaching GO ON BIG CHEF 👏👏👏🌏🎇💥🌟🙏🌹
Buenos días Michael, muchas gracias por esta receta fuera de lo común y deliciosa.
🤗
Very nice method. But I’m not sure if I want to put the biscuit base under the cheesecake, if it works with silicone molds. I’m afraid the biscuit will be broken when I take it out of the mold. Do you have any idea?
Freeze the cheesecake before unfolding. It will prevent the cookie base from breaking.
I am speechless, down on my knees, for such a delicious cheeeeeeeese caaaaaaake baaaaaaaars...above all you have an amount of patience that you with a slow motion use a fork to eat it 😢, i am just the opposite 😊
Good luck Michael with your next video ☘ 🌻 🍀
Perfection!
Sensacional gratidão.
I always appreciate your effort keep it up .Can i try this recipe in electric oven ??
Sorry, not sure what you meant? I always using electric oven in all my baking videos.
Perfect👏👏👏👏👍👍👍👍👌👌👌👌👌
What size are the finished bars?
L6cm x B4cm x H1.8cn
Initially I thought you were making cheese blocks, doesn’t look like cheesecakes to me 😂 Hmmm this recipe looks interesting and easy to do. But I don’t have those silicone mold, what can I replace it with? 🤔
Looks like chocolate bar 😀😋😋😋😋
Wow!
Why no sounds for making I'm new here🎉
❤❤❤
❤
👏👏👏💜💜💜
❤️♥️🍰
dear micheal, your videos and recipes are absolute perfection! Thank you so much for all the effort you put into them :)
Just a quick question...I want to bake these at the 'same' temperature in a parchment paper-lined Fat daddio 8" round pan...how long will the baking time be?
As soon as you added eggs, I knew you were going to bake it. I hate baked cheesecake, it’s too heavy for me. Refrigerated, not baked, is much more delectable!
I understand that you have a personal preference for cheesecake that is not baked but refrigerated instead. While baked cheesecake tends to have a denser texture and can be quite heavy, it's important to note that there are many different types of baked cheesecake with varying textures and flavors. Some people prefer the richness and depth of flavor that comes with a baked cheesecake.
That being said, if you prefer refrigerated cheesecake, there are many delicious recipes available that are sure to satisfy your taste buds. Ultimately, the beauty of cheesecake is that there are so many different variations to choose from, so everyone can find a type that they enjoy.