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?
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 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’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!
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!
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
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!❤👍🏻❤❤❤
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. ❤
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!
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
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) 🤤
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!
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!!
I've tried many recipes and failed. Yours was the easiest and came out the best. I adjusted my ratio to a 7x3 round pan but same technique. I still had cracks despite the temperature went as high as 190 C°. I think the waterbath prevented it from ever reaching 200 C°. Still came out great! Thank you!!!!!
So glad to hear that! Thank you so much for the feedback 😊 You’re right, the water bath prevents it from getting too hot. Though try lowering the temperature next time maybe to 180, it should help prevent cracks from appearing.
@@mai Thanks for the feedback. For my ratio, would it make any difference to the instructions if I used 6 egg whites and 4 egg yolks instead of equal parts?
I can’t be certain I’m afraid as I haven’t tested that combination myself yet. I reckon the method can remain the same, though the batter will have more air given the additional egg whites folded in so you might need to adjust the temperature/baking time accordingly as it might rise a bit more. Let me know how it goes, curious to know the outcome!
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! )
Thanks alot for such a great tutrial its the best recipe ever the only trouble shoot for this cake is the cake cracks in the second stage when i set it in 140 ـCfor 30 minutes if the matter is the hot oven as my oven is fan oven , how long the duration should second stage would be in and what degree i have to set the oven please as it is 140c for 30 minutes
Greetings from Russia! We made 2 cakes at once and gave them as a present to our parents on Women's Day. What a wave of delight it arose! They began taking pictures, praising us for such a beautiful dish and then we had a family dinner together, where everyone really enjoyed this tasty masterpiece. Then, they gave us the second cake and asked to share with my husband's brother and his wife who live just nearby. So we took it and quickly phoned them. They were so surprised to see a homemade cake which was also so neat-looking ! This is definitely now a memory to keep:) Thank you,Mai, for this great recipe, we also wanna try it this Saturday when the guests come^_^
That is so lovely to hear! Thank you so so much for your kind words and for sharing your story! I hope the cake will continue to bring joy to you and your loved ones ☺️
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
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.
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!
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. ✨🙏
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.
I have a question. Do you place it in the refrigerator after it cools down, (like an american cheesecake) or you can eat it right away like a cake? It looks delicious. Can't wait to make this 😢!
you can eat it right away, it (i think) is usually preferred to be refrigerated for a few hours ( i do mine overnight) as it enhances the flavor of the cheesecake
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🤗
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?
Thanks for recipe. I made it and it turned exactly how you made , but one problem I got after when it baked I saw a thin egg layer on the bottom of the cake (not fluffy as rest of cake). Could you please tell me maybe I did something wrong? But when I make as swiss roll with the same recipe I don't see this problem.
i tried this recipe last night and today... was so goood. Both times were so yummmyyyy, but i noticed that the bottom of the cake is a bit soggy. Do you know why?
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 😁👌
First off excellent recipe I’ve made it 3x now and it’s doesn’t last long at all in the household👍. Question Taste and everything comes out perfect but I can’t get that dark golden crown on mine and suggestions? Temps on my over is 15min 390 degrees and 30min 280 degrees so any tips?
Oh I'm so happy to hear that 😃! I'm guessing this might depend on the type of oven you have. Mine has a heating element on the top hence why it browns quite easily. Check if yours has that, or perhaps a separate 'broiler' mode. Usually about a few minutes under broiler mode will do the trick 👌🏻
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!
Love this recipe!! I'm wondering though, when it first came out from the oven, I sliced it and it was perfect all the way through. Then after an hour or so, the bottom part becomes more dense, I think the moisture came down. Do you know what might cause that?
Hi Nadhira, thanks for testing this recipe! that does sound odd. Perhaps check your oven setting, if the heat is distributed evenly, or leave it to cook for a bit longer than usual so that the moisture completely dries out before taking out of the oven?
Hi! Definitely encourage you to experiment and see, I can't guarantee the outcome but reckon it will give it a bit more of a creamy texture like American cheesecake instead.
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 😂
I've never used a halogen oven before so it's a bit difficult, though perhaps look into getting something called a baking belt instead? You wrap it around the tin and it helps insulate and keep it from being too hot :)
Love your voice. Not pretending, just who you are! I've heard some people and the fake tone etc.can be a turn off. Yours is great 👍 As for your baking. Looks delicious You have a new subscriber..
Can I use cornflour instead of corn starch? If yes then what should be the amount? If no, any other alternatives? I am sorry if this is a stupid question, I am a newbie when it comes to cooking. But really want to make this for Eid tomorrow. :( Most of the shops in my country will be close because of Eid, so don't know if I will be able to manage corn starch.
Hi Shahreen! Eid Mubarak! Thanks for checking out my video. There's no such thing as stupid question, we're all here to learn :) - I'm in the UK and funnily enough 'cornstarch' is actually labeled as 'cornflour' over here so it can be confusing. The corn starch is used to make the texture more soft and fluffy. As long as the corn flour you are using is the fine white one, I think it should be fine - if it's corn meal (yellow colour / polenta), I would just substitute with some more all-purpose flour. It's a very small amount, the cake should still be very soft and moist regardless.
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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.
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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 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’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 ☺️
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!
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
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 ☺️💗
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
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. ❤
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 ☺️🙌🏻
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
Just love how simple and easy you kept this video thank you
I've tried several recipes and they all failed but Mai's recipe never failed me! Thank you, so much!!
So glad to hear 🥰
Made it yesterday and today! It came out perfect! And is light, fluffy and delicious!
It s seems delicious..how many days is it good to eat for?and what is the best way to store it?thank you!!
just baked this & it was perfect! it lasted for 5 minutes 😂 thanks for the recipe! ♥️
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 😊
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.
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
OMG! My husband loves this cake! I have done this cake sooo many times, success all the time.Thanks for great recipe!!!❤
Tried this recipe. It turned out great! Perfect texture with just the right sweetness.
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!
Been craving this cheese cake for a long time now. 🥰Thank you! 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 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
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!!
I've tried many recipes and failed. Yours was the easiest and came out the best. I adjusted my ratio to a 7x3 round pan but same technique. I still had cracks despite the temperature went as high as 190 C°. I think the waterbath prevented it from ever reaching 200 C°. Still came out great! Thank you!!!!!
So glad to hear that! Thank you so much for the feedback 😊
You’re right, the water bath prevents it from getting too hot. Though try lowering the temperature next time maybe to 180, it should help prevent cracks from appearing.
@@mai Thanks for the feedback. For my ratio, would it make any difference to the instructions if I used 6 egg whites and 4 egg yolks instead of equal parts?
I can’t be certain I’m afraid as I haven’t tested that combination myself yet. I reckon the method can remain the same, though the batter will have more air given the additional egg whites folded in so you might need to adjust the temperature/baking time accordingly as it might rise a bit more. Let me know how it goes, curious to know the outcome!
tysm, im starting my own bakery and this helps a lot ☺
First time making a jiggly cake and it turned out perfect 💖 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! )
Bought my husband one for his birthday this year from a local baker. Delicious!!
Thanks alot for such a great tutrial its the best recipe ever
the only trouble shoot for this cake is the cake cracks in the second stage when i set it in 140 ـCfor 30 minutes
if the matter is the hot oven as my oven is fan oven ,
how long the duration should second stage would be in and what degree i have to set the oven please as it is 140c for 30 minutes
I'm glad I stumbled on channel.. You make it look so easy
Greetings from Russia! We made 2 cakes at once and gave them as a present to our parents on Women's Day. What a wave of delight it arose! They began taking pictures, praising us for such a beautiful dish and then we had a family dinner together, where everyone really enjoyed this tasty masterpiece. Then, they gave us the second cake and asked to share with my husband's brother and his wife who live just nearby. So we took it and quickly phoned them. They were so surprised to see a homemade cake which was also so neat-looking ! This is definitely now a memory to keep:) Thank you,Mai, for this great recipe, we also wanna try it this Saturday when the guests come^_^
That is so lovely to hear! Thank you so so much for your kind words and for sharing your story! I hope the cake will continue to bring joy to you and your loved ones ☺️
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
It's really tasty, thank you for your receipe and clear explanation. New subscriber!
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.
Still the best recipe!
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.
Hi. I found the possibility of using a static oven. But I have a question.... which shelf of the oven do you recommend for cooking the cake?
Congratulations for the success and explanations!👌
Looks super beautiful and delicious! Im gonna try my best to make it look that pretty!
Thanks! Hope yours turns out amazing 😍
Hello Mai,
Can I mix together three batches of ingredients and then divide them into three 3"x 7 " pan? Is there difference in the cooking time?
This is why I hate ASMR cooking tutorials ! Nothing like a well explained video by the chef 👩🍳!
Ahah thanks! Glad you enjoy the narration :)
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!
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.
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 :)
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 :)
Awesome ... Hattoff to your dedication for description ✨
I have a question. Do you place it in the refrigerator after it cools down, (like an american cheesecake) or you can eat it right away like a cake? It looks delicious. Can't wait to make this 😢!
you can eat it right away, it (i think) is usually preferred to be refrigerated for a few hours ( i do mine overnight) as it enhances the flavor of the cheesecake
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🤗
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?
Helpful video! Your cheesecake turned out lovely!
Muitas receitas boas e bonitas a gente ver neste vídeo.
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 😃
Pretty Cheesecake I love the Vidro and the receipe❤
Hi Great job, looks delicious Is the temp. in centigrade is Fahrenheit ? thanks
Celcius :)
Thanks for recipe. I made it and it turned exactly how you made , but one problem I got after when it baked I saw a thin egg layer on the bottom of the cake (not fluffy as rest of cake). Could you please tell me maybe I did something wrong? But when I make as swiss roll with the same recipe I don't see this problem.
i tried this recipe last night and today... was so goood. Both times were so yummmyyyy, but i noticed that the bottom of the cake is a bit soggy. Do you know why?
First time made it, n i love it 💕
You did a really great job at home - looking more perfect than a restaurant 😊 Thanks for sharing 👍🏻
Thank you so much 😍❤️
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 🤗
First off excellent recipe I’ve made it 3x now and it’s doesn’t last long at all in the household👍. Question
Taste and everything comes out perfect but I can’t get that dark golden crown on mine and suggestions? Temps on my over is 15min 390 degrees and 30min 280 degrees so any tips?
Oh I'm so happy to hear that 😃!
I'm guessing this might depend on the type of oven you have. Mine has a heating element on the top hence why it browns quite easily. Check if yours has that, or perhaps a separate 'broiler' mode. Usually about a few minutes under broiler mode will do the trick 👌🏻
@@mai awesome thank you for the tip. We try to keep perfecting it.
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 ?
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 :)
Wow it looks so yummy! can I use monk fruit instead of regular sugar? would the recipe work? ❤️ thank you.
Hi Mai, may I know after the cake is chilled, will the texture be more creamy, or cakey?
Receita bem simples e me parece muito deliciosa, vou fazer!!😊
Love this recipe!! I'm wondering though, when it first came out from the oven, I sliced it and it was perfect all the way through. Then after an hour or so, the bottom part becomes more dense, I think the moisture came down. Do you know what might cause that?
Hi Nadhira, thanks for testing this recipe! that does sound odd. Perhaps check your oven setting, if the heat is distributed evenly, or leave it to cook for a bit longer than usual so that the moisture completely dries out before taking out of the oven?
Very informative .. everything i want to know about cheesecake is explained clearly. now i wanna try this.
Hi, would this cake be sturdy enough to cut across so I can fill with cream? Great recipe!
I wouldn’t recommend it 😅… it’s like a cheesecake
Very tasty and yummy ❤️
Love this💕💕💕
Would the time and temp change if i opted to do this recipe in several bento sized round molds?
Hi, this is yummy. May I add more cream cheese to make it more creamy pls ?
Hi! Definitely encourage you to experiment and see, I can't guarantee the outcome but reckon it will give it a bit more of a creamy texture like American cheesecake instead.
Hi Mai, thank you for this awesome fail proof recipe. I love it. Are you able to tell me the portions with my approx 9” cake tin? (8”7 to be exact)
I'm so excited to try to make this cheesecake !
I love it thank you🌹
Very Nice Mai. Nice recipe and nice video.
When cake is done, is the texture creamy as if sticky? (as if uncooked)
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!
hi Mai, how to adjust the ingredients if i will use a 7x3 pan? please help🙏
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 😂
Is there an easier way to convert this recipe for a larger pan? and baking time? Thanks!
OMG.. cheesecake looks so yummy..
You make me so hungry 🤤🤤☺️
Looks super delicious and easy. But i use halogen oven and I can't use water in it, can plz suggest something??
I've never used a halogen oven before so it's a bit difficult, though perhaps look into getting something called a baking belt instead? You wrap it around the tin and it helps insulate and keep it from being too hot :)
Can I use angelfood cake mix instead of flour?
Delicious! Do you store it in the fridge or leave it outside?
Refrigerate it!
I tried your recipe and I finally got the fluff & jiggle. Thank you!
Love your voice. Not pretending, just who you are!
I've heard some people and the fake tone etc.can be a turn off.
Yours is great 👍
As for your baking. Looks delicious
You have a new subscriber..
You really helped me a lot thank you
It looks delicious, I want make it 😋
Can I use cornflour instead of corn starch? If yes then what should be the amount? If no, any other alternatives? I am sorry if this is a stupid question, I am a newbie when it comes to cooking. But really want to make this for Eid tomorrow. :( Most of the shops in my country will be close because of Eid, so don't know if I will be able to manage corn starch.
Hi Shahreen! Eid Mubarak! Thanks for checking out my video. There's no such thing as stupid question, we're all here to learn :) - I'm in the UK and funnily enough 'cornstarch' is actually labeled as 'cornflour' over here so it can be confusing. The corn starch is used to make the texture more soft and fluffy. As long as the corn flour you are using is the fine white one, I think it should be fine - if it's corn meal (yellow colour / polenta), I would just substitute with some more all-purpose flour. It's a very small amount, the cake should still be very soft and moist regardless.
@@mai Thank you so much for replying! I loved this video! ❤️
Hi! I would like to make this in an 8inch round pan. Should i double the ingredients? TIA!
Hey i hope you will reply.... can we use a microwave? Or do i have to bake it in otg machine only?
No you can’t bake this using a microwave
Absolutely beautiful, great work! ❤️ Will definitely try it.
I'm baking it now. Hopefully, it'll become same as this❤🤞