I Made the Perfect Japanese Cheesecake… Twice (You’ll See Why 😅)
In this video, I set out to bake the perfect Japanese soufflé cheesecake — light, fluffy, and jiggly as a cloud. And I actually nailed it… until I got a little too excited and accidentally ruined it while my hands were still shaking from happiness 🫣
So yes, I had to make a second Japanese cheesecake — and this time, I didn’t mess it up. Join me for this delicious baking journey, filled with fluffy textures, real mistakes, and satisfying redemption.
Whether you’re here for the best Japanese cheesecake recipe or a good laugh, you’re in for a treat. 🍰
🧁 Ingredients (for a 6-inch / 15cm pan)
120g cream cheese
30g unsalted butter
100ml milk
15g all-purpose flour
15g cornstarch
3 eggs (separate yolks and whites)
A few drops of lemon juice (for meringue)
40g sugar
Don’t forget to like, subscribe, and comment your biggest kitchen “oops” moment.
Until next time – stay fluffy, friends. 🍰
https://www.youtube.com/channel/UCpHx6losE93TAE5foCv3ukA?Sub_confirmation=1
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28件のコメント
Turns out, making a Japanese cheesecake isn't as easy as it looks 😂. Had a little hiccup along the way, but lesson learned: always keep an eye on it… or maybe just turn down the heat next time 😅. Hope you all enjoy the video and my second successful attempt! 🍰
My cake isn't fully cooked after baking. How much time should I add? Thank you.
Can I reduce sugar by half? If not, what is the minimum amount of sugar required to achieve this fluffy texture?
I’ve been trying to cook these in a 4 inch pan. They crack every time. Does the smaller pan make a difference with baking temp or anything else. I have better luck in a larger pan.
What can be used for eggless version
Whats the target internal temp for this?
What happens when it cools down? Does it completely decrease in size?
Tried your recipe today. It comes out very good. Thank you very much for sharing. ❤❤❤ I need to practice on my oven temperature a bit.
Well I followed the recipe and it did not rise as much as in the video🤷♀️. The taste was like sweet omelette and not like cheesecake at all. I don’t understand why people get crazy about this cake. Sorry.
Mine does rise in the oven but once is out, it deflates. Why is that? 😢
Excellent cheese cake I will try this but tell me can I try this cake in airfry oven pl let me know I hv air fry plus otg
qual nome desse papel que você coloca em volta?
So i don't need to cool it in the oven? Every recipe says cool it in the over but it always shrinks
Hi, what should be the ideal oven temp ? I tried three times now and end up with deflated pan cake instead of fluffy cake..please suggest what to do ?
Io credo che l’informazione più importante sia il metodo di cottura(cottura statica o cottura ventilata!!) peccato che nessuno lo specifica mai sapendo che i forni non sono tutti uguali🤷🏻♀️
I tried… but it rise like crazy😭 the brown part crack n fall into the water bath😭😭 it looks like a popcorn😭
The golden color on this is absolutely 👌 Everything about this is so aesthetically pleasing👍
I tried making this Japanese cheesecake recipe and it turned out so successful 😊 my whole family loved it, thank you for sharing🙏🙏🙏
What size of your pan and where to buy?
Thanks a lot 🌹 ❤
My cake keep cracked, where should I put it in the oven? Lower?
You dont got cups or spoon measuments?
Can I use salted butter?
I live in myanmar country
Thank you very nice
What’s the pot name?
Would a raspberry or strawberry sauce go well with this?
옥수수 전분은 다른 전분으로 바꿔도 되나요?
고구마 전분이나 타피오카 전분등요.
Do you use fan or top and bottom heat? Which rack position do you use?