Japanese Cheese Cake / Basic Newly Improved Recipe
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Associated with: / @bondinginthekitchen3476
Japanese Cheese Cake / Basic Newly Improved Recipe
60 gr. Whole Milk / Full Milk
140 gr. Cream Cheese
40 gr. Butter
50 gr. Plain Flour / All Purpose Flour
15 gr. Corn Flour / Corn Starch
5 Eggs (weighs 58-60 gr. each with shell)
100 gr. Fine Sugar
Pan size: 18cm
ATTENTION:
Oven Setting: Top and bottom heat elements without fan!!!
Preheated Oven: 120°C
BAKING STEP 1:
Baking Temperature: 120°C
Baking Time: 20 minutes
After 20 minutes, keep the oven door closed. Increase the temperature to 150°C and continue baking for 15 minutes.
(Watch the video for clear instructions)
BAKING STEP 2:
Baking Temperature: 150°C
Baking Time: 15 minutes
After 15 minutes, open the oven door and it open for 10 seconds and then close back up. Now lower the temperature to 100°C
(Watch the video for clear instructions)
BAKING STEP 3:
Baking Temperature: 100°C
Baking Time: 40 minutes
After 40 minutes, turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 minutes.
Baking time may vary depending on the type and accuracy of your oven.
If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.
The key to success is to follow the exact ingredients as given, without altering or replacing the ingredients before succeeding baking it. These are pretty basic ingredients you can find easy. If you insist to alter and replace any ingredients for whatever reason you may have, then you are on your own risk. I will not answer any comment regarding substitute ingredients, only until you successfully mastered this recipe. One thing I learned from my experience on youtube is that many people seems to have difficulty following instructions. There are many information and instructions in this video. So please watch carefully. For those passionate bakers who are discipline enough to watch through the video, I guarantee you will succeed. From there on, you can take this recipe to another whole new level by adding flavours and etc. This is a basic Japanese Cheese Cake recipe for people who likes to try at home. It is an improved version then my previous Japanese cheese cake video. The baking method will surely helps to prevent cracks and give you a nice brown top. Mind you you also have to take your mixing skill to an account. Bad mixing skill will cause you to fail too. I tried my very best to be as clear as possible showing you step by step instructions, hopefully even beginners can follow too. If this video can’t help you to succeed baking this recipe, then I don’t know what can. Good luck and success. Happy baking to you all.
Michael Lim. Thanks for recipe and step by step 😊😊 happy baking
Elle est magnifique es que tu peux traduire T'es recettes on fronçai s'il vous plais et merci beaucoup tu es un chef 👍👍👍👏👏👏
That's me! I'm not good at folding 😅
Hello Michael, Thank you very much for sharing, you are a great teacher. I wonder what your opinion is about the taste of 2 Japanese cheese cakes made with 2 different methods. Is the first one more fluffy then the second? because you cut it with dental floss and the second with a knife.
Michael Lim انت الافضل بلا منازع 😙
Watching your video has been relaxing and peaceful. Thank you for not playing annoying music.
I agree with Jewel Russel Peace and joy watching and doing Michael recipes !
Yes indeed. 👍🏻
Thanks,realy good recipe.
Hi im single and available 😆😆😅😅😂😂🤣🤣🤣😍😍😝😛😋😋😋
Jewel Russell thanks for not talking or playing music.
I have made this cake over ten times for my family and friends and not one have disliked it. Am so proud of your recipe that constantly have shared your link.
Thank you so much Michael for always teaching in a precise and detailed manner. Sharing with us your expertise in baking helps a wanna be baker like me a lot. God bless you more and stay healthy.
The natural sound of the mixer and stiring makes this video perfect to follow.. thank you Mr. Michael
Thanks to you I've finally found the right recipe to make a super good Japanese Cheescake. I've tried many but yours is perfect. I baked one just yesterday evening and every member of the family who ate it this morning complimented for the fluffyness and taste. And it was still super tall when cooled down! Thanks a lot Michael, you're great.
Just made this today and you're recipe is the only one that worked for me. The other recipes that I've tried always ended up deflated. Thank you! Definitely going to make it again 😊😊😊
Wow, it's the first time I watch a video of him, but I can clearly notice that kitchen is such an art for him. He's so professional and accurate!
This video is what I've been waiting for. Appreciate the progressive details, especially on the oven part. Thanks Michael!
Watching the process of your baking is really a feel of Serenity and enjoyable. Your work top is always very clean and neat so is the way you handling your cake. Your step by step teaching is so detail and noticed the white mixing bowl (still as new) still with you since I first watched your baking in 2015....that shows that you always maintain your baking wares in tip top condition just like your baking! Thumbs Up for you!
I followed the recipe and it came out perfectly and mind you, I have a ventilated oven. One tip I’ll give is that always add one extra minute during the baking times. Because my cake didn’t rise up as fast as his. Thank you soo much Chef 🥰
I love watching how you cook. I can follow so easily. No talking to distract me
Lee Shirley Martin ，
Thank you so much for giving us a step by step tutorial. I've been watching videos related to baking for sometime now. I haven't tried yet. There are a lot of things I don't understand, the terms and the logic behind each procedure and even the ingredients. You've been so generous by sharing your recipe and the procedures so well. I actually kept on rewinding it and then go to google. I didn't even know it's called a water bath but thanks to you, I can somehow understand a bit now. Also the alternative method for folding. Really thank you and I look forward to learn a lot from you from now on.
I followed your recipe for my 5th attempt at making Japanese cheesecake and it was perfect! I’m really happy! I normally add lemon zest for my Japanese cheesecake, but wanted to follow your exact ingredients first. Will definitely do it again, but with the additional lemon zest next time. Thank you! ❤️
After finding this recipe 2 years ago, I've made it a gazillion times. It's the perfect dessert especially for people like me who don't like all the buttercreams & all in cakes & never liked cheesecake at all. This just melts in your mouth, is the perfect amount of sweetness & so far EVERYONE who's eaten it loves it!!! Thank you so much for sharing the perfect recipe. I saw you made one for the USA crowd (me) not sure why people thought that was necessary to do unless they're to lazy to buy a scale. I live by the scale! It's the only way to get guaranteed results Everytime. THANK YOU 💞💞💞💞 🇺🇲
Hey mine isn’t seeming to brown on top every time I do it! I’m in the US too I bought a food scale to measure the ingredients to the exact amount but I’m doing everything right it just not baking right, it doesn’t rise as high nor does it brown on top.. help?
Omg...this recipe is ON POINT!! I failed so many times with other recipes before this. I did tweak this a little to fit 6" pan but the most fluffiest, lightest JCC I've ever had. Sweetness is just enough too. Thank you Michael!
Thank you for sharing. I tried many recipe but this is the first Japanese Cheesecake recipe that gives me a beautiful and delicious cake.
I followed all instructions carefully and the cake turned out exactly as shown in this video! It did not deflate after cooled, and so photogenic! Thank you so much for such a detailed recipe!
I love u ur didn’t skip or cut parts of the video, it helps me understand more as a beginner baker. Thanks for such clear instructions to!
Excellent instructions and clear video with no distracting extraneous info, thank you very much.
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Thank you so much for all the time you have taken to make this recipe as clear as possible! You are fantastic and I will definitely be making this :)
I’ve tried this recipe 3 times and comes out AMAZING😍 hands down my favourite cake
I tried this recipe on 2019. I’ve failed so many times but now i start selling this cake. Thank u so much
honestly this video made miracles. I am a terrible baker, usually bc i dont have much technique and i end up ruining the ingredients i use. but, this video laid out the instructions and demonstrated each step with soo much detail, i was able to teach myself to whip eggs and fold. Honestly the end result turned out soo well and it tasted amazing. My boyfriend tried it and had to put the cake away before he devoured the whole thing. Thank u soo much for making this video!💕
Wow, that was perfect--almost a zen experience watching you make it. Thanks, I could taste it from here.
I made this 3x already and everyone loves it. I am happy that it never did fail me. Thanks Michael for sharing your wonderful recipe.
Hi Michael. Another great video. I have now made your Chiffon cake, donuts and this cheesecake - all worked very well as I followed your instructions carefully. Thankyou for including so much detail. Your pandan chiffon cake is now my mother in law's favourite, and the inlaws ask me to cook it for them whenver I've got time. I'm looking forward to trying more of your recipes! Thanks again.
Thanks Micheal you too have lots of love and happiness ☺️
It's the first time I make a perfect cake, I just follow your recipe step by step. It's excellent! Thankyou so much, Mike.
Preheat oven 0:47 melt cream cheese + milk + butter 2:22 add flours 3:38 add eggs yolk And stir 4:37 beat eggs white 8:00 add eggs white to eggs yolk mixture stir in motion
Traducir al rspañol
I have made this recipe n was successful, but if I want to bake on 8" cake tin, what is the recipe for 8" tin. Pls advise. Thanks
Yeay. I make this for the 1st time and turns very nice, soft, smooth & creamy. Thanks for sharing
Hi Mickael, thanks from Italy. I just made it and it is perfect. Your video is the clearest. It is impossible to make it wrong. Thank you!
It looks fantastic. Can't wait for my authorized home-leaving day comes to buy the ingredients and make it by following each detail! I love these Japanese recipes with no words. Greetings from Quito.
耽
I would like to say thank you so much Michael. Your recipe was very detailed and easy to follow. This is my first time baking cake, I added lemon peel and 1 teaspoon of lemon juice. It was so yummy, too.
I did every details except the baking process since my oven’s lowest setting is on 130C and still it’s up to 150-170C heat. And I used 24x13x7 square baking pan. Yet, it turned out perfectly good. Thank you for the recipe and tutorial, Mr. Lim.
I did it at the firts time. I follow the exact ingredients and all the instructions. My family enjoy my Japanese cheesecake. Thank you. Today I bake another Japanese cheesecake. I love it. I like the way you use to show the steps to bake this cake. I think that I pass to the another level ☺😃😄.
Omg that was amazing.... your instructions was easy and clear, even for me that don’t have talent for baking. Thank you so much for sharing your time and recipe. May God bless you.
Par Excellence!Everything you do is 5Star, First Class. You are in my top 5 UTube list. Great Bakers are all about detail, the process and knowing how to read your dough. Thank you for tutorials that are priceless. Brioche is a standard in my home, not just for special occasions.
Thank you for sharing this recipe. My son absolutely loves it!
I've made it, and it was perfect! Thank you Michael, you're the best!
Totally impressionated...i am pastry cook since more than 30 yrs :) learning has no limit..praise to your ancestors who discovered and invented that. thanks for sharing !
This is my first time ever bake a cake. The recipe was really helpful and easy to follow. Thank you so much
Thanks for the recipe! I followed exactly and lucky my oven cooperated and my cheesecake turns out a great success.
Thank you for such full, clare, and easy to follow recipe. I have successfully done it it has become my family's favorite. won't last 24 hrs. simply delicious and perfect every time
What was the size pan?
@@Gabywinter24 18cm, which is about 7 inch
Thank you very much from Russia, Mikael! I made it today. The cake so tasty! I wish you all the best!
Just made the cake today. So far my cake did not rise as high as expected, but no crack, no shrinking. Cake tastes lovely as well. So far it's the best Japanese cheese cake I ever made. Thanks for your sharing.
Tried doing this and followed all the steps and the result was amazing!!! Tastes so good and not too sweet! Thank you for this amazing recipe..😊😋
Just tried this, Michael! It came out beautifully. Just wanna say thank you for the recipe and thank you for the super detailed video. It definitely helped! One of the best video guide to bake I must say
did you grease the pan with anything or just applied a piece of parchment?? Pls respond
Parchment paper at bottom and at the side of pan, when the cake is done it is much easier to take out and better shape.
Thank you for showing this. It looks amazing. You really put a lot of care into it
TQ for the tips to each move e.g. stir from top to bottom/ not over beating the eggs. It is such tips that contributed to a successful jiggly end product! TQ for your willingness to share 👍🏻
I like this recipe and he doesn’t talk I like it just keep your eyeball what his doing. I understand better and his precise his table is not cluttered .Good job .
👏🏼Very clear instructions.👍🏼 Just gorgeous.💕 It is so delicious. My coworker and family loved it.
I made this and omg it tastes amazing , please do follow the instruction very carefully as every step is essential especially the stirring 2 solutions together as it determines if your cake is evenly mixed of white and yellow colour !!! And It’s best if you put it in the fridge and eat it cold after. Thanks Micheal ! You’re a star 💫 xx
Will it be too sweet or was it perfect
That was so peaceful, beautiful and perfect to watch💖
Tried so many different recipe for this cake and this one is by far the best one.
After watching your video many times, I tried copying your steps in as much detail as possible. Cake is still on the oven, 18 minutes into the last baking cycle (100°C) It has already risen, no cracks, brown lovely top. In fact, I am posting this to thank you for this recipe but also to keep me distracted and not open the oven and start eating it. Thank you!
After trying several internet recipes this is the first one with a perfect result. Thank you very much Michael.
I backed this cake 3 times from other recipes. The ingredients and the ratios are almost similar but the baking techniques are different and your one turned out to be fantastic as my cake looks exactly like yours. Thank you 🙏
Technique is everything in this recipe. Thank you for sharing your skills and experience to improve ours. Really looking forward to making this.
made this cake for the first time but doubled the amount of ing since were a bit big in the family and really my family loved it!now im obligated to bake once a week so we have our stash of cake. thanks michael :)
Thank you so much for your recipe. I have been fail so many times before to bake this Japanese cheese cake. But i am so happy first time I try your recipe the cake turned out very good. You're the best baker 👍❤️
I've had multiple fails too! Not exactly inedible, just not presentable. Can't wait to try this recipe next!
mee too..seroiusly good...so tasty
Thank-you so much for the oven instruction in detail. I baked it a few times but it never raised enough, will try it again now. Stay blessed always
This is the best recipe and instructions! Thank you, Michael!
Just made this cake and it's awesome. Thanks for the recipe and the instructions, step by step.
This is the best recipe of this cheese cake. Thank you for easy explaining!
I had japanese cheesecake for the 1st time @ uncle tetsu's cheesecake shop here @ melbourne. Then I wanted to make it by myself as I love the taste and aroma of japanese cheesecake. I followed this recipe and made a cheesecake for the 1st time and it was devine. I made 5 cheesecakes within last 2 weeks again for my friends. This is the best recipe ever. All you need is to follow the instructions 100% + love for baking and patience. Thank you so much for the wonderful recipe. 🙏 🍰
Thank you so much my teacher!!! I do not know how to express my sincere thanks to you for those you shared and taught me through this video. I strictly followed your guidance and I can do Japanese cheese cake now!!!
Where can I get that kind of baking pan
I found out I didn’t have a circular baking pan, so I ended up using a cooking pot. It worked pretty well! Thank you for the recipe!!! It lasted 1 day in my family XD
I’m glad it worked out for you! My very first time making this recipe I did the same thing and got amazing results! Happy for you!! 🥳
Merci beaucoup Michael toutes tes recettes sont réucites . j'attend les macarons s'il vous plaît.
Thank you for sharing these wonderful techniques. I have successfully baked my first japanese cheesecake! I appreciate the step by step tutorial indeed!
This is really so easy to follow and make! Thank you for the recipe!
I made it right by your instructions and got it perfect. Thanks a lot, Michael!
Hi Michael, just made the cake 🍰, had a little trouble in the baking process but came out perfectly, thank you. 😊 👍
Is it sweet enough? I want to know how it tastes before making it:)
Third attempt to this cake! Absolutely marvelous! I tried experimenting this recipe with vanilla essence and lemon juice, but Mr Michael's still the best. Everyone just stick to this video, everything will be fine.
your recipe never upset me... all that ive tried.. become perfect... thank you chef..!!!! especially cooking technique so perfect ..!!!!
I followed the recipe everytime, they are successful and tasty. Thank you very much!
I followed to the milligram and still flops every time :'(
@@joewller8101 might not be the measurement but other factors such as technique or oven
Plz my KZhead channel kitchen with hammad for subscribe like and share your friends plz #kitchenwithhammad
I just made this and I have to say this is my new favorite japanese cheesecake! It's SO FLUFFY and so delicious!!! THANK YOU!
Hi! Did it taste a bit eggy? Im planning to make this for mothers day. thanks!
@@louiseannecollao7141 Hi there! It didn't taste eggy to me. However, I could've baked it just a bit longer to make it firmer. It was super fluffy for sure! I'd make this again 😁
I just made this recipe today and it was so good 😋. Thanks Michael for sharing this recipe and thanx for the detailed instructions. I have baked this cake multiple times before and it deflate every time but with ur recipe it come out perfect from the first time. Really appreciate your effort.
I have been follow your recipe for few times, ( can say most) and when one day I have change to have bigger size, I failed, I realize yours recipe is the best thank you 🙏🏻
Very nice!!!! Thank you for taking the time to make such a nice video.
I've ever made JCC several times following this receipe. The taste was always excellent! I'll make it tomorrow again. Thank you~ ❤
심현정 ح
@@nargessalim11855
I made this yesterday because I only have 7inch pan, I'm so happy it turned out just nice. Thanks for the recipe.
Hi Michael, thank you for this wonderful video! I tried it and came out great 👍, my sweetie couldn't believe I made it myself, thank you Michael for this great recipe!!
The fifth japanese cheese cake recipe I tried and I have to say, yours is the best out of every recipe I tried! I noticed that after baking the cake for 40mins at 100 degrees Celsius my cake didn’t rise that much and the top turned out too light, so I added a fourth baking time (120 degrees for 20mins); now the cake is perfect 🍰 Thank you for your time and effort!! Keep up the good work 💪🏻
임지은 can u please send here the engridients that measured by cup???plsss
It’s possible your oven is cold. Did you use an oven thermometer?
Which rack did you baked yours on? I baked it on the 2nd rack from the bottom and mine came out light on top as well. Didn't know if to bake it some more, was afraid that I would ruined it so I took it out.
Same to mine
That was relaxing and quite satisfying.
I have tried to make Japanese cheesecake 5 or 6 times and each time it has never been successful. But this time I followed your recipe step by step and it was PERFECT, delicious and spectacular. Thanks for sharing your tricks.
Thankyou so much chef Lim...I baked it to perfection thanks to your step by step easy to follow guide....It's a very generous act to share your perfect recipes with everyone ....I have tried so many of your recipes and never failed once..... 💞💞💞
My favourite cake.. very well explained.. chocolate recipe is also amazing.. thank you.
wow! bravo! first one i have seen that doesn't deflate! i understand why you used all the different baking times and temps. this makes so much more sense
An amazing recipe for a very special cake!!! Perfect!! Many thanks and greetings from Italy!!!
Hi, chanced upon your channel today. Great presentation, so silent yet the instruction came through like a thunder, clear and crisp! You got a new fan in me!
Best instruction I’ve ever seen.. I will try it...thank you so much😘😘
I wanted to tell you that most of the cake that I made I stole them from you your recipe is amazing and easy nothing is complicated actually there is a fee that I'm using every time is memorize in my brain I don't even look at it on my brain I cannot delete and most of the people who taste my cake like family and friends that lovin it that love it so thank you so much for making me look like I'm a good chef
Maya You í
Thank you for the recipe. And baking steps. You are the best chef!
I followed the steps and it worked! The most difficult part is to control temperature. We have a viking oven at home but the cake won't have "color" when the temperature is 300F like video shows. I had to increase the temperature of the oven and adjust the position of the cake. I am glad that the result turned out great! I love that the cake is fluffy and not too sweet. Thank you Michael for the great video!
I had the exact same issue with a Viking oven. It inspired me to go out and buy an oven thermometer which is something I should have done long ago!
What temperatures did you use?? Mine isn’t browning
Wowww !!!!! No word describes how magnificent this cheesecake is ... THE BEST I'VE EAT IN MY LIFE! Thank you very much teacher for sharing all the details so that it fits as well as yours. Many blessings for you and yours ... Greetings from Mexico. P.S. my relatives want me to do many more. LOL.
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Eu gostaria dessa receita em português por gentileza isso daí é pão e bolo
Is it sweet enough? I have a really sweet mouth and I want to know how is it taste before making it:)
Kawaii Chili i use only 60 gms of sugar
Thank you for these very clear and precise instructions. I will definitely try this recipe when I find the time. I have never made Japanese cheesecake before and I am not a very good baker but this recipe has made me confident that I’ll be able to make this cheesecake.
Thank you for sharing your Japanese cheese cake recipe. Will follow each stept on your video. I watched it about 6times. I am a senior , not a fast learner. You explained well. Great Chef.
I am the beginner ... watch video 3 times.. follow exactly.. and wallaaaa!!! It turns out so beautiful. Thank You sooooo much!!
Hi Michael. I made this today following the exact ingredients and steps (except longer baking time at 150 degree Celsius because I notice my cake takes longer time to rise). The cheesecake turns out amazing! The top is slightly wrinkled but that’s not an issue because it is so fluffy and jiggly. I’ve tried other recipes but the cake always shrink too much that it has layers at the side but this is just perfect. It holds the shape nicely. Thanks for sharing the recipe. Really appreciate that.
Felicia Ng same probl m here! How long did you bake at 150
He might use the convection oven which does cook faster.
Humidity beyond the water bath is a factor, or your oven needs to be calibrated or your flour was not exact.
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