Japanese Cheesecake
Vložit
- čas přidán 29. 07. 2019
- Japanese Cheese Cake ingredients：
Oval Shape Nonstick Baking Tray， Size: 8.8 x 4.5 x 3.1 inch
Large eggs: 3
Milk : 60 g 1/4 cup
Cream cheese: 160 g
Unsalted butter: 35 g
Cake flour : 25 g （5 gram as adjustment to increase the thickness of the egg yolk batter)
Vinegar : 3 g 1/2 teaspoon
Sugar: 40 g 3 tablespoons
Preheated oven ：250°F /120°C bake for 60 minutes
Then turn on the broiler for 3 minutes to color - Jak na to + styl
![[Japanese souffle cheesecake] Chef patissier teaches vol.2](/img/n.gif)
沒有多餘花巧，十分實用的示範! 超贊!!! No gimmick , love this demo! ♥️
您講解的清楚詳細，說的人一針見血，我們學的人一步到位，向美食家小髙姐説聲謝謝，謝謝。
honestly, nobody explains it as well as you. i absolutely love how you go into detail and show why what happens. Its amazing. Respect
Totally agree, what she says is so helpful! It is easy to believe that we'll make it perfect.
Absolutely, straight to the point, I prefer her video better
這才是教學影片，不囉嗦，直接說重點，製作流程也簡單易懂，同一步驟也不刻意拉長，影片也簡短但都是精華，喜歡，讚！
按照步驟針對小地方做修正，第二次就做出了外表內在都相當成功的蛋糕，超∼級有成就感，大家吃了都說跟外面賣的一樣，而且更好吃!!!! 太厲害了小高姐!!!! 由衷佩服! 讓大家省了很多失敗的路程，真是感謝! 美食萬歲!
小高姐掰开蛋糕的一瞬间，我的口中溢满了口水😋😋😋
一次就成功了! 參考過各種整甜品的經驗, 覺得食譜和方法是非常重要! 小高姐的食譜無論是份量或方法都非常清晰, 謝謝您
I made this today and ate it after chilling for a few hours, I could taste the cheese so well unlike other recipes that tasted like eggs, it was also rlly soft and melted in my mouth. Thank you for the recipe ❤️❤️❤️
May be it's the vinegar / lemon juice that makes the difference.
Thank you Xiao Gaojie, you're one of the most skilled cooks I follow on this site. I appreciate that you take the time to show common mistakes and how to avoid them.
之前的輕乳酪蛋糕已經非常好吃了
這個新版本到底多好吃！😘❤️❤️❤️
视频看了有几十遍，都快背下来了，厨房小白今天第一次烤蛋糕，基本算成功了！家人都说好吃，感谢小高姐，视频教程做得太好了，赞赞赞！
时间跟实践证明小高姐的配方，制作流程都是经得起实实在在的考验，做出来的是难得的良心教程。在这真心表示感谢！！
第一时间看到这个做法，就做了，竟然做到了，撕开时真的有那种声音，太棒了。之前小高姐的那个轻奶酪蛋糕我没做成功，打击还真大啊！
I love hearing her speak even tho I don't understand a word. It just sounds like a good song with a nice rhythm.
已經做了這個輕乳酪蛋糕兩次了，大家都超愛的。謝謝小高姐的分享！
我也是，第一次就成功。她的瑞士捲的食譜也非常好！
@@mowllife1246 不知道为什么我的蛋糕裂开了😂
第一次做竟然成功了！味道和在店里买的好像！冷却后的味道真的绝了，冰冰凉凉的，口感又绵密！好好吃～
烤用上下火，还是别的呀？谢谢啊
終於等到這個日式 jiggly奶酪蛋糕了！小高姊的做法就是清楚明瞭。
泪流满面😭，跟着十几个视频做过几十个蛋糕，没有一个做出来完全满意的。但是这个例外！跟小高姐做出来的一模一样！！！！！吃到嘴里简直感动得想哭。好好吃啊！这个视频太棒了！
謝謝教路，這個配方比例很專業，做出來有日本地道風味，也是我試過最好味的配方，小高姐你很捧
喜歡你教做的任何一道。簡單不囉嗦。但技術又是那麼高明
I have tried so many different Japanese cheesecake recipes, this one is definitely the best!
新模具到了之后第一次尝试！成功了！和小高姐做出来的效果一摸一样！太开心了！刚开始把面糊倒进模具的时候感觉有点稀还担心了好久哈哈！配方太赞了！
照着食谱做做出了迄今为止最成功的轻乳酪蛋糕，小高姐万岁！！
按照小高姐的步骤一步一步做下来，一次成功。味道太好啦，就是我喜欢的轻乳酪蛋糕的味道，非常creamy，又不会太甜，简直完美，谢谢分享。
You take baking and science and make art. Thank You again! Always excited for your videos. I learn so much, you explain so precisely. :)
This looks delightful, I will try some this week :) By the way, I love how you explain how things look if it goes wrong and why, great tips.
做的非常成功 好吃极了 每次按照你的菜谱做新的尝试 都特别成功 视频讲的细致 到位 非常感谢 继续加油!
昨天照著小高姐的食譜做了～ 成功！家人們都說好吃😋 謝謝你的食譜❤️
Love all kind of Japanese Cakes. They're allways perfect Geometry, packed incredibly stylish and taste amazing.
i smell weeb
上星期5 期待的心落空了 今天終於等到小高姊的視頻了 真是高興!!!
抱歉，抱歉，抱歉。
這美味的沙沙聲真是太銷魂了啦！謝謝你跟我們分享這些小訣竅。週末趕緊來試試看。
小高姐，深獲由衷好評，乃當之無愧的網紅。God bless
i ate this cheese cake here in China. Its the yummiest thing i have ever tried. Thank you for explaining it so well. i can definitely make myself now.
第一次做就成功了，虽然表面不完美可是味道让两个孩子非常喜欢👍🏼👏🏼👏🏼谢谢哟！
Just made this delicious cheesecake. It turned out perfect! Thanks for the detailed well explained recipes! They are all great recipes!
第一次就成功 真的是沙沙聲的。 一口氣吃了半個蛋糕🎂 太好吃了。謝謝你呀。
i loved watching it it was so simple .keep sharing more videos
Xiao Gaojie, thank you. I love your channel, it's one of my favorite cooking channels. The way you technically explain, beyond science an art, is amazing. I love how you provide thorough examples and results of other recipes with slightly changed ingredients or preparations. CZcams is an amazing place because it has you as a content creator. Well done! I will try this one and hopefully it come out good. I've done japanese cheesecake several times and it was just ONCE I got it right. It is a hard recipe but I tried several of your recipes and everything has turned out nicely.
需要夸的这么夸张吗
lol u speak chinese?
周末跟着小高姐做，一次就成功了，那悦耳的沙沙声也做出来了，入口即化，开心
按照小高姐的配比和步骤来 一次成功 真的有jiggle 味道和口感也超级棒 大爱小高姐
小高姐终于出新视频啦！好听吗？好听就是好蛋糕👍🏻👍🏻
嘻嘻，孩子们放暑假，在家当孩子王呢。
小高姐的 Magic Ingredients 哈哈哈 理解理解！
小高姐棒棒噠
捕获拿铁！
太棒了👏🏻
美味しそう☺️日本語字幕有難うございます💖
小高姐的食频我可以看n遍不会腻，太好看，声音也太好听了~而且跟着做都很难失败~
You are the best youtuber ever!! No one explains the faults and mistakes like you do. No one ever tries to show us "if we do so, so will happen". You are great! I love you so much!
這個蛋糕，我做過六次 失敗了五次 本來已經放棄了，看到小高姐的這個視頻 又燃燒起鬥志了🔥我要烤第七次！ ！
後註：各位 這個蛋糕我自從昨天成功了之後 一天之內做了三個lol 全都成功 十分漂亮 我個人認為最重要的兩個點 ：1）就是如小高姐所說的 芝士面糊和蛋白質地要相似 我以前一是芝士糊太稀 一是蛋白打太硬 混合完的時候消泡都消了一大平 質地相約的兩種面糊是非常好混合的 2）為著第一點 芝士糊要如影片中微微加熱 有一點點稠的最好 然後蛋白一定要是濕性發泡
最後多謝小高姐拯救了我這個烘焙爛手！！！感謝大家！（得獎感言
想知道后续哈哈哈
眼：我会了！
手：不，你不会。
想知道后续+1
大伙們 我剛把蛋糕放進烤箱了 面糊狀態不錯 希望成功吧(´･_･`)
@@christyieong2327 然后呢，成功了吗
您这个是我见过做的最棒的！就快100W好激动啊！
第一次做就成功了！ 多謝高小姐的無私分享
视频看到至少10次，最后毫无争议的成功了！谢谢小高姐
外型色相已經夠美了，最後撕出的沙沙聲，簡直是打敗眾生的大絕招。不覺間我的嘴巴已經打開…好想吃一口。^_^
字幕ありがとう🥰🥳
見ててとても心地よいです
非常感谢您的这个分享，第一次尝试就爱上了它。方法即简单又不费时，口感相若日本餐厅所售买的水准。👍🏽😊🌷
好喜欢听你说：非常悦耳的沙沙声 口水都流出来了 今天我也做了 非常成功💕
恭喜破百萬了💝
虽然等了两周，但我知道小高姐是高质量的产出，果不其然这个蛋糕做的好美，等待也是值得的
olivia wang 小高姐在家裏帶孩子呢
跟着食谱做~太成功了~
家人都说超级好吃…谢谢小高姐❤️爱你
做蛋糕，是我其中一个愛好，我試過多個芝士餅的食譜，這是其中一個我試過好的。👍
Thank you, really a BIG THANK YOU for writting the recipe in English. 😍
Amazing art of making cake with simple ingredients and very thanks for the all tips 😆
悅耳的沙沙聲，感謝🙏小高姐！
Thank you for this video, I love that you explained everything while staying on point. I learned a lot from you. Subscribed!
也是头回看到一点儿都不装情调，把轻乳酪蛋糕当馒头掰开给大家看的实诚人😂表白小高姐！
Dawn Gu 小高姐的情调是骨子里透出来的 😊
用手捞蛋黄才是真勇士吧
笑死我了
雙手清洗乾淨後來撈蛋黃是沒問題的，最忌諱用蛋殻撈，因為蛋殼上有可能有沙門氏菌。
请问小高姐 只有六寸活底蛋糕模的话 配方大概要调到什么比例呀
I absolutely will make this cake!
Looks so perfect and tasty 😍
感谢小高姐，一次就做成了儿子酷爱的轻乳酪蛋糕。模子不太好样子丑了点，但是蛋糕却非常成功。非常感谢您的精彩演示。没事看看您的视频，是一件很享受的事。
小高姐中式甜点和西式烘培都做的这么棒，太厉害了！最后看轻乳酪蛋糕duang duang晃动的样子，好萌！
你的讲解非常清楚!我很喜欢听小高姐的声音!快要 1,000,000 subscribers 了 - 小高姐加油!
The way you teach is very nice. Congratulations on the vídeo!
小高姐谢谢你给的蛋糕配方实在是太棒了，我做了一个非常的好吃而且你的配方是非常的特别软棉细腻不塌陷👏👍😋
亦步亦趋地照做了。极其成功！
本来怕蛋黄糊太热太熟可能无法与蛋白霜搅匀，结果正像小高姐说的，两者浓稠度不多非常容易搅拌，而且不易消泡。
烤出的成品很不错，不干不湿，味道醇厚。
感谢小高姐的用心讲解和演示。🙏🏻👍🏻🥰
I really love how you explained things with the very good reason.
一次就成功!謝謝小高姐~
跟著做出來七、八了，都很成功很好吃，我家人都很喜歡，謝謝小高姐
连着两天烤了两个，非常的成功，特别是第二天，我还自作主张的调整了糖量，加了薰衣草蜂蜜，超级好吃，上色也很好！！！！已经膨胀
Beautiful... now that's my kind of cheesecake... I cant wait to try that. Great job you just found a new subscriber and a like! Thanks
When i ate this japanese cheesecake i was wondering how people make it..now i found this, so thank u
小高姐解释的好详细，第一次做有成功了。很好吃😋
我喜欢之前轻奶酪的方子 那个蛋糕口感更明显 也有淡淡的cheese味道 非常好吃
It’s so relaxin to watch this
I'll be very honest. I made this 3x. The first one I followed to at T and my cheesecake deflated when I tried to demould it and I found that it's still very moist inside! 2nd time I used 25g ap flour + 5g corn flour and used the same temperature but I baked for a longer time and mind you I have thermometer in my oven to ensure my temperature is correct. Still wobbly but it's not as bad as my first trial. For the 3rd time, I did some research and compared your recipe to a chef in YT and decided to use her temperature and time but will stick to your measurements since I prefer less sweet cake and the taste of your cheesecake is a hit at my home despite all the fails. 3rd time I still used 25g ap flour + 5g corn flour and baked at 150C for 20min then 120C for 40min. Increased to 150C for 10min for a better color. My cake came out gorgeous.
Btw I tried weighing my 1/4 cup milk and it didn't come out as 60g? It's around 50-55g and I did use two completely different measuring cups in case one of it is wrong. I guess I will use cup measurement for milk or the cake will collapse again due to the excess liquid
I made this the first time today and the result was disappointing.. it collapsed, the cake didn't cook thoroughly. I'll follow your tweaks in my next bake and hope it works for me.
Thanks for sharing! I wonder did u try to refrigerate the cake for 2-3 hours after baking as instructed in the video?
@@tanedwardtan2201 I let it chill for a bit (room temp) before taking it out from the pan and it collapsed really badly. Once it has completed cooled down, I refrigerate the cake. The taste and texture are good, just need to nail the ingredient ratio and temp.
Not sure where you’re from but American cups are apparently slightly smaller.
用圆形中空的模具也成功了，感谢小高姐这么好的方子！
She deserves more views and subscribers!!! Wow she's so helpful
小高姐。快要100萬了。我要先喊恭喜妳。😍好漂亮的蛋糕啊。暑安。
等小高姐做日式轻乳酪等了两年，终于等来了~
Your recipes are very good and you showed them very easily! Thank you so much!
之前做过觉得很难，用了您的办法成功率很高，虽然开裂但不影响口感。喜欢您把做菜总结出如此简洁清晰的方式。
恭喜小高姐🎊100萬訂閱🍾️
謝謝小高姐無私的分享和提醒
受益匪淺❤️
更喜歡小高姐
既有把握又豪氣的製作流程
療癒又誘惑的成品
馬上來試這食譜
希望也能聽見輕乳酪蛋糕
「非常悅耳的沙沙聲」👂😍
我成功尝试做了这个蛋糕😊太好吃了😋谢谢小高姐的食谱🥰
非常感谢小高，这是我第一次尝试学做蛋糕，一直以来都很恐慌和没勇气，反复看了好多遍您的视频，终于鼓起勇气做出了第一粒蛋糕💪🏼😝我成功了😘thanks so much
跟着食谱做了，蛋糕烤出来后，非常完美!家人很喜欢吃。谢谢小高姐!
Thank you very much for the english subtitles!!!! excellent recipe!
The cheesecake turned out so good! My family loved it :)
我第一次做，已经成功！小高姐棒棒哒！非常感谢分享
一次成功！就是我要的口感。我又做了两次，朋友都说好吃😋。非常感谢。
赞， 上次试了轻奶酪蛋糕， 反馈很不错， 这次也要试。
小高姐快突破1m订阅啦
Thank you very much very well presented, I will bake this cake and see how it comes out.
感谢小高姐的配方， 一次就成功了，孩子们非常喜欢💕
每次看到要流口水的时候，视频就结束了！小高姐边讲边做，是怎么做到的下手快嘴不打崩的？简直就是超人！
激动！！！终于更新啦
我也觉得过了好久。
终于更新了，我还以为小高姐忘记了我们的存在呢！！！！！！想小高姐了
太成功了小高姐 特别感谢!!! 这是我用过最好的轻乳酪配方!! 👍而且颜值很高!!
小高姐的recipe就是好用，一次成功很完美！