Easily make cotton-soft, jiggly Japanese Cheesecake with my simplified method!
GET THE RECIPE: http://bit.ly/GemsJapaneseCheesecake
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Hi Bold Bakers! Don’t over-complicate a good thing - make pillowy Japanese Cheesecake with my simplified recipe. So let’s get baking!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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GET THE WRITTEN RECIPE (includes instructions and measurements):
Bold Baking is all about giving you the confidence to bake anytime, anywhere so that's exactly what I'm doing with my Japanese Cheesecake recipe SIMPLIFIED. Give it a go, Bold Bakers, and make sure to review the recipe and comment on my website: http://bit.ly/GemsJapaneseCheesecake. :)
I am so grateful to have found your video on this. I tried making a much more complicated version of this recipe, only to end in disaster. Seeing your video has given me the confidence to try it again! Thank you!
thanks for the reply Gemma, i baked it same as directed. the next time i baked, i extended it to 18 mins from 12mins; it came out done but cracked. must be from d brand of cream cheese? how i mix in flour? or stiff whites?
Thoughts on high altitude adjustments? I used to live in Japan and miss these fluffy cheesecakes but I've never gotten them to set correctly in Calgary. I'm at 3500' (1000m) - Perhaps this simplified version could hold up a bit better?
I tried this recipe baked in an 8" round baking pan. Will the baking time be the same? Followed the instructions and when i scored am offset spatula to release from the sides it showed wet batter. Not totallt wet but i guess mine is a liitle undercook. 😔
Hi Gemma, I just made this and while it tastes awesome, it looks terrible lol! The cake rose a LOT while baking, to insane heights, and after cooling with the door cracked open it sank back and shrinked away from the edges. I followed everything exactly, any idea why this happened?
I've used lemon juice and sometimes a bit apple cider vinegar (in a pinch) as a stabilizing agent when making meringue, but I'm guessing that it alters some part of this recipe? Ah well, don't mess with perfection I guess, this cake is absolutely gorgeous!😃
I'm not a huge fan of cheesecake, but when my MIL brought some back from Japan... I was in LOVE! Definitely need to try this! Btw....can you make Japanese Strawberry Mochi? It's Mochi filled with a strawberry surrounded by Azuki beans / Japanese Bean Paste