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. :)
Hi gemma ...i have a stand mixer with just 2 attachment...1 is to conbine flour dough and the other is the normal one to combine cake mixture ...is it ok to use to beat the egg whites ?? Can i use high grade flour instead of cake flour?
Sorry to ask this its not about this receipe above ..my question is if making cheese cake using condensed milk and yoghurt do I beat the two using electrical beater or juc using whisker??please help those are the ingredients I have
Hi! Apologies I was referring to the cake flour recipe..anyway I managed to powder the brown sugar n prepared the cake flour mixture from ur recipe😊 ...also managed to bake the Japanese cheesecake..took longer than 30 mins for mine to bake but it was delicious! Thanks very much!! Love ur Channel!
I'd like to point out that this kind of recipe, that depends on whipped egg whites, will be difficult to pull of if you're in a humid climate. Egg whites don't take on volume in high humidity. I wasted a great deal of effort before I learned that, and it seems cooking videos never mention it!
Well I did it without cream of tartar.. it turned really nice .. fluffy but lil dense too.. taste is good.. light n cheesy.. I exactly divided it by half.. it was my first time with baking cheese cake.. I was nervous with water-bath ..
Thanks. Love it. N btw can we bake this cheesecake without water bath...?
Anything acidic, is a stabiliser for the egg whites, if you do go down the vinegar route, get a mild vinegar, not a strongly smelling or wine vinegar, just plain malt vinegar or a tsp of lemon or lime juice
Awesome! I never even heard of a Japanese cheesecake. It looks light and delicious! I'm definitely going to try this! Also, I didn't know you can make cake flour! We have it here in Denver, but it's expensive!
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?