最後の高温パートで割れてしまったという方、 高温パートは表面の色付けのためのパートです。 高温のまま焼き続けるとほぼ間違いなく表面が割れますので、表面が割れる前に色付けるように温度を調整し、割れる前にオーブンから取り出してください。 Those who have broken in the last high temperature part, The high temperature part is a part for coloring the surface. If you continue to bake at a high temperature, the surface will almost certainly crack, so adjust the temperature so that the surface is colored before it cracks, and remove it from the oven before it cracks.
This recipe is truly fool-proof! I've just made it for the first time with some bastardization: brown sugar, x1.5 the amount, lemon essence, loaf pan, and not-so-accurate weighing (I only have a 2-kg mechanical scale lol). Baked it 70 mins at 100oC then 20 min at about 160oC (my oven knob isn't digital). Chilled in oven for about 20 mins before removal. It came out absolutely perfect! A dreamy cloud melting in my mouth!
I tried another recipe starting with high temp to low and failed. This recipe is perfect and size is perfect for our small family! I am going to try your other recipes. Thank you!!
I had never succeeded in baking Japanese cheesecakes before but I succeeded for the first time with this recipe! Not only does the cheesecake look good, it tastes like those sold in Japanese restaurants here! I’m so thrilled and can’t wait to make more for my family members to try it! My only problem is, my cheesecake doesn’t seem to jiggle when it came out of the oven even though it did rise a bit and the overall cake texture is good and fluffy. Anyways, I’m really thankful and excited to try your other recipes too! Subscribed! 🥰
@dahliazuo13624 жыл бұрын
I’ve spent 3 years searching for the perfect recipe because I wanted a balance of fluffiness, creaminess, richness, and flavor- this is it! I added a squeeze of lemon but that was all it needed. Thank you so much for ending my tireless search ❤️❤️❤️❤️
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Dahlia Zuo, thank you. I'm glad you're happy with it, too! I hope you'll try making other cakes too! Thank you for your continuous support.
@wendyweet274 жыл бұрын
When did you add the lemon if you dont mind sharing? Thanks x
@ibnupamungkas69994 жыл бұрын
@@wendyweet27 Lemon usually added when mixing meringue to make the consistency better
I have tried many other recipe for the souffle cheese cake. All of them failed. This is the only one I succeed. Thank you so much for the great tips in the recipe. The cheese cake is moist and fluffy. I love it😍
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear 私遊記, Thank you so much! It was good to make it well! I'm happy like myself. We will continue to upload good videos from now on, thank you for your continuous support.
@maecheah20324 жыл бұрын
What pan size may I ask?
@masayoshi_ishikawa_patissier4 жыл бұрын
@@maecheah2032 ,thank you. pan size is 15cm(6inch). Thank you for your continuous support.
@leilanivincent91834 жыл бұрын
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa how to change the ratio if I will use 8 inch pan?
@jjglj4 жыл бұрын
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa hi chef can you tell me how deep is 6inch pan? Thanks!
@katechomboon93974 жыл бұрын
Thank you for your recipe and every technich that you taught. I had tried so many japanese cheesecake recipes, and it always failed. But for this time, not only I finally succeed, but also its taste really good. Thank you for sharing.
@masayoshi_ishikawa_patissier4 жыл бұрын
DearKate Chomboon, thank you so much !!! Also try a different cake. Thank you for your continuous support.
I tried this and succeeded too! Will now practise more so that I can bake this more often during the weekends! Thank you for sharing this recipe. Now, if my friends ask for the recipe, I'll just link them this video 😍😍😍😍😍
This is absolutely the best recipe I have tried. The surface was beautifully golden and did not crack. Just as recommended in the video, it tastes much better the next day after cooled in the fridge. The only thing was that my 15cm pan was too short and I had to some leftover batter.
@masayoshi_ishikawa_patissier4 жыл бұрын
Daer Playaen Toscana2018, thank you so much! I'm glad you succeed and like yourself! Please adjust the amount a little next time! Thank you for your continuous support.
@coran82104 жыл бұрын
@@masayoshi_ishikawa_patissier good morning please bro i want to open a cafe i need the recipe of cheese cake but of 10 or 12 cheese cake i will use the same recipe but Multiply it or what ????
@MrAnonimou4 жыл бұрын
@@coran8210 Yo bro, hard question bro. I would use 10/12 different tins instead of a massive one. Hope you can still afford those, bro.
Dear Fishman Chang, Thank you for always watching! This souffle cheesecake is more beautiful than what I uploaded before, so please try it. Thank you in the future!
I’ve made this cake for the 3 rd time today. Each time perfect! Brilliant recipe. Thanks chef 👨🍳
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Chiki Roman, thank you so much! You are already a good patissier. Thank you for your continuous support.
@yd20124 жыл бұрын
I don't have cake flour, can i use all purpose flour?
@crystalclear97914 жыл бұрын
What size is your pan
@aploex4 жыл бұрын
for the baking part did you bake at 212F to 320f? Or did you start at 320 and lower the temp to 212f? I feel like that's what he meant but the video has me confused. And I see some recipes call for opening the oven a crack and letting it cool that way?
@larveravl4 жыл бұрын
Anthony H, it’s said absolutely clearly ‘’first bake at 212oF for 60 min and then 320oF for 15 min.’’
I had to increase the bake time by ~10 minutes to get the desired browning but the texture is sooo perfect! I’m in love! Eating it as I type this out 🤤
lol not the same as store quality or maybe you didn't quite get it right, anyways when done it has a nice light texture to it on top of that you can use it for more then just a simple cheese cake it can be used as a layer in a dessert. This is what separates the cake bakers from the dessert creators
Hi, I tried this recipe and it worked. I added lemon zest too! Yummy! However, I had to watch my oven carefully and adjust accordingly as every oven differ. Thank you so much for the recipe. 💞 Su, from Singapore. :D
Masayoshi Ishikawa san, thank you very much for this perfect recipe of Japanese Souffle Cheesecake. I just finished baking it. It turned out perfect. My family enjoyed eating it. There is less than half cake left ☺️ The texture of this cake is soft foamy cloud which reminded me of Uncle Tetsu's cheesecake I tried a couple of years ago. Followed your recipe as close as possible, as my cake pan is 18 cm in diameter with a height of 5 cm there were slight changes had to be made accordingly. As I am unable to get cake flour here I made a cake flour substitute recipe which has a combination of plain flour and corn flour. The first round of baking I started of with 60 mins bake at 100C and then I couldn't see any difference in height or colour, I added 10 minutes more on 100 C and started to notice the cake was rising. And then I left the cake in the oven as the temperature rose to 160C and then I started the timer for 15 minutes. Noticed the colour changing and at the same time tiny crack were forming. After the 15 minutes is up , I left the cake in the oven for 5 minutes before removing it to cool for 15 minutes before turning it out of the cake tin and flipping it back. It was jiggly. It was easy to cut and we really enjoyed the cottony cloud like softness of the cake. Thank you once again as this is the first time I successfully made this cake after several attempts in the past years from several recipes I found in the internet- none of them had this texture and most of them had huge cracks on the top of the cake. Your recipe is spot on. Thank you Masayoshi san.
@QtLindaa4 жыл бұрын
How much plain flour to cornstarch did you use? As u used 18inch pan, how much more of the ingredients did use for each? Really want to try make this
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear emerald garnet, thank you so much!!! Please make them again and make your loved ones happy. Thank you for your continuous support.
@jetw95224 жыл бұрын
I'm not only watching a video about how to make Japanese souffle cheesecake, but I can also feel how much care and love you put into making it. Thank you for sharing your love💖😊
This is best ever vdo of making souffle cheesecake I've seen. Thank you so much for sharing.
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Blissful Day, thank you so much!!!
@jackiestarr28814 жыл бұрын
For those who want the US measurement for this recipe, google it, why ask the Chef to convert to US cup measurement? Learn to use the measurement scale for foods that has grams, etc.
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Jackie Starr, thank you so much! You are very wise. I told them, that cakes made with a very delicate balance are not recommended for use with US cup measurement. Then, even if he fails, I consider him to be at his own risk. Thank you for your understanding.
@phonzmusik15804 жыл бұрын
Absolutely, I'm sure any scale with ounces and lb surely have grams also. nothing worse than finding a recipe and it's using cups and crap as a measurement.
@azzasholehah98353 жыл бұрын
is that to hard to find a gram scale in US? i find in another baker youtube channel, the american that insist the baker convert the recipe to cup measurement, even the chef told that is not recommended to measure the ingredients for cake or bread in cup measurement, and after all his explaination he still get an angry american subcsriber who wants a cup measurement in comment section.
shi-mam H さま、ありがとうございます。 上手に作れたようで私も嬉しいです! 今後とも宜しくお願い致します。
@TofuLoco4 жыл бұрын
The cake was light as a cloud. It was so delicious. Thank You!
@AA-yq7qu4 жыл бұрын
Thank you so much! This is the best recipe I could find in the whole Internet! And I easily baked 10 to 15 different recipes and this one is amazing! I’m gonna stick with this can recommend it to everybody else too.
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear AA, thank you so much!!! Thank you for your continuous support.
"Please make it with peace of mind because this method will not fail" You underestimate my power
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear inoob26, thank you. I didn't know anyone had that kind of power! I need to raise the Force too! Thank you for your continuous support.
@CindyT19624 жыл бұрын
I did follow your clip step by step and it came out beautifully though it was my very first time baking the cake! Thanks so much and so proud of my result! Wish I could attach my picture on here. 😁😁😁
Hi Chef, thank you for this video. The care and attention you put into explaining each step is so helpful. I followed your recipe and made a wonderful cheesecake, even better than the shops! Thank you ☺️ 🙏🏻 💕