Japanese Cheese Cake / Basic Newly Improved Recipe

Finally making one with homemade cream cheese, turns out awesome. Btw hot water in baking tray thought should be mentioned, tips for beginners like me.

Hi Michael, thank you sharing such detail step by step recipe. My oven's fan is always ON by default and can't be OFF. Any other oven setting that I need to change to compensate?

여전히 당신의 동영상은 납득이 안 갑니다

제가 쓴 글이 다른 아이디로 나옵니다

다른 동영상은 이해하기 쉬웠는데 도저히 굽는 과정이 이해하기가 어렵네요. 내가 머리가 나쁜건지 시간 온도 조절 과정이 납득하기 어려워요

In the description you state to use an oven without a fan, but unfortunately my oven doesn't have the option to turn off the fan. What effect will this have on the recipe if i use a fan forced oven?

What is the diameter of your bake pan

Hello can anyone help me? Why my cake crack 😢 ?

Miss u received master

Can someone who has baked this with success help out-The egg yolks are added into the butter mixture while it is still hot/warm or wait till cool first? Pls help. Thanks!

Egg whites seem to be really incorporated rather than folded.

Hi I followed your instructions to a T, it was successful, no crack, the cake already pulled away from the parchment paper. A little wrinkle when cooling down and the top got flatten unlike yours is still curved, and also, right under the top, it deflated 縮腰 immediately after unmold, I unmolded around 5 mins after rest in oven for ten mins. Could you please kindly advise how to correct it? Thanks in advance 🙏

I followed steo by step for temperature. But end results my cake is bit wet to touch and sticky in hands. Is ths the result or not enough baked? Please info thanks

Most important question yet... What size eggs are used in this recipe?

Hi chef Michael is a fantastic cake!

Thank you very much it’s beautiful I’m successful ❤️🌷👍👍

Can you prep the batter beforehand and then use it the next day? And how to store it ?
Please reply Thank you

Hi Michael, what cream cheese do you use? 25% etc?

That looks amazing! Hello from the USA!

Where is the recipe
I can’t even read what on the video do to the font used

Which rack in the over you place your tray? My oven has 4 racks.. which one should i use?

Tankyou very much,amazing cake

Does anyone know at what level is the rack at in the oven? It looks like 4 rung down from the top or is it 3rd? Can anyone let me know? Thanks.

I have always avoided whisking egg whites but I wanted to try a baked cheesecake so jumped in and made this one. I had one moment I thought I had ruined it when I had to change whisks as hand whisk was hurting me so changed to electric and it seemed to separate. But the end result looked just like yours and it’s texture was wonderful and tasted fantastic. Definitely cooking it again even if it did take a while to cook. I will learn patience. Thank you

I follow the instructions given here, and my cake has risen past the height of the baking pan. The only thing is that the cake is very heavy and compact. i would like it to be more airy.

Es una locura

Mr. Lim um if I double the recipe to make it bigger will the cooking time change and if so how long? thank you

Thank you so much sir for sharing your recipe

So relaxing to watchhh ❤❤❤❤❤

I just tried this recipe using cake flour! Works well!

How does it rise when there is no yeast? :o

It takes almost 1 and half hour

Hello michael 😊 I saw that the mold is 18 cm, but can you tell me what the height measurement is ??? Grts

I meticulously followed all your instructions specially when baking, although i used erythritol and I did it! Thank you soooo much!

Hello Michael I have a question, have you ever tried making a jiggly cheesecake with a coconut flavor profile? I just started making these and I've searched for a coconut flavor recipe but to no avail. I really don't see any recipes that go out of the comfort zone. I'm the adventure type and like trying new things hence the jiggly cheesecake. I believe the first one I made was one of your recipes and it came out great. If you know of any coconut recipes could you post or do a video with coconut. I generally have a idea what I want to use. Coconut and coconut milk but not sure on the execution. Thank you for the recipes and videos which hopefully I'll try to do in the future after I figure how to do everything.

Thanks I can’t wait to make it

I followed the recipe exactly but when completed the cake was very wet on the sides. I put in back in the oven joust to bake it and not waste the cake. Not sure what will happen.

THANK you

عشت يدك. ليلى من. العراق

Thanks for your video. It was delicious but it didn't grow, actually it was quite flat. What am I doing wrong?

In another video where you explain how to whisk eggs, you mention that the ratio of sugar to egg should be 30 g of sugar per 1 egg (58-60 g). But in this recipe, it's 20 g of sugar per egg. Do you mind explaining the difference?

Mashallah perfect recipe sharing delicious

Pouvez vous mettre votre recette en français svp merci

Baking step two decrease oven to 100 degrees Celsius my cake deflated and brown a lot

I have followed this recipe step-by-step as described for the past 3 years, and each time my cheesecake turned out wonderfully. Merci beaucoup Michael! Much love and success!

Hi Michael, do you think is it okay if I add 1tsp of cream of tar tar?

Perfeito!

Wow! Perfection!