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Japanese Cheese Cake / Basic Newly Improved Recipe
60 gr. Whole Milk / Full Milk
140 gr. Cream Cheese
40 gr. Butter
50 gr. Plain Flour / All Purpose Flour
15 gr. Corn Flour / Corn Starch
5 Eggs (weighs 58-60 gr. each with shell)
100 gr. Fine Sugar
Pan size: 18cm
ATTENTION:
Oven Setting: Top and bottom heat elements without fan!!!
Preheated Oven: 120°C
BAKING STEP 1:
Baking Temperature: 120°C
Baking Time: 20 minutes
After 20 minutes, keep the oven door closed. Increase the temperature to 150°C and continue baking for 15 minutes.
(Watch the video for clear instructions)
BAKING STEP 2:
Baking Temperature: 150°C
Baking Time: 15 minutes
After 15 minutes, open the oven door and it open for 10 seconds and then close back up. Now lower the temperature to 100°C
(Watch the video for clear instructions)
BAKING STEP 3:
Baking Temperature: 100°C
Baking Time: 40 minutes
After 40 minutes, turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 minutes.
Baking time may vary depending on the type and accuracy of your oven.
If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.
The key to success is to follow the exact ingredients as given, without altering or replacing the ingredients before succeeding baking it. These are pretty basic ingredients you can find easy. If you insist to alter and replace any ingredients for whatever reason you may have, then you are on your own risk. I will not answer any comment regarding substitute ingredients, only until you successfully mastered this recipe. One thing I learned from my experience on youtube is that many people seems to have difficulty following instructions. There are many information and instructions in this video. So please watch carefully. For those passionate bakers who are discipline enough to watch through the video, I guarantee you will succeed. From there on, you can take this recipe to another whole new level by adding flavours and etc. This is a basic Japanese Cheese Cake recipe for people who likes to try at home. It is an improved version then my previous Japanese cheese cake video. The baking method will surely helps to prevent cracks and give you a nice brown top. Mind you you also have to take your mixing skill to an account. Bad mixing skill will cause you to fail too. I tried my very best to be as clear as possible showing you step by step instructions, hopefully even beginners can follow too. If this video can’t help you to succeed baking this recipe, then I don’t know what can. Good luck and success. Happy baking to you all.
Hi Michael, I have a 23cm pan at home, do I need the 18cm in the instructions or can I try this with the 23cm one at home? thank you for your video, it's amazing.
Hello, thank you again for this recipe! I have a little worry when I incorporate my cream egg whites … the bubble mixture too much. This is a problem when cooking because my cake is cracking … If you have an idea, I take …
Tried this exactly as per video. The cake rose in the oven beautifully and browned off on the top just like in the video. After taking it out of the oven, it collapsed quite a bit. The taste? I found the cake to be quite eggy. I would call this an "egg" cake as opposed to a "cheese" cake. Just my opinion. Needs more cheese perhaps. Thank you Master Chef Michael for your superb instructions, photography and editing.
I had a feeling I was using too much cream cheese for the amount of egg whites I was using. Your recipe quickly confirmed my thoughts on cutting the amount by half.
The key to success is to follow the exact ingredients as given, without altering or replacing the ingredients before succeeding baking it. These are pretty basic ingredients you can find easy. If you insist to alter and replace any ingredients for whatever reason you may have, then you are on your own risk. I will not answer any comment regarding substitute ingredients, only until you successfully mastered this recipe. One thing I learned from my experience on youtube is that many people seems to have difficulty following instructions.
There are many information and instructions in this video. So please watch carefully. For those passionate bakers who are discipline enough to watch through the video, I guarantee you will succeed. From there on, you can take this recipe to another whole new level by adding flavours and etc. This is a basic Japanese Cheese Cake recipe for people who likes to try at home. It is an improved version then my previous Japanese cheese cake video. The baking method will surely helps to prevent cracks and give you a nice brown top. Mind you you also have to take your mixing skill to an account. Bad mixing skill will cause you to fail too.
I tried my very best to be as clear as possible showing you step by step instructions, hopefully even beginners can follow too. If this video can’t help you to succeed baking this recipe, then I don’t know what can. Good luck and success. Happy baking to you all.
Hi Michael, I have a 23cm pan at home, do I need the 18cm in the instructions or can I try this with the 23cm one at home? thank you for your video, it's amazing.
What’s the size of the baking tin?
Hello, thank you again for this recipe!
I have a little worry when I incorporate my cream egg whites … the bubble mixture too much.
This is a problem when cooking because my cake is cracking …
If you have an idea, I take …
Por favor fez um vídeo em português
Tried this exactly as per video. The cake rose in the oven beautifully and browned off on the top just like in the video.
After taking it out of the oven, it collapsed quite a bit. The taste? I found the cake to be quite eggy. I would call this an "egg" cake as opposed to a "cheese" cake. Just my opinion. Needs more cheese perhaps.
Thank you Master Chef Michael for your superb instructions, photography and editing.
Wow
I had a feeling I was using too much cream cheese for the amount of egg whites I was using. Your recipe quickly confirmed my thoughts on cutting the amount by half.
😍😍😍😍😍😍😍😍😍😍😍💋😍😍😍😍😍😍😍😍😍😍🇯🇵🥰🥰🥰🥰🥰
，
So yummy
Amei colocar no tradutor
Obrigada
Love how straightforward you are🙂😂
Vou fazer!toda hora assisto esse vídeo,aprendendo
Thank you so much
Michael Lim…The recipe is easy and simple😊😊
Se ve super bueno
Hi Michael, my oven is electrical so during the process of the making of the cake, do I need to have the oven fan turned on??
This looks fantastic! I'm slightly worried about an egg odor/taste though, I see there's no vanilla in the recipe?
Hi , mine was watery at the last part
Any advice if you cant turn off the fan of your oven? Is there any difference when using a hot air oven (only kind i have)
Honda..John Doe hino
JAPONEST
Can we make sis without eggs
I've tried this recipe. It went perfect. Thank you sir 😍❤
No lo se rick parese falso
Alguien sería tan amable de traducirlo a español porfavor? Quiero hacerla porfa
My oven only have top or bottom fire, do you think it will cook good if has only fire from the bottom?