OMG!!!! THANK YOU!!! BEING ASIAN AND ON KETO MAKES IT HARD WHEN YOU CRAVE YOUR FAVORITE ASIAN DESSERTS AND THIS IS ONE OF MY FAVORITES!!! I'M SO HAPPY RIGHT NOW!!!
Katherine Was I think you are talking about the cheese soufflé that is originated in France. The Japanese cheesecake is a different dessert created by a Japanese.
@@katherinewas4896 the Original cheesecake doesnt come from japan yes. Also not from Amerika :O it come from europe. The oldest found recipe I think was from greece. The cheesecake was there before the "creamcheese" was even invented (1880) Here we do the traditional old way with "quark". haha but who cares who invented it? I love the german version, I love the american version and the Japanese version too :D god bless all the ppl with creative minds!
I love that you explain things like 'top and bottom heat without fan' - for a new electric oven user like me this makes a WORLD of difference. Thank you so much and please keep teaching us new and brilliant recipes like this! ❤🙏
This channel is indeed a gift! Thank you. Everything works here and is pleasant, easy or at least practical to execute. No comparrison, it is the best keto desert channel on market. Deserves a million viewers.
Oh no, not sure if my previous comment posted! Anyway, love this recipe so much!! I followed it exactly as you have written it and it came out so yummy. So light, airy and fluffy and I am obsessed! I will never make another American cheesecake again! I am going to eventually try all of your recipes! Thank you for sharing this with all of us!
I've tried so many non-Keto Japanese cheesecake recipes before but none was successful. Just tried this Keto version last night and it turned out perfect - the look and texture are exactly how it should be. It's genius to add cheddar cheese in lieu of any flours.
Made this cheesecake today (ran out of time yesterday so busy in isolation😃) OMG it is amazing ..... just like you said light, fluffy and jiggly........and oh so tasty ......I think this could be a regular dessert in our house. Thankyou so much for sharing this. 😋😋😍
Elsie, YOU ... did ... it! You need to enter the KetO-lympics!! 🤩 🍮 💯 Just when I thought I reached my limit on being IMPRESSED with your channel, you Blew Me Away, again!! Give That Girl a round of applause! 👏🏼👏🏼👏🏼
Definitely gonna make this one next week! All recipes I tried from you so far were just absolutely delicious! Thank you so much for sharing these fantastic recipes with us! ... and thank you so so much for always putting the macros into all recipes! We appreciate you SO much!
@@OmneyaAsfoor Hi! No, unfortunately, I haven't tried it yet. I wanted to order the Japanese cheesecake pan with the removable bottom ... but forgot about it! :) Thanks for reminding me!
PLEASE NOTE THAT THE BAKING PROCESS FOR THIS RECIPE HAS BEEN UPDATED AS AT 29 JULY 2020. PLEASE SEE THE WRITTEN RECIPE AT THE DESCRIPTION BOX. Please see the description box below video (click down arrow on right hand side) for full written recipe, nutrition info and relevant details. Thank You !
If you see the full written recipe at the description box below video it's mentioned that the cake sd be baked with top and bottom heat (no fan force). Lowest rack means the first rack from bottom of oven
I tried it and it came out AMAZING! Mine cracked at the top but thats only because i wanted to see how it was doing and I opened the oven door. Im gonna try not to peek at this one. Making another one because my bf loved it so much. We love Japanese cheesecake and I was always looking for a recipe or trying to figure out how to do one thats keto friendly. I tried one other recipe before and it turned out horrible. I was so scared to try this one. Thank you so much! We can now enjoy one of our favorite desserts!
I just tried this and it was delish! My carb-loving, picky 6-year old daughter loved it too! This is definitely not going to be the only time I'm making this. 🥰
Thank you for this keto japanese cheese cake ,my whole family enjoyed it, they finished it the next day. It is indeed a simple and fool proof recipe. I just finished baking this cake. Waiting to eat tomorrow chilled. Looking forward for your new recipes. I am ready to learn them.
This looks amazing!! I want to make this in a muffin tin.. Could you please do more muffin/small size versions of your recipes? Not sure on ratios and oven times.. I love making smaller size goods because they are faster and help with portion control.
Thanks so much for the recipe! Ive just made it and it was delicious. My brother is super fuzzy about his dessert and even he approves this keto recipe!
@@lowcarbrecipeideas although mine did crack on the top once I set it to 180C in the end. I think next time I'll just bake it at low around 100 to 120C then turn it to 150C max.
@@catarinatang980 Yes the cracking is usually caused by the oven being too hot for the cake. It's best to bake at the lowest rack with lower heat for a longer period. Thanks for your feedback ❤️
@@lowcarbrecipeideas thxs for your reply! I'm using a small oven so I could not put it any lower. Next time I'll try 150C the highest and see what happens. Thanks for sharing!!! BTW, your cheesy scone is my go to scone recipe, it's one of my favorite! Now this is another one!!!
Thanks for the recipe. I tried it out and was very good. My son loves it too. Agreed that adding more lemon zest and juice can help avoid the eggy taste and more refreshing.
I just tried it! Yes it is easy to make. You just need to follow the instructions as stated. I baked it in a larger springform pan so it didn't rise tall enough like mentioned. Just the same it tastes really delicious! I will make again in a smaller springform pan next time. Thanks for this recipe. It makes my keto journey easy and fun. Can't wait to share it with my friends! 😊
Very nice video. I plan to make it. Thanks for showing all the measurements in grams. It makes life so much easier. I look forward to making it. Also, loved the silent movies background music 😀. Reminded me of old Charlie Chaplin movies.
Edit: forgot to ask the question in excitement lol. I don't have springform or removable bottom pan, what do you suggest for me? Can I just bake in a regular 6" pan and fridge it and try to take it out? Omg! I am looking for a jiggly cheesecake for ever and today saw your chocolate cheesecake, then came here. You are a godsend for us keto people!! Love you to the moon and back. Will definitely try this very soon and update results. 😁😁😁😁😁 Just thinking about making this is making me happy ❤️❤️
Thank you for the video and recipe, please advice what went wrong with mine, I made it per your instructions, first, my egg white after beating for 3 minutes didn't change the color to white and no stiff peak like yours, second, after baking top of the cake got two small cracks, I followed exactly per your recipe with water bath but no aluminum foil around my pan, please guide me , I appreciate for your time
It looks so delicious! Would the recipe work without egg yolk ? I normally use liquid egg substitute due to allergies, but I’m not sure how to replace yolk with the substitute !
This is a great recipe. I've made this a few times over the last couple years. I usually make two because its so tasty that I want to maximize the effort. I don't have ramekins but wonder if it would work in a muffin tin?
Hi Elsie,really love your recipe and never fail. Today i made this jiggly cheesecake and everyone at home like it even they said it taste better than uncle tetsu cheesecake. But i just wondering how many medium size egg needed? (In recipe 4 large eggs) i only have medium size egg for now. And one more question, after 90minutes, can i open the oven to throw away the water?Thank you 😊
That's awesome Cecilia! So glad everyone loves it. You can use 5 medium eggs. Yes you can open oven after 90 mins and remove water bath but if the water has dried up then no need to remove then let the cake rest in oven for 30 mins
Yes as this cake needs very low heat and longer baking time. If your pan is small and low please make the side parchment paper a lot taller than the pan as it will rise a lot before falling a bit
I tried this and it tastes so good! My cake did raise pretty good. When I took it out, it shrink just by a little bit. But after I put it outside to cool for over an hour, the cake shrink even more. If I compare the height before baking, I think it raises about half inch. I used 9 inch container, is that the reason why?
Oh 9 inch is too big for the recipe so the cake will be flatter. It's normal for the cake to deflate slightly. If you follow the updated baking process the cake should rise gradually around midway that's why it will not shrink too much.
@@lowcarbrecipeideas thank you for reply- if taste is not enough- would a few drops of clear liquid stevita be ok to add? I use Besti allulose powdered, so usually less is good for me😋
Mine is in the oven at the moment. I can’t wait!!! 😊 by the way, can we freeze this? I’m on keto diet so I can only have a slice or two. Don’t want to waste the rest.
The taste is great but tried two times already and cake still didn’t rise. What could be the issue? I was only very careful to fold the white in the yolk mixture, not mixing as much. Also there was some moist at the bottom of the spring foam pan even wrapping a few layers already.
I just made this and it was delicious! thanks for sharing! just curious..what is the function of mozzerella in this recipe and could it be replaced by anything else?
want to make this but your comment about it being eggy is making me have second thoughts so just wanted to double check how it turned out in the end? was it still eggy after chilling?
@@kellytrinidad3200 hi Kelly I have made this recipe 5 times now..I increased the citrus flavour to counter the eggy taste..even played around with adding a tsp of dried orange zest powder..they all have great results..I would certainly recommend the recipe..and yes chilled cheesecake is best.
A B thank you so much for your response, i will proceed to make this now.....ingredients actually out on the counter already for my attempt ....tee hee hee
Your recipes are wonderful. Could you leave the English instructions on the screen a minute longer ? I have to go back to read the instructions. Thank you.
I tried this recipe but added a little vanilla to this. Taste was really good but after rising it collapsed during the time when I left it in the Oven for last 30mins without water bath. My pan was larger in size so I understand it will not rise as much but it rose and then collapsed which is what I don’t understand.
Its normal for the cake to deflate to certain extent after rising. But if it totally collapsed it could be due to the oven temperature. How long did you bake the cake? And what kind of oven are you using? Some ovens the top heat could be too hot causing the cake to rise rapidly then collapsed as the inner texture have not reached a stable enough point.
lowcarbrecipeideas I baked for 90 mins on my lowest rack and then 30 more mins without water bath. I tried this recipe 2nd time with 6 inch pan. The results were better but my cake cracked a little on the top. Not sure why. I have a convention oven.
