I Tested the Most Amazing Japanese Desserts - Jiggly Cheesecake, Raindrop Cake, Pumpkin Pudding

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Intro: (0:00)
Sponsor: (0:57)
Cherry Blossom Raindrop Cake: (2:02)
Pumpkin Chocolate Pudding: (5:06)
Jiggly Japanese Cheesecake: (8:19)
Outro: (11:41)

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Опубликовано:

31 май 2024

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Комментарии : 203

@blackops9696 Год назад

David did it. He finally got the Japanese Cheese Cake Right!!!! This recipe haunted him for years! And yet he overcame the challenge!!!! So proud of you!

@annbrookens945 Год назад

Congratulations, David! You scaled the jiggly cheesecake Everest and conquered it! I'm so proud of you!

@colinhendry6116 Год назад

Gelatin powder should not smell at all. That smell you described is 100% from gelatin that has expired/gone rancid. I had used gelatin in 100s of batches of stabilized whipped cream and have never had the smells you are describing.

@bodyofhope Год назад

THIS is the comment I was looking for! I take gelatin as a supplement and order the powder in bulk (much like collagen powder). I've never smelled any odor from it whatsoever or tasted any flavor.... and I'm very sensitive to both. I'm afraid he might need to buy a new brand. Or like you said, it's rancid. Yuck!

@HazelAngelxX Год назад

I have used this brand of gelatine & it smells like boiled animal bones & I get the same smell from collagen supplement powders that are sourced from cows. If you don’t mind, please share the brands that you use 😊 thank you!

@colinhendry6116 Год назад

@@HazelAngelxX I just use Knox brand sheets. Granted I actually haven’t used the powders, but the commenter above said they use powders for their supplement and have never ran into such an odor. Edit: side-note-gelatin can be, albeit rarely, rancid before the Best-by date on the box because there could have been failures in the supply chain which let the product sit above room temp for too long.

@deejay_lol Год назад

I think the cheesecake should taste best after it has cooled completely in the fridge. It gets rid of the sulfur smell and taste a little.

@marija6113 Год назад

its actually so nice to hear threadbanger being mentioned since they stopped posting so often now:)

@uniquelady1234 Год назад

You finally got the jiggly cake down, this is a wonderful day, well done David!

@rumbleinthekitchen_Amy Год назад

Every Plate is 100% the same company as Hello Fresh but at half the cost. I'm not an influencer or anything like that, just a customer who's tried both.

@Avrysatos Год назад

They make you do a little bit more prep with everyplate and the recipes are simpler and if you have plain tastes they're so much more accessible than hello fresh's cafe style fare. What's really cool is you can download the recipe cards after your subscription lapses and make something that interests you without buying a box. I am not an influencer either, but we spent about 2 months when my father was home next door in 2020 using everyplate to introduce him to new foods. When he retires, we'll likely subscribe to it again so that I can help him further expand his palette. No one should have to wait until they're 68 to learn they love curry and siracha.

@samsongordon6742 Год назад

@@Avrysatos that is so smart!!! I just went from vegan to vegetarian and completely forgot what options are available to me as a vegetarian. That would be such a smart way to relearn what foods I can actually eat now.

@Avrysatos Год назад

@@samsongordon6742 See you go to the recipes offerings and there is a little printer near the top, that'll let you print it or you can use windows print to pdf... They have several vegetarian options listed this week, though none seem to be vegan.

@kheath580 Год назад

it's the same company but every plate is the leftovers from hello fresh that are much closer to expiration. the meat is also the worse quality stuff they dont want to use for hello fresh.

@rumbleinthekitchen_Amy Год назад

@@kheath580 Hmm. I've never had a problem with freshness & the proteins I received were exactly the same. A few times they even came with the Hello Fresh label. The only real difference was that the ingredients didn't come separate for each meal.

@alexlata6837 Год назад

I love when David chooses the recipes that *he* feels like making :) he seems so much happier as well! Like the end of this video, look at his smile !!

@lucienfortner841 Год назад

I really love how the jiggly cheesecake looks, but I think I'd be so disappointed to bite into it and taste E G G S

@meyouandsomesnacks Год назад

“Foggier than the average TikToker teens brain when trying to watch a video longer than 30 seconds” 😂😂 David, thank you for this comment. I always look forward to your videos!!

@billhamouth4916 Год назад

The way he snuck that comment in was a form of art lol

@MarissaSins Год назад

Oh my gosh you finally did it!! I’m so glad you decided to revisit the jiggly cheesecake and even more happy that you actually like how it tastes! Huge congratulations

@gabriellavang9351 Год назад

the raindrop cake is super good and just melts in your mouth when it’s done professionally! or like if u ever have a chance to try it “professionally” or whateve

@alexgade4512 Год назад

is it genuinely good or is it "overhyped internet trend" good? 💀 because the way those recipes look they're just....bland. I've seen the internet praise the worst flavor combinations into high heavens.

@gabriellavang9351 Год назад

@@alexgade4512 it’s definitely not sweet like american desserts. almost every asian sweet is like mid to barely sweet, and since the cake itself is flavorless, the syrup and soybean help add flavor to it. you can add any kind of syrup, i had taro syrup with it and it was good

@alexgade4512 Год назад

@@gabriellavang9351 I'm guessing it'd be along the lines of warabimochi. But the raindrop cake looks like watery agar in comparison.

@lss8713 Год назад

You can stick a whole kabocha in the microwave to steam it. It'll make cutting and peeling much easier. Just cut the top off, scoop out the seeds, and place the lid back on. I think I remember recipes that say to cook it for at least 7 minutes, but it also probably depends on the size of the kabocha.

@nelle5546 Год назад

I still can remember watching David's first jiggly cheesecake video when I was a senior high school, and getting frustrated because he can't get it right. 😫 I'm glad you revisited this and did great! ❤️

@BOB-vq3pq Год назад

I can't believe i watch you for almost 6 years already, i remember vividly your every attempt with this cheesecake and all of cream cheese battles. I'm so proud of you finally making it! And it's so cool seeing you getting better and better at cooking Also im proud of you coming out! You're very brave! Love u David! ❤

@Kaixero Год назад

Get one of the weed scales they market as jewelry scales. They're accurate down to a centigram, and I use mine to measure agar for weird cocktail stuff and for coffee and all that. Totally necessary imo

@Hoigwai Год назад

Likely for the pumpkin you'd need to push the mixture through a tami or something like it to get out all those little fibers and smooth it out. Grats on the JiGGLY! 😆

@mcdudette Год назад

You should review some authentic Mexican recipes from De Mi Rancho a Tu Cocina.

@chloeleal8393 Год назад

I’m so happy you got the jiggly cheesecake down!!! your folding skills are so impressive!

@drzo1dberg675 Год назад

As someone who has ZERO sweet tooth, this is the ONLY cooking channel I'm subscribed to where I'll watch a dessert video in full, if at all.

@mariawest2160 Год назад

I feel this!

@turcaromina Год назад

My mom used to make the jiggly japanase cake with white chocolate. It was delicious and added a creamy texture to the cake.

@ibceku Год назад

I think to fix the pumpkin pudding texture you could run the blended mixture through a sieve and that should help.

@CatsPajamas23 Год назад

Great,fun video as always. Perfect jiggley cheesecake.👍 Love the jiggle theme. When making a clear sweetened gelatin or agar based layer, a few tablespoons of lemon or lime juice or rosewater or a clear extract like almond can save the whole dessert. Also, in a recipe like the second one, you can sub cornstarch for the gelatin but it requires a bit of cooking.(🤫). And for people who don't have the molds, you can sub small bowls or some coffee cups for the molds, but you have to oil them well or line carefully with plastic wrap. (What's OG?)

@ceystal Год назад

The OG recipes takes me back to even more when you made the viral monkey bread all those years ago and started testing out buzzfeed recipes to begin with

@Equinoxxa Год назад

"More jiggly than me in 2020." I felt that in my soul.

@staceynoffke Год назад

One way to fold in the meringue better is to mix a small amount of the meringue into the batter. It's the sacrificial meringue. Don't worry about folding it or losing volume yet. Then take the batter mixture and pour it over the rest of the meringue. Now you start folding it. It should incorporate better without lumps or losing much volume.

@ruveyda2638 Год назад

Hi David!!! I have been here since your avocado desserts test from 5-6 years ago. I have been in high school back in the days and now I just graduated my architecture major. And your videos are definitely something i look forward to in a week! I realized how long it was when you mentioned threadbangers! I love your videos your content and your personality. These videos are definitely a part of my life, a moment in the week, and you are too I guess, that happened naturally. So thank you for this amazing content and i hope you keep creating it for us og followers. I usually dont comment on RU-vid videos but its nice to let people know you're there for them. So I'll be saying hi once in a while. Also i heard your dad reads all the comments, hello David's father hope you're doing alright!

@rodrigopereirasilva9469 Год назад

Completely out of topic, but for a Brazilian guy like me it's pretty funny to see how many composed words you use. I'm not talking necessarily about this video, but you speaking as a whole. It's common to see you saying something like "this is the most umami-salty-savery-strawberry-thingy-flavorfully thing ever!" hahahaha and I think it's kinda cute. Somehow makes me remember of Portuguese.

@saniberry Год назад

After 5 years, he nailed that cheesecake. So proud 🥹

@TheBizarroDavid Год назад

For someone who claims to hate the best food ever (cream cheese), you sure do eat a lot of cream cheese 🤣

@k1amc3 Год назад

Honestly if you're using such small proportions of grams, just use an espresso scale, it's way more precise

@mattborener835 Год назад

So glad you got it!!! I remember both of the original tries!!!

@CatsPajamas23 Год назад

You're right about the mildness of Japanese (and most Chinese) desserts. Most usually have far less sugar and don't have really strong flavors like citrus, chocolate, etc, like European or American desserts.

@luciyanna4002 Год назад

I'm sure there's a method to it but I find agar-agar to be suuuper finicky and inconsistent with results even when I'm doing the same recipe multiple times.

@brienna224 Год назад

So proud of you David!! this was one of the recipes I was hoping you would master one day!

@nixhixx Год назад

Cream Cheese is a gift from the gods. I don't understand why you make stuff with it if you hate it as much as you say you do.

@HowAboutAHug Год назад

It's a joke because in the early videos almost every video had lots of cream cheese because of the Buzzfeed test recipes and he got sick of it

@zitronentee2302 Год назад

24.9.2022 20:42 i was here when david finally defeated the jiggly cheesecake . no scrambled egg or eggy base in sight. yes, he did it ! :D

@mtherfnprincess Год назад

You did it David! You conquered the Jiggly Cheesecake!!! And you didn't destroy the cream cheese! All good things

@lizapest8518 Год назад

If you are going to be cooking/steaming the pumpkin (which wasn't mentioned in the video) don't bother peeling it before, remove it after cooking, it is 100x easier, no blood.

@mynxeats2360 Год назад

Everything looked so good!

@LunarisArts Год назад

Been following you for years, and you FINALLYnailed the jiggly cake! Congratulations, my guy!

@cyann410 Год назад

Love your honesty!

@janethalvarez5746 Год назад

out of all things deadly in the kitchen, you managed to make a peeler dangerous hah

@ananozadze8064 Год назад

I'm so overwhelmed with joy!!! We were all rooting for you and you did it, couldn't be more proud ❤️

@GraceLieu Год назад

david!! that jiggly cheesecake looked amazing! my jaw literally dropped when you took it out of the pan haha.

@thewitch2810 Год назад

David, I’ve been watching you since elementary school and now I’m in highschool! You’re still entertaining

@Crysco_55 Год назад

The way you finally nailed the jiggly japanese cake 🙌🏾🙌🏾🙌🏾

@saeedtorres966 Год назад

You’re the best dude and I’m glad to have been watching you for so many years now

@heather7895 Год назад

The jiggly cheesecake looked amazing, David! Congratulations!

@Shridra Год назад

I did synchronized swimming as a teen and we used knox gelatin to keep our hair in buns for the entire day for competitions. Put the hair in the bun, slather gelatin on your hair. Usually all of the competitors got ready in the same room. Can you imagine 100+ girls all using hot gelatin in their hair? Thankfully competition coordinators usually were forward thinking enough to make the prep room one with a door or large window that opened

@Mandragorn Год назад

You nailed that cheesecake it looks like! Good job!

@JohnHausser Год назад

This channel is so underrated! David deserves much more subscribers Cheers from San Diego California

@Brooksie603 Год назад

The jiggly cheesecake looks amazing!

@himanshusukhpal Год назад

all the jiggly egg cakes are added a little stabilizer which help in adding the jiggliness and help maintaining, not letting it deflate. According to ann reordan egg white powder is the best alternative, otherwise you can use some chemical I do not remember the name of

@annachan8151 Год назад

I think agar agar turns cloudy when you boil it with sugar. Adding the sugar after you're done boiling it could help make it more clear

@pondypoo Год назад

Just hearing the name Threadbanger brings tears to my eyes, I miss them

@TS-eo9uf Год назад

That's a Fairytale Pumpkin, a kaboca doesn't have those signature ridges.

@heatherlavis7044 Год назад

Very impressed with cheese cake well done David 😊

@Midnightwolf_17 Год назад

Congratulations David!!! I'm so proud of you for getting the jiggly cheesecake down!! No more egg bottom!! :D

@NaliaDanger Год назад

That jiggly cheesecake looks amazing!

@kathynguyen7647 Год назад

I think to improve the texture of the pumpkin pudding, you should steam or boil the pumpkin first! It will also help w the taste a little

@shadowd151 Год назад

For those of you who actually like the taste of cream cheese, the jiggly cheesecake tastes much more cheesecake-like when allowed to cool overnight in the fridge.

@dianachen8943 Год назад

I think for the pumpkin one, you might also have to switch it the actually kabocha pumpkin (actually a squash).

@aragornpenev5802 Год назад

I don't know if this is just me but if your struggling with folding in whipped of beaten anything, egg whites, whipped cream etc. just beat them in with the electric mixer. I got quite good at folding things in, but there was always this one mousse recipe I made where I just used the mixer to combine everything, and it always came out airy and well combined. Just make sure not to overdo it and you'll never have to fold anything together again.

@jisthecoolest-_-1741 Год назад

Makes me very happy you still remember threadbanger and mentioned them

@kitkatbites Год назад

HEY DAVID, I hope you are doing well and to me you are the best youtuber in food category......for almost 4 years now. I hope this message brightens your day. you rock

@sierraparaham4454 Год назад

David !! The jiggly cheesecake!! You dod it!

@fivemjs Год назад

Doesn’t matter if I don’t like the type of food in the video….I still watch every one! ❤

@pinkLeopard580 Год назад

I immediately click when you post a video. I’m so thankful for your uploads! They’re the highlight of my day.

@nikitamercy Год назад

Ur cheesecake is so gorg!! Btw eggforward is so funny ahah. Congrats u made it

@Morphwastaken Год назад

A tip for the Japanese cheesecake, use Ann Reardon’s recipe because she discovered how to stop it from deflating once it’s baked

@aeolia80 Год назад

you should use a kabocha/danhobak type pumpkin since they are more starchy pumpkins the texture will resemble more what you're looking for and you should steam the pumpkin first, I'd also melt the gelatin maybe first before blending it in

@HAVgiraffe Год назад

time to buy a new scale and redo the raindrop cake because rain is not crunchy....

@barbarafuchs7070 Год назад

Saw the first attempt, the second and now the final one 😃 must say i am very proud of you now 🤩

@hijibiji1998 Год назад

Never been this early because I usually sleep when he posts. 🥺🥺🥺 I am so happy that the Japanese cheesecake was perfect ❤️

@mychannel8809 Год назад

Okay david?? Those everyplate meals looked amazing, is this man single??😅😂

@shadowchu419 Год назад

We're all so proud of you! You finally did it!

@captocie Год назад

oh my god the rain drop cake reminds me of those bouncy balls you'd get from the gacha machines that looked SO biteable but ultimately were not delicious ever. i may. i may make these just to have an edible bouncy ball biting experience.

@ahhh4117 Год назад

BROOOOO YOU DID IT!!!! I knew you could!

@CliveAtFive Год назад

I audibly cheered when you tipped out the jiggly cheesecake and now my family thinks I'm crazy. (Congrats!)

@maplelump Год назад

I'M SO PROUD OF YOU!!! YOU CONQUERED THE JIGGLY CHEESECAKE!!! 🎉🙌🍾

@maxgomez4233 Год назад

whoooa I can't believe you got the cake right! OG watcher here :)

@rosemariepagunsan8652 Год назад

I’m so proud of you!! I remember those first two attempts and how disappointed and mad u were hahaha I’m glad you got it this time!

@8bitdaydreams 11 месяцев назад

Looks yummy

@MoreToSan Год назад

I saw your old Japanese cheesecake just last week😂

@adriennemurphy7080 Год назад

Make it pumpkin spiced jiggly cheesecake for October!

@spaghelle Год назад

If you roast the pumpkin whole before chopping it, it will get much softer and will blend into a smooth purée and also have better flavor overall as it essentially steams itself with pumpkin juice. Also you’ll highly reduce the chances of cutting yourself trying to peel and chop raw gourds 😆