Japanese Cheesecake - Delicious Baking Recipe | Craft Passion 

I recently tried this recipe and gotta say I love it! Its not overly sweet, light, fluffy, moist and just perfect. Everyone loved it. Well worth the effort. Ty for the recipe :)

Thanks again for this wonderful cheesecake recipes.out of all the recipes that I tried this is the best ever.

Im from Mexico and im a guy. In single dad with 3 kids, age (8, 7 and 5 and i have 2 kids have learning desabilities, they love cheesecake, and thanks to this amazing video this Christmas kids will have Japanese Cheesecake 🙏 thank you

I made this without cream of tartar and lemon zest because I didn't have it. I used lemon juice that you usually buy in market instead, still this taste good. From all cheesecake recipes that I tried, this is one of the best.

I make this cake all the time, but I always serve a fruit compote or a puree along with it since the cake itself doesn't have much flavor. I'll take a jar of fruit preserves (strawberry, raspberry, blueberry, or peach) and melt it down in a sauce pot over low heat and then put in some whole (fresh or frozen) berries for texture. Let that cool down in the fridge and it makes a great topping for this cake.

I tried this recipe with my friend for the first time and im really impressed with the results! (Obviously it wasnt as AMAZING as yours but...). However we didnt have any cream of tartar and used bicorbonate of soda instead and we subsituted cake flour with plain flour. Both changes came out fine and didnt damage the cheesecake. We also wrapped the bottom of our cake pan twice with foil (we have a springform pan) to prevent any leakage. If any of you also are in a situation like us just know that it will come out fine! I loved this video and the jigglyness of my delicious cheesecake. Well done!

Video is under 10 minutes, gets right to the point, has english language for everyone to understand, has metric measurements for everyone to understand and on top of it, instead of annoying youtube electro background music you opted for the classic and sweet piano. In short: I love you for this video.

where 's the music :( but i still love that video

Cream cheese cake recipe Cream cheese 250g Egg yolks 6 Sugar 70g Unsalted butter 60g Full cream milk 100g Lemon juice 1Tbsp Lemon zest 2Tbsp Cake flour 60g Corn starch 20g Salt quarter tsp Egg whites 6 Cream of tartar quarter tsp Sugar 70g

the music💕💕💕

SUBSTITUTES cake flour: take a cup of all-purpose flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch. cream of tartar: 1 teaspoon of lemon juice or white vinegar for every 1/2 teaspoon of cream of tartar. 1/2 teaspoon of baking powder for each every 1 teaspoon of cream of tartar. this isn't a substitute but i actually added vanilla extract (1 tsp) and it turned out so good! hope u found this helpful!

Wow, this Japanese cheesecake looks cute, pretty and delicious! 💗💗💕💕💝💝💖💖😍😍

I did it some days ago! When I took it from the oven I was not sure it'll be good cause it was too....fluffy and has an egg smell but then I waited for it to cool down overnight in the fridge and wow it was sooo yummy and light and had such a delicate lemon taste

and thats the story on how hello kitty lost one eye

I really love this cake and by following Craft Passion’s recipe, I could bake a beautiful and delicious cake successfully. This recipe has became my bible for cotton cheesecake 😋😘

I just made this recipe and gotta say it was how I expected to be the flavor, very rich and delicious. Thank you for the recipe and all the notes that you put on it, see that you really put effort on the recipe. Also very good idea on putting the conversion of several thing of the ingredients.

I can't say about the taste but I can definitely say it's so satisfying to see the whole process.

I CAN'T BELIEVE IT WORK SO FAR!!!!!!😱😱😱 My cousin love it!

They should give credit to the author of this music piece, it's by Joe Hisashi, and the name of the piece is Summer.

I made out some adjustments to obtain a better taste: I added vanilla seeds to philadelphia and 10ml of orange extract instead of lemon juice to batter (keeping the lemon zest) :) It tastes like heaven 😍

Oh my goodness, what a recipe! I've tried this recipe and it turns out super delicious. Thank you very much for this. You are the best

I did this last year and oh my god it was so good! It tasted like sweet&creamy omelette. I don't have the same oven like you and I let it sit there a really long time because it was raw when it was supposed to be ready. The top was somewhere brown, somewhere yellow. I also don't eat milk so I replaced the crean cheese with vegan cream cheese that tastes like a real play dough. I would recommend this recepie!

めちゃくちゃふわふわでおいしそう❤️作ってみたいな！！ しかもBGMが久石譲さんのsummerでうれしい😃🎶　　 Hello.I'm Japanese.I though this cake looks delicious❤️ I want to make it! And I'm happy because BGM is summer😃🎶

I love this cake I am a little girl of 10 and baked this cake and it was amazing love it

not critisizing the recipe.maybe some people like it this way and it looks delicious.. but i tried this recipe multiple times from different videos. it needs 200 ml milk not 100 ml. 60+20gr flour and corn starch too much. it becomes very cakey. i only use 40 gr corn starch. the result is very creamy cake like uncle tetsu's. again too much sugar. altogether i use 60-80 gr sugar not 140. the rest is the same. Regards... edit1:use springform mould if you can.cover with baking paper. edit2: separate egg whites perfectly. a single drop of egg yolk in whites destroys your meringue.

I tried to pan fry the left over batter😂 Omgosh best Japanese Soft pancake ever 😘

Bravo, super, thank you for sharing your great recipes and videos with translating to English 💜👌👏

Exactly what i need to pop up in my recommened at 2AM

I literally tried and baked this in the middle of the night just because I feel like wanting to bake but we don't have an oven.. so I just used a double boiler thankfully we have round baking pans and I just covered the pan with foil tin so the water won't go in the batter..Voila! It was successful! Looks and taste delicious and it was light and fluffy like a cloud.. my family liked it:)

From all of my Heart i say thank you 🌷 .... the first time of my life i bake a cake and i was challenged to bake the fluffy japanese Cheesecake... then i saw your video on you tube ... i did exactly what came in the Recipe and the Result was amaaaaaaasing 😍 ... if only i can post a Photo of my Cheesecake here... I'm sure you're gonna be amazed and proud 😊 ... again and again a very big big Thanks 🙏

Made this about 6 times so far. Absolutely love it! Takes 30 mins to prep too once you get a hang of it.

Hello from India ... I did my first ever attempt today to make this jiggly cake n that too with home made cream cheese ... Followed the recipe from @biggerbolderbaking for cream cheese ... It works .... I would prefer not to keep the cake for cooling along with the water bath ... Because mine soaked up water during cooling process... So do remove water n then keep it for cooling in the oven ... It's just my opinion from the experience.... But do follow this recipe in very minute details.. specially the measurements... Go with every detail given in the website which is in the link below in this video.... Also thanks @craftspassion for such a detailed n great recipe ☺️

i made this today and it's perfect! It's super soft and moist :)) and i heard some of y'all saying how the egg yolk mixture is very liquidy, it was very liquidy for me, but make sure your meringue is stiff and not soft and it will come out fine and I didn't find the need to take the water bath out, and let it cool with the door open, it was fine without that step

Thanks so much. This is an amazingly detailed description. It answers every single little questions and covers very thoroughly. I can't wait to try it out! Thank you!

“It’s can’t be that hard” “makes a crape instead of a cheese cake” “fu¢k”

I bought one of these from a Melbourne Japanese cake shop. They're so light and delicious. I can't imagine trying to make one myself.

@karen Chiem, Mostly it was due to deflation of meringue when you over-mix the 2 parts together. Or, it could under-mix that cause them didn't fully incorporate. The lighter meringue float to the top while the heavy cream cheese sink to the bottom.

The conversion given doesn't imply to cups measurements. Well, below are estimated of the conversion into cups: 250g Philadelphia cream cheese ( 2cups) 70g castor sugar (1/2 cup) 60g unsalted butter (1/4 cup) 20g corn starch/ flour (2 tbsp) Pls correct me if there are mistakes. Thanks

Tried lot of other recipes, this is the best. Thanks for sharing.

I ain’t got time to make this maybe once I’ve finished uni, having my baby in Feb, then when I’m a grandmother then I’ll try that when I’m stuck home all day! Very nice thank u

I love the music

It not just taste wonderful but it smells great too!

Made this yesterday. It's so easy and came out perfect. Honestly didn't even survive 24 hours in my household :D

First time making this cake, it turns out fantastic. Thanks for sharing this recipe.

INGREDIENTS: Cream cheese batter 250 gram Philadelphia cream cheese 6 egg yolks (Update: I measured mine, it was about 118g in total for the yolks) 70 gram castor sugar (This is half of the total 140 gram) 60 gram unsalted butter 100 ml full cream milk 1 Tbsp lemon juice 2 tsp lemon zest 60 gram cake flour / superfine flour 20 gram corn starch 1/4 tsp salt Meringue 6 egg whites (Update: I measured mine, it was 264g for the whites of 6 eggs) 1/4 tsp cream of tartar 70 gram castor sugar (This is half of the total 140 gram)

Honestly, in real life this just tastes like sweet omelette

So I tried making this recently and it turned out decently. I didn’t get the big fluffy dome but it tasted great regardless. I didn’t have a roasting pan for the water bath and I used a glass pan and filled that. It rose only a little bit by the first low temp 30 min baking time. I thought it was uncooked once it finished but it wasn’t. It’s very very moist on the inside. The texture is a cross between a cheesecake and cake. The lemon juice and zest definitely stand out. It isn’t overpowering though. I couldn’t find castor sugar, so I used just plain granulated sugar. I also used regular 2% milk and just a bit of heavy cream to make whole cream milk. I live in America so I didn’t have a gram scale on hand so I used these conversions: anything listed as 60 g = 1/4 cup anything listed as 70 g = 1/2 cup 20 g = 2 Tbsp 250g = 2 cups I just microwaved the cream cheese. Overall, the cake does taste like a lemon meringue pie. I am going to try it with a bit of vanilla and almond extract. Also it just be noted that I absolutely am horrible at baking anything from scratch and this is the very first recipe I have made that turned out pretty well. If I tried it again, I’d probably use an actual roasting pan and play around with the cooking times. Let me know if there’s any explanations as to why my cake did not rise like hers.

I'm not good at following baking instructions but I tried this and it turned out perfect. Its soft, light, airy, jiggling when moved. I ate half of the cake before sharing with my family 🤣Thank you for sharing your recipe!

Omg. I tried this recipe n it came out so well! Tysm for this awesome recipe.🤩🤩👍👍 Your blog is too good. Such detailed explanations and really good tips.

I tried this recipe several times and amazed by the lovely cake! Thanks so much :)

That is so delicious food..😋😋👍 Thanks for your recipe.. Mom.. 😋😍👍

Super delicious 👏👏 I’ll make it for my family and they will love it!!!

OMG!!! love your recipie😍😍😍😍looks like work of art...plus im lovin the hello kitty and I BET it Tastes AWESOME!!!! thank you for sharing😍😍😍

Wow it's looks so fluffy and yummy When I get all the ingredients I'll make it also love the hello kitty bit for a touch of cuteness Plz make more these look so cool to watch 😊😊

This is a great recipe, tried this for a school assignment for food and nutrition and it came out so well, really great and I def recommend it

Thank you for such a precise recipe and your notes are so important. I can’t wait to try making it.

Best results, Less effort. Like this reciepe, I've tryed many reciepies before and all of them were kinda medium. Thank you for this video. :)

tradução para português (Brasil): Massa de queijo cremoso 250 gramas de queijo creme Philadelphia 6 gemas de ovo (Atualização: eu mediei a mina, era cerca de 118g no total para as gemas) 70 gramas de açúcar de mamona (esta é metade do total de 140 gramas) 60 gramas de manteiga sem sal 100 ml de leite integral 1 colher de sopa de suco de limão 2 colheres de chá de raspa de limão Farinha de bolo de 60 gramas / farinha superfina 20 gramas de amido de milho 1/4 colher de chá de sal Merengue 6 claras de ovo (Atualização: eu mudei o meu, foi 264g para os brancos de 6 ovos) 1/4 colher de chá de creme de tártaro 70 gramas de açúcar de mamona (esta é metade do total de 140 gramas) MÉTODO: Pré-aqueça o forno a 200 ° C / 392 ° F (aquecimento superior e inferior, sem força do ventilador) Grease 8 "x 3" panela de bolo com manteiga, fundo de linha com papel de cozimento Bata o queijo cremoso até ficar liso sobre um banho de água morna Adicione as gemas e o batedor Adicione metade do açúcar (70 gramas) e batedor Leite quente e manteiga no microondas (alto, 1 min) ou fogão, bata em massa Adicione sal, suco de limão, zeste de limão e batedor Retire do banho de água, peneie a farinha de bolo e o amido de milho e dobre na mistura Bata os brancos a baixa velocidade até espumar Adicione creme de tártaro e bata em alta velocidade até que as bolhas se tornem muito pequenas, mas ainda visíveis Adicione gradualmente o saldo de 70 gramas de açúcar e bata até picos macios Dobre brancos em massa 1/3 de cada vez Despeje na panela de bolo e toque na panela no balcão para liberar bolhas de ar Asseque com banho de água no rack mais baixo em um pré-aquecido a 200 ° C / 392 ° F por 18 minutos, depois a menos de 140 ° C / 284 ° F por mais 30 minutos (deixe o calor cair gradualmente gradualmente com a porta fechada) e desligue o forno e deixe o bolo no forno fechado por mais 30 minutos. Retire o banho de água e abra a porta do forno ligeiramente no final do cozimento por mais 30 minutos para o bolo esfriar. NOTA DO COZINHEIRO: Ovo - Tamanho: grande. Eu separo a gema e o branco usando ovo frio. No momento em que você terminou de preparar a massa de queijo creme, as claras de ovo são ótimas para vencer o merengue. Creme de queijo - Eu usei a Filadélfia através de todos os meus cheesecakes japoneses, portanto, não tenho certeza de como outras marcas de queijo creme funcionam para esta receita. Açúcar - você pode reduzir o açúcar para 120 g no total, se você preferir reduzir a ingestão de calorias. O açúcar de cassete é ligeiramente mais fino do que o açúcar granulado fino, se você não consegue encontrar o açúcar em pó, molhe levemente o açúcar fino e granulado para quebrá-los. Não use açúcar em pó, pois contém amido de milho. Cake pan - Eu recomendo que você use uma bandeja de bolo redondo não-preto de 3 "de 8" (pode ser que esta panela de bolo seja um bom ajuste, encontrada na Amazon). Se você não consegue encontrar uma panela de bolo de 3 ", substitua-a por uma panela de bolo redondo de 9" com pelo menos 2,5 "de altura. Use uma bandeja de bolo de 1 peça, sem molas ou qualquer outra bandeja com costura. Grease & Pan Lining - alimente o lado da panela com manteiga e alinhe apenas o fundo da panela. Não alinhe o lado da panela, isso causará um lado amassado. Isso ocorre porque quando o bolo se encolhe, ele arrasta o papel para baixo e causa o vinco. Massa - a massa de queijo creme depois de adicionar farinhas e antes de dobrar em merengue deve ser um pouco quente, cerca de 40-50 ° C. Doce de Merengue * MUITO IMPORTANTE * - O merengue de ovo de dobramento para massa de queijo com creme precisa ser suave para minimizar a deflação de pequenos poços de ar no merengue. Certifique-se de que a massa e as claras estão bem incorporadas e se juntem. Recheio de massa - apenas preencha massa de cheesecake japonês cerca de 15mm (1/2 ") da borda, se você tiver massa extra (não deve ser muito restante), descarte-o. Banho de água: use uma assadeira de cerca de 2 "de altura e pelo menos 11" de diâmetro. Coloque uma pequena toalha sobre ela para atuar como um isolamento fino para a panela de bolo de modo que o fundo esteja bem protegido do calor direto. Encha a água quente a cerca de 1 "de altura depois de colocar a panela no assado e envie para o forno. Forno - isso é crucial e muito importante. A temperatura indicada na receita é a temperatura no forno. Cada forno é diferente, por isso, se você não tem muita certeza se a temperatura dentro do seu forno é precisa como o que você definiu no painel de controle, pegue um termômetro de forno para verificar. A marca do meu forno é Electrolux (modelo EOB307X-1), mede-se com 10 ° C com timidez, então eu tenho que ajustar 10 ° C mais alto no meu painel de controle para obter a temperatura de cozimento necessária. Arrefecer - Após o período de arrefecimento com a porta fechada por 30 minutos, abro a porta do forno para remover o banho de água, coloque o bolo novamente no forno e abra o forno apenas um minúsculo (cerca de 10 mm). Eu uso uma luva para impedir que a porta fique de volta. A remoção de banho de água é opcional, mas acho que isso evitará que a parte inferior do bolo esteja molhada pela condensação. Nota: se você quiser um bolo de jiggling e não se preocupe em ter um bolo com o topo e os lados das rugas, você pode tirar o bolo sem ter sentado por mais 30 minutos de tempo de arrefecer. Untar o bolo - A panela de bolo deve ser capaz de manusear de mãos nua após o resfriamento no forno com a porta ligeiramente aberta por 30 minutos. Use uma placa de bolo para cobrir a panela do bolo, inverta a panela e remova cuidadosamente a panela. Remova o forro inferior e coloque outra placa de bolo ou placa na parte inferior do bolo, volte a inverter. O bolo deve ser macio e macio e jiggly quando ainda está quente. Deixe esfriar antes de enviá-lo para a geladeira. O tamanho final do bolo após o encolhimento é de cerca de 7,5 "x 3" (ponto mais alto) Porção de bolo - Decore o topo com neve em pó ou açúcar de confeiteiro. Corte o bolo com faca quente, limpe a faca antes do próximo corte. Compre Hello Kitty Cake Stencil, aqui. Conversão: Para o seu conveniente, use esta conversão de unidade, alimentada por UnitConversion.org para converter a medida em outra unidade.

I've tried this recipe and it was sooo good. My favorite recipe so far. Thank you!

I tried this recipe and I swear IT IS DELICIOUS!👌💗🥧

Amazing recipe, Beautiful music, nothing more to say, nice video :D

I’ve made this cake twice using your recipe and it went really well both times! Although the first time I made a lot of mistakes. Melting the oven thermometer, for example. 😱 It had a cap on it that perhaps should have been removed. The second time was today and I added saffron to the milk and butter. It’s still in the oven, so I don’t know how that will taste yet. Anyway, thanks for the video and recipe. The instructions are very clear and easy to follow.

Cakes are a food that everyone in the world loves.

Rachel and chandler would be so happy

Thank you this turned out wonderfully!

Japanese Dessert Omelette!!

Thank you so much for the recipe. It worked well even my first time baking it! And my family loved it too!

CHEESECAKE AND KIKUJIRO THEME?! Two things I love

my mom made n it was amazing delicious and so spongy at the same time

This is much much MUCH better than buzfeeds recipe. Yummy! 😋

I already tried it. Sobrang fluppy niya angsarap di msydo mtmis. 👍😇 sobrang nsrapan mga friends ko.

Looks really great 😍 I love baking too. I must try it! Thanks for sharing ❤️

Wish I could bake this. I don't even have a proper oven....

I love you recipe. 😘 thanks from Bogotá, Colombia 🇨🇴

4:10 Hello Kitty 4:13 Goodbye Kitty

Thank You! That looks absolutely delicious and my mouth salivate watching this! 😋

Am pregnant and after watching this video i have started carvimgs for this amazing cake😍😍😍

Never seen a video have so many likes but so few subscribers, underrated!

I will have to make this, this looks really good. Thank you for sharing!

Looks super yummy cant wait to try and make this

i try to make it, and the result is 😆 its yumm!!!!

As amazing as it looks, would anyone say it tastes nice? just wondering before I make it.

This cheesecake turned out amazing! It was just like the one I had in Chinatown in NYC. I was surprised how even the browning was on the top. Perfect!

This is the second fluffy cheesecake recipe I tried this week. My favorite.!!! The ratio of ingredients im this one is far better for my taste. Fluffy , cheesy, tangy and just the right amount of sweet!! 😊 loved it I never have regular milk so I subs for canned coconut milk. Still awesome yum yum yum! I Could eat the whole thing in one sitting 😮

I really prefer the fluffy Japanese-style cheesecake but it's really hard to find in bakeries. Sometimes you've got to do it yourself.

amazing cake, it literally melts in ur mouth. tried the recipe! thank so much for sharing!!!

Thank you for your recipe.tried and it came out perfect.halved the recipe and followed everything else to the T.

My favorite.

Hi, I tried your recipe yesterday, it was almost a success. The reason for almost success was because in Canada our oven temperature scales are in fahrenheit, so to convert 200C to F = 392F and 140C = 284F, although my oven is a digital one, but only have 5 degrees F in each increment, so the center top started to split a little at the last 10 mins after I reduced the temperature to 285F. Also what do you call that icing sugar decorate plate ( the hello kitty one also the other with the tree design )? Where can I buy those? Thank you.

Wow 😊 Good recipe😊 레시피 감사합니다.😊 너무 잘보고 갑니다.😊 Thank you 😊

You can't watch this video and leave no comment, you are the best!

Никогда не пробовала! Очень захотелось попробовать!😍 Обязательно испеку, рецепт не сложный!👍🏻

Music sounds like the music you hear in gran tourismo.. same composer as for the music in the great movie departures

May l know what is the name of the piano cover playing behind.

Looks heavenly!

I tried today and it really soft and taste really good.

Yeeeessss thank you! My sister and I got through 3 of these in 3 days while in Japan.... 😅 and now we can have even more haha

00:00 - 00:02 I tought this is going to be heart shaped box by nirvana xD

What a delicious recipe! It makes my mouth water 👍

Hey I just made this and my familly and friends went crazy ..is really delicious .thanx