Japanese Souffle Cheesecake Recipe 

[蛋糕]日式輕乳酪蛋糕|梳乎厘芝士蛋糕|日式芝士蛋糕|舒芙蕾起司蛋糕|Japanese Souffle Cheesecake Recipe 材料 : (6吋, 1000ml) 忌廉芝士/奶油奶酪/奶油起司 ...................................120g 牛奶 ...........................................100g 無鹽牛油/黃油/奶油 ..................................25g 低筋麵粉 ............................16g 粟粉/玉米澱粉 ...............10g 蛋黃 ......................................46g 雲尼拿香精/香草精 .........................少許 蛋白......................................92g 糖.............................50g 195 °C15分鐘→開門2分鐘→150 °C 20分鐘→開門1分鐘→130 °C 20分鐘 →開門1分鐘→110 °C25分鐘→爐內悶10分鐘 ingredients:(6 inch, 1000ml) cream cheese ...................................120g milk ...........................................100g unsalted butter ..................................25g cake flour ............................16g corn starch ...............10g egg yolk ......................................46g vanilla extract .........................a little egg white......................................92g granulated sugar.............................50g 383°F 15 min→302°F 20 min→266°F 20 min→230°F 25 min→rest in the oven 10 min 筆記: -最好用密底的模具, 確保蛋糕底不會進水 -芝士糊涼了才可以加入蛋黃, 否則蛋黃會被燙熟 -芝士糊過篩, 烤出的蛋糕口感更細膩 -蛋白先冷凍15分鐘, 打出來的蛋白霜更穩定, 更細膩 -蛋白打至大垂勾即可 -室溫水入爐, 高約2cm即可, 不要太多, 多水難上色, 烤的時間要更久 -烤好後留在烤箱10分鐘才取出 -出爐放涼至不再下降, 邊邊離模才脫模 -蛋糕放冷藏一晚, 口感更好 -食譜給出的是我家烤箱的烤溫和時間, 只供參考, 要根據自己烤箱的脾氣調整,烤法: 先高溫定形(高溫時間最好在15分鐘內), 使表面上色, 形成硬殼, 再慢慢逐步降溫把蛋糕烤熟 -降溫方法可以像我這樣直接打開爐門, 或者在爐門夾隔熱手套 -不爆面, 不縮腰, 不皺皮要訣:先上色, 成硬殼, 慢慢升, 慢慢降, 不要升太高 爆面原因： -蛋白打太硬 -爐溫太高 -烤箱密封性太好 -水不夠多 縮腰原因： -蛋白打太軟 -烤的時間不夠 -升高和下降的速度太快 -蛋糕糊裝太滿 -乳酪加熱時太高溫 -抹油不夠 表面皺皮的原因: -表面隆起的弧度太大, 放涼就會皺皮 -表皮烤的不夠乾, 硬殼不夠硬 -蛋白打得太軟 -烤好後停留在爐內太久,或室內環境太潮濕, 受潮了 出現布丁層原因： -蛋白霜消泡了 -沒有攪拌均勻 -過度攪拌 00:00-00:17 開場 00:17-00:57 模具防粘 00:57-04:17 製作芝士糊 04:17-06:07 打蛋白 06:07-07:37 蛋糕麵糊 07:37-08:50 烘烤 08:50-11-44 成品 facebook facebook.com/Yummy-Yummy-105895867870915/ instagram instagram.com/0yummy.yummy0/

你的蛋糕像藝術品，真捨不得吃呀！多謝你的溫馨提示，一定要學做。

The pure white of the cake when it's demolded is the definition of satisfaction.

完美的蛋糕加上神級的秘訣！謝謝老師無私的分享！看了一次又一次！❤️

你的日式輕乳酪蛋糕太美了,我要跟你學習,多謝老師指教；分享❤

I’ve master this cake for so long. Have tried many different recipes and baking tips. But yours came out the best. Softest cake I have ever made. I realized that you used less flour compare to other recipes. I patiently beat the egg white in the medium speed this time. It came out perfect just like yours. Thanks for the recipe and baking tip.

按照您的食譜來做，輕乳酪蛋糕跟可麗露都很成功，謝謝您無私的分享❤️

非常詳細👍👍

感谢你的分享，包括这么多备注的细节，好用心。明天我就试一下。你做的太完美了🤩

你的作品都好美喔！這個輕乳酪看起來太好吃了😋很期待趕快跟著做看看

感謝你的食譜，你分享的細節好詳盡，我試跟著做，結果非常成功，成品好漂亮（雖然第一次失敗了，因為第一次打的蛋白霜沒有很綿密幼滑，出爐後收縮及出現布丁層，而且拌入蛋白的時候沒有拌均勻）

I've tried this Japanese style cheesecake from different recipes nearly 10 times...each time with varying result. The tip about first baking at high temperature is the trick I needed to get the nice hard crust. I always knew the baking process and whento manipulate the heat was crucial to making a good souffle, but this video really went through the steps so I can replicate. Thank you, your recipe turned out great. Now I just need to apply the baking technique to the other recipes.

Thank you for this recipe! ❤️❤️❤️

這是我看過最美的輕乳酪蛋糕～讚👍

謝謝你分享的食譜！早上跟著配方做了一個！即時吃了一件已覺非常美味！ 放雪櫃8小時後吃！更加非常美味！從未吃過那麼美味的芝士蛋糕！

Looks Fantastic! Thanks for sharing!🤗

cake look so yummy thank for share

我又重做了一次用的代糖，严格按照温度时间，烤箱中层，终于做出来很漂亮的蛋糕了，色香味俱全真的好棒。是我用过最完美的配方。

I made this for thanksgiving and your recipe did not make enough for a 6x3 inch pan. I think maybe because the meringue didn’t multiply enough as it should. However I did continue and my cake did not rise as much but to my surprise the inside did bake correctly. It was delicious. Tip: 1. Preheat your oven before you start doing anything else. The inside of oven needs to be evenly hot. 2. I believe she only used 50g of sugar but looking at the video I thought she was putting in 50g of sugar each time. 😂

Madame vous êtes un. Grand Chef ! Merci a vous….!

The colour and texture are very beautiful. Thank you for the recipe.

Thank you so much, I’ve followed this video three times and I think now I’ve mastered it🎉❤ great recipe, great colour and great texture

Wow, el pastel se ve espectacular y estaré muy pendiente de tus próximos videos y gracias por compartirlo

很想試做！ 謝謝分享！ 😊👍👍

Really good video.. Cake looks very soft.. Will try to make this recipe... Thank you for the video

какая красота🤗спасибо за пошаговый рецепт❤️

谢谢你的温度和烘烤掌握教学，我刚才试做了一份，真的很漂亮，和我以前烘烤的手法比起来，以前的会皱皱的😂

Thank you for your excellent recipe!

Thank you for the baking tips😊

這個配方真的很好吃～試做之後很成功喔！口感入口即化超級棒👍

播主非常耐心温柔。很有修养很善良啊❤。 蛋糕本来就是对温度很敏感的，我铁姐妹手把手在我家教我，试过几次烤箱温度和时间，我终于才会了基础的戚风蛋糕，但是蛋糕始终爆面，我也是天天干活的老主妇了…..烤箱的脾气不一样。感谢播主的分享。❤

漂亮的蛋糕

Thank you very much for the recipe. I tried and come out very soft cake and nice taste. I will try more your recipe. thanks again.🥰

I'm sooooo excited to try this super soft, fluffy and delicious recipe of yours. Thank you for sharing! God bless you more, your family and channel!💚

Thanks for the baking tip. I'll definitely try this technique later. Usually i baked at 120°C (20mins) -> 150°C (15mins) -> 110°C (40mins)

Wow… The cake is perfect and delicious 😋😋😋😋

Thanks for your receipt ☺️☺️ I will trying ❣️

И в горячем и в холодном виде вкусный! Обожаю этот чизкейк!❤❤❤❤❤❤❤

Cảm ơn bạn tôi đã làm chưa được đẹp như bạn nhưng bánh rất ngon

Made this today, came out perfect.

做得好好靚好吸引

谢谢您的作品很完美，我必定好好做出来。❤️❤️

Wow that looks amazing 😍😍 you are a great baker 😍

做得好漂亮

Thank You for recept 💛 Hello from Ukraine 🇺🇦 Have a nice day 🌹🌹🌹

Perfect👍👍👍

這是我看過最美的作品

bom dia.muito bomm.adoro ver vc fazendo este bolo delicioso. Adorei gratidão 🙅❤⚘⚘

Looks great and sure even more good to eat and cherish

Amazing!! May i know the size of the pan you used, please? Thanks!

i tried this recipe yesterday afternoon and it will be polished off by breakfast. 😁😁

超級漂亮！

Thank you for recipe 🎉🎉🎉🎉

天啊，这个作品也太漂亮了，鼓掌👏🏻

Thank you for the baking tips, especially the how not to crack one 🥰 really appreciate it.

Hi! Looks yummy and good...i will try it definitely... Is your Knife personalized,with that lovely cat❤️

太完美了

이 레시피 개꿀 곱나 맛있음 ㅋㅋㅋ 감사해용♡

Very neat and lovely....thank you 👌

It's perfection!!! Thank you for sharing this video!!!

people who teach us creating these fluffy delectables deserve a good place in heaven 🙏👑

Divino hoy vi tres recetas pero está me gustó más porque el color internó es más blanco y eso es lo que estaba buscando, me encantó tu cuchillo de gato, saludos desde Costa Rica.

太美了😍 一定很好吃😋

看起來好好吃喔🥰

好😋👍🏻

太感謝了。試了幾種配方，最後還是參考您的配方，用氣炸鍋烤出口感、風味和外型兼俱的蛋糕。

Hi i need to know, it’s written “open the door for about 2 minutes to cool to 150 degrees “ it’s mean when i open the door i decrease to 150 degrees and wait for 2 minutes and then close and baked again for 20 minutes right? I really want to try your recipe because i love cheese cake so much 🥰

Wow beautiful 😍 thnks for the recipe

完美❤️

Wow look at that.. The air bubble and the body of the cake just amazing.. I've made Japanese cheesecakes for a couple times, and it's success.. But still the pore inside your cake smoother than mine and I can feel that softness when you tear the cake roughly...

Hola maravilloso, tu sello es genial, en que tienda lo mandastes a hacer? Gracias, saludos desde Venezuela

sou brasileira vou aprende fazer está receita. de bolo.adorei gratidão 🙅❤⚘⚘

视频拍得完美！太棒了🎉

Hello il a l'air trop bon 😃🥞

Gosh! The cake is perfect😍😱

Super 👌👌

好美 好美 好美

Maravillosa, gracias!!!!!

Muchas gracias que tamaño es el molde porfavor y gracias

Delicious 😊

Oh Dear, what a satisfying result. 💖💖💖

感謝貼心的提示，對新手來說真的很有用。 使用上下發熱線中層，感覺蛋白的狀態是對的，但是到了150度就完全爆開了像火山一樣被定型了。請問烤箱密封性太好的話應該降溫嗎？使用熱風對流會有幫助嗎？謝謝。

Gostaria dos ingredientes por escrito em português por favor é muito obrigada

Maravilhoso, tem até o barulho parabéns! 🎉 👏🇧🇷

Hola Yumi, me encantó esta receta y no perdí tiempo en hacerla tal como me lo mostraste en el video, pero se me agrietó la superficie. Y esperé a que se pusiera marrón caramelo y dura la costra, luego baje la temperatura a 110 , pero volvi a verla y se me agrieto. Pienso que tal vez la coloqué en el medio de mi horno, y me han dicho que para que esto no seceda(agrietarse) que la coloque en la parte de abajo del horno. Pero creo que no esperé tampoco los dos minutos con la puerta abierta del horno para que bajara la temperatura.😢

Meus parabéns! Impecável !

I definitely am going to try to make this. I have two questions. Where did you buy the stamp abs the chef knife? I love the cat. 🥰

That looks so amazing.

Thank you very muuuch! I did it and it came very well done!

Hi. Nice one, do you use the upside and downside heat from the oven? Or just the upside?

哇! 這個蛋糕表面的色澤和光滑度也太美了! 希望我能做成功! 請問烤箱的層架離頂端是多少距離, 我做了好幾個食譜, 不是上色不了, 就是裂開來了 謝謝!

Perfect. I know I couldn't... This is just perfect.

Your cake looks lovely. I have an oven with only down heating. Can i still bake without the up heating?

Hola Yummy, lo primero es felicitarte y darte las gracias por tus vídeos, te agradecería que me contestases a unas preguntas: La harina es solo 16 gramos? Cuando dices que la mezcla de queso fresco, mantequilla y leche este fria, te refieres a alguna temperatura en especial? Cuando dices batir a velocidad media, en una batidora de 5 velocidades, es mejor batir a velocidad 3 que en velocidad 2? Cuando dices abrir la puerta del horno, es totalmente abierta o solo un poco entreabierta? Gracias de nuevo y espero tus respuestas

謝謝這麼詳細拍攝，尤其是在講解失敗問題的部分，每項都說得很仔細，畫面又拍得非常精緻，音樂也動人👍 謝謝您的分享和指導 看了以後立馬來製作😅 好希望能做出和你一樣漂亮的蛋糕…努力😘

Just wow 🤤

The most spectacular cheesecake I've ever seen....😋😋😋

Podria explicarme bien los tiempos de temperatura 🌡 es que no entendí por cuanto tienen que dejarse cada siclo por cuanto tiempo gracias 🥺

No entiendo 😔 ¿cuántos minutos en total se deja dentro del horno? Por que yo lo entiendo de esta manera: La primera parte es durante 15 minutos a 383°F La segunda es 20 minutos a 302°F La tercera 25 minutos a 230°F ¿ cuánto tiempo en total se deja en el horno??😔😔😔

謝謝你 這次終於做成功