日式轻乳酪蛋糕食谱|舒芙蕾芝士蛋糕|松软摇晃| Japanese Light Cheesecake Recipe|Souffle Cheesecake|Soft Fluffy Jiggly
Тәжірибелік нұсқаулар және стиль
#日式轻乳酪蛋糕 #舒芙蕾芝士蛋糕 #松软摇晃
#JapaneseLightCheesecake #SouffleCheesecake #SoftFluffyJiggly
*每个烤箱火力不同，请根据自家烤箱调内部温度（用烤箱温度计测量准确）。
*Every oven heat force is different, please follow own oven to adjust internal temperature (use oven thermometer to check accurately)
♦巴斯克焦香芝士蛋糕|顺滑柔软，溶在嘴里Basque Burnt Cheesecake Recipe|Super Soft and Smooth, melt in your mouth: • [ENGSUB] 巴斯克焦香芝士蛋糕|顺滑柔...
♦芝士蛋糕食谱Cheesecake Playlist: • Cheesecake
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦烤箱Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
今天来做网红很久的日式轻乳酪蛋糕，也称舒芙蕾芝士蛋糕。这食谱奶油芝士和水份含量比一般高，所以要烤至顶部不开裂圆鼓鼓，上色到位，完全熟透的话，烤箱温度和时间要掌控的准确哦。由于我家烤箱无法分开设定上下火温度，为了这个影片，我总共做了8粒以上蛋糕，终于找到适合的温度了。充满了泪水和考验。哈哈。轻乳酪蛋糕烤时膨胀很高稍微超越模具一点，所以边沿稍裂还算正常（看到著名Uncle Rikuro’s Cheesecake店里卖的也是如此），放凉冷却就会关闭看不清了。食谱用的烤箱火力大小，模具尺寸，垫不垫烤纸，水浴法水量，面糊深度，鸡蛋大小，翻拌手法也会影响成品。所以要跟准每个步骤不可省略哦。
蛋糕放温脱模后，整体垂直，不收腰，不塌陷，顶部圆鼓鼓。温时切开最美，内部结构绵密顺滑，轻盈松软还会摇晃，看起来很像古早味蛋糕。放进冰箱隔夜再吃，口感会更加绵密湿润，芝士奶香味更丰富哦。
收藏方式：收在密封容器放普通冰箱3-4天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。
Today, made all time popular Japanese Light Cheesecake, also known as Soufflé Cheesecake. The cream cheese and moisture content in this recipe is higher than usual, so to bake until dome top but not cracked, golden brown color, fully cooked, the oven temperature and baking time must be controlled accurately. Since my oven cannot set the upper and lower heat temperature separately, for this video, I made a total of 8 cakes and above, finally found the right temperature. Full of tears and trials. Haha. The light cheesecake rise very high and slightly exceeds cake tin when baked, so it’s normal for the edges to be slightly cracked (saw the famous Uncle Rikuro’s Cheesecake in store are such as well), and seam will close disappear once cooled. The oven heat force, mould size, baking paper, amount of water in water bath, cake batter depth, egg size, and mixing technique will also affect the end result. Therefore, each step must be followed accurately and don’t omit.
Unmould the cake when warm to touch, the whole cake is vertical, without waist or collapse, round dome top. The slices are the most beautiful when cut warm, the internal structure is neat, smooth, light fluffy and jiggly, which looks like castella cake. Chill in fridge overnight and eat, the texture will be more dense and moist, with richer cheese and milk flavor.
Storage Method: Store in airtight container chill in normal fridge for 3-4 days, or freezer storage for about one month. Thaw before eating to maintain the original softness.
♦食谱 =6’英寸圆模具= (水浴法：9英寸圆模具，架子，3厘米高热水)
180克 奶油芝士
30克 无盐牛油
100克 牛奶
54克 蛋黄
2.5克 香草精
2克 盐
20克 低筋面粉
10克 玉米淀粉
107克 蛋白
2克 塔塔粉
65克 细纱糖 (分3次加入)
(上下火，不开旋风，最底层烤)
(预热烤箱 200C: 18分钟 (内部温度190C), 转蛋糕模具，
降低 160C: 12分钟，
降低 110C: 60-70分钟)
=总共烤时间：90-100分钟=
♦Recipe=6’inch Round Cake Tin= (Water bath：9’inch Round cake tin, rack, 3cm depth hot water)
180g Cream Cheese
30g Unsalted Butter
100g Milk
54g Egg Yolks
2.5g Vanilla Extract
2g Salt
20g Cake Flour/Low Protein Flour
10g Cornstarch
107g Egg Whites
2g Cream of Tartar
65g Caster Sugar (add in 3 portions)
(Top Bottom Heat, No Fan Force, Bottom Rack)
(Preheated Oven 200C: 18minutes (internal temp.: 190C), Rotate cake tin,
Turn down 160C: 12minutes,
Turn down 110C: 60-70minutes)
=Total baking time: 90-100minutes=
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/d.gif)
Пікірлер: 702
做了8粒以上，终于成功了😌😌 Made 8cakes and above, finally success😌😌 *每个烤箱火力不同，请根据自家烤箱调内部温度（用烤箱温度计测量准确）。 *Every oven heat force is different, please follow own oven to adjust internal temperature (use oven thermometer to check accurately) »=6’英寸圆模具= (水浴法：9英寸圆模具，架子，3厘米高热水) »=6’inch Round Cake Tin= (Water bath：9’inch Round cake tin, rack, 3cm depth hot water) »食谱用的烤箱火力大小，模具尺寸，垫不垫烤纸，水浴法水量，面糊深度，鸡蛋大小，翻拌手法也会影响成品。所以要跟准每个步骤不可省略哦。 »收藏方式：收在密封容器放普通冰箱3-4天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 »The oven heat force, mould size, baking paper, amount of water in water bath, cake batter depth, egg size, and mixing technique will also affect the end result. Therefore, each step must be followed accurately and don’t omit. »Storage Method: Store in airtight container chill in normal fridge for 3-4 days, or freezer storage for about one month. Thaw before eating to maintain the original softness.
@alorstarhulk9931
3 жыл бұрын
那个9寸模具是什么
@iwen777
3 жыл бұрын
@@alorstarhulk9931 是水浴法用的大模具
@landykhl
3 жыл бұрын
我的是50litre, 我每次中下层，不曾试过下层烤蛋糕，那我要试试看
@kaiyinyvonnelam6638
3 жыл бұрын
謝謝你，你好清楚解䆁失敗原因👍👍🙏🏼🙏🏼
@kaiyinyvonnelam6638
3 жыл бұрын
但我焗爐沒有下火，怎麼辦
这个教程太棒了。一次就成功了。谢谢你那么用心的分享～❤️
喜歡看你的影片，講解非常的清楚！做之前都重複看好幾次；成功率大大提高非常感謝😘
Great tutorial 👏!!! Especially love the various examples of cake failures/causes! I appreciate your English subtitles as my Mandarin is subpar … 🥰
@iwen777
2 жыл бұрын
Thanks so much, hope you can try
之前沒看過你的影片 做了三次都消泡 頗難過，看了這影片獲益良多！謝謝你很有耐心
@iwen777
3 жыл бұрын
谢谢你噢。蛋白霜浓稠度很重要，烤箱内部温度也是，加油尝试噢
跟着您的配方烤法做出来，很成功很好吃又不会太甜，太棒了，谢谢您❤️
@iwen777
Жыл бұрын
哇，很厉害，做了拍照来看。开心你喜欢吃
我过来感谢你的，用过很多配方 失败过无数次，按照你的方法后 完美成功了 ，非常感谢您 ❤😃🙏
謝謝妳多次努力的分享！因為妳的用心我才有信心試做，而且非常滿意成品。
@iwen777
2 жыл бұрын
不客气，我失败多次没关系，希望你们一次成功。感谢你看到我的用心噢，尝试做，加油
很棒的舒芙蕾乳酪蛋糕製作分享，而且有實驗的精神，給妳拍拍手，按讚 ！
@iwen777
Жыл бұрын
谢谢你呀。希望你能一次成功。做了拍照来看
谢谢分享你的食谱~ 今天刚尝试，蛋糕做得非常成功~
@iwen777
3 жыл бұрын
哇厉害，恭喜成功，做了拍照来看噢。发来我的instagram/fb page messenger, links in description box
無論文字和講解都很詳細，很體貼新手學習，謝謝🥰
@iwen777
Жыл бұрын
不客气，尝试做哦
今天照著食譜做，成品好漂亮，烤得很棒👍
@iwen777
2 жыл бұрын
哇，很厉害，做了拍照来看
按照你的方法第一次制作cheesecake，非常成功，谢谢你。
@iwen777
3 жыл бұрын
哇，很厉害，做了拍照来看o
終於成功。是焗爐的問題。做出漂亮的蛋糕。謝謝老師的食譜.
@iwen777
Жыл бұрын
好厉害，做了拍照来看
Your perseverance is amazing! I salute you 👍👍👍
@iwen777
3 жыл бұрын
Thanks so much, it's ok for me to fail alot of times. I hope you can success on the first time.
今天照你的方法制作这款蛋糕，成品很成功。谢谢你。
@iwen777
3 жыл бұрын
哇，很厉害，做了拍照来看
跟着你的视频做了这个蛋糕，成功了，很好吃，谢谢你
@iwen777
3 жыл бұрын
哇，厉害做了拍照来看
What a great teacher Iwen! So detailed, best tutorial, thank you ❤️.
大成功! 太感謝你了🥰
I always love to eat this kind of Japanese cheese cake ...yuuuummmmm...will try to make this🥰
@iwen777
3 жыл бұрын
Oh wow great , all the best making, hope you can send me photo after making
I am going to try your recipe and baking method, hope I success, thank you for your detailed description.👍🏻
@iwen777
3 жыл бұрын
Oh wow great, pls send photo after making
我就一直在等待你做关于cheese的蛋糕 看了好饿哦
@iwen777
3 жыл бұрын
哈哈，赶快做来吃噢。
終於等到你做這個了!!!!!!
@iwen777
3 жыл бұрын
哈哈，赶快尝试噢。
Followed your recipe. And it came out perfect!
@iwen777
2 жыл бұрын
Wow so glad to hear that, pls send me photo after making
THIS IS EXACTLY WHAT I'M CRAVING!! 😭😭😭😭😭
@iwen777
3 жыл бұрын
Wow great, faster try it
最爱烤的蛋糕，谢谢你分享了这个松软细腻的食谱，会跟着步骤做...希望可以成功地烤成这样🤩😋👍👏❤️
@iwen777
3 жыл бұрын
不客气 哇很好 期待照片。记得跟紧每个细节噢。看pin comment和description box for important tips before baking,
很有心，好敬業😊
Wow 好detail的recipe 谢谢😍😍
@iwen777
19 күн бұрын
谢谢你呀，长气些希望你们可以一次成功
谢谢你详细的讲解，我试做了，很成功，只是时间上比你的较长及最后阶段是以160度烤上90分钟。
好棒 谢谢你的分享🥰
@iwen777
3 жыл бұрын
不客气，希望尝试
谢谢你的用心视频。
wow跟着老师的食谱方法一次就成功了哦😍
@iwen777
19 күн бұрын
好厉害哦，做了拍照来看
这款蛋糕我也是“肥佬”了很多次，都要疯狂了啊~~~ 希望这次和妳的食谱和做法能做的漂亮。谢谢妳用心制作的video
解说很详细 谢谢👍👍👍
谢谢你的用心❤️❤️❤️❤️
@iwen777
3 жыл бұрын
不客气，希望你尝试噢
Omg thank you so much!!! I love this and it worked
@iwen777
2 жыл бұрын
Oh wow so great, please send me photo after making
我很喜歡看妳做啲食品❤可以看到失敗和成功的做法👍
I made burnt cheesecake from your channel and it came out magnificent. Now I know which next cake to make
@iwen777
3 жыл бұрын
Oh wow great, pls send photo after making
感恩分享！
感謝分享！
好喜歡分解說明仔細 容易學習 謝謝你分享
@iwen777
19 күн бұрын
谢谢你的支持和信任哦，你的观看是我的推动力
谢谢你的分享!🙏🙏🙏
@iwen777
3 жыл бұрын
不客气，希望你尝试做
A great tutorial.Thank you for your effort n also taking the trouble to show us the different missteps in your quest to improve.I'm much encouraged that my missteps will bring later success❤️❤️❤️❤️❤️❤️❤️❤️❤️
@iwen777
Жыл бұрын
Welcome,aww such encouraging comment, hope you can try and send me photo after making
@gracebock2900
Жыл бұрын
@@iwen777 @aiwen baking, even if I manage to make a nice one, I'm not so advance in hp tech.Haha, still don't know how to send picture!🤭🤪😂😂
感觉真的很香~
@iwen777
3 жыл бұрын
真的很香噢，因为cream cheese和水份比一般食谱高噢。可以尝试
I like to watch your video. Very professional and detail.
@iwen777
3 жыл бұрын
Thanks a lot, hope you can try
谢谢你的分享和分析
试了你的食谱，一次成功，谢谢你。
@iwen777
19 күн бұрын
好厉害哦，做了拍照来看
试了好多不同的食谱，按照iwen的食谱一次就成功!!👏🏻 而且真的不开裂也没有烤出底部沉淀😍 真的很开心!! 希望iwen可以出8寸的食谱，让我们可以分享蛋糕给更多家人朋友💖
@iwen777
Жыл бұрын
哇，好有天分，继续尝试做哦。做了拍照来看。不同烤盘要调整食谱，上网查询cake pan converter calculator 来调整食谱哟
Great recipe! Thanks... My first bake on this and everything turns out right, just that with my oven I had to bake it slightly longer other than that it's all great.
@iwen777
2 жыл бұрын
Wow so great, talented, please send me photo after making
Thank you 🙏 for sharing your hard work! 😊
반가워요ㅎㅎ😋😘💕 재밌게 시청할께요👍🤗👏👏
@iwen777
3 жыл бұрын
Oh wow, thanks a lot, but so sorry I dont understand, can you send in English please?
老師今次終於成功了,我也嘗試照著老師的食譜去做,希望不會太失望.
@iwen777
3 жыл бұрын
好的加油噢。仔细看影片每个步骤噢。做了拍照来看
成功了，谢谢你
好赞哦🤭
@iwen777
3 жыл бұрын
谢谢你噢，尝试做噢
谢谢你，成功了！👍👍
It is an art! Thank you.
喜欢看你的视频，真的很柔软，谢谢你的分享。😋😋😋
@iwen777
3 жыл бұрын
谢谢你支持。希望你尝试做噢
@shelly6056
3 жыл бұрын
@@iwen777 好，感谢你分享和讲解得明白，祝你幸福愉快。❤️❤️❤️
It seems to me very easy to be done and very tasty! Thank you so much ! Eleni from Greece
@iwen777
Жыл бұрын
Oh wow thanks alot for your support from afar. Hope you can try and send me photo after making
美女真的好用❤示范！无私的分享！好高兴能看到你的视频！
特别好
好棒！！！
Thank you @Iwen❤
感谢分享❤️
喜欢你的影片，你会尝试很多次，可以让我们知道失败的原。感恩❤️
@iwen777
3 жыл бұрын
谢谢你的支持噢，希望你尝试做噢
喜欢你的video 教法。👍👍👍
@iwen777
3 жыл бұрын
谢谢你，希望你尝试o
@fs7070
3 жыл бұрын
@@iwen777 会的，谢谢你的分享❤️
@iwen777
3 жыл бұрын
@@fs7070 不客气，做了拍照来看
超爱这款蛋糕 想做很久了 可是听说失败率很高 一直没有尝试 现在终于可以尝试了 做法好详细 谢谢你
@iwen777
3 жыл бұрын
是的，我做8粒。哈哈，为了找到对的温度，希望你们可以快快一次成功噢。加油，做了拍照来看看o
解释很清楚，适合我这种烘培小白
@iwen777
19 күн бұрын
谢谢你呀，希望你尝试做
很感謝你提供的成功與失敗的經驗，我使用您的方法，果然很成功，連小孩都説讚，謝謝
@iwen777
3 жыл бұрын
哇很厉害，做了拍照来看
@bussuness5333
3 жыл бұрын
哈，小孩搶著吃完了，來不及拍照，下次吧！感謝！
@user-tf2wy2jx4m
3 жыл бұрын
@@bussuness5333 请问蛋黄是1颗54g吗？蛋白是3颗107g？求回复
講解&視頻拍攝.都好詳細喔👍....
@iwen777
9 ай бұрын
哈哈，谢谢你呀，希望你们可以一次成功，尝试做哦
感谢感谢🙏
妳好棒👍试了八次终于給妳做成功了👏👍🌹💕
@iwen777
5 ай бұрын
哈哈，谢谢你呀，因为希望你们可以一次做了就成功，希望你尝试做哦
@anniechen5584
5 ай бұрын
@@iwen777 我喜欢看你的作品👏很棒👍
謝謝你
Thank you very much.
感恩分享
@bandermobil9180
2 жыл бұрын
Дуже добре було як був переклад відео на українській,або хотя б на російській мові.Будласка.
今天试做了cheesecake，成功！谢谢你的视频。
@iwen777
3 жыл бұрын
哇，厉害噢，做了拍照来看
@beverlyhl96
3 жыл бұрын
请问您的圆形模具高几公分呢？
@irissim5695
3 жыл бұрын
@@beverlyhl96 应该有8cm高。
@irissim5695
3 жыл бұрын
@@iwen777 照片upload不到。。要怎样加？
@iwen777
3 жыл бұрын
@@irissim5695 可以发来我的fb page messenger/instagram, links in description box
I like your voice verry smooth...and nice to hear...
很不敢挑战的蛋糕 一年前做失败一次 会try看你的食谱 很用心 谢谢你
@iwen777
3 жыл бұрын
不客气，谢谢你信任。仔细看每个步骤噢。加油，做了拍照来看
Thanks for sharing. May I know if I would like to add a bit of lemon juice to enhance the flavour, how much and at which step should I add? Can I reduce the amount of caster sugar? What’s the threshold to reduce so as not to compromise the stability of meringue?
美女你好：你做的最好的👌
谢谢你宝贝，我做的轻乳酪总是会塌腰，这次我准备试试看你的配方，谢谢你
@iwen777
3 жыл бұрын
不客气，很好希望你尝试噢。跟紧每个步骤，不要省略噢。加油，做了拍照来看 塌下和收腰几个原因，内部烤不熟，蛋白霜打发不够/过度，面糊混合搅拌过度蛋白霜消泡噢。一好就要立刻烤，放置久也会消泡噢。
好棒啊！看起來就像日本專賣店作的一樣！想吃好幾口😋
@iwen777
3 жыл бұрын
谢谢你o，希望你尝试
@user-tf2wy2jx4m
3 жыл бұрын
@@iwen777 请问蛋黄是1颗54g吗？蛋白是3颗107g？求回复
Admire your patience and persistence
喜欢看你的影片，讲得很仔细
@iwen777
3 жыл бұрын
谢谢你噢，希望你可以尝试，一次成功噢
I love it 🥰
@iwen777
3 жыл бұрын
Thanks, pls.try it and send me photo after making
好靚芝士蛋糕🎂，很喜欢吃，谢谢用心教导，感觉有点难，让我试试吧！希望会成功。
@iwen777
3 жыл бұрын
谢谢你噢。加油尝试噢
Never been easy,dear Proud of you for never giving up~ 加油 加油 💪💪💪🥳🥳🥳
@iwen777
3 жыл бұрын
Thanks alot, hope you all can success, no need to be like me, test abd trials.haha..hope you can try
@meilingchu9538
3 жыл бұрын
@@iwen777 sure...i will During new year i made few of your cookies recipes ~ all well done. Thank you my dear~ stay safe good health 😊
漂亮
Hello Wendy , 我照妳方式去試做這個日本蛋糕。出來的效果非常之好。也非常滿意。因為我太太喜歡Chocolate的味道。請問妳可不可以做一個視頻去教怎樣做Chocolate味道的日本蛋糕？希望很快收到妳的回覆。萬分感謝。🙏🙏
冷藏後可以將刀子燙一下熱水再切蛋糕會比較平整。看了流口水🤤
@iwen777
3 жыл бұрын
时的，已经将刀子浸热水再切了噢。只是要大家看冷藏口感更绵密, creamy
让我第一次做就成功
成功關鍵，在打發和翻拌過程，學習了。
@iwen777
3 жыл бұрын
是的，烤箱温度也很重要噢。希望你尝试做
@laigeogu
3 жыл бұрын
@@iwen777 謝謝提醒。
@iwen777
3 жыл бұрын
@@laigeogu 不客气，希望你尝试噢
万分感恩….成功了😘……我是新手哦，第一次照着做，连进炉的时间也一样一样……🥳🥳成功了。虽然模具不是7.5公分高，所以鸡蛋🥚就拿两粒来比例混合👍🏻👍🏻👍🏻👍🏻🙏🏻🙏🏻❤️❤️❤️❤……用柠檬汁👍🏻……试吃了….PERFECT😎
@iwen777
3 жыл бұрын
厉害噢。做了拍照来看噢
@beverlyhl96
3 жыл бұрын
@@iwen777 如何发相片上KZread?
@iwen777
3 жыл бұрын
@@beverlyhl96 发来我的fb page messenger/instagram, links in description box
@beverlyhl96
3 жыл бұрын
@@iwen777 发去脸书了😄
Hi, could u please try to share for Hanjuku Cheesecake Recipe😊, 迷你半生熟芝士蛋糕
Tq for sharing
看起来好好吃！
@iwen777
3 жыл бұрын
谢谢你噢，我家人和邻居都说好吃噢，希望你尝试
@Emily-xo2co
3 жыл бұрын
@@iwen777 可是我每次做蛋糕都会失败的叻，唉😔
@iwen777
3 жыл бұрын
@@Emily-xo2co 我也是失败很多次，8次以上噢。我可以做到，你也可以噢
really nice recipe! if I like to make matcha version, how much matcha powder to put? also, do I have to add more sugar and add matcha powder at which junction?
給你一個讚！棒棒喔 學下來了！感謝你
@iwen777
3 жыл бұрын
不客气，也谢谢你噢。希望你尝试
謝謝您的分享~講的很仔細喔~願上帝賜褔予妳喔~
@iwen777
3 жыл бұрын
不客气，希望你尝试噢。神祝福你
@user-ey5vm9dq3k
3 жыл бұрын
阿們
@iwen777
3 жыл бұрын
@@user-ey5vm9dq3k Amen
Great 👍
如果能夠多些提供無蛋方式造這款,更加好，方便全素人仕，謝谢。