Japanese Cheesecake SIMPLIFIED! – Gemma's Bigger Bolder Baking

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  1. Hi Gemma!Your cheesecake looks amazing.I have never had this cheesecake before so was super exited to try this recipe.But I hav only microwave oven with me,I gave a try to this recipe and the result was good taste wise but then the texture was little dense and not bouncy as it ideally should be and also my cheesecake was flat and didn’t have the brown top layer.Can I know is there any possibility to make this Japanese cheesecake in microwave?Can u please come up with tip and tricks to bake them n microwave??please Gemma

  2. Hi Gemma… I absolutely love u and your work…. I mean that in a proper and respectful way…. Your accent is so cool and your baking expertise coupled with your super intellectual yet eco friendly manner of explaining and vlogging … It's a real treat…. I tried this and my God!!!!!!!!! It is truly divine and gorgeous… Thank u soooooooo much @biggerbolderbaking

  3. Thank you so much for making this! I tried a japanese cheesecake recipe from a japanese video and it came out terrible – maybe something lost in translation or converted wrong. I was hesitant to try again, but I just made it and it turned out delicious!! So happy i got it on the second try.

  4. I’ve watched these maybe, 10x but finally gave it a try just today… and it was perfect!!! Followed every single step even the oven trick! It melted in my mouth! Thanks a lot Gemma!

  5. I followed your instructions to the letter esp baking times and temperature, when it came it, it looked wonderful, but when it is cooled, I cut into it, the middle of the cake remains a little bit uncooked, don't understand

  6. I baked it today but used an 8 inch baking pan. Followed the baking temp and time but the middle part is too moist. So I'm guessing maybe its because its more thicker compare to making it in 9 inch pan. And maybe still a bit warm so it's chillin in fridge now. Hopefully it will firm up a bit. But the slice I took was delicious though hehhe😆. I will make it again and will bake it a bit longer. Thanks Gemma.

  7. I have a question because, on your recipe it's says cake flour, which has corn flour in there.. but then it's says to add 2 more spoons of corn flour??, So do we have to double the amount or corn flour?

  8. Followed every step perfectly but the cake was wayyyyy undercooked in the center. Big bummer as I decorated it and was ready to serve it to my family. Good thing I did a test run before making it for guests the other day.

  9. 1 cup (8oz/225g) cream cheese
    4 tablespoons butter
    7 tablespoons milk
    6 large eggs , separated
    1 ½ tablespoons lemon juice
    2 teaspoons vanilla extract
    ¾ cup (6oz/170g) granulated sugar, divided
    ¾ cup (3 3/4oz/105g) cake flour
    2 ½ tablespoons corn starch
    ¼ teaspoon salt
    ¼ teaspoon cream of tartar
    Got this from the website btw

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