(upbeat music) (bubbles popping) - Hello. Today I am attempting to make a Japanese fluffy cheesecake. You might remember Mrs. Barry did this about two and a half years ago. She did a fairly good attempt. It was not amazing. It is tricky but I still get comments. Hands, uh, to this day about me giving it a go too. And I did promise that in the video that I'd have a try also. Some of you guys haven't seen that video so I send you there and you're still like, I wanna see you do it, I wanna see you. Me! So here I am. This is it. we're gonna do a Japanese
fluffy cheesecake. It's got a bit of wibble on it, if we get it right. It's, it's... Eggy. Egg-cellent. Let's crack on. Kitchen's that way. So the first thing we need is a cake tin, a 23 centimetre one. As we know from something I mentioned on another video as well. 23 centimetres, measure the bottom, that's how you know it's the right one. This is a spring loaded,
(imitates explosion) loose bottom one. It doesn't have to be one of those. It could be, just a sealed one but ♪ Baya ♪ if it's not sealed, ♪ Baya ♪ you have to line it a little bit more to stop any leakage. Okay? I felt like that was an air traffic... No. A air hostess thing, the seats are here, here and here. That's just my, my tin disclaimer which
is a band from the '80s. Hi, I'm Tin Disclaimer. So this cheesecake is kind of like jiggly and shimmy and bobbley. Yes. It's bobbley. And it's not your standard cheesecake, you know, with like a biscuit base, whether it's a bake or no-bake cheesecake, which of course is sensational. This is more of a souffle vibe. It's alright. All right, so, first up today. We are gonna need a saucepan,
pa pa pa pa pa pa baaa. All right, so, into this pan, we can do it off the heat for now, milk. A big ol' cube, or a rectangle of butter. And this stuff, just scooped out of shot, is 100 grammes of cream cheese. Oh my gosh, my throat's going then. But, did you ever wonder when you go in the supermarket now, they actually don't
call this cream cheese, they call it soft cheese. Might just be me and the packaging, but maybe they can't legally
call it cream anymore? Mm. I don't want any of you
guys messaging me going, yeah, I'm really sorry Barry, I wanted to do this recipe,
but they didn't have any cream cheese, they
only had soft cheese. So I didn't do it. Just putting that on the heat, and it will not take long at all. We're just gonna mix this together so the butter gets
melted, the cream cheese breaks down and mingles with the milk. What's he cookin' today then? I dunno. Well, whatever it is, I'm gonna eat it, it looks really nice. Oh I'm not sure. All right, so can you see that? It's looking a bit eggy. And trust me, we need a
lot of eggs in a minute. So, the butter's starting to break down, the cream cheese is going all sort of fluffy cloudy or marshmallowy. There we go then, I can just feel, ah, there it is, the little butter's like, no, please, please, ahhh. You just basically need that to cool. It's probably not gonna stay there, 'cause it's gonna be in my way. But, let it cool. I've put it over there for the time being. But the reason we do it, is if we add it to our egg yolks, which
is the next step now, if we do it straight away, you'll end up sort of like, not curdling them, but like, it's gonna be too hot for it. So just by easing it in, which we'll do in a minute, it will help it massively. Make sure you do that. When it comes to the eggs, you actually need 13 egg whites, and
only eight egg yolks. So we're gonna have a
surplus of five egg yolks, which you could, you could
actually brush on pastry to get it golden, if you're
making extra pudding. You could do creme brulee, or custard, or loads of different
things like that with it, and yeah, it's just, don't throw 'em out. I think that was a key message. Excuse the yolk, but, a yolk is for life, not just for jiggley cheesecake. That right Amy? Okay, got the eggs back there, I might as well do all 13 now hadn't I, but when it comes to the eggs, I'm not gonna do my old gadget of separating it with the fish thing. Sometimes it doesn't always work, If the yolks are a little bit warm. You don't want that. It's the wrong place for it. It's off the scale of this recipe. Cod I get it out the bowl? Yes I cod. I've haddock enough of these fish puns. So, 13, egg whites. (cheerful chime music) There we go, don't know about you, but that is a lot, of egg white. All right, so this step is, a whisk worth taking. Sorry. Just beat them together,
break the egg yolks down. These are some new eggs that
I've started using actually. I find the yolks are so
much brighter, really good. All right, happy. So what I've got here,
is our cooled mixture, and I'm just gonna do this in probably four or five additions. Oh, look at that. That's amazing, just
by adding a little bit like that, it kind of welcomes the mix in with the yolks, all right. I'm pouring it through my whisk. Look at that. (upbeat music) Boom. You will see behind me, three bowls. We have the egg-yolky mixture, we have the egg whites, and a
rose between two thorns, sat in the middle there,
is a mixture of plain flour and cornflour, aka, cornstarch. It's that sort of corny, chalky stuff that helps thicken sauces
and stuff like that. We're gonna sift that, because I think it's gonna be critical
to get that airiness in the cheesecake, which is what we're basically after. And when I ever sift,
I kind of, my favourite way of saying it is, hi partner, we're goin' siftin'. It's in my top three. The other two, probably
pears, from a Londoner, going, All right mate, that cold
yeah, gonna get some pears. And also someone from Scotland, saying the word, strudel. Hello there Jimmy, would
you like some strudel? Anyhow, back to reality. We are siftin'. Hi partner, I'm siftin'. (playful instrumental music) Can always help it. There we go. (playful instrumental music) Oh it's like a rap. (hip hop music) Yo' wassup, (vinyl scratching)
Wassup. Cool. And what we'll do,
rather than whisking it, we shall lift this mixture,
and sort of fold it in. I love that phrase, fold. Do you know what? There are quite a few lumps there. So I am gonna whisk it. Yeah, so in conclusion, don't worry about folding it, like I did. I would just get it in and whisk it, yeah. Definitely. Yes. Much better. The egg whites. 13 of these bad boys. Bad boys? Wow. (laughs) Let's whisk this up. Until Tim Peakes, appear. (whisk whirring) I think I'm gonna need a bigger bowl. (whisk whirring) Oh yeah. Okay, so now we fold. Some dollops, oh wow. That was very satisfying. And just fold that in,
a little bit at a time. It's gonna take a little while. I hope this bowl is big enough. There's a guy in the comments, recently, he's like, I was just hate that he uses mixing bowls that aren't big enough. I mean, it's, it's fine. I just basically need to
buy a new plastic one. Spoiler. So that's all I'm doing. Adding this in. But, you can see, there's this really, sort of light, airy mixture startin' to form. Because this is all the ingredients now. I wouldn't say it's like the sweetest tasting base mix, is it, really? So with your tin, let's say, if it's, this is a loose bottom one. Apparently if you use
a non-loose bottom one, you don't need to wrap it in foil, which I'll be doing in a bit. That will prevent it leaking. Just kinda like stops it I guess. But we need to line the
base and also the sides in baking parchment, so
we'll grease it first. A bit of butter from earlier, nice. You butter believe it. All right, so, for the
bottom, that's nice and easy. Said the doctor. (bouncy music) That'll fit neatly in there. So, as for the, oh my gosh, I forgot, that was greased then, (laughs) I thought it was slime. 2 1/2 inches high. So, just gonna do two, 2 1/2 inch strips, do do do do. (bouncy music) Of course, if you wanted
to do one long strip, you could go that way, but, obviously that's a whole waste of baking parchment. Ta-da. All right, so this is just a little bit of tin foil that I'm sitting it in, just if there's any leakage to, hopefully hold it back. But I think it will stay all right. It's just more of a precaution. All right, I've just
started to warm up my oven. Senor Bean is looking after that. Kettle, which I'm just gonna warm up. Now the recipe I was
sent to try, suggested putting paper towels in the
bottom of a large roasting tray. So that's what we're doing. So whilst I wait for my
kettle, which you can hear boiling in the background,
and an amazing noise. (upbeat music) So in goes the water. Foil's doing it's job there. (laughs) I've just seen the camera. Welcome to cheesecakes in the mist. All right, life update, you might now see that does look like something from NASA? Hello, Tim Peakes. I started to look at
it, and there was water going in the foil, so now I've gone a lot higher, I just didn't want to take that risk, you know, that whisk. Apparently a water bath
is good for two things. The steam, as it cooks in
the oven, will actually moisten the oven and prevent cracking. And the second one,
apparently evenly distributes the heat, which apparently
is also why I have the kitchen towel in there. I don't know, I just wanna eat big cheesecakes. Okay, so that is going
in for 20 to 25 minutes, and then we lower it even cooler. It's like sort of slow and low cooking. I'm just doing my washing up right now, while it's doing that first bake, and obviously we lower it, and it bakes for a lot longer. And I've looked at that
step, and apparently it should then double in height by the end of the original mix. And we were quite close
to the top of the pan. Oh, dear. (laughs) We'll just go with it. Okay, it's just been 25 minutes. I lowered the oven as
it says, by 20 degrees. And it's risen amazingly. I'm hoping, if it does double up, it might sort of stay in that
shape, it might firm up, hopefully, as it goes. I can't open the oven, I've just gotta trust the process. Can you see that folks? I think, it's all coming together. I've got two minutes left. But we're gonna do one other thing. Because you don't wanna dramatically drop the temperature, once you take it out the oven, I'm going to
leave the door ajar. There you go. Leave the oven a j... That joke backfired didn't it? But seriously, what I'll do in one minute, I will turn the oven off, and then we'll slightly open the door,
that's what the ajar phrase means, for about 10, 15
minutes, just to slowly introduce the temperature
to what it is in here. Which it's actually
still quite hot anyway. It's really hot in here. So, oven off. (oven beeps) I'm just literally gonna go, pop. And pop open like that. Ah, that's a lot of steam coming out. It's huge. Look at the size of it. Ah. It's enormous. So apparently, normally you would kind of, with something like this, invert it out, onto a plate, and then back over. But by doing that, it
can sometimes flatten it. Take some of the air out. Ah, oh. (bouncy music) I'm weeing. I got water in my foil. Well that backfired didn't it. Maybe it was the moisture in the oven that came back down. We don't need to worry about that. Oh no, there's loads. (gasps) Did you see all that? Okay. Ooh, looks blooming good though, don't it? So, take the side off. It's like I'm undressing it. I really need to get rid of that water, it's dripping everywhere. Yeah, try not to get any
water in your foil folks, but I don't think it's sort of harmed it. Seems to be fine. Oh ho, that is proper
jiggley, look at that. I've gotta get the bottom off of it, and that plate, the metal bit there, that is still really, yeah, that's hot. So apparently the best way to do it is to put it into my hand. (dramatic instrumental music) Never in doubt. (laughs) I'm really, really happy with that. I'm gonna dust it with
some icing sugar now. Na na na na na-na na na,
getting jiggy with it. (laughs) yes. One thing we did find
when we made this before, Mrs Barry and I, when
we cut into it, hers was a teeny bit under cooked. I'm kinda hoping that I've nailed that. I just quite like the idea of sticking a strawberry on top, just a
solo strawberry like that, I don't know. You know, you can see there's a few, that's actually the join line. Out of all the places for me to pick, that's the join line between my two sheets of baking parchment,
so there's the benefit of doing one whole consistent strip. So, play around with it. Do you know what, I think I'm
gonna stick four on there. Ah, yeah. I shouldn't really be doing this once it's still warm, like I
say, if you do chill it and have it the next day
it tastes so, so good. (gasps) Check that out. Oh ha ha, not the neatest slice taken out, but look at that wobble. I'm gonna put that strawberry back on top. Yeah. I'm hungry. Hello.
(laughs) I don't know, try it, try it. - Okay. It looks very good. It's better than the one I did. - Well yeah, but the one you did was experimental, I think this one is okay, there's still like maybe a
few other tips and tricks. I left the door ajar, and stuff like that. - Mm. - You like it? Sifting the flour, stuff like that. - That's really good. That's like really light and airy and-- - Thank you.
- Yummy. - Thank you. - Want some? - Yeah. Oh, yeah, mm. - It's good. - It is like eating a car
sponge, don't do that. And also there's no lipstick
on those strawberries either for reference, but that is good. I do think though when we made it before we had it in the fridge overnight, that little firm bit,
it kind of gave it like a teeny weeny sort of moosey vibe as well. But that is good, yeah, it's
like eating a cloud right. - Hmm, it reminds me of something, but I just can't think what it is. - A jiggly cheesecake? - Mm, yeah. (laughs) - So there you go, loads of you guys were
asking me to do that. Mrs Barry did it, a year and a half, or two years ago, something like that, and it was good, but now it's an excuse to do it again, I've done it, now you guys try it too and send us your pictures all right. - Yes, I'm gonna eat it. - Okay. Bye. ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchens for me, ♪ ♪ Simon's moustache,
goatee, maybe all three ♪
