DIY JIGGLY Japanese Cotton CHEESECAKE Recipe | You Made What?

You asked for it, so here it is… my attempt at JIGGLY CHEESECAKE, the legendary Japanese confection with a sweet fluffy crumb that defies gravity. Watch to see how it goes…New videos every Monday, Thursday, and Saturday!

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This video is NOT sponsored. I just wanted to see some DIY jiggle.

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  1. WOW EMMY!!! Tomorrow im making for sabbath POTLUCK the Pink glazed chocolate cake! Ive already made the ? just need to get ingredients tommorow for glaze and butter cream. Then hopefully if God willing I'll make this cake for next Sabbaths potluck! TFS

  2. 100000000 thumbs down. This recipe doesn't rise like the way hers did. I think she added something else to get it to rise like that. Waste of time and money. Unsubscribing.

  3. PLEASE PLEASE PLEASE try Italian "Panettone"! It is a traditional Christmas bread-cake. I hear it is VERY challenging to make, but it seems like you love challenges! The panettone is traditionally made with raisins and candied fruit, but they are also made without these, which I prefer. Also, the Panettone is not to be confused with the Pandoro – an equally popular Christmas bread-cake. The Panettone is the more challenging one to make and the cake itself is absolutely delicious! If you haven't already tried one, try it first, just to see what it supposed to taste like. Here is the Wikipedia page for it:

  4. Why does everyone line springform tins so they don’t leak? And OMG all that wasted foil! Mine have never leaked so I don’t know if the ones you have there are shoddily made. The lip that the base fits into stops any possibility of leakage even for very wet batters

  5. This cheesecake is simply the most delicious recipe I´ve ever tasted, for an inexperience like me, tried to bake this yesterday, wow. I thank God for giving me the motivation to try it. Wow it tastes so good. Thanks for sharing the recipe & the video on how to make it.

  6. THANK YOU for using your hand to separate the egg yolk from the egg white! I see soooo many companies selling “egg separators” any where from $5 on up. YOUR HANDS ARE FREE!

  7. A trick to line the bottom of the spring form. Can't remember the guy on youtube who showed it. Open the spring form. Put the parchment over the bottom and put the top on it and close. Trim the stuff sticking out the bottom it doesn't have to be perfect.

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