Learning Cheesecake Recipes - Japanese Vs. New York

Merch: futurecanoe82.com/
Original Videos:
Martha: • Martha Stewart’s New Y...
Nino: • Japanese Souffle Chees...
Follow me on:
TikTok: / futurecanoe82
Instagram: / futurecanoee
#cheesecake #newyorkcheesecake #jigglycake #japanesefood #recipereview #dessert
Chapters:
0:00 Intro
0:17 NY-Crust
2:02 NY-Filling
5:13 NY-Bake
6:13 JP-Filling
7:25 Egg whites
10:05 Beating ends
10:46 JP-Bake
11:20 IG Comments
11:40 Taste Test
13:17 Review
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[@sheb2723]

The dedication this man has to not using mixers is unparalleled

[@Birbooo]

He needs to stay loyal to the ligma fork

[@oldirtyronin]

​@@Birbooohe's doing it for us he just would never admit it

[@luiscova9007]

He keeps it relatable

[@youssity3906]

and never using the right ingredients

[@Xalo_]

I think he should add a melter so Ligma fork can be used to melt cheese too who need a cheese melter

[@Erithonyoutube]

I can't explain why, but I sat through the entire egg white beating process and can no longer question his beating legitimacy

[@Setashi]

You fell for his brainwashing method.

[@xXJAng3lXxx]

I sat through half until I was like "what the fuck am I doing here"

[@schizokoi]

Somehow it is interesting to watch

[@plebisMaximus]

He beats it real good

[@fie97]

​@@Setashii'm not strong enough

[@MrSilvart]

I think the reason the first cheesecake slightly burned on top/ cracked is because you split the recipe across two cake pans and cooked it at the same temperature and length of time as Martha using a Springform. You have the same mass as in the recipe, but spread across a wider surface area means that the temperature raised more quickly than if it was in a larger pan.

[@tbunreall]

Looks like hes using the convection setting on the oven also

[@rok9632]

He doubled the recipe (kind of)

[@hugonamenlos7218]

11:45 i forgot that the nyc style had crumbs at the bottom so i thought you burned the ever living shit out of that cake lol

[@tygalaganza5060]

Same lmao

[@DukeCyrus]

Man I really appreciate you letting us watch you beat it on camera. Ive never tried it before, so I was honestly surprised how quick you finished and how white and creamy the end product was

[@elucified]

r/outofcontext

[@yellow8980]

Yeah, it is quite satisfying r/outofcontent

[@irondogkiller3571]

So you didn’t see the time skips in between

[@anloff]

💀

[@beniladelle9119]

💀

[@ildottoremybeloved]

hi canoe. i have been sick for the past few days with a bad cough and sore throat, and watching the results of your cheesecake was successful in making me throw up. i'm feeling a lot better now that my phlegm is gone though. thank you!!!

[@fie97]

Underrated coment

[@miss.polie.poletaeva]

Best compliment to the chef 😂

[@darklighter9]

underated comet

[@sarahoitmann3900]

Get well soon❤💕

[@ildottoremybeloved]

@@sarahoitmann3900 the funniest part is i did actually get slightly better after this video. the awful cheesecake saved me :D

[@nb6792]

tips: 1. make sure your water doesn't dry up. it causes the cheesecake to burn (NY) 2. if it rises too fast and cracks, your oven is too hot (both).. 320 is actually good enough from start to finish.. but if you're in a hurry and dont mind cracks then turn it higher 3. chill at least 12 hrs before serving.. lessens the egginess and brings out the cream cheese flavor

[@liviloo87]

Yes. It’s good to also put a bit of vanilla and citrus zest. I like lemon

[@ALEXANDER6888]

10:10 "So, as you can see, i've been single for a while now" 💀

[@c0toto12]

that literally has 2 meanings i dont know which one is worse...

[@Tojiissmeggsydaddy]

I don't understand, can anyone explain-

[@Blaster2117]

@@c0toto12 ?

[@iguy6571]

using the fan can cause the top to crack. The moving air will slowly blow on the cake, and create ripples that eventually crack. For cakes with delicate structures and crusts, not using the convection will help prevent the cracking

[@Avg-Usr]

I did not even notice that part until you mention it. Convection ovens are not great with that. If possible, use the regular oven mode.

[@yxtsama]

Yeah I also tried to use convection setting at first try and it had 2 crack. Also if you're too lazy to use water bath like me you can add some cornstrach to stabilize it and cook it at a little lower tempeture like 130°C but I go with feelings

[@theabysswalker114]

heh I read nipples at first

[@Hnkka]

also you need to move like ninja if theres cake in the oven

[@lance16O1]

I would also think that having a water pan in there while it's preheating would keep the oven humid throughout the whole process.

[@Riceyh]

I love how he puts so much emotion into his cooking videos

[@Ash_G]

He is the life and joy at parties. I can already imagine his reaction to opening Xmas presents. 😂

[@tickleman127]

More like motion

[@Luna-mi5kh]

It’s too much if you ask me

[@aboveaphid]

@@Luna-mi5khikr

[@indestructible247]

@@Luna-mi5kh he is too ecstatic in every one of his videos imo.

[@Cakasaur]

3:53 I feel scammed and betrayed that FutureCanoe would use a rubber spatula over the ligma fork

[@nobrainfound]

Sometimes using some rubber is better to avoid future problems. It might bot hurt as much on his hand or something. Maybe he just likes it more that way

[@deleted_handle]

Don't worry. The rubber spatula is just for protection. The ligma fork is inside it.

[@cherrycordiaI]

I've had cotton cheesecake three times. Once homemade and twice at two different cafes in different countries. They all tasted about the same. I did notice that they taste marginally less eggy if you let them cool down or eat them cold altogether. That aside, Japanese desserts like cotton cheesecake and custard pudding are just naturally gonna taste like eggs. The Japanese seem to have an appreciation for eggy-forward sweets I've noticed.

[@yellow8980]

I've had this Japanese cheesecake before and yea, it was very very eggy, and then I tried to modified the recipe by foaming both white and yolk eggs together and put more lemon zest and the actual lemon's juice and vanilla extract, it was so so much better tasting but unfortunately the texture become more like shortcake 😂 but it was delicious

[@arcanask]

That would explain their weird fascination with egg omelettes.

[@PoptartParasol]

​@@arcanaskegg omelettes? As opposed to what?

[@davidmortimer9764]

I assume he means plain egg omelettes, without any of the additional ingredients you'd usually find in western cuisine, like cheese, or ham or whatever else adds additional flavour. They're more like very fluffy scrambled egg in omelette form.@@PoptartParasol

[@gae_wead_dad_6914]

@@PoptartParasol Overall the Japanese tend to value texture of the food more than the actual taste, i noticed.

[@love_a_hater]

Watching you beat the egg whites that entire time was worth it. Love the technique. The pause in the middle. The moderate silence. And of course the end.

[@iamsherlocked875]

There are 2 cuts in the video tho...

[@raf8668]

@@iamsherlocked875 Well he is using radioactive eggs sooo

[@TeraIsGaming]

Just like me when I beat mine too!

[@kyoxmii]

Watching him beat it for 3 minutes was life changing experience

[@rivwva]

r/outofcontext

[@xylemclass8-2025]

lol😊

[@Thecrusader-ym3sh]

Bro gave us self confidence 😂

[@alaouiamine3835]

that's what she..

[@admiralthrawnprotege7727]

I love that you learn so much from researching cooking, yet still make the basic mess ups everyone makes. It makes your videos so relatible, yet hilarious to those that have actually tried to learn the best ways to make some of the dishes youve done.

[@momorama8832]

Me on a sunday enjoying watching this guy beat his cream. I just wish I could taste it 7:40

[@sbirkkk]

Mmmmmmmm😈😈😈

[@bread9486]

You can come here and taste my cream

[@goosetass]

Relatable 😶‍🌫️

[@groynin]

the revelation that pineapple pizza is just cheesecake right at first seconds in the video was mindblowing

[@RaynmanPlays]

WTF kind of cheesecake are you eating that uses mozzarella and tomato sauce?

[@EzraEpic]

Did you not watch the video? The connection is that both feature fruit and cheese on top of a bread crust.

[@DanielSilva-gc4xz]

Ikr

[@emperormeako]

​@@RaynmanPlaysChicago deep dish

[@Orange-0511]

And a tomato is a fruit 😂

[@mappol]

My guy really put 3 mins of uncut whisking action to prove the haters wrong 😂

[@hermiona1147]

Whisky business

[@BATTLECR42Y]

it was not uncircumcised

[@mordecaibloodwings]

For the sugar addition he's cutting it though 🤔🧐

[@Zamerel]

There were 2 cuts

[@dereksbooks]

It was a body double. Prove me wrong.

[@Ascavar]

I like the part at 10:04 where the egg whites are still all soupy and than there's a jump cut to perfect stiff peaks.

[@sclery_ackerman_]

ive personally tried the japanese cheesecake recipe from nino a year ago and, although i followed the steps (actually followed them) it still turned out testing like egg whites, so its just the way the cake should taste like

[@galacsinhajto]

This man's dedication to use up that big bag of cane sugar no matter what, is truly inspiring

[@lavenderiris9744]

I don’t get the difference between cane sugar and regular sugar

[@galacsinhajto]

@lavenderiris9744 It depends where you live. In Europe, sugar made out of sugar beet is more common because cane sugar has to be imported. Unlike molasses extracted from sugarcane, beet molasses is only used in animal feed. As far as I can tell, the stuff sold under " cane sugar" is just sugar where the molasses was not removed entirely. It seems like products sold as brown sugar, the molasses is added in after the fact. This is just what I remember off the top of my head, so I could be wrong.

[@No-xh2cs]

​@@lavenderiris9744I think it's cheaper that's why big box stores have them and it's cheaper to make since it's unrefined completely. I like the flavor though it tastes like sugar cane! So it maintains some of the grassy notes and caramelized flavor from the refining process

[@Onyxx98]

DORF

[@rkmugen]

5:50 _"There's so much crack, it's practically downtown L.A."_ Goodness, i can't imagine what he has in store, to say about S.F. lol.

[@SecretLars]

Probably feces, we've all seen the S.F. poop map.

[@spider-man695]

5:25 the gap between "The water come" and "To a roiling boil" made me think otherwise.

[@kagurabachi310]

I was looking for a comment like this 🎉

[@kartik7045]

7:07 that egg is fighting for its life 😂

[@Anticipatelol]

The fact that I watched a grown man whisk egg whites for 2 minutes and 37 seconds says a lot about my life...

[@darrengordon-hill]

We're here for it

[@beige_ricaforte]

i appreciate you showing us with no cuts how you beat those egg whites lmao. i watched it without skipping too!

[@lightningmcgeequeen8091]

There were cuts tho

[@Sniperboy5551]

Touch grass bro

[@xylemclass8-2025]

​@Sniperboy5551 first get some milk, then talk.

[@alexlodervo]

I think filling up the hotel pan higher might help with the weird scrambled egg texture that happened with the Japanese cheesecake. The water helps to insulate the eggs so they don't overcook/ cook too quickly. It's the same logic with flan and other custardy foods :)

[@nb6792]

no it's not for insulation.. the water keeps the temp stable and basically cooks it by steam. If the heat is too high, that's what causes the egg to cook.. that's why you cook cheesecake at low heat. I think his oven runs hot.. which is why the cheesecakes fluffed up too much and cracked.. the first one burned as well because the water dried up

[@kokohekmatyar2933]

0:01 Yes.. also my line of thinking

[@RawBerserker]

"You can skip to 10:05 if you want" I don't want

[@xXJAng3lXxx]

11:11 THAT SIGH OF DEFEAT

[@fjbon1681]

Hugely excited for all of your success! Easily the BEST KZbin channel I've subscribed to this year. Thanks for all the laughs, they are genuine and force me to share as much of your content as I can. Congratulations!

[@EvilSviperTheDumb]

7:25 is the best moment of this vid no cap

[@mandridhugh9555]

I think those jiggly Japanese cheesecakes are just naturally more egg tasting than traditional cheesecakes

[@haleynaga5671]

Until the video end with him looks to be pouring hot sauce to the JP cheesecake xD

[@lavenderiris9744]

No, I’ve ate one before and it tasted more like milky custard than eggy. Though that might have been a different one, I’m not sure.

[@sleepyzzzz720]

no 😂 why would they made it that way, it taste more like a very creamy cake

[@LastBastion]

It's eggy and smell like fart (sulfur from the egg) when it's still warm ​@@lavenderiris9744

[@SnoopyReads]

It literally looked like an egg loaf, the cream cheese to egg ratio was way off

[@goat_hitman7655]

Yessir my favorite depressed cook uploaded

[@Im_really_sleepy]

He is depressed?

[@aadaamn]

are u asking a serious question @@Im_really_sleepy

[@Im_really_sleepy]

@@aadaamn bruh i was just asking

[@goat_hitman7655]

@@Im_really_sleepy it was joke my man

[@Im_really_sleepy]

@@goat_hitman7655 ok🗿

[@supera3243]

Wow that first cake was so good and the white sticky stuff looked so good and yummy

[@Fibroidwheat413]

1:14 and now edge your melted butter

[@lichh64]

I actually watched him beat the egg whites bcuz its something I also struggle without a hand mixer

[@AmstradExin]

He should have BEATEN it. Like smashing the whisk in there.

[@kasparsiricenko2240]

9:26 there is suspicios video cut of whisking the egg whites

[@carlactym7835]

YESSS

[@PannaCam]

9:39 Set that gofundme for a mixer cause jesus christ on a motorbike

[@aliahrazak7693]

I’ve tasted some authentic Japanese cheesecakes and didn’t really like the eggy flavor either. But I’ve made it using Nino’s recipe 3 times now and love it because I get the fluffy texture without much eggy flavor. I’ve had to adjust the cooking time and temperature a bit to get the top color of the cake right but otherwise his recipe and method of whisking instead of folding the egg whites make for a well distributed batter with less of that raw egg white flavor. And also it tastes way better when chilled instead of fresh from the oven so maybe you can try it again next time 😊

[@Ilyen12]

cheese cake with hotsauce... a new bucket list item that I cannot admit to anyone

[@KpopZilla]

8:40 idk why but the break and his breathing made me laugh so hard😂

[@SeeNyuOG]

If your cheesecakes are cracking, lower temp by 10-20f. Maybe youre oven is too hot compared to others. Or the thin aluminium pan lets the cake heat too fast

[@asiapitt4188]

spitting out the cake twice 😂 I love your dry humor, glad I found your channel. Can always see yummy and questionable food while getting some comedic relief lol

[@ethansiew61]

I think with baked goods that are a significant portion egg, you need to let them cool/degas to reduce the sulfur taste. As Adam Ragusea once said: "...tastes like farts" (when tasting a warm castella cake which is like half egg).

[@nb6792]

egg-xactly.. they should be cooled before eating

[@simonl1246]

That cake was filled to the brim with white, creamy, 🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐

[@respectedlego8786]

5:18 Water is what now?

[@bhirawamaylana466]

3:48 This is My Kingdom Come This is My Kingdom Come.

[@joljaskujur931]

🤨

[@idk-kx8nx]

6:30 Nino's new york cheesecake recipe is also amazing. I've been using it for 2 years and it always turns out perfect

[@puffybara]

That may be it, but in the same video adam also says to eat it when its cool, and not warm.

[@littlepotato2741]

Crack the egg white through a fine mesh strainer at the beginning and just push it through with the back of a spoon, etc. This will help to remove the chalazae (the stringy bit in the raw egg.) It perfectly fine to be eaten, but it heavily contributes to the "eggy" flavor when used. I first learned about this when making low carb bread which often heavily depends on eggs for structure and can turn out eggy tasting due to the extra eggs used. The technique of cracking them directly into a strainer is something that I saw a chef doing when removing them so his custard was extra smooth and seems like a very easy way to keeping the chalazae out too. EDIT for clarification: the chalazae will slowly disappear in the egg over time so they are much, much more noticeable in fresher eggs. If you find that you can't find the chalazae in your eggs, I would seek fresher eggs for these egg-focused dishes. Just wanted to expand on that. Hopefully that helps.

[@nb6792]

@@puffybara yes japanese cheesecake (any cheesecake actually) should be eaten cool. they taste disgusting and too eggy when still warm, even just a little

[@Quanta_i-guess]

I actually loved watching you mix it, do that from now on, it’s an order

[@DoDavidDo]

I didn’t skip to 10:05 either…

[@sylvhide]

12:51 SCREAMED AND CRIED

[@sqvrexy7571]

The egg white beating process was perfect for reading some comments

[@rioualion]

no idea if it's bad or not, but I vibe with this man's cooking videos the most on the internet

[@MrMeAsLeS1]

Dear America, protect this man at all costs. He is your national treasure. Love from UK 🇬🇧 ❤️

[@kafkasja]

4:00 it all bubbly and stuff got me laughing

[@ileikpotatoz1201]

13:16 why did i laugh at that (also day 3 asking him to make tres leches)

[@deleted_handle]

He should 100% make that.

[@jrek1971]

12:00 WHY DID HE CUT IT LIKE THAT-

[@sbirkkk]

He always does?

[@4znSensation]

As for places in NYC, Flippers and Keqi Modern Cakes are the two places I've had a Japanese cheesecake. Both are Japanese bakeries with roots in Japan. It's been a while since i've had either but I remember preferring Keqi's cake last time I had it.

[@yxtsama]

Was it good? It seems like it will taste like a sponge cake so I am not sure if I want to waste cream cheese trying to make it

[@conaldeugenepeterson2147]

@@yxtsamathe cheesecake soufflé is overrated imo. Definitely more eggy tasting, and the extra work of whipping and folding the egg whites doesn’t add that much. Soufflé pancakes slap tho. The more eggy taste works better with pancakes for some reason.

[@yxtsama]

@conaldeugenepeterson2147 Thanks, I'll try making them next time. Fluffy Japanese desserts look good aestheticly but I have never tasted them

[@awwwkitteh]

Keki is not that good IMO. keki is passable at best. If you want to try the real deal you have to try Uncle Rikuro's in Japan.

[@screenagerz]

three straight minutes of hand beating egg whites no commentary is crazyyyyy. all those hours practicing on the couch must have paid off

[@danielnoboa554]

Your channel has brought so many smiles to my face in a time where I don't even know myself, thank you for that sir.

[@DiscoLizzard]

5:10 that's what she said

[@amritamghosh6816]

It's crazy how fast this channel is growing, people are no competing for the first comment. Been here before 1K subs. Keep it going mate!

[@ClingyParasite]

2:20 casually giving everyone who has anxiety, even more anxiety by confirming their fear of being judged by the cashier xD

[@suive9]

Best introduction of a presentation ever. And I love your hoodies!

[@bouttroad-xm4gu]

Every single change in his beating egg whites process was so damn accurate to my own experience beating egg whites at home

[@JesBdoinItAgain]

You can't help but appreciate the amount of effort he put to whisking those whites

[@ChaoticCam777]

8:00 I've joined into beating for cream

[@pointlessthing8132]

I still don't understand how his vids get so few views. This channel is an absolute masterpiece!!

[@Magneasy93]

The fact that you beat it on camera for 2 and a half minutes straight that vigorously is dedication.

[@lilzem]

It tasting like egg happens a lot when I make Japanese desserts as well

[@andeasantos]

literally my new favorite video creator and recipe destroyer

[@BaloogaBrett]

The break you took at 8:45 really hit me on a personal level

[@vliase8451]

He started whipping whites so fast my eyes couldnt keep up with his hand movements 😭

[@frstyby9886]

man I knew your channel was gonna grow rapidly but damn youre already at 690k subs

[@GlacierMoonDragon]

To the stop the cake from overbaking, it has to baked twice while letting the cake rest or bake it at a slightly lower temperature. Another thing that I should mention is to let out the air bubbles from the JP cake.

[@kateclifton8035]

I love your videos always make me smile

[@user-pq4il4xo9s]

12:32 If you stop at right moment he looks like trollface

[@melonramune]

ur reaction to the japanese cheesecake reminded me of how i felt when i tried those japanese fluffy pancakes at a cafe there. it just tasted like egg i was so disappointed😭 i think their methods of making it fluffy are prone to that

[@marie-michellefortier2993]

Yup, it's because meringue is a big part of both recipe. I still like Japanese-style cheesecake, but fluffy pancakes are just meh to me as they really have that eggy omelet taste to them. 😅 (I lived in Japan 7 years total.)

[@biaandrade506]

the helicopter egg and opening the oven for the ny cheesecake got me so unexpectedly

[@thecookinggamer1916]

I listened to you beat it the entire time and I enjoyed the nice ASMR you gave us.

[@BargB]

1:43 he made this recipe just to make this joke

[@SaikaiDesu]

I’d suggest Keki for Japanese style cheesecake in NYC. The last time I was at the one near Korea Town, they had basque style cheesecakes as well. You might enjoy basque cheesecake since the top is purposely burnt! The one I had a Keki was not as dense as a NYC style cheesecake, but it had a nice flavor and I got yuzu jam on mine. Their Japanese style cheesecake was really good too, but it definitely more of a cake with slight cheese flavoring.

[@sylviasadiah2001]

So close to 696K subscribers ❤ Love ur content, never fail to make my day 💫

[@emandutta4839]

Great seeing your beating procedure, learned a few things and started beating along with you.

[@purplebubble777]

12:22 even the fork is neurodivergent

[@Scorvy]

how did he manage to turn NY cheesake into a normal cake

[@AmstradExin]

I think he didn't do anything wrong. The baking was perfect. But well, it'S a normal cheesecake. Didn't see anything special 'NY' about it. Not that it's a bad thing! No wonder he put half of it into the fridge.

[@Kurry34]

Convection oven and the rack too high. He basically got a cheese crust on there, which doesn't sound bad actually.

[@novak9240]

Your thank you at the end was especially nice on this one.

[@augusteodier5133]

I’ve discovered you on TikTok and I must say I love your videos on KZbin !! They’re like a premium version of the TikTok ones

[@jammed.toast.]

The effort this guy puts in his videos is immaculate 😱

[@dvivcs]

Shut the hell up

[@JC-ew8lh]

Immaculately zero

[@uhm175]

He really didn't do the japanese cake justice

[@brendanmay9585]

@FutureCanoe - Turn the FAN OFF. The fan caused the cracks. Alternatively take off 20°C off the oven temperature. None of these recipes said use the fan (I guess).

[@Lovergirl2009__]

I've never doubted your beating skills😂😂

[@noturm0m]

13:08 he knows what he's doing

[@dreadentry]

7:30 i should call her

[@CthulhuJhaii]

My only motivation of feeling superior in the kitchen, your vids are never dull

[@maribelcalderon7284]

You need a separate thermometer to place inside the oven for accurate temperature

[@CarlosMendez-tn5zi]

Honestly, it was eye-opening the way he shows the egg beating. I always wondered how it should look like in every step of the process.

[@CarlosMendez-tn5zi]

Is there a cut on 9:43?

[@JC-ew8lh]

@@CarlosMendez-tn5zi yes, and another cut after

[@AkerRiver]

7:13 Did you skip adding flour?

[@friesnsoysauce]

I found you two days ago but still I'm addicted to your contents

[@killercaos123]

My favorite thing about the Basque burnt cheesecake is that it is inherently crackly and jagged. It’s good for throwing fruit jam over top

[@rohailparkar1411]

The amount of dedication he takes in making food look bad is appreciable