Learning Cheesecake Recipes - Japanese Vs. New York

[@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

[@Paulie_Geelie]

I know a lot of the comments are memes/roasts, and your account is designed to encourage that type of engagement, but I just want to say I legitimately enjoy your content and your personality

[@shameenkalim3452]

same

[@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

[@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)

[@bmouch1018]

Thank you for reminding me that baking is definitely more science than art and it is why I choose not to bake ever

[@HandledToaster2]

No actually it's because he didn't do the ceremony to pleas the baking gods for their blessings.

[@fruitymcfruitcake9674]

To my knowledge all baking recipes have you *lower* the temperature and *lengthen* the time for something larger, so I actually think he overcompensated. The problem you might end up with if you go with too long a baking time is actually dryness.

[@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]

💀

[@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

[@Elmo-u2j]

Same, I literally gasped when I saw that😮😂😂

[@shameenkalim3452]

its so plausible that even i thought that

[@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.

[@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

[@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.

[@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

[@kitty593]

.....you will one day

[@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

[@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

[@An_Slayraishi]

You and me both oml. Ig seeing whatever radioactive thing canoe makes tells your body to just get better 😭

[@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 ?

[@hallownest_feats]

@@Blaster2117 !

[@Hugshoney6680]

Yes... that there...😂😂😂😂😂

[@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!

[@calengo454]

his beating is incredible. ive done it before and took way longer to get any results. as a 15 yo hopefully someday ill be as strong as him.

[@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 🎉

[@FemboyKiyo]

Watching him beat it for 3 minutes was life changing experience

[@rivwva]

r/outofcontext

[@xylemclass8-2025]

lol😊

[@Hail.layla-ym3sh]

Bro gave us self confidence 😂

[@alaouiamine3835]

that's what she..

[@kokohekmatyar2933]

0:01 Yes.. also my line of thinking

[@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

[@Caramella_Meako]

​@@RaynmanPlaysChicago deep dish

[@Orange-0511]

And a tomato is a fruit 😂

[@GrandNecro]

for beating meringue by hand, you'd want to move the whisk in a linear motion, just left-right-left-right. i.e. don't beat it in a circular motion. also, raw sugar is much sweeter than refined white sugar. you'd want to cut down on the amount.

[@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.

[@AL-fl4jk]

When he’s in SF he’s too busy consuming white cream to notice the surroundings

[@teslaoui7970]

13:57 DID HE JUST POUR HOT SAUCE ON TOP OF JAPANESE CHEESECAKE..omfgahh

[@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

[@sylvhide]

12:51 SCREAMED AND CRIED

[@xXJAng3lXxx]

11:11 THAT SIGH OF DEFEAT

[@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.

[@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.

[@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!

[@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.

[@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

[@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.

[@loudserpent6292]

"You can skip to 10:05 if you want" nah I want to see you suffer 😂😂

[@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

[@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 😊

[@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

[@TheGreenSlash59]

Never seen a man beat it with such passion till he made the most luscious white cream I've ever seen. Truly inspired.

[@KpopZilla]

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

[@kafkasja]

4:00 it all bubbly and stuff got me laughing

[@kasparsiricenko2240]

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

[@carlactym7835]

YESSS

[@bhirawamaylana466]

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

[@joljaskujur931]

🤨

[@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

[@pointlessthing8132]

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

[@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🗿

[@ClingyParasite]

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

[@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

[@Fibroidwheat413]

1:14 and now edge your melted butter

[@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…

[@PannaCam]

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

[@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.

[@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

[@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

[@MaliohammadDesigns]

The reason both cracked: Cheap ovens have exposed heating elements so they have hot spots. The bottom is protected by the pan as it evens out the temp a bit. For the top since it isn't covered it just cooks faster and cracks. solution: Loosely cover the top with foil or just make a foil tent, you just want to block direct heat from the element.

[@Ilyen12]

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

[@AL-fl4jk]

8:09 Looks like a big bowl of FutureCanoe’s Saturday night

[@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.

[@MiScusi69]

I adore the happiness and optimism of your voice! So refreshing!

[@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

[@supera3243]

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

[@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.

[@andeasantos]

literally my new favorite video creator and recipe destroyer

[@kartik7045]

7:07 that egg is fighting for its life 😂

[@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.

[@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.

[@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.

[@EvilSviperTheDumb]

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

[@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.)

[@rioualion]

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

[@goldenaxe7564]

For beating these egg whites entirely by hand you absolutely have my respect and admiration. That is an insane amount of dedication. I tried doing that once and gave up pretty quickly. Good luck with the sore muscles though.

[@RawBerserker]

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

[@ChaoticCam777]

8:00 I've joined into beating for cream

[@simonl1246]

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

[@ccsweetypie]

Many times I pick a random ass video to put in the background while cleaning the house and I was enjoying this dudes voice because it was very calming then.... agressive egg whisking ASMR😂

[@MrMeAsLeS1]

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

[@purplebubble777]

12:22 even the fork is neurodivergent

[@JesBdoinItAgain]

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

[@goldenaxe7564]

10:44 liove how the "80%" full turned into "to the brim" full

[@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!

[@remember9097]

6:57 so long, random, silent uncomfortable yet funny scene this is art

[@screenagerz]

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

[@MichaelJFroelich]

14:00 bro is like, okay, I'll get hot sauce and have an omelette

[@BaloogaBrett]

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

[@AshFur_Alt]

11:32 I couldn't stop laughing for 20 minutes at these goofy ass comments bro 😭😭

[@bouttroad-xm4gu]

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

[@PositivelyNice]

his Ziploc bags really hits home for me in every video because I use A LOT of Ziploc brand bags too; I am Asian - everything must be dust-free and packed.

[@Magneasy93]

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

[@orionhills364]

There are probably a lot of people saying this, but I love your content. it is entertaining and I actually learn about cooking

[@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

[@Whyme-wl4hb]

To prevent the cracks, 'when you see cracks start to form, open the oven for 5-10 seconds to let some of the steam out. Cracks are formed from the oven being to hot when cooking.

[@DiscoLizzard]

5:10 that's what she said

[@BeanyCutePaws]

This. man. Never have I seen anyone. Show such. Dedication to whisking and showing the whole. process.

[@respectedlego8786]

5:18 Water is what now?

[@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?

[@Nami_65]

8:14 still watching him whisking the egg whites....😂 Why am i watching this ...

[@frstyby9886]

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

[@suive9]

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

[@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

[@reduchimaki]

11:37 "bro segregated his food" is wilddd 😂😂

[@rohailparkar1411]

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

[@vanessaanderson7913]

This guy: -owns and uses a digital scale -owns a bunch of takeout containers -can make a meringue by hand -owns hotel pans -knows the difference between flours (remind me what else 🤔) …he’s no noob. He deserves all the praise

[@Амин-т4х]

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

[@igmtretro]

😂😂😂😂"Bro segregated his food" 11:38