Topic: problem with cotton soft japanese cheesecake


leila    -- 03-18-2010 @ 11:42 PM
  Dear all,
I tried Irene's recipe in Guest Recipes, Cotton Soft Japanese Cheesecake. In my 1st try, I used 7inch spring form pan; the batter rose up higher than the pan then sank about 1 inch during cooling. The upper part (0.25 inch from cake top which was high above water bath) was fluffy & soft like sponge cake but the rest part was like cooked pudding. In my 2nd try, I made half the recipe & used 8inch spring form pan. The batter rose nicely but sank about 1 inch during cooling. But now, only about 1mm from cake top was like sponge cake; the rest was like cooked pudding. I used water bath. I cannot figure out what went wrong. Should I not use water bath? Could anyone kindly advise me? Thank you very much in advance...

Best regards,


audreycmw    -- 06-02-2010 @ 10:28 AM
  Hi Leila,

I have the same problem with you as well when I tried to
baked the Japanese Cheesecake. The taste was good but the
texture is so disappointing....top half fluffy & light
but the lower half is so soggy like pudding.
Have you been able to overcome this problem yet? If yes,
please let me know as I am so keen to perfect this recipe
since my hubby love japanese cheesecake so much.
Thanks.

Regards,
Drey


leila    -- 06-08-2010 @ 11:34 PM
  Hi, Audrey! I'm very happy to know that someone is trying this recipe too. In your case... since you have top half is fluffy already, maybe your problem is in folding the egg whites. In my case, the fluffy part is only within 2 mm of the top part, probably it's because I use low fat cream cheese. I haven't got time to try with the full fat cream cheese. I'll let you know if I try it again. For folding egg whites technique, you may browse it from the internet. By the way, if I may ask, where do you live? I thought this cake only exists in Asia. Take care...

Best regards,


audreycmw    -- 06-08-2010 @ 11:59 PM
  hi leila,

i am from malaysia. how about you?

Regards,
Drey


leila    -- 06-09-2010 @ 8:26 PM
  Hi, Drey! I'm a Chinese decent in Indonesia :-) Yesterday, my kids just finished their final exams for this semester. So, starting tonight, I'm free to bake till my heart content. I'll let you know about my next attempt on this recipe.

Previously, I tried baking without bath; result was the same soggy wet pudding. I tried longer baking time than 1 hour; result was burnt on top & sides but still soggy wet pudding. So far, conclusion is that the temperature & time mentioned in recipe are correct and the bath is not necessary. Next time, I'll try with full fat cream cheese made locally by Indonesian factory. I cann't find Philladelpia cream cheese (the one I usually bought when I lived in USA) here.

Happy Baking to you...

Best regards,


Alana    -- 06-16-2010 @ 9:06 AM
  I tried the Japanese cheesecake and it came out perfectly. I used a 9" springform pan and left it ten mins longer than the suggested baking time. If the cake is soggy at the bottom, its probably not cooked through. You can either increase the baking time or use a larger baking pan. The egg whites may not have been folded thorougly as well. If it browns on top before it is cooked, use foil and cover it while baking.


audreycmw    -- 06-16-2010 @ 9:25 AM
  Hi Leila,

I will wait for your good news Smile  All the best...

Hi Alana,

Congrats! I used the aluminium foil also all the way
from the beginning. I think what went wrong with mine
was the egg white part...will try one more time
soon...by the way, can you show us a picture of your
japanese cheesecake (if you have it).

Thanks.



Regards,
Drey


audreycmw    -- 06-18-2010 @ 5:04 AM
  Hi Leila,

My 2nd attempt was successful. The cake turns out soft
& fluffy. I reduced the sugar and add 1 tablespoon more
superfine flour on top of the 60g. I used the water
bath...the water abt 1/2 inch high. Wrapped 2 layer of aluminium foil around the 8 inch springform pan. The
baking time is about 1 hour 20 minutes. And I cover the
top with aluminium foil throughout the baking time
except for the last 20 minutes to get some browning on
top.

It turn out perfectly good....yummy!

Can't wait for my family to try it Smile

Regards,
Drey


leila    -- 06-23-2010 @ 8:22 PM
  Hi, Drey & Alana! I'm happy for you both. Isn't it thrilling to finally achieve a perfect cake? Congratulation! I still don't have time yet to try this recipe again due to long hours at my office although I have bought the full fat cream cheese I suspect to be good for this recipe. I'm going to take my kids for vacation to S'pore tomorrow.. Universal Studio... So, I won't try this recipe until mid July. However, last month I tried a chocolate cheesecake recipe, made with egg whites & melted chocolate; it turned OK only when I used full fat cream cheese. Probably the egg whites needs fat in order to have more rigid structure to sit on :-)

take care...

Happy Baking,


Alana    -- 06-24-2010 @ 7:59 AM
  Hey Drey,

I'm happy to hear that your cake came out perfectly the second time around. Yes, the cooking time was 1 hr, 20 mins and covering the top with foil did help to prevent browning too early. Conditions aren't the same for everyone and sometimes you have to try different things to achieve the result that you want.
Sorry I don't have any pictures, the cake was gone in no time!


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