This is my first time baking a japanese cheesecake but can anyone advise me on what went wrong with my cake :
1. wrinkles on my cheesecake after cooling; 2. texture is harder at the bottom than at the top; 3. cake is not cotton soft enough (does adding more milk help / increasing the portion of cornflour : I use 60g cake flour and 20g cornflour).
If you discover wrinkles after the cake cools, try baking the cheesecake in a water bath. What I do is place the spring foam pan in a larger cake pan. Then I place the cake pan on a cookie pan and fill the cookie pan with a bit of water. Regarding the texture and softness of the cake, it may just be the recipe problem.
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nadia
07-06-2005 @ 11:34 PM
11-04-2005 @ 8:31 PM