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vprimush 09-17-2009 @ 2:23 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Irene and Diana,

thank you for providing the recipe.
I have baked the recipe today and I have some questions, hope you can help or other people in the forum.
1. How should I mix the cheese mixture with the fluor mixture? with a mixer?
2. I was told that philadelphia creme cheese has the same taste as US creme cheese. After I baked the cake, I found out that the egg smell is more dominant than the cheese, do you have any suggestion to solve this problem? btw: I lived in germany.

thank you in advance.

vprimush

LindaWong 02-12-2009 @ 11:13 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Dear Irene,

Yesterday, I just tried to go to your website looking
for the Cotton Cheese Cake, and so your recipe appear
as Japanese Cotton Cheese Cake.  So I and my sister
tried baking it and it was so successful and look
fantastic just like the expertise make in bakery shop.
So she told me I must reply and comment to you for how
good is your recipe and it taste very nice as well as
it looks.  Her husband even gave us a pass for our
first attempt.

We even want to try on your other recipes next time
and I have even print out the recipe and photo-copies
to my friends and colleagues.

Thank you so much.

WarmestRegards
LINDA

Irene 12-01-2008 @ 4:28 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Cheryl,
  NIce to know that you going to try this cake  Smile
Hope you like it as much as I do.

Sorry to tell you that I don't know any possible substitutes for corn flour.As far as I know corn flour gives baked goods a lighter texture.

There are many cheese cakes which do not used corn flour so I guess you can omit it in this cheese cake too. So give this recipe a try and see how you like it.

Happy Baking

Irene

momoblues21 11-30-2008 @ 8:36 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Irene!


I'm a very new baker and just chanced upon Diana's Desserts. Anyway, before I embark on baking this lovely cheesecake, I wanted to ask if there are any possible substitutes to corn flour. This is because I don't bake extremely often, but corn flour comes in large quantities in the supermarkets here.

Yup so I'd like to avoid wastage as much as possible. Please help me with this! Thanks (:


- Cheryl

Lydia 11-26-2008 @ 6:46 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I baked this cake few times (same recipe but from another site), it tasted great. The texture was light and soft.

My friends tried the same recipe and liked it, one of them baked marble (cheese & choc) version.

cheers,
Lydia Teh
My Kitchen

angelangsw 11-12-2008 @ 7:39 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Alright, i'm gg to try tt out again today! finished my chocolate version
alrdy haha..thanks so much..

Irene 11-12-2008 @ 7:01 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Angel,
Sorry for the late reply. Rather busy lately. Well about the flavouring. Sorry to tell you I havn't try baking this cheesecake with chocolate flavour yet so I can't help you on that.

But maybe you can try this. Add a teaspoon of chocolate paste to the milk and don't add the lemon juice. Maybe this might work. Good Luck



Irene

This message was edited by Irene on 11-12-08 @ 7:02 PM

angelangsw 11-12-2008 @ 7:29 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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oh well.. can anyone give me some suggestions?? i replaced one ounce of
cake flour with cocoa powder. The cake came out with a huge crack in the
middle and it was kinda pudding-like.. no cheese taste at all! yikes!

angelangsw 11-10-2008 @ 2:42 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Irene,

I tried baking ur japanese cheesecake and it came out wonderfully except
it started to crack a little in the middle during cooling. Frown  But it still tastes
great, thank you very much.

I would like to ask for your suggestion regarding flavouring. What would
you suggest I do if I want to make the cake chocolate flavoured instead?



Irene 01-11-2008 @ 1:38 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I am just as curious about why it is called ' Japanese Cheesecake'. Some said it is a cross between a cake and a souffle and that it was the Japanese who first made it. So that is how the Japanese Cheesecake came about. How true this is I can't say. So maybe Diana or someone out there has an answer.I am sure everyone is curious to know the correct anwer.

Irene




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