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Discussion Topic: COTTON SOFT JAPANESE CHEESE CAKE
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 TableBread |
01-09-2008 @ 6:51 PM
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Joined: Jan. 08
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Wow, so this post has been around for a while! (I think the original post was 2004?!?)
So my question is: Why is it called a 'Japanese' cheesecake? I do not see a single Asian inspired ingredient. I was just curious.
Cheers,
Tablebread
I can usually be found in the kitchen, everything else can be found here: http://tablebread.blogspot.com
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| Annakin |
01-08-2008 @ 9:42 PM
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Irene,
Thanks for that. I cant wait to try it out tonight.
Regards
Anna
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| Irene |
01-08-2008 @ 8:02 PM
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Add in the salt when you fold in the flours, egg yolks and lemon juice. Sorry I miss out on the salt. I have just edit the recipe.
Irene
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| Annakin |
01-08-2008 @ 7:11 PM
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I would like to find out where and when do you add salt i.e. to the cheese, flour or egg white mixture?
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| xavierbyf |
01-11-2006 @ 8:43 PM
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well, thanks for the lovely recipe. my girlfriend and i did it last 2 days and it turn out really good. just that egg taste stronger than the cream cheese and it is not sweet enough as well. the testure is great but how can i solve the problems as mention above? thanks.
xavier
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| ting |
10-31-2005 @ 6:35 AM
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Hi,
I would like to make a 9 inches cake. So I double the ingredient?
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| ting |
10-31-2005 @ 6:13 AM
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Hi Irene,
Can I add instant coffee to make it a coffee cheese cake or make it to other flavor? And how?
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| ting |
10-31-2005 @ 5:38 AM
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Hi, Irene
I would like to ask whether it is suitable to place a thin layer of crusted biscuit/cookies at the base of the cheesecake? Please advice. Thanks.
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| Joy |
10-29-2005 @ 7:35 PM
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Hi Irene,
Sad to say, my second attempt turned out to be a flop again. Like the previous time, it is too dense and not fluffy as it should be. I suspect that the height of the cake is probably half of what it should be. I suspect that the problem could be the following. Please let me know if you have any advice.
1) Overbeating of egg-white.
However, I thought that it seemed fine to me this time round.
2) Mixing of cream and egg-white mixture
From the 911baking website link that you gave previously, I read that when mixing mixtures together, one should always add the lighter to the heavier mixture. For this recipe, I added the cream mixture into the eggwhite mixture and then mix it together by stirring with a whisk in one direction. Is this the right sequence for mixing the two mixtures?
3) Baking temperature & baking tin
I used a springform cake tin. Like the last time, the baking temperature is at 250F (because my oven is normally hotter than usual). After one hour, its still moist at the side so I put it back into the oven and covered the top with foil to prevent further browning. Took it out after another 10mins and the cake seemed fully cooked. However, it is very dense. There was no drastic deflating like the last time or any wrinkling.
Hope you could advise. I will try again and hopefully, can report it to be a success.
Lastly, I topped the cake with apricot glaze. I like the taste of it.
Regards,
Joy
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| Joy |
10-27-2005 @ 8:02 AM
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Hi Irene,
Thanks for the glaze recipe. I will be baking the cake a second time tomorrow, and will top it off with the glaze this time round. Hope it will turn out well
Joy
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