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Discussion Topic: COTTON SOFT JAPANESE CHEESE CAKE
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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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| Irene |
10-25-2005 @ 6:00 PM
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This how you can glaze your cheesecake. I don't know how Kris did hers and I do hope she can tell us.
Happy Baking,
Irene
Glazing:
2 tbsp apricot jam (or whatever jam you like)
1/2 tbsp water
Put the jam and water in a sauce pan .With low heat stir the jam until dissolved
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| Joy |
10-25-2005 @ 4:58 PM
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Hi Irene and Kris,
I love the idea of apricot glaze. But, how do I make it? Could you tell me?
Thank you!
Joy
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| Irene |
10-25-2005 @ 4:01 PM
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Hi Joy,
Kris has just answer your question. Thanks Kris. Joy do you know that Kris baked very beautiful Cotton Soft Japanese Cheesecake.Want you to see her cheesecake but unfortunately cannot access to the picture. Why Kris? Can you tell Joy how to access to your picture on the cheesecake.
Happy Baking,
Irene
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| Kris |
10-25-2005 @ 3:36 PM
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Hi Joy,
I usually topped this cheesecake with apricot glaze. It's not too overpowering with just a bit of sweetness. My kinda taste 
Cheers,
Kris
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| Joy |
10-25-2005 @ 3:25 PM
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Hi Irene,
Thank you for the weblink. It was very helpful.
Would you or anyone else reading this have any suggestions on how I can 'jazz' up this cheesecake? I would like to add a glaze topping or something that will make this cheesecake more interesting, but at the same time, to be able to retain the texture and simple cotton soft nature of this cheesecake.
Thank you!
Joy
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