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Discussion Topic: COTTON SOFT JAPANESE CHEESE CAKE
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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 @ 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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| 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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| 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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| 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 @ 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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| TableBread |
01-09-2008 @ 6:51 PM
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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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| Irene |
01-11-2008 @ 1:38 AM
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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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| angelangsw |
11-10-2008 @ 2:42 AM
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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.  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?
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| angelangsw |
11-12-2008 @ 7:29 AM
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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!
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