tag:blogger.com,1999:blog-4342310444700273133.post8243991327185724267..comments2024-03-14T13:12:55.244+08:00Comments on Passionate About Baking: Japanese Cotton CheesecakePassionate About Bakinghttp://www.blogger.com/profile/02454478587314315169noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-4342310444700273133.post-84210550048884233392016-03-19T17:50:00.093+08:002016-03-19T17:50:00.093+08:00There are so many items I want to try, but just di...There are so many items I want to try, but just didn't have the time to do it. <a href="http://japanesemagicmethod.com/" rel="nofollow">japanese magic method article</a><br />jadehttps://www.blogger.com/profile/13835847777966515522noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-41759166878718009872015-05-31T09:35:25.659+08:002015-05-31T09:35:25.659+08:00Hi,
You have to bake for at least 50-60mins at 140...Hi,<br />You have to bake for at least 50-60mins at 140C. Don't overbake.Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-67523741708325792522015-05-19T14:08:17.211+08:002015-05-19T14:08:17.211+08:00Thank you for your reply. If I bake at 140C fan fo...Thank you for your reply. If I bake at 140C fan forced, how long should I bake it for?Teresahttps://www.blogger.com/profile/03246267379005339297noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-48612919191072126232015-05-03T10:23:54.369+08:002015-05-03T10:23:54.369+08:00Hi Teresa,
If your oven is a table top like mine, ...Hi <b>Teresa</b>,<br />If your oven is a table top like mine, I placed on the 2nd last rack. Yes, you can bake at 140C fan forced.Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-12154104030847873582015-05-02T20:35:46.226+08:002015-05-02T20:35:46.226+08:00Hi! May I know did you use the lowest rack in your...Hi! May I know did you use the lowest rack in your oven to bake this cake? I'm using Rowenta oven OC7868 can I bake at 140C with fan? Thanks 😊Teresahttps://www.blogger.com/profile/03246267379005339297noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-75471136469325303072015-04-17T08:47:33.792+08:002015-04-17T08:47:33.792+08:00Hi maila,
I've not tried without egg yolks, an...Hi <b>maila</b>,<br />I've not tried without egg yolks, and might not be an expert. However, egg yolks helped to set the cake structure. Try increasing the cream cheese by the weight of the egg yolks, which is approximately 16g for one egg yolks and see if it helps. I'm not sure if this works though. But if you don't try, you won't know. :pPassionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-59460604991849829912015-04-17T08:32:06.177+08:002015-04-17T08:32:06.177+08:00Hi. Great blog here! :) would like to know if youv...Hi. Great blog here! :) would like to know if youve tried this recipe without thw eggyolks... i have extra eggwhites and would like to try this recipe. What do you think will be the outcome if i will omit the eggyolks?Anonymoushttps://www.blogger.com/profile/11192119335240900186noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-61248906713205099132015-02-25T07:47:03.469+08:002015-02-25T07:47:03.469+08:00Hi Allan,
The pan may be too small for the batter....Hi <b>Allan</b>,<br />The pan may be too small for the batter. You can consider to halve the recipe or 3/4 of the recipe. Alternatively, you may pour the remaining batter into those tall muffin cups? And yes, you can use that 9x5 aluminium pan.Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-19709649455465254982015-02-24T17:20:47.834+08:002015-02-24T17:20:47.834+08:00Thanks for your advise. But I only have 9 × 5 inch...Thanks for your advise. But I only have 9 × 5 inch rectangular aluminum pan, can I use it?Allan Leehttps://www.blogger.com/profile/16687417294999461867noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-68106388652855391002015-02-24T16:28:46.815+08:002015-02-24T16:28:46.815+08:00Hi Allan,
My advise is no non-stick pan. You need ...Hi <b>Allan</b>,<br />My advise is no non-stick pan. You need to use aluminium pan in order to allow the egg whites to expand and "climb" up. With non-stick, it will not be able to stick and expand upwards too much. Hope this clarifies.Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-52421614986431487812015-02-24T16:21:35.765+08:002015-02-24T16:21:35.765+08:00Hi, can I use 8 inch black colour non stick pan fo...Hi, can I use 8 inch black colour non stick pan for this recipe? Allan Leehttps://www.blogger.com/profile/16687417294999461867noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-53291761784327050552014-08-10T16:08:35.878+08:002014-08-10T16:08:35.878+08:00Hi,
I cannot remember exactly how long. If you had...Hi,<br />I cannot remember exactly how long. If you had underbaked, it's likely your temperature was too low. Mine was set at 160C fan oven, means 180C normal bake function. Hope this helps.Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-71195637819307846942014-08-09T02:45:25.464+08:002014-08-09T02:45:25.464+08:00Hey, I used this recipe, but when I took it out,...Hey, I used this recipe, but when I took it out, I let it cool and realized that the cake was under baked. How long did it take for yours to bake? (I know you included baking time in the recipe, but how was it for you exactly?)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-54177812391013274652014-04-20T12:13:09.160+08:002014-04-20T12:13:09.160+08:00Thx Jane...I will give it a try again :D
AnneThx Jane...I will give it a try again :D<br /><br />AnneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-61363844650322847512014-04-19T10:29:47.187+08:002014-04-19T10:29:47.187+08:00Hi Anne,
I believe the custard look alike could ei...Hi <b>Anne</b>,<br />I believe the custard look alike could either due to:<br />(1) batter was not thoroughly mixed;<br />(2) temperature was too low, resulting in the batter settling below; or<br />(3) the batter took a long time before it went to the oven for baking.<br />These could be the possibilities. You have to evaluate the steps which you have taken to cause this problem.<br />As for non-stick pan, I don't think it will affect the baking. As long as you don't grease it, it will still rise further. Hope this helps. Give it a try again, I'm sure it'll be good this time. Good luck!Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-79752220884483168152014-04-15T14:45:02.450+08:002014-04-15T14:45:02.450+08:00Hi Jane, your cake looks beautiful and I tried to ...Hi Jane, your cake looks beautiful and I tried to bake it by following your recipe. However, I do not know why my cheesecake has two layers in it. The top part looks exactly the same as yours but the bottom part is custard look alike. Do you have any idea on what problem is this? I have followed all the step by step method in the recipe. <br /><br />Another question is do you think using a non-stick pan can affect the baking of cheesecake? Appreciate for your advice and help please. Tqvm<br /><br />AnneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-47434064581250788482013-08-27T20:14:01.763+08:002013-08-27T20:14:01.763+08:00Hi P Cruz,
Original recipe used two 20cm OVAL pan,...Hi <b>P Cruz</b>,<br />Original recipe used two 20cm OVAL pan, I used one 8" ROUND pan. Hope this clarifies.Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-89041268226522806562013-08-27T00:45:32.726+08:002013-08-27T00:45:32.726+08:00Hi, you said to line a two 20 cm pans, have you pr...Hi, you said to line a two 20 cm pans, have you prepared two cakes out of the mixture above? Or just one pan is enough?Anonymoushttps://www.blogger.com/profile/14159263229623952650noreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-30862601270782695812012-12-16T08:12:24.868+08:002012-12-16T08:12:24.868+08:00Hi amanda,
I used plain flour. You can use any flo...Hi <b>amanda</b>,<br />I used plain flour. You can use any flour, except for bread flour. Hope this helps.passionbakernoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-4357893359791725872012-12-13T23:55:43.201+08:002012-12-13T23:55:43.201+08:00Hi, can i ask what flour are you using for the 40g...Hi, can i ask what flour are you using for the 40g flour, can i use low protein flour?amandanoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-35897212930504089542011-09-02T16:29:46.952+08:002011-09-02T16:29:46.952+08:00Hi Serene,
Glad that you like the recipe.
I believ...Hi <b>Serene</b>,<br />Glad that you like the recipe.<br />I believe when the cake shrink after cooling means the oven is too hot. When the oven is too hot, the cake rises very fast. Therefore, when cooled, it will shrink. Try reducing the temp of the oven by 20C to see if it works. Hope this helps.passionbakernoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-21250215611612364252011-09-01T13:34:44.600+08:002011-09-01T13:34:44.600+08:00Hi there! I tried this recipe today. First time ba...Hi there! I tried this recipe today. First time baking cotton cheesecake actually. The texture is soft but the cake itself shrink after it cools down and the top become wrinkled. No crack though. Any advise on how to avoid the shrinkage and wrinkles? :( Apart from that, the cake is really soft.<br /><br />Thanks a lotSerenenoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-80759918315630015792011-08-21T15:40:33.700+08:002011-08-21T15:40:33.700+08:00Hi Phuong,
I'm happy to know that you like it....Hi <b>Phuong</b>,<br />I'm happy to know that you like it.<br />Yes, I suspect the dense bottom could be due to water sipping through to the base, which made it moist and dense. Another reason could be due your folding. You did not fold the egg white batter thoroughly, resulting in the heavier cheese batter to sink to the bottom.<br />It's better to beat the egg whites to soft peak so that it's more stable and easier to fold. When the egg whites are beaten to stiff peak, it's more difficult to incorporate, and become more unstable when you try to fold them, and might cause the bubbles to break instead.<br />Hope this helps, and I hope you'll be successful the next time. Good luck!passionbakernoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-77201287304880370942011-08-19T22:41:34.127+08:002011-08-19T22:41:34.127+08:00I have tried this recipe many and many times. It l...I have tried this recipe many and many times. It looks beautiful with the even brown top but it's only fluffy half top. I do not understand why my cake always has dense bottom even though I go through many tips from the internet. Do you think too much water in the water bath causes the problem? Can I over beat the whites to make it firmly stiff instead of soft peaks? Thanks.Phuongnoreply@blogger.comtag:blogger.com,1999:blog-4342310444700273133.post-13199514403337908682011-05-27T13:33:22.087+08:002011-05-27T13:33:22.087+08:00Thank you so much for your help ! I will try agai...Thank you so much for your help ! I will try again !:)Bakerintrainningnoreply@blogger.com