Comments on: Japanese Recipe: Japanese Cheesecake http://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/ The Anime Blog features Anime and Manga News and Reviews, Japanese Culture Articles, Japanese Recipes, Lolita Fashion and more. Sat, 21 Nov 2009 13:35:13 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Aihttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-46253 Ai Tue, 29 Sep 2009 21:03:19 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-46253 Should just bake it all the way without opening the oven. Baking any cake with egg white based, should be remembered DO NOT OPEN THE OVEN while the cake is rising. It disturb the rising process of the batter. Give it 30-40 minutes bake time. Just leave the cake and lowered the heat to avoid the upper side from burning. Let the already-baked cake rest with the oven door ajar for an hour or two. I baked these beautiful baby with 250g cream cheese, 200ml milk, 4 eggs, 8 tbs of sugar, 4 tbs cake flour, lemon juice, a bit salt to subs the tartar cream, and it turns out awesome! Should just bake it all the way without opening the oven. Baking any cake with egg white based, should be remembered DO NOT OPEN THE OVEN while the cake is rising. It disturb the rising process of the batter. Give it 30-40 minutes bake time. Just leave the cake and lowered the heat to avoid the upper side from burning. Let the already-baked cake rest with the oven door ajar for an hour or two. I baked these beautiful baby with 250g cream cheese, 200ml milk, 4 eggs, 8 tbs of sugar, 4 tbs cake flour, lemon juice, a bit salt to subs the tartar cream, and it turns out awesome!

]]> By: dumpling friday « rice cake confessionalhttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-46120 dumpling friday « rice cake confessional Sun, 30 Aug 2009 08:36:47 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-46120 [...] I tried my hand at Japanese Cheesecake (yes, again) and this time from a new recipe. I actually really liked this one. I kinda forced it out of the oven so it shrank quite a bit. Remember, Japanese Cheesecake is actually just a souffle in disguise. Next time I’ll be more gentle and let it rest in the oven for an hour or so. The texture was slightly wet (undercooked) but really nice and fluffy. The lemon juice added a nice kick and while this recipe called for less cream cheese than previous ones, it had the cream cheesiest taste of all of my attempts. If you’d like to try it out, the recipe can be found here. [...]

[...] I tried my hand at Japanese Cheesecake (yes, again) and this time from a new recipe. I actually really liked this one. I kinda forced it out of the oven so it shrank quite a bit. Remember, Japanese Cheesecake is actually just a souffle in disguise. Next time I’ll be more gentle and let it rest in the oven for an hour or so. The texture was slightly wet (undercooked) but really nice and fluffy. The lemon juice added a nice kick and while this recipe called for less cream cheese than previous ones, it had the cream cheesiest taste of all of my attempts. If you’d like to try it out, the recipe can be found here. [...]

]]> By: Chatty Kathyhttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-45768 Chatty Kathy Sat, 18 Jul 2009 02:38:49 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-45768 I tried your recipe yesterday and everyone loved it. However, I found the directions a bit confusing with respect to the egg whites. Maybe I have a super-powered mixer, but well short of eight minutes the egg whites were past the soft peak stage and were quite stiff, which I think made the texture of the cake a bit tough. I'll definitely try again though. Thanks for posting this awesome recipe, Rachel. I tried your recipe yesterday and everyone loved it. However, I found the directions a bit confusing with respect to the egg whites. Maybe I have a super-powered mixer, but well short of eight minutes the egg whites were past the soft peak stage and were quite stiff, which I think made the texture of the cake a bit tough. I’ll definitely try again though. Thanks for posting this awesome recipe, Rachel.

]]> By: Rachelhttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-41412 Rachel Wed, 04 Mar 2009 14:00:11 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-41412 Shei, a bunch of folks have had the same problem, myself included. If you read the past comments, there're plenty of links to pages which may help address the problem. Shei, a bunch of folks have had the same problem, myself included. If you read the past comments, there’re plenty of links to pages which may help address the problem.

]]> By: sheihttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-41406 shei Wed, 04 Mar 2009 02:13:41 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-41406 I followed the recipe to the T. It turned out flat, did not rise at all. I beat the egg whites till it was stiff. Where did I go wrong. I followed the recipe to the T. It turned out flat, did not rise at all. I beat the egg whites till it was stiff. Where did I go wrong.

]]> By: CNY, Baking and Mineral Makeup « Gem Bloghttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-41402 CNY, Baking and Mineral Makeup « Gem Blog Tue, 03 Mar 2009 06:30:58 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-41402 [...] gd friend ML came to ‘borrow’ my oven to learn to bake Japanese Cheesecake for her bf on 7Feb.  Supposed to be a gift for him for Valentines Day.  Me as her gd friend cannot [...]

[...] gd friend ML came to ‘borrow’ my oven to learn to bake Japanese Cheesecake for her bf on 7Feb.  Supposed to be a gift for him for Valentines Day.  Me as her gd friend cannot [...]

]]> By: Rachelhttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-41067 Rachel Sat, 07 Feb 2009 15:29:20 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-41067 All ovens are slightly different with their temp settings, (I don't care what the manufacturers say) and we sometimes need to finangle the temp accordingly. For me, that means lowering the temp and and covering the cake with foil from the get go.It could also be from opening the door. The temp needs to stay even throughout the cooking process. One thing I read about preventing the dreaded cheesecake cave-in is to cook at a lower temp for longer and to make sure it's fully cooked.Since Japanese cheesecake is a hybrid souffle and cheesecake, s<a href="http://www.baking911.com/howto/souffle.htm" rel="nofollow">ome tips on baking a souffle</a> come in handy. All ovens are slightly different with their temp settings, (I don’t care what the manufacturers say) and we sometimes need to finangle the temp accordingly. For me, that means lowering the temp and and covering the cake with foil from the get go.

It could also be from opening the door. The temp needs to stay even throughout the cooking process. One thing I read about preventing the dreaded cheesecake cave-in is to cook at a lower temp for longer and to make sure it’s fully cooked.

Since Japanese cheesecake is a hybrid souffle and cheesecake, some tips on baking a souffle come in handy.

]]> By: Jenniflixhttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-41059 Jenniflix Fri, 06 Feb 2009 11:06:12 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-41059 Hi, I tried making the cheesecake today and followed all the instructions. As predicted, my cheesecake started to brown 20 minutes into the cooking time and i inserted foil 23 minutes into the baking. However, after the cake has done baking, i noticed that the cake has sank. Is it because i opened the oven door? It didn't rise enough too! Should i not open the oven door at all? Will baking powder help? Hi, I tried making the cheesecake today and followed all the instructions. As predicted, my cheesecake started to brown 20 minutes into the cooking time and i inserted foil 23 minutes into the baking. However, after the cake has done baking, i noticed that the cake has sank. Is it because i opened the oven door? It didn’t rise enough too! Should i not open the oven door at all? Will baking powder help?

]]> By: Rachelhttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-2/#comment-40772 Rachel Tue, 06 Jan 2009 01:50:14 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-40772 @captain, this probably getting to you <em>wayyyy</em> too late, but yes, I think it would affect the recipe- drastically! Let us know if it turned out, however.@smile, I'm of the "teach a man to fish-they'll eat for a lifetime" school of thought, so check this out: http://www.onlineconversion.com/weight_volume_cooking.htm @captain, this probably getting to you wayyyy too late, but yes, I think it would affect the recipe- drastically! Let us know if it turned out, however.

@smile, I’m of the “teach a man to fish-they’ll eat for a lifetime” school of thought, so check this out: http://www.onlineconversion.com/weight_volume_cooking.htm

]]> By: smilehttp://www.theanimeblog.com/japanese-recipes/japanese-cheesecake/comment-page-1/#comment-40713 smile Wed, 31 Dec 2008 02:24:32 +0000 http://theanimeblog.com/2006/08/15/japanese-cheesecake/#comment-40713 do you know how many grams is 7 ounces ?and how much grams should i use for this recipe ?because in my country ,it seems like we measure ingredients in grams . would appreciate if you could convert the measurement for me . thanks :) do you know how many grams is 7 ounces ?and how much grams should i use for this recipe ?because in my country ,it seems like we measure ingredients in grams .
would appreciate if you could convert the measurement for me .
thanks :)

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