Hope this helps. It was really good. It is the beaten egg whites that helps to rise the cake as there is no baking powder in this recipe. I just recently discovered Japanese Cheesecake, and love it!! About 1 hour before take the eggs out of the fridge. And it happened after nearly 10 to 12 failed attempts during the past years:))) Hoping you can answer my questions. Hi Craft Passion 1/4 cup unsalted butter, at room temperature Just made it and it looks great! So we bake it at 200C for 18 mins, then turn down to 140C for 30 mins without opening the oven door, then turn off the oven and leave the cake in the closed oven for 30 mins. My English is not good, that’s why I preferred to write to you in Spanish. I use superfine flour instead of cake flour. I decided to mix batter more thoroughly than previous tries and I think I finally solved the problem =) I hope you can tell me if the temperature 140ºC is for more than 30 minutes or any tip. If it does, then probably it is the problem at the stage mixing of the 2-batter. Can you use a spring pan and if so do I need to put ten foil around the base? Hello, I had same problem when I tried this recipe first. Hi, I just want to clarify the oven steps before trying it out. This is the best Japanese Cheesecake recipe ive tried! Perhaps your meringue was deflated during mixing, or, it is under beat. (It should come out clean.) When i mix the 2 things together i notice that the egg white has a “slippery” layer at the bottom. Thanks again for sharing such a great recipe and awesome video for everyone to learn from!! Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! That would be great to have your guide hello, i am a bit confused about cake flour Try out this delicious Japanese Cheesecake recipe and remember to watch the how-to-bake video for the process and procedure. Yes, the top will be slightly flat to compensate for a drier base. The whole surface rises about 1 cm during baking and sink evenly when cooling down. You’re just too kind to respond to all! How is the texture of your cake? Except for the minor thing that the “the top didn’t turn out dark” in color. I think you are still right though, the big air bubbles might be an issue. You are right, every oven bakes differently, listen to your oven to get the best bake. Did you line the side of the pan? Just having our 2nd serve now . Lastly, if I am using the cake flour already, do I have to use the corn starch? How did you solve this? Let me know how they turn out after you have tried it. thank you. Please use the unit converter at the main menu . Remove the Cotton Cheesecake from the pan. In my yogurt cake today I reduced the sugar to 50 grams and my yogurt was a bit thick (cuz it’s a high protein type lol), so I added around 1 tablespoon milk to make batter less dense. What could be the mistake? Do u have any advice for me? If they do not have this character on my Japanese cheesecake, it will be classified as a “failed cake”. I use thermometer to monitor closely the temperature & i also make sure i combined the batter well. How Much? For the last 5 minutes at 140 degrees my cake has cracked. But when the cake cool down & I put in the fridge, the cake becomes no more jiggly and shrink a bit. so do i need to reduce the temp more or try to put the tray in different shelf? I tried to bake your cheesecake (I think I did everything according to your instruction…) but when I take the cake out of the pan.. the bottom is a little wet… the top feel soft, but dense on the bottom… do you think it’s my oven is not hot enough? Is flat top normal? Hi, I’m so inspires by your creations. It is baking in the water bath. It was over 1.5 hours already, and2x I was late to switch it on (late by some minutes) as I want the top to be darker. I followed your recipe and it turned out great. Hi You can replace the cream of tartar with 1 tsp of lemon juice. Based on my experience in baking, you may maintain the temperature but the baking time should be a little longer. And, last question.. is it supposed to be jiggly even when cooled down? Thanks. But the top went down a bit and did not brown, it overall remained light color. 3) Leave the cake inside the oven after it is off; Would it affect the stability of the cake. Fan force oven is generally hotter than non-fan force, so you will need to lower the temperature setting by about 10 deg C. Do let us know how it turns out after you have baked it next. Thank you for your responses. With my original Japanese Cheesecake recipe, I’ve always mixed the cream cheese, egg yolks, heavy cream, and sugar in a large mixing bowl without a double boiler and it worked fine. It was a success on my first try (except that the base was slightly dense) – possibly due to the springform pan I used which caused water seepage! But there was one major problem… at one point in the oven my cheesecake shrunk and it wrinkled but it did not crack… why did this happen and how do you recommend fixing it?? Turn off the oven, open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour. Hi, thanks so much for the detailed recipes. Thanks for sharing your beautiful cake. Hello, thank you for the recipe. Ingredients. Actually i have a question can i bake this without cream of tartar??? You just put your bowl on the scale and fill it to the precise amount. It always come out like that if i try to make japanese cheesecake. Cake flour is low gluten flour, if you really can’t find it, use all purpose flour. I’m confused how you can get rid of the larger air bubbles while still preserving the small ones from the meringue? Your instruction is very clear n good for beginners. The height of finished cake is the same height when I poured in batter. But when I took the cake out of the mold, the bottom was baked and the top was fluffy. I was afraid I was overmixing and going to deflate the meringue but I probably should’ve mixed more after all. Japanese cheesecake. cake flour is low gluten flour, you may use plain all-purpose flour, please refer to the note for the replacement. I am not sure what kind of traditional oven are you referring to, if it is the one domed brick oven that traditionally use for baking pizza, I think it is not possible. Don’t use a blender. Can I replace all of the cream cheese with butter instead ? 2. the cake kind of deflated, end result was 2 inch high, what is the ideal height for the cake to be at? can i add vanila essense to this recepi…thanks.. When the tiny bubbles in the meringue are gone, the batter cannot hold the weight of heavy cream mixture thus the high amount of heavier mixture will sink to the bottom. Where can I buy that hello kitty mold that you used? It is gram, you may convert to other unit by using the conversion tool. And my family loved it, and that’s all that matters to me. First, thank you so much for the recipe and tips. Hey Kenny I do not have this problem, so I make sure I have more than enough water in the bath pan. Stir in the baking mix, yogurt, vanilla, lime zest and juice. Cake serving – Decorate the top with snow powder or icing sugar. But if I bake them at least 10C less, it will come out perfectly smooth. Beat the egg whites on Low speed for 30 seconds. My question is : i have an ordinary gaz oven, if i bake it with top and bottom I am afraid that the top of the cheesecake is overcooked or burnt, because the fire from the top with the gas oven is stronger even at its minimum. Hi Alyssa, you can use lite milk as a replacement but it might affect the taste a little since lite milk is not as creamy as full-fat milk or whole milk. I was actually thinking that condensation would be the problem, but I was wondering why I’m the only one experiencing this condensation problem, since you leave your cake in the water bath. Secondly, make sure your meringue is beaten to a correct peak. Do you see any dense yellow color layer at the bottom and white foamy on the top? Yes, temperature will drop slightly but it will rise again after the door is closed. If you have 9 x 2.5″ pan, then it you do not have to line. It is lovely. However i love the taste. thanks for to share this wonder recipe. Thank you for taking the time to perfect the recipe and for the detailed instructions. Thank you so much for telling us your feedback on this cake. The first time i made this cake i used another recipe and it turned out…”okayish”. And what did you line it with? 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