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Japanese Cheese Cake(recipe and pic by Small Cookie)
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Reena
Kitchen Hand


Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sun Oct 08, 2006 2:33 am    Post subject: Reply with quote

I've sliced a pc and tasted it. Can't taste any cream cheese and it has a very eggie taste. Don't know like that?? Will add more cream cheese next time but what can I do with the eggie taste????

Hi Mel,
Yes, used cookie cutter to chop on the cake. Going to give my DD a surprise when she have this for breakfast Wink
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Reena
Kitchen Hand


Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sun Oct 08, 2006 10:46 pm    Post subject: Reply with quote

Here's the insde. Like Mel's, the bottom is a little dense (probably 1/10 of the whole cake) but otherwise, it taste nice. The eggie taste seems to be gone after chilling it in the fridge.

I don't understand why the has 2 layers (can see from pic). Is it because the side sank?

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sspaks
lurker


Joined: 23 May 2006
Posts: 30
Location: Down Under

PostPosted: Sat Mar 24, 2007 2:49 pm    Post subject: Reply with quote

I baked this cheesecake yesterday. It was moist, soft and delicious. But I would like to improve on it. My top crack though i was careful to whip till soft peaks. I baked at 150C on the 2nd shelf from the bottom ( ie 1 shelf below the middle shelf ) for 1 hour 10mins.
1) should i have used the lowest shelf?
2) i left the cake in the oven ( door closed ) for 10 mins. Then removed it from the oven to cool.
Question : Do i remove the cake tin onto a wire rack to cool down completely b4 removing it out of the cake tin? OR
Do i leave the cake tin in the water in the roasting pan?
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lutein
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Joined: 12 Sep 2004
Posts: 55
Location: Singapore

PostPosted: Sat Mar 24, 2007 3:23 pm    Post subject: Reply with quote

1) My top didn't crack but it was a bit crusty. I also used one level below the middle. If I were to bake it again I would try a lower shelf.

2) Remove the cake from the water pan carefully and cool on wire rack. To be even safer, I put it into the fridge overnight.
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sspaks
lurker


Joined: 23 May 2006
Posts: 30
Location: Down Under

PostPosted: Tue Apr 10, 2007 10:15 pm    Post subject: Reply with quote



I tried baking this cheesecake again today - at 140C at the 2nd lowest shelf for 1 hr 30 mins. My oven has 5 shelves. The middle is the 3rd shelf. ( Previously i had baked at 150C on the 2nd lowest shelf for 1 hr 20 mins - my top of cake cracked badly ). This time, the cake looks great and had a nice height. After baking, I left the cake in its tin in the water bath in the oven ( door closed ) for 10 mins. Then i removed from the oven, lifted out the springform tin + remove cake from its base to the wire rack, and left to cool 1 hour. Later - I noticed the height seems to have shrunk a little but still looked decent height. Then chill in fridge, 2 hours later - i tried to cut it and to my horror - the cake cannot be cut nicely, crumbles!! Help! Please advise :
1) should i have left the baked cake in the oven for 10 mins ( door closed), then open oven door ajar and leave cake in oven another 50 mins. ( to prevent cake's height ftom falling )
2) I dunno y my cake is crumbly
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Reirei
Kitchen Hand


Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Mon Aug 13, 2007 3:18 pm    Post subject: Reply with quote

Baked mini cheesecakes in cups on National day as I was quite free... adjusted my oven to 170 deg.C and baking time to 35 mins... texture was great... but sis commented that can't really taste the cheese... maybe it was too small... my daughter loves it though... ate 5 or 6 at 1 go... Very Happy

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cindylimsk
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Joined: 26 Jul 2006
Posts: 32

PostPosted: Sat Sep 01, 2007 7:43 am    Post subject: Reply with quote

Hi Reirei, did you water bake your mini cheese cake thank.
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Reirei
Kitchen Hand


Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Mon Sep 03, 2007 9:51 am    Post subject: Reply with quote

Hi Cindy, yup. I did immerse the bottom in a water bath. But be forewarned, I baked this size as my oven is small and I usually bake 1/2 recipe when I am trying out something new. There was quite abit of shrinkage after cooling. Have to pop in several pieces to get a mouthful. Haha. Mr. Green
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yoan
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Joined: 31 Jan 2007
Posts: 44
Location: singapore

PostPosted: Sun Dec 09, 2007 8:39 am    Post subject: Reply with quote

Thanks for receipe. This my first time bake JCC look yummy & nice.

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05533
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Joined: 20 Aug 2007
Posts: 15

PostPosted: Tue Jan 01, 2008 4:37 pm    Post subject: Reply with quote

Tried this amended recipe and it worked for me as I preferred a lighter cheese flavour.
Baked Japanese Lemon cheesecake
Makes 2 tins: One 7
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Jan 02, 2008 8:58 am    Post subject: Reply with quote

where did you get this amended recipe from? please quote the original author/website name.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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05533
lurker


Joined: 20 Aug 2007
Posts: 15

PostPosted: Wed Jan 02, 2008 9:41 pm    Post subject: Reply with quote

I used Alex Goh's featherlight cheesecake recipe but didn't add chocolate paste in it. Instead,I added lemon juice to the recipe.I accidentally added 100g butter instead of 40g butter!Fortunately, the cake turned out quite well.
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