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Japanese Cheese Cake(recipe and pic by Small Cookie)
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small cookie
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Joined: 22 Jul 2004
Posts: 379
Location: Singapore

PostPosted: Thu Feb 17, 2005 11:33 am    Post subject: Japanese Cheese Cake(recipe and pic by Small Cookie) Reply with quote



Ingredients:

250g Philadephia cream cheese
50g butter
100ml fresh milk

60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
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makan_kaki
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PostPosted: Thu Feb 17, 2005 1:55 pm    Post subject: Reply with quote

Thank you Edith. Verdict later?
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Gina
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Joined: 20 Jul 2004
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PostPosted: Thu Feb 17, 2005 2:04 pm    Post subject: Reply with quote

Edith

I've edited your post..to include the photo of the cake you have baked and posted at Chit Chat. If you can, do write back to the source and tell the person(s) that you have posted the recipe here. Its okay to state the source of where you got the recipe from.

Wink
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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small cookie
Kitchen Hand


Joined: 22 Jul 2004
Posts: 379
Location: Singapore

PostPosted: Thu Feb 17, 2005 2:25 pm    Post subject: Reply with quote

Gina wrote:
Edith

I've edited your post..to include the photo of the cake you have baked and posted at Chit Chat. If you can, do write back to the source and tell the person(s) that you have posted the recipe here. Its okay to state the source of where you got the recipe from.

Wink


Gina, i can't even recall where I got this from, so I cannot tell that person. Might be in M4M or Kuali.
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Belachan
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Joined: 19 Jan 2005
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Location: Colorado, U.S.A.

PostPosted: Fri Feb 18, 2005 6:51 am    Post subject: Reply with quote

Small cookie, thanks for posting the recipe. Will try it soon. It does looks like cheese chiffon cake to me.
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Lovergal
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Joined: 21 Aug 2004
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PostPosted: Fri Feb 18, 2005 4:30 pm    Post subject: What is water bath? Reply with quote

Hi

I like to try this recipe but do not know what is water bath. Anyone care to enlighten me please?

Thank you,
bee
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papercook
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Joined: 08 Dec 2004
Posts: 209
Location: Singapore

PostPosted: Fri Feb 18, 2005 4:55 pm    Post subject: Reply with quote

a water bath is basically a bigger baking tin or tray with water in it.

You put your cake tin with the batter in the bigger baking tin/tray then put water in the space between the containers.

So you are actually steam-baking your cheese cake. Not sure as to how much water to put in though. i haven't tried it myself . Starting with the no bake Cheese cakes first. I 'd say enuff so that u don't have to replace the water mid way through baking?

Also if you are using a spring form cake tin or one with a removable base, its advisable to wrap the bottom and sides to stop water getting into your tin.
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gan55
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PostPosted: Fri Feb 18, 2005 10:04 pm    Post subject: Reply with quote

What my sister did was to put the water in the baking pan, then put the cake tin on the baking rack 1 rack above the water filled baking pan. Then we set our oven on with only the lower heating element. We steamed the cake this way till it was set before commencing with baking and browning the top~
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TheEpicure
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PostPosted: Sat Feb 19, 2005 10:50 am    Post subject: Reply with quote

What's the difference between Japanese cheesecake, and say, American cheesecake?
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Allen Wong
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LILYNG
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PostPosted: Sat Feb 19, 2005 11:55 am    Post subject: cheesecake Reply with quote

TheEpicure

the american cheese cake is very dense and the japanese one is lighter as egg whites are whisked and folded in at the last process to ensure the cake is light and fluffy.
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angelic8
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Joined: 03 Sep 2004
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PostPosted: Sat Feb 19, 2005 6:56 pm    Post subject: Reply with quote

I've tried the Jap cheesecake at Breadtalk but didn't like it. I couldn't taste the cheese in it unlike the american one.
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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Sat Feb 19, 2005 7:16 pm    Post subject: Reply with quote

TheEpicure wrote:
What's the difference between Japanese cheesecake, and say, American cheesecake?


Japanese cheesecake has flour and cornstarch and the texture is lightened by the whipped to stiff egg whites. When you eat it, it is supposed to be light and airy like eating chiffon cake.

American cheesecake is all cheese and whipping cream and texture is rich, dense and smooth. Very rich and strong cheese fragrance.
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Gina
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Joined: 20 Jul 2004
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PostPosted: Sat Feb 19, 2005 7:33 pm    Post subject: Reply with quote

papercook wrote:
a water bath is basically a bigger baking tin or tray with water in it.

You put your cake tin with the batter in the bigger baking tin/tray then put water in the space between the containers.

So you are actually steam-baking your cheese cake. Not sure as to how much water to put in though. i haven't tried it myself . Starting with the no bake Cheese cakes first. I 'd say enuff so that u don't have to replace the water mid way through baking?

Also if you are using a spring form cake tin or one with a removable base, its advisable to wrap the bottom and sides to stop water getting into your tin.


water is half way of the cake tin..!
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Gina
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PostPosted: Sun Feb 20, 2005 10:36 am    Post subject: Reply with quote

Edith

I think the recipe is from JQ. She shared her cheesecake photo here once. And she got the recipe from a food website.

anyway..to all others, i found a similar one from another website that uses less eggs.

here's the link..its called Japanese Souffle Cheesecake

http://www.kyokoskitchen.com/recipes/recipe.php?filename=japanese-souffle-cheesecake&lang=en
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Lazyg3r
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PostPosted: Sun Feb 20, 2005 10:44 am    Post subject: Reply with quote

Gina wrote:
anyway..to all others, i found a similar one from another website that uses less eggs.

here's the link..its called Japanese Souffle Cheesecake

http://www.kyokoskitchen.com/recipes/recipe.php?filename=japanese-souffle-cheesecake&lang=en


Yep, this is the recipe I used. Quite nice!

Arr... I feel like making one now. island
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Judy

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babyphat2022
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PostPosted: Tue Feb 22, 2005 9:10 am    Post subject: Reply with quote

small cookie,

your recipe calls for corn flour. is that the same as corn starch?
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Gina
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PostPosted: Tue Feb 22, 2005 11:49 am    Post subject: Reply with quote

Rendy

corn flour is corn starch.
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Gina

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peppermint
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PostPosted: Thu Feb 24, 2005 2:17 am    Post subject: Reply with quote

Wow, your cheesecake looks so delicious. Makes me hungry. Very Happy
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Lazyg3r
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PostPosted: Thu Feb 24, 2005 1:12 pm    Post subject: Reply with quote

Edith

I tried baking the cake late last night. (couldn't sleep, LOL!) One word: GOOD! Erm, no pictures, coz no batt. This morning, hubby took the cake to work. Wink
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Lazyg3r
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PostPosted: Thu Feb 24, 2005 1:17 pm    Post subject: Reply with quote

Peppermint

Ur avatar so cute! Where did you get it?
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Judy

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small cookie
Kitchen Hand


Joined: 22 Jul 2004
Posts: 379
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PostPosted: Thu Feb 24, 2005 11:09 pm    Post subject: Reply with quote

thanks Peppermint and Judy,

It is really yummy right.
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peppermint
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PostPosted: Fri Feb 25, 2005 8:38 pm    Post subject: Reply with quote

Sorry Judy, cannot remember where i got my avatar from. It's one of those free ones.
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Gina
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PostPosted: Fri Apr 01, 2005 6:41 pm    Post subject: Reply with quote

Edith,

I did it but decorate it this way. Very nice, presentable but very wasteful..the surrounding area are just bits n pieces left over. I think this is only great to show off to guests!



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papercook
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PostPosted: Fri Apr 29, 2005 9:13 am    Post subject: Reply with quote

Hi all,

tried Kyoko's version. but it didn't quite work out..

was well risen in the oven, and browned quite well. Left it in the oven with the door slightly open to cool. after about and hour the cake was still warm but had dropped to half the height.

the sides had started to pull away from the pan. i had discovered my spring form pan leaks so i used foil to cover the bottom. but when i removed the foil there was a lot of water..... :( tot die!!! water in the cake !!!

couldn't be helped ...since it was still quite warm i put it back into the oven.

left it over night there. this morning sliced a piece to try seem a bit moist and not really spongy. but texture was uniform thru 'out... soft.. slighty tart on the tongue.

will post pictures later. maybe its my oven ...next time i'll let it cool with the door closed
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papercook
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PostPosted: Sat Apr 30, 2005 10:29 am    Post subject: Reply with quote

Towards end of baking.... nice height.



After an hour cooling in the oven... shrunken :cry:


Still edible
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