Comments on: Japanese Light Cheesecake http://suzettecooks.com/2009/05/japanese-light-cheesecake/ If I can cook this, I'm sure you can Tue, 15 May 2012 10:06:45 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Suzette http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-544 Suzette Tue, 15 May 2012 10:06:45 +0000 http://suzettecooks.com/?p=114#comment-544 Siew Bee, no it should not be so damp. The texture is like cotton, like chiffon cake but more moisture and denser than chiffon. Did you leave it in the oven for another 1 hour before removing it, with oven turned off at the end of baking? That is the most crucial part, not only that the remaining heat continue to cook the cake, it also ensures the cake doesn't crack on top. Siew Bee, no it should not be so damp. The texture is like cotton, like chiffon cake but more moisture and denser than chiffon. Did you leave it in the oven for another 1 hour before removing it, with oven turned off at the end of baking? That is the most crucial part, not only that the remaining heat continue to cook the cake, it also ensures the cake doesn’t crack on top.

]]> By: Siew Bee http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-543 Siew Bee Fri, 11 May 2012 16:54:13 +0000 http://suzettecooks.com/?p=114#comment-543 Hi, I had tried out this recipe but was unsuccessful....too moist inside the cake. Or is it suppose to be damped n soft like jelly consistency? Hi, I had tried out this recipe but was unsuccessful….too moist inside the cake. Or is it suppose to be damped n soft like jelly consistency?

]]> By: Suzette http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-479 Suzette Sat, 26 Nov 2011 11:09:26 +0000 http://suzettecooks.com/?p=114#comment-479 You can do that, but the texture would not be match with the filling. The filling is quite fluffy when ready, which goes very well with the sponge cake or angel cake layer. You can do that, but the texture would not be match with the filling. The filling is quite fluffy when ready, which goes very well with the sponge cake or angel cake layer.

]]> By: Lx http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-478 Lx Fri, 25 Nov 2011 11:08:47 +0000 http://suzettecooks.com/?p=114#comment-478 Hi, is it possible for me to replace the sponge cake base with graham crust? Hi, is it possible for me to replace the sponge cake base with graham crust?

]]> By: Suzette http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-476 Suzette Fri, 25 Nov 2011 09:13:58 +0000 http://suzettecooks.com/?p=114#comment-476 Dina: Yes! You are so sharp to notice that. :) I used apricot glaze. Just take a tbsp of apricot glaze, add about 1-2 tbsp of water, over double boiler melt it completely, and then glaze on top of the completed cake. It gives a shiny surface - apart from making it looks nicer and keeps it moistured, no other benefits I think. LOL! Dina: Yes! You are so sharp to notice that. :)
I used apricot glaze. Just take a tbsp of apricot glaze, add about 1-2 tbsp of water, over double boiler melt it completely, and then glaze on top of the completed cake. It gives a shiny surface – apart from making it looks nicer and keeps it moistured, no other benefits I think. LOL!

]]> By: dina http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-475 dina Thu, 24 Nov 2011 07:29:29 +0000 http://suzettecooks.com/?p=114#comment-475 hi , your cake looks lovely.by the way i noticed that your cake seem to have a very shiny surface.Did you glaze the cake? If so, may I know how you do it? thanks ^.^ hi ,

your cake looks lovely.by the way i noticed that your cake seem to have a very shiny surface.Did you glaze the cake? If so, may I know how you do it? thanks ^.^

]]> By: Suzette http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-463 Suzette Fri, 04 Nov 2011 00:42:16 +0000 http://suzettecooks.com/?p=114#comment-463 Same recipe as this? I don't get what you describe wor... Did you leave in the turned-off oven for another hour? That's important to get the inside cooked (hence not 'too moist') Same recipe as this? I don’t get what you describe wor… Did you leave in the turned-off oven for another hour? That’s important to get the inside cooked (hence not ‘too moist’)

]]> By: Adeline http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-461 Adeline Thu, 03 Nov 2011 14:33:38 +0000 http://suzettecooks.com/?p=114#comment-461 I tried this recipe Japanese Light Cheesecake before, it's some sort of too moist and too strong milk taste. Love to bake I tried this recipe Japanese Light Cheesecake before, it’s some sort of too moist and too strong milk taste.

Love to bake

]]> By: Suzette http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-433 Suzette Wed, 22 Jun 2011 10:51:12 +0000 http://suzettecooks.com/?p=114#comment-433 Alcia: No lah, I don't sell this because too many similar ones sold in Jusco for such low price that I can't meet. LOL! Alcia: No lah, I don’t sell this because too many similar ones sold in Jusco for such low price that I can’t meet. LOL!

]]> By: Alcia http://suzettecooks.com/2009/05/japanese-light-cheesecake/comment-page-1/#comment-432 Alcia Wed, 22 Jun 2011 05:21:33 +0000 http://suzettecooks.com/?p=114#comment-432 Hi, do you sell this cake? How much you charge? Hi, do you sell this cake? How much you charge?

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