Comments on: Steamed Cheesecake http://suzettecooks.com/2009/08/steamed-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/2009/08/steamed-cheesecake/comment-page-1/#comment-539 Suzette Tue, 01 May 2012 10:07:45 +0000 http://suzettecooks.com/?p=326#comment-539 I guess they are the same, if you were to measure by weight, but not by cup. I guess they are the same, if you were to measure by weight, but not by cup.

]]> By: rayxa http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-536 rayxa Thu, 19 Apr 2012 08:37:20 +0000 http://suzettecooks.com/?p=326#comment-536 hey there, is the result going to be very different if i use the blended normal sugar? just curious hey there, is the result going to be very different if i use the blended normal sugar? just curious

]]> By: YII http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-467 YII Fri, 04 Nov 2011 04:45:09 +0000 http://suzettecooks.com/?p=326#comment-467 Suzette, Thank u. Its clear now :) Suzette,

Thank u. Its clear now :)

]]> By: Suzette http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-466 Suzette Fri, 04 Nov 2011 04:37:48 +0000 http://suzettecooks.com/?p=326#comment-466 YII: In step 1, you will produce a meringue (i.e. egg white + sugar, beat till peaked). What you do is, after step 2 (without the egg white), when your cream cheese misture is creamy and well mixed, you fold in the meringue a bit (about a third) mix well, then add in about a third of the flour, mix well, then meringue, then flour, then meringue, then flour. When you add in each, mix well. When mixing, use a spatula in gentle "S" motion folding them. Don't over beat at this stage as you want the air in the meringue to be kept, instead of bursting the air. Hope this is clear. :) YII: In step 1, you will produce a meringue (i.e. egg white + sugar, beat till peaked). What you do is, after step 2 (without the egg white), when your cream cheese misture is creamy and well mixed, you fold in the meringue a bit (about a third) mix well, then add in about a third of the flour, mix well, then meringue, then flour, then meringue, then flour. When you add in each, mix well. When mixing, use a spatula in gentle “S” motion folding them. Don’t over beat at this stage as you want the air in the meringue to be kept, instead of bursting the air. Hope this is clear. :)

]]> By: YII http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-465 YII Fri, 04 Nov 2011 03:47:12 +0000 http://suzettecooks.com/?p=326#comment-465 Hi Suzette, I not really understand the step 3:Fold in (1) and flour batch by batch alternatively. Mix well. Can u pls explain to me? Thanks in advance. Hi Suzette,

I not really understand the step 3:Fold in (1) and flour batch by batch alternatively. Mix well. Can u pls explain to me? Thanks in advance.

]]> By: Suzette http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-464 Suzette Fri, 04 Nov 2011 00:48:30 +0000 http://suzettecooks.com/?p=326#comment-464 Elisa, Glad that the SBCC works for you. I served that during CHinese New Year, and all my guests loved it. :) For this one, I didn't make it for a long time (I like to try new one, rarely repeat old recipe). But with all these experience after this cake, I would think it is probably better to marble them first (just like how you would in any marble cakes). And wrap them nicely as per SBCC, with same heat. Would you please update us on the result? Thanks in advance!! :) Elisa, Glad that the SBCC works for you. I served that during CHinese New Year, and all my guests loved it. :)
For this one, I didn’t make it for a long time (I like to try new one, rarely repeat old recipe). But with all these experience after this cake, I would think it is probably better to marble them first (just like how you would in any marble cakes). And wrap them nicely as per SBCC, with same heat. Would you please update us on the result? Thanks in advance!! :)

]]> By: Elisa http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-462 Elisa Thu, 03 Nov 2011 20:10:32 +0000 http://suzettecooks.com/?p=326#comment-462 Hi Suzette, Thank you for the steamed blueberry cheesecake recipe. It was very easy to make for a beginner like me and it turned out really delicious. I'd like to try making this one for my next project. About the method, can I steam all the batter in one go? If yes, how long will it take and how high should the heat be? And after it's done, should I chill it in the fridge like the SBCC? Hi Suzette,
Thank you for the steamed blueberry cheesecake recipe. It was very easy to make for a beginner like me and it turned out really delicious. I’d like to try making this one for my next project. About the method, can I steam all the batter in one go? If yes, how long will it take and how high should the heat be? And after it’s done, should I chill it in the fridge like the SBCC?

]]> By: Suzette http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-406 Suzette Sat, 16 Apr 2011 16:12:21 +0000 http://suzettecooks.com/?p=326#comment-406 Min: yes, you will need to steam it layer by layer (total 3 layers). Just steam 10 min for each layer, and the last layer after 10 min test with a skewer - it is done when it comes out clean. Good luck! Min: yes, you will need to steam it layer by layer (total 3 layers). Just steam 10 min for each layer, and the last layer after 10 min test with a skewer – it is done when it comes out clean. Good luck!

]]> By: min http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-405 min Thu, 14 Apr 2011 14:13:02 +0000 http://suzettecooks.com/?p=326#comment-405 Hi Suzette, I'm about to try ur recipe in a couple of days. I'd like to ask about the method, step 6 says to repeat until all the batter is used up. Does it mean like ull be steaming it layer by layer? how do we know whether it's done? Do we use like a stick and poke it to see whether there's any cake batter sticking? Thankss in advance. sorry if ques seems silly, im new in baking. Hi Suzette,
I’m about to try ur recipe in a couple of days. I’d like to ask about the method, step 6 says to repeat until all the batter is used up. Does it mean like ull be steaming it layer by layer? how do we know whether it’s done? Do we use like a stick and poke it to see whether there’s any cake batter sticking? Thankss in advance. sorry if ques seems silly, im new in baking.

]]> By: Suzette http://suzettecooks.com/2009/08/steamed-cheesecake/comment-page-1/#comment-295 Suzette Wed, 15 Dec 2010 05:56:14 +0000 http://suzettecooks.com/?p=326#comment-295 yammy: 4 eggs is quite standard for this size of cheesecake, and you shouldn't have such strong eggy smell. Hmm... dunno what went wrong with yours, perhaps the size of egg, use smaller eggs? Yes you can use melted chocolate but you will need to up the amount. Cheers! yammy: 4 eggs is quite standard for this size of cheesecake, and you shouldn’t have such strong eggy smell. Hmm… dunno what went wrong with yours, perhaps the size of egg, use smaller eggs? Yes you can use melted chocolate but you will need to up the amount. Cheers!

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