Friday, 2 August 2013

Cotton Soft Japanese Cheesecake : Will I Ever Succeed?



This is one heck of a cake and it does not like me. After my failed attempt here, there were a few more attempts. I was almost there but not quite and I wanted so much to conquer this Cotton Soft Japanese Cheesecake (CJSC). 

At first, I figured that baking it in a square 9" pan would give me better result as there is lots of room for the batter to expand and it won't rise up so high (it rises quite high in the 8" round pan), lower centre of gravity, bigger base therefore more stable, etc, etc. At long last, the physics I learnt is starting to sink in. 



I have been coming up with my own theories on how to improve my cake and it very much reminds me of my friend Manjeet Kaur. Just before we entered the exam hall to sit for our SPM physics paper, Manjeet announced "Looks like I have to rely on my own theories" and every time I come up with my own theories I always think of Manjeet and her words of wisdom. Manjeet, wherever you are, God bless you. For all I know you are probably a brain surgeon somewhere or a mother of five kids or both. 

The top of the cake had some cracks and got stuck to the cooling rack.

This time round, I baked in an 8" square tin with a removable bottom and high sides. I inherited this cake tin from my auntie when she was cleaning out her kitchen last year. Thanks again, Ee-Ee!

I only lined the bottom of the pan because my sifu, Sonia said that you should not line the sides so that the cake can climb up the pan. She is right because the very first time I baked this cake, I used a non stick pan and my cake collapsed and shrank like a flat tyre. 


My batter. Not so well folded because you can still see some egg whites.

The cake rose beautifully in the oven and the high sides of the tin provided ample height for the cake to rise. I was undecided as to cool the cake in the oven or take it out immediately and invert it. Some people say that you should take it out immediately and unmould it and some say to cool it in the oven with the door ajar. I have tried both methods and everytime without fail my cake shrinks.

Oh, what difference does it make, I thought? I'll just be bold and remove it immediately and invert it on the rack just like what I do for Ogura cakes. Then I worry, what if the cake dropped out? Or if it sticks to the pan (like chiffon cake) will the bottom (because it is lined) get wet? I tell you, I get stressed up all because of this cake.


The side of the cake shrank inwards just as if the cake is sucking in it's tummy to look slim. That's what I do quite a lot :)

Well, I took the cake straight out after it was baked and inverted it on the rack. You should have seen me maneuvering my moves. The cake of course stuck to the pan because it was not lined. After 15 minutes I decided to turn the pan over and noted that the sides pulled away from the pan. The bottom part was still stuck because the batter had gone under the removable pan and acted like glue. Haiyah...I had a hard time removing the bottom and as expected, the bottom was wet.



When I think about it, what is the difference between CSJC and Ogura cheesecake? It is the amount of cheese isn't it? Ogura uses a mere 120g of cream cheese compared to 250g in CSJC. My Ogura Cheesecake did not give me so much headache, so is the amount of cheese the culprit? But then, other bloggers seem to do so well. What is wrong with me? Waaarrghhh!!!!


Madam, what large pores you have!

I think I will give myself a break and not get too disappointed. The cake tasted very good and the texture is as it should be. But just take a look at Christine's Cheesecake and you will understand my frustration. Her cake is smooth with hardly and cracks and it did not shrink. More practice is what I need. Never give up!

Never mind lah. As long as it tastes good.

48 comments:

  1. Hi Phong Hong
    Though it was not perfect 10 for this yet again cheesecake, I am sure it taste absolutely delicious. At least you try again and again and me, I have not brave up my courage to bake cheesecake. Hopefully one day when I am so cravimg for cheesecake, then I definitely will start again.....

    ReplyDelete
    Replies
    1. Mel, I look forwards to you cheesecake :) I will try again because this cheesecake even if it looks funny, it still tastes very good!

      Delete
  2. Hi, Phong Hong. Gambatte! You are almost there!

    ReplyDelete
    Replies
    1. Thanks, Jozelyn! Hopefully the next post will show a better looking cheesecake :)

      Delete
  3. Hi, dear Phong Hong, practice make perfect, keep it up my friend....

    ReplyDelete
  4. I think its lovely, and you are too had on yourself, lol, very much a perfectionist! I have no doubt you will perfect it in your eyes but it looks perfection in mine now!

    ReplyDelete
    Replies
    1. Laurie, you are very kind, thank you! I won't give up n this one :)

      Delete
  5. Frustration frustration, but never give up! This is the recipe that may sound easy but requires lot of skill. May a wisdom one will come to enlighten you! Disregard the look, they still taste ok, right?

    ReplyDelete
    Replies
    1. Jessie, luckily it tasted very good. But I am not satisfied with the look. I will try again soon!

      Delete
  6. Hi PH, you know what they say, practice makes perfect! One year ago, I cant even make poached eggs properly, now it comes out nicely everytime. Nevertheless I think your cake should be very delicious, right?

    ReplyDelete
    Replies
    1. Yen, the cake was delicious but I am not happy with the shape. Will try again. I have always wanted to try poached eggs but still not brave yet hah! hah!

      Delete
  7. We are our own worst critic. I think this looks amazing and would love some on my plate right now!

    ReplyDelete
    Replies
    1. Lyndsey, you are so sweet! I want to get this cake right, hopefully soon :)

      Delete
  8. Hi Phong Hong, this cake looks good and should taste good too. Don't worry, try again-lah...

    ReplyDelete
    Replies
    1. Kimmy, I will try again! This cake is very popular at home and nobody bother how it looks except me hah! hah!

      Delete
  9. My dear, with all the stress, you still have a nice looking texture of the cheese cake. Enjoy and don't stress yourself so much. Have a happy day.

    ReplyDelete
    Replies
    1. Thank you, Amy! I will try to relax and not get so worked up with this cake :)

      Delete
  10. Hi Phong Hong,
    I like your "never give up" attitude! Very soon you will conquer this! I lined my pan both bottom and sides, and immediately unmould it as soon as it is out of the oven.
    Your cake looks great to me, and most importantly, it tastes yummy!
    Don't worry, you will get a perfect 10 in no time! :)

    ReplyDelete
    Replies
    1. Thanks for your encouragement, Joyce! Next attempt I will line the sides too.

      Delete
  11. Hi Phong Hong, practice makes perfect. You'll master it one of this day, very soon. This cake look good to me... but the slight distortion never mind lah as long as the cake is delicious. It's still nice to go with coffee. Talk about coffee... I want to go make a cup of nice coffee to enjoy. :)

    Have a wonderful weekend.

    ReplyDelete
    Replies
    1. Hi Amelia! I have been baking this cake for 2 years already and hopefully very soon it will come out better looking.

      Delete
  12. Phong Hong, u know until now i still not dare to bake this cheesecake.

    ReplyDelete
    Replies
    1. xing hui, one day you will bake this cake! Must show me, OK?

      Delete
  13. Phong Hong, but the texture do looks superb leh...

    ReplyDelete
    Replies
    1. Thanks, Christine! The air bubbles are too big, not like yours so smooth....

      Delete
  14. I admire your perseverance! Jia you!

    ReplyDelete
  15. You have the spirit of excellence. Don't give up!

    ReplyDelete
  16. Oh its nearly perfect... dont give up...

    ReplyDelete
  17. Thanks for sharing this great idea.

    ReplyDelete
  18. You are very perseverance...if me I sure to give up long time ago lol! This cake definitely is a great improvement from the first one:)

    ReplyDelete
    Replies
    1. Thanks, Jeannie! Yah, better than the first one :)

      Delete
  19. I have yet to make this cheesecake for longer time, maybe I also like you failed until no eye to see. I wish one day we can bake this cake together..

    ReplyDelete
    Replies
    1. Sonia, you are so sweet! If you bake this cake, sure success!

      Delete
  20. I love this!!! No, thanks to all those regular cheese cakes... Must ask my girl to make, now that the holidays are here.

    ReplyDelete
    Replies
    1. Arthur, this cake is better that the other cheesecake which can be so jelak if you eat too much. I am sure Melissa is very good at this!

      Delete
  21. Hi PH, with your perseverance i am sure you will succeed one day :) I am not sure if you have come across this, but i find it a very helpful guide for this cake http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html

    ReplyDelete
    Replies
    1. Thank you! Yes, I have made reference to The Little Teochew but in spite of following her tips, I still can perfect it :(

      Delete
  22. yes, nvr mind la as long as it tasted good. The last time i did that was in a springform pan so i didnt do any inverting, didnt even dare to touch the cake..only after it has totally cooled down. Anyway, i know you are someone who will try and try and try so i believe one day you will be able to perfect this cheesecake of yours!

    ReplyDelete
    Replies
    1. Thanks, Lena! This cake will be attempted again very soon!

      Delete
  23. Hi Phong Hong
    I can't help but compliment you on your attempts with this CJSC. Your expressions and comments have cracked me up so many times, you even called one of your cakes Madam, with large pores... so comical... I like your No Quitting attitude... It does look great to me and definitely delicious looking... I will definitely attempt to bake this myself and mostly using the 15min cool down with door close then door ajar method... THank you for making me laugh... LOL :D

    ReplyDelete
    Replies
    1. Thank you, Jacqui! I can tell you have a sense of humor hah..hah..With the cake it was either laugh or cry, so I chose to laugh. Good luck with the cake!

      Delete

Related Posts Plugin for WordPress, Blogger...