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.|