Comments on: Japanese Cheesecake Recipe (Soufflé Cheesecake) with seven simple steps

By: KP Kwan

KP Kwan — Mon, 25 May 2020 01:02:16 +0000

In reply to Deepali. There isn't a specific reason. All-purpose flour is suitable too. If you are in a baking specialty shop, they may have different types of flour for specific purposes rather than the general all-purpose flour. Cake flour yields a softer texture than all-purpose flour but is not very significant.

By: Deepali

Deepali — Sun, 24 May 2020 10:36:28 +0000

In reply to KP Kwan. Thanks for the tips. Any particular reason why you have not used all purpose flour in the 7 steps Japanese cheesecake recipe.

By: KP Kwan

KP Kwan — Sun, 24 May 2020 00:24:07 +0000

In reply to Deepali. Hi Deepali, 1. YOu can increase the temperature of the bottom heat of your oven by ten degrees and bake the cake at the lowest rack inside the oven. The temperature indicator may not be 100% accurate. This problem is common with a water bath, and you can read my update on this matter in another post under the section"Additional information – May 2020". Link is here. 2. Cake flour is the name used by some places indicating the protein content is slightly lower than all-purpose flour. The result will be softer. Otherwise, all-purpose flour is OK, as the name implies it can be used for all purposes. KP Kwan KP Kwan

By: Deepali

Deepali — Sat, 23 May 2020 15:49:37 +0000

I have baked the cheese cake but the bottom was not perfectly cooked. The temp was right. Any suggestions.

Also any particular reason why we not using cake flour or all purpose flour?

By: KP Kwan

KP Kwan — Fri, 22 May 2020 08:15:54 +0000

In reply to Eduarda.

Hi Eduarda,
Yes. I mix the crushed digestive biscuit with butter, then put it at the bottom as the base. Then pour the cheesecake batter on the biscuit base and bake together.
KP Kwan

By: Eduarda

Eduarda — Fri, 22 May 2020 07:28:34 +0000

Hi Kwan, have you put the digestive base on the panm then the cheese butter? Means, You bake the cheesecake with the biscuit base?

By: KP Kwan

KP Kwan — Tue, 19 Nov 2019 01:07:49 +0000

In reply to Wai Yee.

Hi Wai Yee,
I understand what you mean by the crust detachment, but I have now no idea how to solve it! (Not going to give you false advice.). Guess it may due to the temperature (too hot?) or the insufficient surrounding moisture (water bath?) or to dry (insufficient water in the batter?). If I have the answer, I will let you know, and let update me on the method if you have solve it successfully.
KP Kwan

By: Wai Yee

Wai Yee — Mon, 18 Nov 2019 08:55:04 +0000

Hi Kwan,
Thank you for your clarification. I’ll try out and let you know in due course. Just for your information, I’ve tried out your full recipe over the weekend and it was marvellous. My children loved the ‘souffle-like’ cheesecake! I’m not sure whether I did as good as yours but I really enjoyed this cheesecake which is lighter and fluffier and less heavy than a classic new york cheesecake. However, my only problem is that the crust seems to detach from the cheesecake when cutting. Is there any advice you can give me to rectify this?
Appreciate your sharing of your recipes that I’ve been trying out week after week and very much enjoying them.
Wai Yee

By: KP Kwan

KP Kwan — Sat, 16 Nov 2019 01:33:28 +0000

In reply to Wai Yee.

Hi Wai Yee,
I used a tablespoon for another cake before, and that is why I suggest this quantity. Tea powder is much lighter than water, so one tablespoon is surely less than 15g, not sure whether it is 12g. You can weight a tablespoon of green tea powder to check out, which I am interested to know too.
Thanks,
KP Kwan

By: Wai Yee

Wai Yee — Fri, 15 Nov 2019 03:35:28 +0000

Hi Kwan,
Thank you so much for your advice. I plan to try your recipe without the green tea powder and see whether I achieve success with the cake. If I’m successful I will then modify as per your advice with green tea powder.

However, I’d appreciate if you could advise me the measurement of green tea powder in gram (is it 12 gm?) instead of tablespoon.

Thank you so very much!
Wai Yee