6″ Japanese Cotton Cheesecake, 3 cakes, different temperatures/timing, different results

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Cake no. 1 - Baked at low temperature of 135C for 1 hour 10 minutes - hair line cracks otherwise not too bad

Cake no. 1 – Baked at low temperature of 135C for 1 hour 10 minutes – hair line cracks otherwise not too bad

Cake no. 2: Baked at 200C for 17 minutes then lowered to 160C for 30 minutes. Cracked beautifully as you can see, the crust is lovely!

Cake no. 2: Baked at 200C for 17 minutes then lowered to 160C for 30 minutes. Cracked beautifully as you can see, the crust is lovely!

Cake No. 3, same 200C for 17 minutes but reduced to 135C for the next 30 minutes. Switch off oven and leave cake inside for 20 minutes before removing.

Cake No. 3, same 200C for 17 minutes but reduced to 135C for the next 30 minutes. Switch off oven and leave cake inside for 20 minutes before removing.

No matter what, the taste is not compromised, all 3 cakes tasted absolutely delicious!

No matter what, the taste is not compromised, all 3 cakes tasted absolutely delicious!

The recipe in case you want to try it:-
Ingredients:

125g cream cheese (1/2 block)

3 egg yolks

35g castor sugar

30g butter

50g full cream milk

1 Tsp lemon juice

30g cake flour (I have tried plain flour too and it still works)

10g cornflour

1/8 tsp salt

1 tsp Vanilla extract

3 egg whites

1/8 tsp cream of tartar

35g castor sugar

Method:

1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)

2. Line bottom of a 6in x 3in round cake pan and grease the sides.

3. Using a hand whisk, whisk the cream cheese, sugar (35g) and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)

4. Add cold milk and whisk until combined. The cold milk helps to cool down the mixture enough to enable you to add in the yolks without cooking them!

5. Add egg yolks one at a time and whisk until smooth.

6. Add vanilla, salt, lemon juice and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside. (Most times I just used the same whisk to blend it in.)

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and beat at high speed till bubbles become very small but still visible.

10. Gradually add sugar (35g) and beat till soft peaks.

11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same hand whisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your hand whisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Make sure that you scoop right to the bottom so that you do not missed any cheese batter.

12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

14. Bake in a waterbath at 200C (no fan) for 17 mins on lowest rack in the oven then reduced to 135C for another 30 minutes before switching off oven, and leave cake in oven for 20 mins. Remove from the oven and wait for a couple of minutes if the cake has not yet pulls away from the cake pan.

15. Unmould once cake has pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

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154 Comments »

  1. Karen (Luvswesavory) said

    Hi Jeannie,
    Wow so nice ! All so gorgeous! Yea different oven temperature but won’t compromise the yummy taste. Thanks for sharing these lovely cheesecakes ^-^!

    Liked by 1 person

  2. SY said

    Hi

    A quick check on the cream cheese.
    U mentioned 125g but indicate 1 block.
    Shouldn’t 1 block be 250g?

    Like

    • jeannietay said

      Hi SY, yes that’s an error, should be 1/2 block. My bad.

      Like

    • Nalene said

      Hi

      Can you please change the main recipe to read 250ml for the cream cheese.and the corn flour included in your floud section of the recipe.I made the cake as per recipe and did not turn out like yours I assume due to the errors in the main ingredients. Thanks

      Like

      • jeannietay said

        I have no idea what you are trying to say. I have read through and there are no mistakes in the quantities of the ingredients.

        Like

    • Francine Sterud said

      It says half of the block of cheese.

      Liked by 1 person

  3. Mary said

    Hi Jeannie, is corn flour the same as corn starch?
    Please reply

    Like

  4. Septi said

    Thank you for sharing the recipe!! I made this on new year, the result was beautiful and it was a hit!!

    Liked by 1 person

    • jeannietay said

      So glad you found success, happy baking:)

      Like

  5. looks great! do you leave it in the waterbath until the end?

    Like

  6. Daniel Gao said

    Did you preheated the water too?

    Like

    • jeannietay said

      I just use the remaining water from melting the cheese. Don’t have to be boiling hot.

      Like

  7. Cathycho said

    Hi Jeannie, how do I adjust the ingredient if I want to bake a 8″?

    Like

    • jeannietay said

      Double up ingredients

      Like

  8. corn flour are you referring to corn starch? Thanks.

    Liked by 1 person

  9. kiky said

    HI, do you bake it using both heat, up and bottom on?

    Like

    • jeannietay said

      Yes, my oven cannot adjust so have to use top and bottom.

      Like

  10. Naqiah said

    Hi

    Just a quick check on the full cream milk. Is it 50g or 50ml?

    Liked by 1 person

    • jeannietay said

      It’s about the same. Try weighing 50g and pour into a measuring jar 🙂

      Like

  11. Naqiah said

    Hi

    Just a quick check on the full cream milk. Is it 50g or 50ml?

    Like

    • jeannietay said

      I weigh it so it’s 50g. You can use 50ml it’s also the same. It’s liquid milk by the way.

      Like

  12. joanna said

    Hi jeannie, tried to bake this but wasnt beautiful like yours.
    The cake raised beautifully and it cracked quite badly i assume is to do with the oven temp? Also mine collapsed after a while, why is that?thanks for your help

    Like

    • jeannietay said

      First, obviously the temperature is too hot, making the cake rise too fast and too high. Also you might want to beat your meringue to soft peaks if you have not done that already.

      Like

  13. Hannah said

    If I double up the ingredients, do I have to adjust cooking time?

    Like

    • jeannietay said

      Not in this case but do adjust according to your oven.

      Like

  14. Denise said

    Hi Jennie the hand whisk you mentioned is it also run by electric without the stand or just the normal handheld without electric? Thank you.

    Like

    • jeannietay said

      Just the noram handheld without electric.

      Like

  15. Doss said

    hi can i bake the cake without salt and lomon?

    Like

  16. justina said

    Hi jeani.. can i add in fresh blueberries in the batter??

    Like

    • jeannietay said

      can try to place it gently on the top

      Like

  17. Kel said

    hello Jeannie, a very noob question. How do we know its cooked? Your cake looks suuper yummy!!

    Like

    • jeannietay said

      press lightly on the top, if springs back it’s a good indication. Or you can test with a skewer.

      Like

      • Francine Sterud said

        This looks exactly like the cake my mom used to make and that we used to go shopping in Pittsburg and stop at this place just to get a whole cheese cake like this…identical. You can’t buy a cake like this bc this one is like a cake but so moist it makes a soft sound….Love love love it!!!!!

        Liked by 1 person

      • jeannietay said

        Have you tried baking this cake? It’s really very good!

        Like

  18. Shida said

    Hi Jeannie, I baked this yesterday and it turns out differently than the one I baked before using the 8″ pan. This time using the 6″ pan, cake was slightly dense and it cracks on top. I have no problem with the 8″ pan so far..my cheesecake was perfect but not this time round 😦 I cannot figure out where went wrong..

    Like

  19. April said

    Hi,
    I have baked the cake based on your recipe. However, my cake did not cracked on the top but the whole cake rise up too much and the shape of the cake appear to be like a mushroom. Any idea what went wrong?

    Liked by 1 person

    • jeannietay said

      because it’s too hot, adjust temperature lower.

      Like

  20. Dan said

    What is the corn flour used for? There is no mentioning when or for what you used it for, beside it being listed in the ingredients.

    Like

    • jeannietay said

      Sorry, on item no.7, when I said flour, I meant cake flour and corn flour.

      Like

  21. Chin said

    Hello Jeannie,
    I need to pre bake this cake, how long can I pre-bake and keep in fridge for? thanks in advance for your reply! =D

    Like

    • jeannietay said

      I would say about 5 days. Well sealed so it won’t be dry

      Like

      • Chin said

        thanks Jeannie! Im gonna try it tomorrow! =D

        Liked by 1 person

  22. Jessica said

    I have tried the recipe yesterday. My hubby said, although is not perfectly cut, but taste just like we usually buy from the bakery.😉

    Liked by 1 person

    • jeannietay said

      Glad to know that. Use a serrated knife to get neat slices.

      Like

  23. Tochi said

    Thank you for posting this! I really want to make this cake but I only have a 7inch pan, not a 6inch. Don’t suppose you’d know the adjustments needed for the size difference?

    Like

    • jeannietay said

      Multiply all ingredients by 1.361

      Like

      • Tochi said

        Thanks so much!
        So I made the cake today but the top didn’t brown, even though I followed the instructions. Maybe it’s just my oven. Is there anything I can do to brown it even though it’s fully baked? I know it’s just aesthetic but I want it to look pretty 😦

        Like

      • jeannietay said

        when done, shift to higher level and bake until golden brown.

        Like

  24. Sonia said

    Mine never turn out that tall. Can’t wait to try it! Thanks so much for posting the recipe 😊

    Liked by 1 person

    • jeannietay said

      Most welcome, remember to adjust temperature and timing according to your own oven.

      Like

  25. Hi there Jeannie! I tried making this using your recipe and it turned out not only great, but super awesome! Just wanted to let you know that. It’s now one of the family’s favourites! 🙂

    Like

  26. ronald said

    Thanks for the receipy… Cant hardly wait for try it at homes. If i wanna make it into 20CM pan 7CM hight, what the amount of ingredients? I also has a top n bottom fire oven with controlling each, still both of them the same heat? What about if this cake change to chocolate cake w/o cheese? How come the receipy? Thanks

    Like

    • jeannietay said

      Hi Ronald, to bake in a 20cm ROUND pan, double the recipe. I have not used a separate control for top and bottom before so I can’t advise on that. If you want a chocolate cake, try a chocolate cake recipe!

      Like

  27. Mei Lee Foo said

    Hi would like to ask how not to make the cake shrink & wrinkled & still look nice once at room temperature ?

    Like

    • jeannietay said

      You can apply a glaze immediately over the top after you have unmould. I heard it helps. If not, bake until the top if golden and crusty.

      Like

  28. Yanny Lum said

    Hi Jeannie,

    Can I omit lemon?can I use cream of tartar only?

    Like

  29. Tammy said

    Hi Jeannie,

    I just tried your recipe using 6″ cake pan. I only got 4cm in height even when it was inside the oven – it didn’t rise fully til the top of the cake pan’s :(. Not sure what went wrong. Any tips?

    Thanks,
    Tammy

    Like

    • jeannietay said

      hmm..could be you deflated all your meringue. Any dense layer at the bottom?

      Like

      • Tammy said

        Hi Jeannie,

        I just tasted it. It’s dense all over – very equal haha.

        Could it also be that I stirred to much during the incorporation of the flour?

        Cheers,
        Tammy

        Like

      • jeannietay said

        Before adding the meringue, you can stir all you want, but once the meringue us added, you need to gentle, scoop from bottom of bowl and fold up, turning the bowl and keep repeating until no streaks of cheese batter can be seen. Perhaps you might want to visit our group Bake The Talk, there is a post showing you the step by step.

        Like

      • Tammy said

        Thanks Jeannie – where can I go to this group “Bake The Talk” that you recommended? I seriously need to see the step by step :-s.

        Cheers,
        Tammy

        Like

  30. Serena said

    Hi Jeannie,

    Did you use boiling water, hot water or room temp water for the water bath?

    Like

    • jeannietay said

      I use the water from double boiling the cheese so I would say, it’s hot water.

      Like

  31. Nina said

    Hey jeanni. Just wanna ask what brand of cream cheese did you use. I live in indo do you know where to buy it from? Gonna try this recipe soon 🙂 wish me luck

    Like

  32. Nina said

    Hey jeanni. Just wanna ask what brand of cream cheese did you use? I live in indo would you know where I can buy it from? I’m going to try your recipe soon 🙂

    Like

    • jeannietay said

      Use Philladelphia creamcheese if can’t find other brand.

      Like

  33. nina said

    hiya. i have 9inc cake tin. should i just double the recipe? and what about the cooking time?

    Like

    • jeannietay said

      Please go to conversion page

      Like

  34. Audrey Ang said

    Hi, may I know what do you mean by water bath? Thanks in advance

    Like

    • jeannietay said

      Bath with your baking pan submerged in hot water

      Like

  35. evvie said

    Hi Jeannie can i omit cream of tartar?

    Like

    • jeannietay said

      replace with lemon juice, 1 tsp

      Like

  36. Alison said

    Hi Jeannie I have a dumb question that I hope you can answer will any of these 3 cheesecake baking temperature be used in any of your 8″ inch cheesecake recipe …..? I tried using your cheesecake recipe temperature but it always comes out crack 🤔💔I always get heartbroken I could never make a crack free cake that I could proudly present to my family 😶BTW I ❤️All your cake recipe please keep posting I will try to buy more pans so I could bake more of your recipe if my mom lets me LOL

    Liked by 1 person

    • jeannietay said

      Hi Alison, most of my bakes used the standard 8″ round pan or the 8″ tube pan so you just need to invest in these two. The temperatures suggested are only as a guideline as every oven varies. I am afraid you just have to bake your way to a smooth topped cake!

      Like

      • Alison said

        Okay thank you for replying ☺️

        Like

  37. Liljana said

    Hi
    I would like to know abot corn flour is it the grainy one or the corn starch which one to use and did you combine it with cake flour.

    Like

    • jeannietay said

      oh it’s corn starch.

      Like

  38. Rizky said

    I’ve tried to make this cake with your recipe. I did step by step exactly like writen in the ricipe. But the result was so disappointing. It didn’t turn like yours. It was not fluffy or airy. Was there any mistake that I did? What’s the solutions to make my cake better like yours?

    Like

    • jeannietay said

      Keep practising as I did!

      Like

  39. Dba said

    Hye jeannie..i’d followed ur receipe.
    But it did not rise up like u did. I wonder what went wrong? What do u think jeannie.

    Like

    • jeannietay said

      I am guessing you might have deflated all your meringue?

      Like

      • Dba said

        What is meringue? How is it look like? That is my first time baking a cake. I never bake my entire life before…

        Like

      • jeannietay said

        Please google to read up about it.

        Like

  40. Jennifer said

    I did your recipe 3rd time and was really happy. Very light, soft and fluffy. My only dilemma is when I invert it, the top cake sticks in the cooling rack which destroy the beauty of u cae. How do I prevent? Thanks.

    Like

    • jeannietay said

      Invert on to a non stick pan or place a piece of grease proof paper to cover the top of the cake first before you invert

      Like

  41. Dba said

    hye..i want to know is there other cause that will make crack at the top beside the temperature.. the 1st and 2nd baking came out beautifully but the 3rd came out crack at the top like your 2nd pic but just small crack😔

    Liked by 1 person

    • jeannietay said

      Meringue slightly over beat if you are using the same temperature and time.

      Like

  42. cicigoh said

    Thank you Jeannie, Tried and baked this twice and once from your orange cheesecake. All turn out awesome. Thank you for your generous and detailed sharing. Bless you!

    Liked by 1 person

    • jeannietay said

      glad to know, thank you for your feedback.

      Like

  43. Giselle said

    I tried to bake using your recipe, the outcome wasn’t too bad for a first trial. But sadly, the bottom of the cake is still moist, I reckon that it is not fully bake yet 😦

    Like

    • jeannietay said

      This cake is meant to be moist, if it’s too dry then it tastes more like sponge cake than cotton cake. Once unmoulded, place it back into the oven standing on a piece of baking paper on wire rack or baking sheet and allow it to dry in the residual heat of the oven.

      Like

  44. Jessy said

    Can i replace 50g of full cream milk with 50g of whipping cream?
    Can i add extra cream cheese to have rich cheesy taste,e.g. use total of 150g of cream cheese to this recipe and will it affect the result?

    Like

    • jeannietay said

      No idea, have not tried it.

      Like

  45. Matt said

    Poorly written directions the average Baker will have a hard time with this recipe

    Like

    • jeannietay said

      which part of the directions that you do not understand?

      Like

  46. Mary ann said

    Can I please have a copy of your recipe using cups, ml and tbsp… please please… thanks so much

    Like

    • jeannietay said

      Please use the conversion page in this blog to help you.

      Like

  47. immacolata vitale said

    buongiorno potrei avere gli ingredienti e le dosi in italiano? grazie

    Like

    • jeannietay said

      La ricetta nel caso in cui si vuole provare: –
      Ingredienti:

      crema di formaggio 125g (1/2 blocco)

      3 tuorli d’uovo

      35g di zucchero di ricino

      30 g di burro

      50g latte intero

      1 cucchiaino di succo di limone

      torta di farina 30g (ho provato farina troppo e funziona ancora)

      10g di maizena

      1/8 cucchiaino di sale

      1 cucchiaino di estratto di vaniglia

      3 albumi

      1/8 cucchiaino di crema di tartaro

      35g di zucchero di ricino

      Metodo:

      forno 1. Preriscaldare a 200 ° C (superiore e inferiore di calore, nessuna forza ventilatore)

      2. Bottom Line di un 6 pollici x 3 pollici tortiera rotonda e ingrassare i lati.

      3. Con una frusta a mano, sbattere la crema di formaggio, zucchero (35g) e burro su un bagnomaria fino a che liscio e zucchero si è sciolto. Togliere dal fuoco. (Io di solito li lascio nel bagnomaria per sciogliere mentre preparo il resto degli ingredienti. Con il tempo mi sono fatto, il formaggio e burro sarebbe stato morbido e più facile da frusta.)

      4. Aggiungere il latte freddo e sbattere fino combinato. Il latte freddo aiuta a raffreddare il composto abbastanza per consentire di aggiungere i tuorli senza di loro la cottura!

      5. Aggiungere i tuorli uno alla volta e frusta fino a che liscio.

      6. Aggiungere la vaniglia, il sale, il succo di limone e frullare di nuovo.

      7. Setacciare la farina e ripiegare in miscela fino al completo combinato. Accantonare. (La maggior parte delle volte ho appena usato la stessa frusta per fondersi in.)

      8. bianchi frusta in una ciotola pulita e asciutta a bassa velocità fino a spumoso.

      9. Aggiungere la crema di tartaro e battere ad alta velocità fino a bolle diventano molto piccole, ma ancora visibile.

      10. aggiungere gradualmente lo zucchero (35g) e battere fino a picchi molli.

      11. bianchi piegare in pastella 1/3 alla volta. Piegare con una frusta a mano (sì, lo stesso frusta a mano) fino a quando combinato prima di aggiungere un altro 1/3 porzione. Infine aggiungere l’ultimo 1/3 e passare il frusta a mano per una spatola di piegare dolcemente fino a che liscio e privo di strisce di meringa è visibile. Assicurarsi che a trovarti con fino in fondo in modo che non perso alcun battitore formaggio.

      12. Versare la pastella nella teglia preparata e toccare la padella sul bancone per liberare le bolle d’aria.

      14. Cuocere a bagnomaria a 200 ° C (senza ventola) per 17 minuti sulla cremagliera più basso nel forno poi ridotto a 135C per altri 30 minuti prima di spegnere il forno, e lasciare la torta in forno per 20 minuti. Togliere dal forno e attendere un paio di minuti, se la torta non ha ancora allontana dalla tortiera.

      15. Unmould una volta che la torta si è tirato fuori dalle pareti della pentola invertendo su una padella antiaderente liscia, staccare la carta fodera e invertire di nuovo su un rack per raffreddare.

      Like

  48. Jay said

    This recipe tasted so good! My oven may be different so it wasn’t fully cooked when i tried method #3 for baking time but other than that it was really yummy!

    Like

    • jeannietay said

      In fact, slightly underbaked tastes best!

      Like

  49. Dba said

    Hi jeannie..how the measurement if i want to do 9″ cake? Triple up the ingredient?

    Like

    • jeannietay said

      Multiply all ingredients by 2.25

      Like

  50. Walaa said

    There is no baking bowder or baking soda !! If i put lemon insteed of cream of tartar so what will be the inhanser for the cake

    Like

    • jeannietay said

      The meringue replaces your baking powder and don’t know what you meant by enhancer.

      Like

      • Walaa said

        I mean that in all cakes we have to put baking powder or baking soda even if there is a miringue and in this recipe the tartare replace them so i will not put the cream of tartare what will make the cake rise up
        And how i know that it is too peated when i stop peating the meringue

        Like

      • jeannietay said

        it your meringue turns grainy, you have over beat it.

        Like

  51. Vivienne said

    hi,

    I had tried 3 times already, but the cake shrinked when I lower the temperature to 150 tot 135C, what wrong with it? it did raise in the 1st 17mins……. Please help.

    Like

    • jeannietay said

      you must have over beaten your meringue. It has to be on the soft side, still jiggly!

      Like

  52. Cathy Bui said

    Hi,
    My cake tastes nice but doen’t look good like yours at all. It’s dense on the bottom and has a mushroom shape. What did I do wrong? Please help.

    Like

    • jeannietay said

      you may have over beat your meringue and did not mix the batter into the meringue thoroughly. scoop with a large spatula from bottom of bowl and fold over the top. keep doing until no streaks can be seen. Mushroom shape is because you bake at too high heat resulting in cake over rising above the rim and shrank back into the pan when cooled.

      Like

      • Cathy Bui said

        Thank you.
        About the mushroom issue, I guess I gave you a wrong description then. How can I say? when you look at the side of the cake, it is not straight up but it squeezes and shrinks in making a line all around and then goes back out. Is there any way I can send you a photo? Thanks.

        Like

      • jeannietay said

        I do know what you meant. It’s probably due to your cake rising too much and sinking when cooled.

        Like

  53. Cathy Bui said

    You rock 🙂 Thank you so much.

    Like

  54. Maryann Lopez said

    On this I’ve been wanting to make it but I need American measurements pls send them out

    Like

  55. Khanh said

    Hi Jeanie, thank you for your recipe. My cheesecake turns out very soft while cooling down. But when I put it in fridge to chill down, it dense and harder at the bottom although I put in in plastic box to prevent from drying out 😦

    Like

    • jeannietay said

      All cakes are hard when chilled. You need to thaw it before consuming.

      Like

  56. Yvonne Loong said

    Can I omit the Cream of Tartar? It is not something which is easily available here in Denmark

    Liked by 1 person

    • jeannietay said

      Really? That’s so amazing, I thought it’s a very common product. You can replace with 1 tsp of lemon juice.

      Like

      • Yvonne Loong said

        Thank you for the reply. Yes, I’ve checked on the danish baking forms and it’s only special shops that sell Cream of Tartar. That is why for years, I’ve stayed away from recipes that call for this :0(

        I just came back from a grocery shop in Germany and found them. In case anyone wants to know. It is called Weinstein Backpulver in Germany :0)
        Can’t wait to try this recipe out :0)

        Liked by 1 person

      • jeannietay said

        Glad to know that, hope your cake turns out well 😀

        Like

    • Jenny said

      Yvonne Loong. Weinstein Backpulver is not the same as cream of tartar. Weinstein Backpulver is like baking powder. In Germany cream of tartar is called Sahnesteif. I live in Switzerland and I needed a long time before I knew it is called Sahnesteif in german. So next time when you Visite Germany look for Sahnesteif 😉

      Liked by 1 person

  57. Yvonne said

    I finally baked this😊. Turned out really good. It’s a bit wet at the bottom as I used a spring form. Water still get into it even when I wrapped alu folio tightly around.

    Like

    • jeannietay said

      yup, that’s why I don’t recommend using removable pans.

      Like

  58. Wang said

    Wat if i add emulsifier?

    Like

    • jeannietay said

      What’s the reason for the add?

      Like

  59. Serendipitydest said

    Hi Jeanie Thank you so much for the recipe, ive made the same coton cheese cake with almost same ingedients and failed twice (without cream of tartar since its not available here in our region in italy) , i would like to ask if you preheat the oven before putting the cake at 200 deg celcius? if you do for how many minutes and how many deg? and lastly i would like to ask if in doing water bath does the water needed to be hot or i will just use the normal water without boiling it first? im sorry for not stating in english properly.

    Liked by 1 person

    • jeannietay said

      Hi! I am not an English teacher so I am not bothered with your grammars and spelling as long as I can understand what you are trying to say 🙂 First, you can add a teaspoon of lemon juice into the meringue to replace cream of tartar. Preheating the oven to 200C took about 5 minutes perhaps. I am not sure as my oven will beep when it reaches that temperature. Use hot water, not necessarily boiling but hot. I usually used the water from the double boiler.

      If your cake is browning too fast, reduce the temperature or place a small piece of foil on the highest level of your oven.

      Liked by 1 person

      • Serendipitydest said

        Thank you so much jeannie i will try it again this friday crossfingers hope to suceed this time😅 . Big hugs and Auguri to you💐.

        Liked by 1 person

  60. Suse said

    Hi Jeannie! Thanks for your recipe, I just made it tonight and it tasted great! My only problem is the shape. It was rising beautifully in the first 17 minutes, and then 9 minutes into the second phase (the 30 minute part), it started to crack. I lowered the temperature to 260F (from 275F) and followed the rest of the recipe as written. When it came out, the crack was a little bigger, the cake was already pulling away from the pan after the 20 minute cooldown in the oven off. I put it on the rack to cool further, and it had shrunk in on the top, so it was narrower on the top than at the base.

    Is there anyway to prevent this from happening again next time?

    Like

    • jeannietay said

      you need to unmould the cake as soon as possible and let it cool on a rack. reduce the temperature if cake is cracking. you should experiment and get to know your own oven as every oven works differently.

      Like

  61. jonikho said

    Hi Jeannie, thanks for your recipe, i had baked a nearly perfect 6″ cheesecake, today gonna try with double up the recipe,

    Liked by 1 person

  62. So the cook time for me was SUPER inaccurate…. it didn’t brown on top but it god crack so I thought, ok let’s give it a try. Very uncooked in the middle. I have it back in an oven that’s coming up to 425f for a loaf of bread I have and I can only hope it will set what I have there….. :/

    Like

    • jeannietay said

      Every oven differs, you have to find your own perfect timing.

      Liked by 1 person

  63. Sahar said

    Hi
    I baked this cake, but unfortunately it sank after opening the oven door! 😩
    What was wrong?

    Like

    • jeannietay said

      few factors, unbaked, meringue too stiff, oven too hot, causing cake to rise too much and collapse?

      Like

  64. Avie said

    Do you have to put lemon juice in it? If I don’t put lemon juice in it/ or replaced it with something else will it compromise the cake? 🙂 thanks!

    Like

    • jeannietay said

      Just omit if you do not have it. An vanilla extract will do.

      Like

  65. angelyn said

    Hi…what is the weight of an egg u r using for tis receipes? Tks

    Like

    • jeannietay said

      I normally use 5 x 65g eggs,

      Like

  66. L Y said

    Hi Jeannie, love all yr cakes! Always so lovely! Saw some of yr cakes with imprint usingvthe embosser. Can you pls advise as to how to use it? Just received 1 on my bday but do not know the steps of using..

    L Y

    Liked by 1 person

    • jeannietay said

      Is yours using electric heater? Mine is mannual heating, I have to heat on stove for 1-2 minutes before use. Grease lightly and heat to avoid sticking.

      Like

  67. Sharon Dirr said

    Is there anyway you put the recipe in American measurements instead of grams , please Sharon Dirr

    Like

    • jeannietay said

      Please go to the conversion page

      Like

  68. Can’t wait to try this recipe – looks delicious!

    I just wanted to let you know that I read all these comments, and want to compliment you on how you answer them. Always respectful, no matter how repetitive, demanding, or silly the question (my favorite: how to make this a chocolate cake? Use a chocolate cake recipe!)

    Am now following your blog, and enjoying it very much!!

    Liked by 1 person

    • jeannietay said

      Hi Elaine, thank you for visiting and following. Yes,sometimes I wanted to scream at the questions lol! I just closed it, wait few days, then reply 😛

      Like

  69. chelsea_lind@hotmail.com said

    Hi! what would you recommend for timings (temperature wise) if I were to divide this batter into smaller cake tins (4inch across, 1.5inch deep)

    Like

    • jeannietay said

      I would cut it the temperature by half and watch the cake towards the end.

      Like

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