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

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

13. 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.

14. 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.

227 thoughts on “6″ Japanese Cotton Cheesecake, 3 cakes, different temperatures/timing, different results

  1. Karen (Luvswesavory)

    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. joanna

    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

      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

  3. Denise

    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

      • Francine Sterud

        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

  4. Shida

    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

  5. April

    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

  6. Tochi

    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

      • Tochi

        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

  7. ronald

    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

      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

      • Buna

        I just read this reply and wonder what kind of glaze would you use? and if we bake until the top golden and crusty wouldn’t the cake be dry?

        Like

      • jeannietay

        water bath baked cakes will not be dry. You can use a store bought glaze or make your own by mixing a bit of water to apricot jam.

        Like

  8. Tammy

    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

      • Tammy

        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

        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

        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

  9. Nina

    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

  10. Nina

    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

  11. Alison

    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

      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

  12. Rizky

    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

  13. Jennifer

    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

  14. Dba

    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

  15. Giselle

    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

      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

  16. Jessy

    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

      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

  17. Jay

    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

      • Walaa

        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

  18. Vivienne

    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

      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

        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

  19. Khanh

    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

      • Yvonne Loong

        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

    • Jenny

      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

  20. Yvonne

    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

  21. Serendipitydest

    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

      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

        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

  22. Suse

    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

      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

  23. fitfabpotato

    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

  24. Avie

    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

  25. L Y

    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

      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

  26. Elaine Brigley DiSanto

    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

  27. chelsea_lind@hotmail.com

    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

  28. Franc

    Wish I had read your comments and replies before I tried my first bake. The first bake turn out not as ideal, the top was wrinkled and the skin peeled off. The middle was too moist and lack the fluffiness I see in your pictures. Will try it again and hopefully it turns out like what you did!

    Liked by 1 person

    • jeannietay

      Different beater will give different timing. It’s up to you to gauge with your eyes. Stop when you lift up the beater and there’s about a 4 cm droop of meringue hanging from it.

      Like

  29. Juan Carlos

    Hola he echo el pastel igual que lo has escrito y el único problema es que no se ha subido, que es lo que he podido fallar, lo único que pienso es que mi horno no tiene para quitar el ventilador, será eso? Gracias.

    Liked by 1 person

    • jeannietay

      Hola, utilicé Google translate y no estoy seguro de si es correcto, pero si está utilizando un horno en modo ventilador, reduzca la temperatura en 20 grados. Batir el merengue a pico muy suave hará. Demasiado rígido y tu pastel se romperá.

      Like

  30. Cookie

    Hello, sorry if you already answer this question but I didn’t have the time to read all the comments. I was wondering if this version is “very” moist. I grew up eating this cheesecake. I’ve moved away and can not find anyone that has the recipe. I’ve tried so many versions. They all taste good but I am looking for a “foamy consistency, shinny almost “wet like” texture. when I am done easting it the plate seems moist, not crumbs. It is hard to explain. All the ones I have tried turned out yellow not white neither. so I am sure i am missing something or adding something extra. Hoping this is it! Regardless your post is awesome, thanks for sharing! Have a great day.

    Liked by 1 person

    • jeannietay

      If you underbaked it a little, it’s really moist as you described. Yellow could be due to the color of the egg yolks. Some are vibrant orange!

      Like

  31. Jameela

    Thank you for the good instructions as this the first Japanees cheese cake I could make I have tried many times doing it but always fails only this time it is a success.

    Liked by 1 person

  32. Sophia

    Hi Jeannie,
    I read somewhere that you replied if use 8inch pan, just double up the ingredients. Want to know what about the baking time? And temperature if I follow method 3? Thanks!

    Like

  33. Trang Chan

    Hi, I’ve tried this recipe at least a dozen times now and everything seems to be perfect except I get a dense bottom layer every time. Not sure what I’m doing wrong, please help!

    Like

    • jeannietay

      You need to really incorporate your cheese batter with the meringue well. Scoop from the bottom with a large spatula and fold up. Keep repeating until you can’t see any streaks of batter.

      Like

  34. Angelina Gonzales

    Can I double the recipe in a bigger pan like 9″x3″ -10″x3″ – 8″x3″” which one is better for double recipe?
    We’ve tried different recipe, and we want the one that jiggle after we bake. The only problem we have is it doesn’t go as high as we want to like the one in the picture of course we used the one with 6 eggs in other recipes.
    Thank you.

    Like

  35. takui1

    Hello 🙂 this is the 3rd or 4 recipe I’ve tried so far to emulate uncle rikuro cheesecake, and probably is the closer one for now 🙂 sadly even following your instructions, cracks appeared on top of mine (btw: when u says to drop to 135, u open the oven right? Cos otherwise mine need more than 29 mins (its well isolated). 2nd question: u forgot to wrote down to add the cornstarch, I’ve added it, hoping it was not a mistake to been in the list lol. Anyway thx

    Like

  36. clongetch

    I’d have to say that of all that i have tried, this is the best and the most successful i baked. I admit i was a little hesitant at first with the beginning temperature but i followed everything as instructed even the soft peak whipping when i was used to following medium and stiff peak whipping of the meringue in japanese cheesecake. Thank you for sharing this spectacular recipe.

    Like

  37. ines

    hi Jeannie, i have been making JCC several times using this recipe, the only problem i always got is the batter consistency, the batter surface always looks bubbly and not silky smooth, i have follow the recipe instruction and watched so many youtube JCC video, i fold the meringue into the cheese batter very gently and used caster sugar, i also put some cream of tartar and beat the whites till soft peaks.
    is it normal to have bubbles on batter surface and big air pocket on them ?
    please tell me how to avoid this problem T-T
    Thank you very much for sharing the recipe.
    Love from indonesia

    Like

      • jeannietay

        runny batter is correct as you need soft peak meringue. But not watery. Use a scale to weigh your ingredients for accuracy.

        Like

    • jeannietay

      I can only think of the butter used. Try melting the cheese with butter and milk together and see if that will eliminate the bubbles. If all else fail, you can try to replace butter with oil and see if that helps.

      Like

  38. Susan

    Hi Jeannie, your cake is beautiful. I would like to double the ingredients and make two cakes to be baked at the same time in the same oven.
    Do I need to increase the temperature and the time required to bake the cakes? Please advise as to the temperature/s I should bake the two cakes and for how long.
    Thank you,
    Susan

    Like

    • jeannietay

      Hi Susan, I have not baked two cakes at the same time but have seen others doing it. I would suggest you change the positions of the cakes half way through baking to achieve even baking and browning.

      Like

  39. Sukhmani

    Hi! The last time I baked a Japanese cheesecake it did rise very well in the oven but once I switched off the oven and let the cake cool with the oven door closed for 1 hour it collapsed. Please let me know if I should leave the oven door open while cooling the cheesecake inside the oven since I don’t want it to collapse again. I will greatly appreciate how help. Thanks

    Like

  40. ken

    How do you scale this to a 4″ high pan? Ideally a 7×4″ pan…
    I can’t seem to get the timing and ingredient list right 😦

    Like

  41. ming

    HI
    to begin with thank you for sharing such a great recipe.

    Baked my very first but :
    – it starts cracking half way while baking
    – the cake kind of sinks … ( was it because leaving in the oven too long
    to cool down before taking out …. oven door was left ajar a bit )

    after going through the list of comments and advises above ..

    Actions to be taken in my next bake…
    1.. reduce the temperature by 10 – 20 C
    2.. meringue to be at SOFT PEAK

    Question:
    1.. required to remove once baked ??
    2.. was using a 8″ spring pan .. is it alright ??

    Like

    • jeannietay

      Hi Ming, I usually use a lined fixed base pan. I guess you can use a spring pan but do be sure water does not seep in. Invert to cool elevated since you are using a spring pan.

      Like

  42. lee

    Hi, can I use regular granulated sugar instead of caster? And if I don’t use lemon juice, should it be replaced with cream of tartar? Or it can be omitted alone & I don’t have to replace it with anything? Thanks xx

    Like

    • jeannietay

      Hi, if you use granulated sugar, it might not melt 100% or takes too long to dissolve. You can grind it a few seconds before use. You can use cream of tartar to replace lemon juice.

      Like

  43. Emma

    Hi Jeannie I been trying to bake JCC from different recipes but always fail but glad I found your recipe I try today came out lovely taste perfect not too sweet no cracking no collapse I am so happy wish I can share the picture

    Liked by 1 person

  44. Josephine

    Hi Jeannie,
    Could you advise if i want make it coffee flavor, how many gram/sachet of instant coffee powder i need to add?
    * Can i add stir it with milk first.. then add it to the cheese batter?
    * Do i need to increase the measurement of the ingredients if i add in the coffee powder?

    Like

    • jeannietay

      add to the liquid (milk). up to you to use as many or as little coffee as you like. Melt the coffee powder in milk. Don’t have to increase the rest of the ingredients.

      Liked by 1 person

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