Comments on: Spongy, Soft, Decadent Japanese Cheesecake http://www.foodiefixation.com/archives/2173 Sat, 15 May 2010 09:29:27 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Kin http://www.foodiefixation.com/archives/2173/comment-page-1#comment-7107 Kin Sat, 22 Aug 2009 15:37:59 +0000 http://www.foodiefixation.com/?p=2173#comment-7107 @ mikayla - Hmm, I didn't have any indentation when I made the cake. Did you make sure to use really hot water for the water bath? Another reason could be that it might have been overcooked, which does tend to shrink cakes. Since you're using smaller pans, it might have caused the cake to cook quicker. Good luck! @ mikayla – Hmm, I didn’t have any indentation when I made the cake. Did you make sure to use really hot water for the water bath? Another reason could be that it might have been overcooked, which does tend to shrink cakes. Since you’re using smaller pans, it might have caused the cake to cook quicker. Good luck!

]]> By: mikayla http://www.foodiefixation.com/archives/2173/comment-page-1#comment-7099 mikayla Sat, 22 Aug 2009 07:25:37 +0000 http://www.foodiefixation.com/?p=2173#comment-7099 Hello again, I just wanted to let you know it tastes just like the ones you buy at the store!! YummmmY..... The inside looks exactly like the store bought one but the outside looks like a hamburger....( I think because it shrank)... Do you know what I can do to aovid this in the f uture? It still looks good but would be even better w/o the indetation..... Thanks again@ Mikayla Hello again,

I just wanted to let you know it tastes just like the ones you buy at the store!! YummmmY….. The inside looks exactly like the store bought one but the outside looks like a hamburger….( I think because it shrank)… Do you know what I can do to aovid this in the f uture? It still looks good but would be even better w/o the indetation….. Thanks again@

Mikayla

]]> By: mikayla http://www.foodiefixation.com/archives/2173/comment-page-1#comment-7097 mikayla Sat, 22 Aug 2009 06:19:52 +0000 http://www.foodiefixation.com/?p=2173#comment-7097 Hi Kin, Thank you so much for answering my question so quickly. I just finished baking the cheesecake and it's currently sitting in the oven coolin down with the door cracked open. Do you think this is okay? I didn't want to take it out because the room is a little cold and I am afraid the cake will sink. By the way, the 2 6x3 round pans worked perfectly! Thanks for the wonderfully detailed instructions. Hi Kin, Thank you so much for answering my question so quickly. I just finished baking the cheesecake and it’s currently sitting in the oven coolin down with the door cracked open. Do you think this is okay? I didn’t want to take it out because the room is a little cold and I am afraid the cake will sink. By the way, the 2 6×3 round pans worked perfectly! Thanks for the wonderfully detailed instructions.

]]> By: Kin http://www.foodiefixation.com/archives/2173/comment-page-1#comment-7089 Kin Fri, 21 Aug 2009 20:40:50 +0000 http://www.foodiefixation.com/?p=2173#comment-7089 @ mikayla - Hi Mikayla, the batter should fit well into the 2 round baking pans that you have. It won't rise too much since there's no rising agent in the recipe. I would keep an eye out during the water bath though, since the batter is being split into two smaller, and deeper baking pans, I'm not sure how it will affect the baking. Good luck! It took me a few tries until I got the technique right. I used a 9-inch baking pan that is around 2 inches deep and the batter never topped over. Hope that helps! @ mikayla – Hi Mikayla, the batter should fit well into the 2 round baking pans that you have. It won’t rise too much since there’s no rising agent in the recipe. I would keep an eye out during the water bath though, since the batter is being split into two smaller, and deeper baking pans, I’m not sure how it will affect the baking. Good luck! It took me a few tries until I got the technique right. I used a 9-inch baking pan that is around 2 inches deep and the batter never topped over. Hope that helps!

]]> By: mikayla http://www.foodiefixation.com/archives/2173/comment-page-1#comment-7088 mikayla Fri, 21 Aug 2009 20:00:10 +0000 http://www.foodiefixation.com/?p=2173#comment-7088 Hi! Do you know if this will be enough to use to bake 2 6x3 round pans? Should I fill them halfway and how high will they rise? Thank yoiu in advance for your time in answering my questions. The cak e looks so good! Hi! Do you know if this will be enough to use to bake 2 6×3 round pans? Should I fill them halfway and how high will they rise? Thank yoiu in advance for your time in answering my questions. The cak e looks so good!

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