Comments on
Japanese Cheesecake
Chuana 25 @cook_23579506
Hi, Naz!
I have some questions about my problems to make japanese cheesecake. Is there anything wrong when I flip the cake and the top of the cake stick to the plate and it looks like the top still wet. Could u please explain to me what is wrong with my cake or what am I supposed to do for the next trial? Thank you.
I have some questions about my problems to make japanese cheesecake. Is there anything wrong when I flip the cake and the top of the cake stick to the plate and it looks like the top still wet. Could u please explain to me what is wrong with my cake or what am I supposed to do for the next trial? Thank you.
Naz @BrieflyCertainPerson
Hi. Could you please elaborate more on what you exactly mean by "wet"? Do you mean it's uncooked or does it just have a wet consistency?
Because japanese cheesecakes generally have this wet texture and that's just the way they are but if yours seems to be uncooked then there might have been some problems during the baking phase, probably about pre-heating or the temperature
Because japanese cheesecakes generally have this wet texture and that's just the way they are but if yours seems to be uncooked then there might have been some problems during the baking phase, probably about pre-heating or the temperature
Chuana 25 @cook_23579506
I could say uncooked for sure. I did several times made the JCC, and it works! But this time, I failed two times. I thought bcos I change the caster sugar that I usually use to regular sugar. Do you think it affects bcos I change the type of sugar? Cos I couldn’t found the caster sugar here in my city, they were running out of caster sugar. Thank you.
Naz @BrieflyCertainPerson
The type of suger might have been the problem but I can't be sure because I'm anything but an expert in this. I only documented my personal recipe. Sorry if I couldn't be more helpful
