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Old 07-02-2006, 06:28 PM   #1
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Cheesecake problem (w/ pics)

This is my 2nd time to make a japanese cheesecake souffle. And the middle sunked after cooling!!

I'm not even sure if i have the right texture:
The top was fluffy, while the lower part was egg custardy. Am i on the right track?

Here's the recipe:
Makes one 20cm cheesecake.
250g cream cheese
200ml thickened cream (35% milkfat)
40g (1/3 cup) cornflour
4 egg yolks
75g (1/3 cup) caster sugar (A)
finely grated zest from 1 lemon
40ml (2 tablespoons) lemon juice
4 egg whites
75g (1/3 cup) caster sugar (B)

Apricot Glaze:
Heat 1 tablespoon Apricot Jam with 1 tablespoon water, then sieve to get a smooth glaze

1. Preheat oven to 200C. Grease a 20cm round cake tin and line bottom with baking paper.
2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly.
3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Fold in cornflour.
4. Beat egg whites until foamy with uniform tiny bubbles. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
7. Bake for 10 - 15 minutes, or until the top of the cake starts to colour. Then turn oven temperature down to 150C and bake for another 25 - 30 minutes, or until cooked. Let cool completely before turning out. If the cake is hard to turn out, assist it by placing the tin over warm water briefly. Glaze the top of the cheesecake before serving.

--------> i baked mine 325 first 15min then lower to 300 for the rest of bakign time: total of 1hr 15min w/pan at the bottom of the rack. The cake was domed (above the rim) I let it cool in ajared oven door. AFter a few min, i was surprised the center sunk!

One question regarding Whipping eggwhites: Whenever i whip, there's always egg whites lying at the bottom of my mixing bowl, does that mean that the whip doesn't reach the bottom of my bowl?

The first japanese cheesecake i made, i didn't have a whole cake picture, but i gurantee that it doesn't have sunken center. What did i do wrong?

REcipe for this cheesecake:
7 ounces cream cheese, at room temperature
1/4 cup whole milk
1/2 cup superfine sugar (caster sugar)
3 eggs, separated
1/4 cup cornstarch (don't use flour)
2 tablespoons lemon juice
1/2 teaspoon cream of tartar
2 1/2 cups boiling water
For the glazing
2 tablespoons jam (Apricot or Strawberry)
1/2 tablespoon water

1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat cream cheese with milk to soften.
4. Add half of the sugar, egg yolks, cornstarch and lemon juice.
5. Beat until smooth.
6. Beat egg whites in a separate bowl until foamy.
7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes.
8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
9. Pour into cake pan and smooth the surface.
10. Place cake pan into a larger roasting pan and place in lower rack of oven.
11. Pour enough water into the roasting pan to come half way up the side of the cake pan.
12. Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
13. You can eat like this, or you can put jam on top of it.
14. Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
15. Then spread the glaze on top of the cake.
16. If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

First Japanese cheesecake made:


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Old 07-02-2006, 06:36 PM   #2
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If it is an actual souffle, then I think it _should_ fall. Most souffle's I've made fall, and that's why lots of restaurants will rush them out to you so that you can see it before it falls. Do you know if it should fall? Either way, it looks DELICIOUS!!!


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Old 07-02-2006, 07:00 PM   #3
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I'd eat that, it looks great.
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Old 07-02-2006, 07:52 PM   #4
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Originally Posted by SNPiccolo5
If it is an actual souffle, then I think it _should_ fall.
Yeah I agree, it looks fine. It looks to me like it should fall, and you should add goodies to the top of it.

Try this, lay strawberry jam, then lay Whipped Cream with a dash of Vanila Extract, then spinkle with halved strawberries.

Then go outrageous and melt some milk chocolate, and pour over the top with a spoon in straight lines, so you get a criss cross pattern. mmmmmm
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Old 07-02-2006, 08:20 PM   #5
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If it taste good, who cares!! LOL
I'm with kfarrel, fill the center with something. I would put fruit pie filling myself.
I love cheesecake, no matter what it looks like. How did it taste??
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Old 07-02-2006, 09:38 PM   #6
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I've never made a souffle before, so I dont know if it's suppose to fall or not. I think with cheesecake your suppose to turn off the oven before it is done and let the cake come down in temperature(and finish cooking) so that when you take it out of the oven, the cool air does not make it sink (fall).
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Old 07-03-2006, 06:22 AM   #7
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Over whisking your whites and/or the sugar in the whites has not been disolved completely can cause souffles and other egg white based desserts to collapse. Make sure you egg white with added sugar is not grainy when you rub the meringue between your fingers. And DONT take the meringue past soft - medium peaks.
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Old 07-03-2006, 11:47 PM   #8
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thanks for all the replies.

I'm not sure if i'v beaten my eggwhite correctly. Though i think i've beaten it at a soft peak

The first japense cheesecake i made also calls for folding the beaten eggwhites, how come that cake didn't fall?
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Old 07-04-2006, 02:41 PM   #9
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It took a little bit for me to get the egg white thing until I saw it on Food TV. When you remove a wisk or spoon from the beaten whites, the peak it leaves after removing it falls softly (bends over a little), then it's soft. If it stays up, then it's stiff; same idea as whipped cream.

Did you fold a lot with this recipe? There's a gentle balance between folding just enough and over-folding. Also, usually, I don't find egg whites in the bottom of my bowl after beating them. I add the sugar in the middle of beating the egg whites; this allows the egg whites to absorb the sugar without losing volume (like would happen if you added it immediately), but allows enough time for the egg whites to be beaten with the sugar so that the sugar dissolves (it would be grainy, like Big Al mentioned).

Good luck, and let us know if you fix it!

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Old 07-05-2006, 12:58 AM   #10
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thanks, i may have underfold the batter.

and the whipped whites bends a little when the whisks were lifted. I may have underbeaten it.. i added sugar gradually , by the time i was finished adding the sugar, i immediately stop the whipping because i'm afraid of overbeating the eggwhites :)

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