For this month's Baking Partners Challenge, we made cheesecake! We were given four recipes to choose from...all of which are really good, but I didn't have a hard time choosing which one to make. Aside from being the one that seems easy to do, the Cotton Soft Japanese Cheesecake is something that the hubs has been requesting me to bake for so long. He went to Japan a number of times before we got married, and it was there where he first tried this kind of cheesecake. He said it's very similar to the texture of Filipino Mamon and has a melt-in-your-mouth goodness that's so hard to resist. After seeing the recipe suggestion of Reeni, I knew it's about time I try making this Japanese Cheesecake, not just for Ryan but for the girls and I as well.
I read that many have encountered two common problems in baking Japanese Cheesecake. First, the top of the cheesecake cracks during or after baking and second, the cheesecake shrinks as it cools down. I wanted to avoid these problems so I followed some tips I found on the internet. I made sure that the cream cheese-butter-milk mixture was cool enough before mixing it with the yolk-flour butter. I also pour the cream cheese batter into the meringue in 3 small portions. I slightly opened the oven during the last 10 minutes of baking and I left the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before I take it out. Sad to say, even after doing all these, my cheesecake still cracked and sunk in the middle. I don't have an 8" spring-form pan which was suggested in the recipe, so I used a 7" one and 9 brioche molds...and guess what? All of them sunk and the top of the one baked using the spring-form pan cracked! Honestly, I wasn't happy about it! But after trying it, I realized that there's no reason for me to be sad! It tastes great and the inside seems to be perfect! And after seeing how Ryan and the girls enjoyed eating it despite it's imperfections, I was more relieved!
I would like to thank Swathi of Zesty South Indian Kitchen for another wonderful challenge, and to Reeni of Cinnamon Spice and Everything Nice for choosing this recipe! It didn't turn out perfect but it sure was very delicious and cotton soft indeed! I'll definitely be making this again and again until I achieve perfection! (^.^)
I would like to thank Swathi of Zesty South Indian Kitchen for another wonderful challenge, and to Reeni of Cinnamon Spice and Everything Nice for choosing this recipe! It didn't turn out perfect but it sure was very delicious and cotton soft indeed! I'll definitely be making this again and again until I achieve perfection! (^.^)
For those days when you want a dessert that's light and not too sweet, this cheesecake is the best option!
