And yeah, my cake had a snaking fault line that cut right thru the middle...Sunday, January 23, 2011
I baked a little cheesecake yesterday... using a Muji instant cheesecake mix :P It tasted pretty alright, but the surface turned out a little pockmarked and speckly. I was also expecting a fluffy moist Japanese cheesecake - but mine turned out pretty solid bleah. Aiyah, I think I prob did something wrong somewhere... shall try again next time!
And yeah, my cake had a snaking fault line that cut right thru the middle...
And yeah, my cake had a snaking fault line that cut right thru the middle...
Subscribe to:
Post Comments (Atom)
4 comments:
did you bake it in a water bath?
No I didn't! The instructions didn't tell me to... I now suspect that this was not meant to be a fluffy cake at all :P I mean, it was not written anywhere on the box that this was supposed to be fluffy. I think I projected my past experiences with Japanese cheesecakes on this cake and hoped that it wld turn out to be something it prob wasn't meant to be :P
no experience baking cheesecake, but i've watched on foodnetwork.. and they always do water baths.. so says foodnetwork, not the end of the world if it cracks- just use that as your starting point for where to slice it. more here.. but again not sure if japanese cheesecake is similar at all to reg cheesecake (not sure, american?) http://www.foodnetwork.com/recipes-and-cooking/how-to-prevent-cheesecake-from-cracking/index.html
Ooh, thanks! Think that's a useful article... I also want to watch food network :P
Post a Comment