tag:blogger.com,1999:blog-12790784.post112992896258418278..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Souffle Cheesecakelilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-12790784.post-54313838064127326532010-12-10T20:34:09.462-07:002010-12-10T20:34:09.462-07:00storm
the top of the cheesecake has to be golden ...storm<br /><br />the top of the cheesecake has to be golden brown, then it will be dried enough. If it is not browning, move the cake rack higher.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-59251296346026930542010-12-10T17:59:34.431-07:002010-12-10T17:59:34.431-07:00hi lily!
oops... i think i was not clear enough (m...hi lily!<br />oops... i think i was not clear enough (my bad... )<br /><br />the cake was cook just nice as like wat u said it shrink from the sides.<br />it's easy to dislodge from the pan.<br />however when i turn it back, some (or half) the top of the cake stuck to the plate :(<br />(note: based on the cotton cheesecake.... will try baking this souffle cake today or tomorow :))<br /><br />thanks!stormhttps://www.blogger.com/profile/10441044822173336713noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-48780496265103979302010-12-07T07:42:08.950-07:002010-12-07T07:42:08.950-07:00storm
If the cheesecake is baked long enough to h...storm<br /><br />If the cheesecake is baked long enough to have a nice golden brown, it should be dried when you touch it. Remove from the oven and like i said, if it has been baked long enough it should dislodged from the sides, turn it over and remove the greaseproof paper and flip the cake back to cool.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-68745904857452261642010-12-06T11:47:22.588-07:002010-12-06T11:47:22.588-07:00hi
i've baked few times the cotton cheesecake...hi<br /><br />i've baked few times the cotton cheesecake (plain and tweaked) with success using your recipe.<br /><br />ran out of cake flour and this recipe is just as good :)<br /><br />however, i always have a hard time taking out the cake from the pan. i don like to use the loose bottom tin as i don want to take the risk of water seeping into the cake. Once i had the top totally ripped out when turn it out on a plate (then turning it back to a serving plate).<br /><br />can you advise how you turn out your cake so beautifully?<br /><br />thanks!stormhttps://www.blogger.com/profile/10441044822173336713noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-68377074246086470132010-08-23T20:30:13.758-06:002010-08-23T20:30:13.758-06:00sc
this cake needs to be baked in a water bath, s...sc<br /><br />this cake needs to be baked in a water bath, so if your cake pan is a loose base one, water will sip in and damage your cheesecake. So, wrap the cake tin with heavy duty foil or double the layer of foil.<br /><br />Cream cheese do not keep very well in the fridge, use it up quick or put it in the freezer/Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-60906437034794594532010-08-23T09:21:17.486-06:002010-08-23T09:21:17.486-06:00Sorry Lily,
Also another question, do you know h...Sorry Lily, <br /><br />Also another question, do you know how long can a philidalphea cream cheese be kept for in the fridge after opening? ThanksSCnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40267040167299955672010-08-23T09:14:50.238-06:002010-08-23T09:14:50.238-06:00Hi Lily,
With Step 3, if i'm using loose bott...Hi Lily,<br /><br />With Step 3, if i'm using loose bottom baking tin, which part of the third step 3 do I not need to do? Didn't quite understand "If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil". Would appreciate if you could provide me with further guidance. ThanksSCnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-2339204327293167762010-05-31T12:18:45.459-06:002010-05-31T12:18:45.459-06:00Hi Lily
I love your blog. There are plenty of foo...Hi Lily<br /><br />I love your blog. There are plenty of food blogs out there with tecnically brilliant writing and pictures, but what sets yours apart is that your blog has so much heart. Keep writing!<br /><br />By the way, thanks for this cheesecake recipe - I have this to thank for my daughter eating her breakfast as she pretty much refuses everything else. By the way, I found that adding cream of tartar when beating the egg whites prevents the egg whites from being overbeaten. The proportion is 1/8 tsp for every egg white. This is used for cakes that rely on egg white for leavening (e.g. chiffon, angel cake, etc). i have beaten all the way to stiff peaks without any problems using this method, and besides the cake rose beautifully too. I have posted my results here at www.aspoonfulofsugah.blogspot.com<br /><br />Hope you enjoy reading it. Let me know your thoughts :)Sugahmommyhttps://www.blogger.com/profile/13018253841552842832noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-68084718554327245812009-04-11T18:50:00.000-06:002009-04-11T18:50:00.000-06:00Hi Lily,I'm unfamiliar to cake baking however i'm ...Hi Lily,<BR/><BR/>I'm unfamiliar to cake baking however i'm extremely interested in trying out your recipe as my bf loves a good cheescake. <BR/><BR/>Qn: When using the oven would it require a convection setting or the top/bottom heating? <BR/><BR/>Your advice would be much appreciated. Thanks! <BR/><BR/>PJ <BR/><BR/>PJ<BR/><BR/>Use the convection setting.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-51578638658426767362009-02-02T14:32:00.000-07:002009-02-02T14:32:00.000-07:00anonymousfresh cream = heavy whipping cream and if...anonymous<BR/><BR/>fresh cream = heavy whipping cream and if the above is not available, you could use creme fraiche as i have used sour cream and the cake turn out great tooAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-64268891982296827752009-02-02T13:13:00.000-07:002009-02-02T13:13:00.000-07:00Hi Lily!I'm an avid reader of your blog and think ...Hi Lily!<BR/>I'm an avid reader of your blog and think your blog is amazing! I also realized that you were from Seremban from seeing your Seremban specialties recipe. My mom's side is also from Seremban..what a small world.<BR/><BR/>I would like to try your souffle cheesecake recipe. However, I'm not sure what fresh cream is. Is it the same as creme fraiche? Thanks.<BR/><BR/>TeriAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40182429237112986212008-09-25T20:13:00.000-06:002008-09-25T20:13:00.000-06:00moccylike i have wrote in the text, this recipe ha...moccy<BR/><BR/>like i have wrote in the text, this recipe has more egg yolks therefore making this cake more fluffy.<BR/><BR/>If you use a lower temp,, it will take longer to cook and assure good results.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-72722262855146882512008-09-25T20:08:00.000-06:002008-09-25T20:08:00.000-06:00Hi, Lily...I've checked your Soft Cotton cheesecak...Hi, Lily...<BR/>I've checked your Soft Cotton cheesecake recipe, and wow, it looks equally good! Can't decide which to try first for this weekend project. How are the results of these two recipes differed? <BR/><BR/>For my recipe, most of the Japanese suggested to bake at higher temperature (range 180-200C, mostly 180) for 15-20 minutes and reduce it to 150-160C for almost an hour. Maybe it's to get the top browned faster.<BR/><BR/>MoccyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-90949059625999807402008-09-23T20:33:00.000-06:002008-09-23T20:33:00.000-06:00moccyyou can try the cheesecake Soft cotton japane...moccy<BR/><BR/>you can try the cheesecake Soft cotton japanese. the method is slightly different and the result is just as good.<BR/><BR/>i don't know why the recipe you were making calls for such a high temp.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-46254521338427120962008-09-23T20:01:00.000-06:002008-09-23T20:01:00.000-06:00Hi, Lily, thank you so much for the reply! I can't...Hi, Lily, thank you so much for the reply! I can't wait to try baking this recipe.<BR/><BR/>I just curious, is cornflour here the same as cornstarch? I've never found a cheesecake recipe that mix the cornflour to the meringue. Does it make any difference? What if the cornflour is entirely mixed into the cheese batter?<BR/><BR/>I baked another version of souffle cheesecake (using sour cream) last week, setting the temperature 200C for 15 minutes and reduced to 150C for 50 minutes. The texture is so much custard-like, very yummy, but the sweetness gathered at top only while the middle section is cheesy and the bottom is a little bit sour. I'm sure I've fold it well enough. I'm curious what caused this taste segmentation.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-49992709453077710342008-09-23T06:36:00.000-06:002008-09-23T06:36:00.000-06:00moccythis cake has to be baked in a very slow oven...moccy<BR/><BR/>this cake has to be baked in a very slow oven and the hot water must not be boiling.<BR/><BR/>make sure that you wrap the cakepan with thick foil so that water does not seep in.<BR/><BR/>Whipping the eggwhite until stiff but not dry is important and folding in as gently as possible, so that not to inflate it.<BR/><BR/>As for your oven, perhaps you should have 150c/300f for the lower and upper heat and use the middle rack to place the cakepan.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-83781836355702295192008-09-23T02:11:00.000-06:002008-09-23T02:11:00.000-06:00Hi, Lily, thank you for sharing the recipe! Wow it...Hi, Lily, thank you for sharing the recipe! Wow it looks good! I've been through several attempts on baking this kind of cheesecake but always fail (became too dense and wet). <BR/><BR/>I use electric oven with upper & lower heat setting. When using both, the waterbath didn't boil but the cake wouldn't rise high and bottom still wet (or is it because of the wrong folding technique?). When using lower only, the waterbath boiled hard and completely dried out. The result was dense and wet (the last time, there was a small leakage on the alumunium foil covering the springform pan)<BR/><BR/>Do you have any suggestion on how to successfully bake this cheesecake using electric oven? Thank you so much.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-48498530698283102832008-08-12T07:33:00.000-06:002008-08-12T07:33:00.000-06:00ninaThe fresh cream used in this recipe is for a r...nina<BR/><BR/>The fresh cream used in this recipe is for a richer flavor and it can be sub with whipping, heavy whipping or table cream. Sour cream is good too.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-24878881273091354892008-08-11T13:34:00.000-06:002008-08-11T13:34:00.000-06:00lily,when you mention fresh cream, do you mean fre...lily,<BR/><BR/>when you mention fresh cream, do you mean fresh heavy whipping cream or sour cream? <BR/><BR/>thanks<BR/>NinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-31711641028106983082008-07-17T06:50:00.000-06:002008-07-17T06:50:00.000-06:00mscakei am not in malaysia,i am in denver,colorado...mscake<BR/><BR/>i am not in malaysia,i am in denver,colorado, usaAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-10730486818874508152008-07-16T21:55:00.000-06:002008-07-16T21:55:00.000-06:00Hi LilyThanks for yr prompt reply.Sorry, I did not...Hi Lily<BR/><BR/>Thanks for yr prompt reply.<BR/><BR/>Sorry, I did not realise that u are at Malaysia side.MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-36988811966785790002008-07-16T11:51:00.000-06:002008-07-16T11:51:00.000-06:00cheesecakeloverif you had read the comments to thi...cheesecakelover<BR/><BR/>if you had read the comments to this thread you would have found the answer.<BR/><BR/>please find answer in one of the comments<BR/><BR/>thanksAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-62086848011255104992008-07-16T11:50:00.000-06:002008-07-16T11:50:00.000-06:00mscakei cannot say what phoon huat's cream cheese ...mscake<BR/><BR/>i cannot say what phoon huat's cream cheese is like cos i am not in singapore.<BR/><BR/>this cheesecake is fluffy for the eggs but not as densed as the ny style cheesecakeAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-57691873337173314932008-07-16T09:00:00.000-06:002008-07-16T09:00:00.000-06:00hi.. i was just wondering. when you say 150g egg ...hi.. i was just wondering. when you say 150g egg white and 138g egg yolk roughly how many eggs do u need for it because i don't have a weighing scale.<BR/><BR/>CheesecakeloverAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-7102048094630305602008-07-16T07:40:00.000-06:002008-07-16T07:40:00.000-06:00Hi LilyIs the texture of this cake meant to be cre...Hi Lily<BR/><BR/>Is the texture of this cake meant to be creamy and a bit damp ?<BR/><BR/>This time I used the Kraft cream cheese. Hv you tried using those cream cheese bought from Phoon Huat (the cheaper range)? I think 2 kg about $16 to 18.<BR/><BR/>Pls advise- thanks !MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.com