I tried to make this but it turn out dense at the base while the upper half shrink after cooling. The taste is good tho. Which part i may did wrong? Please help me TT
I made this cake twice! The first time I baked it in the wrong temperature in the oven, because I forgot my oven used Fahrenheit instead of Celsius and ended up with a wet flat cake 🙈 Round two the next day, I followed the instructions perfectly and the cake actually cooked! But it did not rise and it shrank when it cooled completely. It still tastes good though 😋 I will try again, but with proper technique next time. I enjoy your recipe because the ingredient list is short and not wasteful. I'll let you know how my third attempt turns out! 😊
Epipastry, I return anything that I took from you and your belongings which are with me, my husband and my children. My family just take the truth only forever.
hi there…just wondering if you could me with this cake? can you tell me how can I make the side of the cake really smooth? like it's wrinklish coz my cake; everything turned out to be great except the sides of it…it's wrinklish coz of the paper that I put in the pan…paper wasn't wrinkle but after theb cake is cooked, the side of it is kinda wrinkle…can you help me plster? thank you for your help 🤗
Just finished baking this cheesecake and OH MY! it's so fluffy and so light. it taste nothing like cream cheese but it's so delicious. I recommend you let the cheesecake bake until the top is nice and dark. I pulled mine out too soon (I couldn't contain my anticipation) and the caramelized top is the very best part. this cheesecake is not coingly sweet, very well balanced. just had a big piece straight out the oven and it's just so good. it has the consistency of a souffle, moist and fluffy yet giggly. YUM! thanks!!!
Is this meant to be eaten at room temperature? The initial texture turned out really good, but when I put some in the fridge to chill, it deflated and became denser.
AWSOME recipe very soft like cloud even when u eat cold, so rich, im bake for total 2hrs, must wait until top dark brown like on video just u can chek by skewer, im subtitute 2tbsp lemon juice for 1tbsp vinegar would be better with lemon juice, 75gr sugar a bit to sweet for me, maybe 65gr nextime! the result cake not feel eggy! SUBSCRIBE TO YOU!
admin
I tried to make this but it turn out dense at the base while the upper half shrink after cooling. The taste is good tho. Which part i may did wrong? Please help me TT
Is that castor sugar or icing sugar?
I wanna make this for my teachers on teachers appreciation week
Can I use normal sugar?
can i substitute the cornstarch into rice starch?
It's delicious, but taste more like biscuit for me, then cheese cake. Thanks
I made this cake twice!
The first time I baked it in the wrong temperature in the oven, because I forgot my oven used Fahrenheit instead of Celsius and ended up with a wet flat cake 🙈
Round two the next day, I followed the instructions perfectly and the cake actually cooked! But it did not rise and it shrank when it cooled completely. It still tastes good though 😋 I will try again, but with proper technique next time.
I enjoy your recipe because the ingredient list is short and not wasteful.
I'll let you know how my third attempt turns out! 😊
Do not add the lemon before the milk or else it will curdle. Add the egg to add more fat content and prevent this
Is it corn flour or corn starch, is there any difference I never used to cook deserts so it might be a weird question for you
I'm gonna try it today!
can a water bath be too shallow? because my cheesecake is kinda floating in my water bath.
hi mau tanya ini creamcheese nya pake merk apa ya? trims
Epipastry, I return anything that I took from you and your belongings which are with me, my husband and my children. My family just take the truth only forever.
hi there…just wondering if you could me with this cake? can you tell me how can I make the side of the cake really smooth? like it's wrinklish coz my cake; everything turned out to be great except the sides of it…it's wrinklish coz of the paper that I put in the pan…paper wasn't wrinkle but after theb cake is cooked, the side of it is kinda wrinkle…can you help me plster? thank you for your help 🤗
Can we use salted or plain butter instead of meringue?
When I tried baking this cake, my top came out uneven with the center bumpy and higher than the edges. How can I prevent this?
Thanks for sharing
Do I have to use castor sugar? Can I substitute it for regular granulated white sugar? Or icing sugar?? Or brown sugar???
all my cake pans are springform pans, the ones that are retractable can i use that to bake the cake?
Hi. How do you know it's cooked completely ?
that looks so good!
Can i ask 1 question that how could you take out the cake from the baking pan? the top of the cake very soft for me to take it out. 😅😅
I got a f*king pancake
Every things was good until the last part when cutting the cake.
that's tasty
Just finished baking this cheesecake and OH MY! it's so fluffy and so light. it taste nothing like cream cheese but it's so delicious. I recommend you let the cheesecake bake until the top is nice and dark. I pulled mine out too soon (I couldn't contain my anticipation) and the caramelized top is the very best part. this cheesecake is not coingly sweet, very well balanced. just had a big piece straight out the oven and it's just so good. it has the consistency of a souffle, moist and fluffy yet giggly. YUM! thanks!!!
Is this meant to be eaten at room temperature?
The initial texture turned out really good, but when I put some in the fridge to chill, it deflated and became denser.
Do you have to grease your pan? And flour them after grease? I don't see you line your pan with baking paper either
Gdi please make the sugar note more noticeable!!! I overshot the sugar amount by 50 grams
I love this recipe. I follow your recipe but without oil.
AWSOME recipe very soft like cloud even when u eat cold, so rich, im bake for total 2hrs, must wait until top dark brown like on video just u can chek by skewer, im subtitute 2tbsp lemon juice for 1tbsp vinegar would be better with lemon juice, 75gr sugar a bit to sweet for me, maybe 65gr nextime! the result cake not feel eggy! SUBSCRIBE TO YOU!
This should be in a "try not to get satisfied" video.
what if I mixed in a machine mixer instead of my hand
do we need to leave the cake in the oven with the door slightly open b4 taking out
Hi if I were to bake these in cupcake tins instead of a 18cm round tin, how long should I bake it for? Please advise 😅😅😅 thank you
that looks besutiful! can we substitute castor sugar with regular sugar cane sugar?
So corn flour is the same thing as corn starch?