/ck/ - Food & Cooking

[Anonymous No.11447425]

Has anyone tried making Japanese cheesecake?

[Anonymous No.11447427]

>>11447425
I don't know how.

[Anonymous No.11447428]

>>11447425
No. Have you?

[Anonymous No.11447432]

Yeah. Was pretty easy to put together, but the difficult part is getting it to not fall in on itself and remain stable like in your pic. Also cracks.

[Anonymous No.11447442]

>>11447425
I've tried it a couple of times with varying levels of success. Successfully sealing a springform pan for use in a water bath is fairly difficult.

[Anonymous No.11447443]

>>11447425
Discovered them after I became vegan. They look delicious though.

[Anonymous No.11447455]

>>11447428
I haven't. I've been thinking about making it for a while. The recipes look easy enough but I feel like it's one of those recipes that it will find a way to destroy itself no matter how perfectly prepared

>>11447432
Was it cooked well?

[Anonymous No.11447459]

>>11447442
I tried it and this was the trouble. make sure to double up the foil around the springform pan to keep water from getting in.
even though it was a bit water logged the flavor was boring

[Anonymous No.11447484]

>>11447459
>the flavor was boring
Boring as in not sweet enough?

[Anonymous No.11447493]

>>11447455
I wouldn't say it's necessarily a difficult recipe, but it has a lot of potential points of failure. Like other foam cakes the actual baking is also pretty finicky even if you get everything right up to that point.

[Anonymous No.11447499]

>>11447425
I'd like to... looks like it would be amazing on it's own, but also with a mirror-finish fruit glaze.

[Anonymous No.11447503]

No. Some Mr Tetsu place opened up in the mall near my house and I wanted to try it to see how its different from regular cheesecake but I have literally never gone and not seen a massive line when I walked by.

[Anonymous No.11447526]

>>11447503
Every location has a massive line at every hour of every fucking day. They must be raking in cash.

[Anonymous No.11447531]

>>11447503
>how its different from regular cheesecake

It's a lightly sweetened cream cheese flavored chiffon cake, more or less.

[Anonymous No.11447549]

>>11447484
sure. a nice sauce would of complimented it. but then again you won't hear me saying I don't like birthday cake because there is too much icing or its too sweet.
maybe I'm used to eating overly sweet cakes/cheesecakes. if you like subtle sweets this will be great for you, just make sure you put a lot of foil on the out side of the pan so no water can get in.

[Anonymous No.11447592]

Another tip for anyone who wants to make one of these, at the end of the cooking time turn off the oven and crack the door with a wooden spoon or something and let it cool together with the oven to help prevent cracking. If your recipe isn't calling for something like this you'll need to adjust the cooking time a bit for it. And remove it from the water bath at this time too, no need to push your luck with how good your water proofing is by leaving it in the water for the entire cooling period.

[Anonymous No.11447901]

Another tip is that when folding the batter, you need to do it very carefully, as airiness is one of the most important things here. One time when making it I just beat it very quickly and ended up with a super dense disgusting version of this cake

[Anonymous No.11448011]

It's japanese, so it looks nice but tastes like bland garbage.

[Anonymous No.11448024]

>>11447425
yes, someone has.

[Anonymous No.11448091]

>>11447425
I did. It wasn't bad, but I think the lightness of it compared to traditional cheesecakes made it a little unsatisfying. I want cheesecake to be dense and heavy.

If you've never tried a ricotta cheesecake, I'd suggest making one of those instead. It has more texture than a cream cheese version, which is one reason it's my favorite kind.

[Anonymous No.11448156]

>>11447425
Would fucking one of these feel good or

[Anonymous No.11448175]

>>11448011
>japanese sweets
>bland
LOOK AT THIS DUMBASS

[Anonymous No.11448179]

>>11448156
no they're too soft and mushy also i tried and it ripped my dick off for some reason

[Anonymous No.11448404]

>>11447425
Tried it a couple of times. It ended up delicious both times, but they didnt rise as much as I wanted and then they deflated. I'm blaming that on myself for using my cheap electric oven instead of my gas one. The electric oven can heat from both the bottom and top, but it doesnt warm up as much as the gas one.

It is a nice cake and my siblings loves it. I think one of its strong points is that it isn't too sweet and it goes very well with jam.

[Anonymous No.11448416]

>>11447443
I'm so glad you could tell us all they you're vegan. What other mental health issues do you have?

[Anonymous No.11448423]

Several times successfully. Pairs well with a raspberry sauce.

[Anonymous No.11448434]

>>11447484
Its Japanese they like a subtle flavour

[Anonymous No.11448435]

>>11447428
Your just to bad, Vasquez

[Anonymous No.11448539]

>>11448011
compared to chocolate with amphetamines inside, any sweet seems bland

[Anonymous No.11448605]

>>11448011
what is even the point of this?
if there is enough pervitin inside, you'd probably stop after the first few bites depending on how long the onset of oral consumption is with a probably not-very-well-fed soldier

[Anonymous No.11448644]

>>11447442
>>11447459
Do you two really struggle that much with the springform? A little trick I do is interlock the pieces of foil, since one sheet isn't big enough to cover the bottom. Basically fold one edge of each piece of foil, then interlock them, and when they're together, fold the seam you just made onto itself. Wrap the pan and do another layer, literally well never have a wet cake again if done correctly

[Anonymous No.11448695]

I want to have carnal relations with a cake

[Anonymous No.11448752]

>>11448175
Get fucked, nipshit candy is either completely bland, filled with fucking beans or just colored sugar rocks.

[Anonymous No.11448757]

>>11448752
I want to pee in Miu's butt.

[Anonymous No.11448779]

>>11447484
Japs are the very definition of style over substance. If it looks interesting then they're all over it, they couldn't care less about flavor. They eat the blandest shit as long as it has something that makes it look interesting. They're terribly superficial.

[Anonymous No.11448810]

>>11448695
THICC

[Anonymous No.11448815]

>>11448810
UNF

[Anonymous No.11448837]

>>11448416
Kek

[Anonymous No.11448842]

How about Japanese pancakes? The recipes I see use Kewpie mayo, am I being trolled?

[Anonymous No.11448882]

>>11448435
Hardest I've laughed today.

[Anonymous No.11448897]

>>11448779

this is a very wrong opinion

[Anonymous No.11448904]

>>11447425
>muh superior cheesecake folded over one mirrion times

Let me guess, it can only be cut by the superior Japanese blade - the katana

[Anonymous No.11448922]

my sister made it. was pretty but boring. basically just tasted like eggs or something. lacked sweetness, and I think even someone who isn't particularly fond of sweet desserts would agree that it lacked sweetness. but i suppose the various amounts of ingredients are necessary for it to keep its wiggly shape. anyway, someone in here mentioned how a sauce would be good for it - i agree. maybe a nice raspberry sauce.

[Anonymous No.11448983]

>>11448922

I have to wonder have you people ever had regular cheesecake before?
Cheesecake is not really supposed to be very sweet at all
In fact the crust often tastes more sweet than the cheese part itself

The Japanese style of cheesecake basically uses the exact same ingredients as regular cheesecake it's just in a souffle form instead which is why it tastes more eggy

[Anonymous No.11449112]

>>11448644
I should make one again, I now have giant foil that can cover the pan in a single sheet which may help with a more consistent seal.

[Anonymous No.11449138]

>>11448882
;)

[Anonymous No.11449235]

>>11448983
>I have to wonder have you people ever had regular cheesecake before?

I love traditional American cheesecake. I've had it from all over. I agree it's not particularly sweet, but the Japanese cheesecake seemed to lack any sweetness at all.

[Anonymous No.11449685]

>>11447425
Yes, made it right and it tastes like scrambled eggs. not nearly as i thought it was going to be. Even store bought tastes like eggs

[Anonymous No.11450076]

>>11447425
Love Uncle Tetsu, the angle cafe in Toronto is great if you can catch a live performance.

[Anonymous No.11450091]

>>11447425
my sister tried and made this gross egg dish. shits hard.

[Anonymous No.11450115]

>>11448842
Nah, mayo can be used for tons of recipes. It sounds off-putting but once it's blended in, it just provides a moist, somewhat tart addition to the recipe. Mayo chocolate cake is fucking delicious.

[Anonymous No.11451383]

>>11450115
I had to explain this to someone on the line once - it's eggs, acid and oil, often with a binder. If you're using baking soda/powder in a recipe, mayo is going to help it work, as well as providing a protein structure to help trap the CO2 bubbles, and oil to help keep everything moist, and increase the longevity of the bubbles if the batter or dough is on the wet/loose side.

[Anonymous No.11451704]

>>11448897
oh no no no no
Very unbased and bluepilled; downvoted

[Wetard No.11451737]

Yum Uncle Tetsu is the best

[Anonymous No.11451743]

>>11451383
Any more sage advice on the matter?

[Anonymous No.11453607]

>>11451743
Don't waste time or money assembling parts when a pre-existing combination is cheap and just as useful?

[Anonymous No.11453644]

i didnt take the rack above it out, it rose like a mf and ended up with lines across the top
if i made it again id add more vanilla

[Anonymous No.11454519]

>>11447425
No because it's weak memefood for weebs

[Anonymous No.11454617]

Can someone that successfully made the cake lost the recipie they used?