I'm confused as to which is the correct/better method to cool a Japanese cottonsoft soufflé cheesecake. Some recipes calls for the
1)cake to be cooled in the oven (rationale: drastic change in temperature causes the cake to collapse)
Eg : http://www.thecookbookchronicles.com/blog/?p=3906, http://lilyng2000.blogspot.com/2005/10/cotton-soft-japanese-cheesecake.html
While other calls for the cake to be unmoulded immediately (rationale : Allowing cake to sit in mould causes cake to sink)
Eg: http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html, http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html
So which is it?, both sounds logical to me...I would love to bake a real good Japanese style cheesecake
Any advice /input out there???