How to cool cake after baking:Japanese cottonsoft cheesecake

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 :, While other calls for the cake to be unmoulded immediately (rationale : Allowing cake to sit in mould causes cake to sink) Eg:,

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??? Thanks


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