Japanese cottonsoft cheesecake, help! Feeling confused....

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??? Thanks


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