I feel helpless… I wish I know how to solve. It’s wonderful!!! Hi SeaDee! Aww thank you for your kind feedback! Only part that I’m not sure and can’t tell is how thoroughly the batter is mixed WITHOUT being deflated. Zest half of a lemon into the batter. So if you don’t have it in your kitchen, don’t worry (I don’t use it either). Natalie. Nami’s instructions are for the electric oven without a fan, so please feel free to adjust the cooking time and temperature for your gas oven. Thank you! I’m so happy to hear your cake came out well! I followed the directions exactly but it came out a little gummy/ not puffy and light. I think it is because I use all purpose flour since I did not have bread flour or cornstarch. Hi Nami, I only have 9×9 square cake pan. Thank you for your kind words. Thanks again! It’s normal. Hi. Yes, my “bake” setting for my oven is for both top and bottom. Taste great like store bought and fluffy although I always prefer my cheesecake chilled so when I eat it, it feels a bit dense. I wrote about it in my FAQs but I understand it’s hard to find it… In there I said to REDUCE 25 ºF if you use the convection oven. As for the springform pan, I’ve used it for my original recipe (I have the link up in my blog post) BUT there is higher chance that water leaks through despite of tight wrapping with aluminum foil. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. I think you could only tell the difference if you eat full fat vs. low fat if you eat them one after another. I need to know what’s going on inside! Can you lower it? The cake rises as high as 4 inches (and it deflates and set at 2 inches). Hmm also make sure to do that in the center instead of the outer layer since middle/center takes longer to get cooked through. do you think the batter will be “overflow” during baking ? I’d say 85-90% of the time, my cake got a soaked bottom and I wasn’t too happy… I tried my best to avoid it but once in a while that happened. Hi Ophelia! . There’s a picture of it somewhere on Twitter with #JustOneCookbook. Yay!! Thank you so much for trying this recipe and I am so happy to hear your cake turn out well (wow and it’s your first time!). Typically, burning happens when the oven is too small and the cake is too close to the top of the oven. Since every oven behaves differently, I’m wondering if yours needed longer time to cook. I’m really happy to hear that. Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently. Is this cake serve at room temperature like cake or cold in the fridge like the American cheesecake? . Thanks! We are glad to hear everyone loved it! Thankfully this was salvaged at the fine mesh part but it just seem so much like a waste to throw these small bits out. If this continues to happen, when the cake starts to brown while it bakes, but the inside of the cake is still raw, cover the top with foil. I was wondering how much of each ingredient I would need if I am making a 7″ cheesecake? Unless you can calculate the volume, I wouldn’t change the recipe and just pour less into your 7×3 pan and use another small pan to bake a mini one? Make sure there is no oil or water in the bowl. Please do not use my images without my permission. Can u please have a look?! One day when I own different sizes I’d definitely try it. Maria, Hi Maria! Thanks for your feedback! Think cheesecake but with the volume on high. Maybe you can ask someone to help and take turn to whip egg whites? I’m so glad you enjoyed this recipe! Many of my blog readers are Americans and I live in the U.S. as well, but my blog is for worldwide audience and more than half of my audience uses metric measurement. So, in your blog, this is what you wrote: 1 large egg (50 g without shell) 50 g cream cheese 10 g unsalted butter 33 g (33 ml) heavy whipping cream 10 g granulated sugar 13 g cake flour 1 tsp. Do you usually add more flour – is it the typical method? I used the “unit” recipe to calculate for a 4 egg batter, and for a strong coffee taste 3 tbsp worked nicely. Hi Sophia! Your email address will not be published. The cake wasn’t that wet though, but the paper was… maybe moisture built up inside the cake pan? I haven’t used a rectangular pan, so I’m not too sure exactly how long it takes to bake… Please use a skewer to check the doneness. As for matcha and coffee, you can add matcha powder and cacao powder into the flour. I don’t like cheesecake but this is very different. Do you have any recommendation related with the consistency of the batter if I replace the sugar with maple syrup? I wish I could make this every day. Hi Nami, I used my springform pan since I did not have a 4″ high one as specified. Thanks! Thank you so much. I don’t remember my slice being “wet” as you describe. One of my favorites is this Japanese Cheesecake (Yes, I’m from Japan!). Granted, I do miss the golden brown top crust using the oven method, but for a quick snack within family, the instant pot version is so much less work. I have followed all the steps but the cake turned out not fluffy at all. This cake was delicious. Can you pls provide proportions if i use a 9X11 rectangular pan? I reduced the baking time to 60min at 150 degrees celcius(I used convection oven) and then the additional 10min bake at 130 degrees celcius before leaving it to cool. But I’m not sure what you mean by “crash” but I think that’s same as shrink? Just a hint will do the trick. Hi Elaine! You will need to bake “until the top is golden brown and skewer inserted comes out clean.” If you insert a wooden skewer and pull out, the skewer should have wet batter attached.