tag:blogger.com,1999:blog-5395203700402966858.post6803879107431562050..comments2024-03-28T12:34:46.782+00:00Comments on Sam Tan's Kitchen: Baked New York CheesecakeSamantha Tanhttp://www.blogger.com/profile/11999647049310425115noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5395203700402966858.post-47848735284313596162012-04-18T04:45:27.219+01:002012-04-18T04:45:27.219+01:00You're very welcome Bergamot, never tried a cu...You're very welcome Bergamot, never tried a curd version before it sounds interesting! xSamantha Tanhttps://www.blogger.com/profile/11999647049310425115noreply@blogger.comtag:blogger.com,1999:blog-5395203700402966858.post-24447279819295964792012-04-17T12:26:55.923+01:002012-04-17T12:26:55.923+01:00I used this recipe to make my own version of a che...I used this recipe to make my own version of a cheesecake(substituted philly with low-fat hung curds). Turned out dense rather than fluffy but good enough for a first attempt. Will soon try a variation soon to perfect it. Thanks for the recipe and the tip on removing the cake from the springform pan :-)Bergamothttps://www.blogger.com/profile/06822312330839526060noreply@blogger.comtag:blogger.com,1999:blog-5395203700402966858.post-64497363890250144382010-04-13T13:11:15.971+01:002010-04-13T13:11:15.971+01:00Hi Akira,
Hmm without seeing your recipe I can...Hi Akira,<br /><br />Hmm without seeing your recipe I can't really say why, but my guess is maybe that you didn't whip the egg whites separately until stiff? Cotton cheesecakes are very different from this New York one, more like chiffon sponge rather than creamy and rich and thus they require that the egg whites are beaten until stiff before folding into the rest of the mixture.<br /><br />I will soon be posting a recipe for cotton cheesecake so look out for it, hopefully it will help :)<br /><br />xSamantha Tanhttps://www.blogger.com/profile/11999647049310425115noreply@blogger.comtag:blogger.com,1999:blog-5395203700402966858.post-20046784655215932952010-04-13T12:04:00.310+01:002010-04-13T12:04:00.310+01:00Hi Samantha, I recently made one cotton cheesecake...Hi Samantha, I recently made one cotton cheesecake. It's not my first time baking this same recipe anyway but the problem is I always have a densed portion which tasted like the egg white sinking at the bottom. Have you got any idea how this happens?<br /><br />Thanks in advance!Call me A.S for AkiraSabinehttps://www.blogger.com/profile/04234531863064074831noreply@blogger.comtag:blogger.com,1999:blog-5395203700402966858.post-88928115427139702112009-06-23T03:38:19.069+01:002009-06-23T03:38:19.069+01:00Hi there :) Thanks for visiting the blog and tryin...Hi there :) Thanks for visiting the blog and trying the recipe- hmm regarding the thick base, are you using an 8" pan? If so it should be just the right thickness, but maybe try using less biscuits so a thinner layer is created.<br /><br />As for being soggy, try using less butter so the mix is a bit drier, and don't crush the biscuit too finely- ideally it should be tightly packed but with little crunchy pebbles, held together with just enough butter. Also I find refrigerating it first helps, or some people say to chuck it in the freezer as you are mixing the cheese part.<br /><br />Failing that, yes maybe pre-baking will help. Let me know how it turns out!<br /><br />xSamantha Tanhttps://www.blogger.com/profile/11999647049310425115noreply@blogger.comtag:blogger.com,1999:blog-5395203700402966858.post-59046888086918058072009-06-22T07:50:07.621+01:002009-06-22T07:50:07.621+01:00Hi Samantha, thanks for the recipe! I tried it and...Hi Samantha, thanks for the recipe! I tried it and followed the steps closely and I found that the 'cheese' part was delicious. However, the base was a little too thick and soggy. Any tips for that? I heard that the bakers at the Hilton bake their cheesecake base separately.Anonymousnoreply@blogger.com