Is it possible to prevent a japanese cheesecake from deflating or sinking?
A japanese cheesecake is basically like a cheesecake fused with a spongecake.
When i beat the egg whites they peak perfectly then i am required to get 1/3 of the egg white mixture and fold it into the cake mixture then fold in the rest of the egg whites. Then i pour it into a pan and place it into a baine-marie and bake it for about 1 hour and 10mins at 180 degrees celcius.
In the oven it raises perfectly and looks beautiful, then when i take it out of the oven to rest it slowly starts to shrink and is no longer tall but rather about 1-2cm shorter (20cm cake pan).
Can anyone please help me? Anyone have any suggestions or any techniques on how to prevent this from happening?
Best Answer
Try letting it cool in the oven.
The tip is from the blog "The Little Teochew", which writes:
- Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Further tips can by found in the blog post: Japanese Cheesecake
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Quick Answer about "Is it possible to prevent a japanese cheesecake from deflating or sinking?"
Try letting it cool in the oven. The tip is from the blog "The Little Teochew", which writes: Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.Why did my Japanese cheesecake deflate?
For the sunk-in-the-middle or forming-a-waist type of problem (collapsed, shrunken, deflated, etc.) the main reason lies in wrong baking temperature (usually too high temperature, or using too large baking pans in a too small oven) or insufficient baking time.How do I keep my cheesecake from shrinking?
Don't bake your cheesecake at too high a temperature (I recommend baking cheesecakes at 300-325 degrees F at the highest) The egg proteins will overcoagulate from too much heat which eventually shrink when cooled, causing cracking usually in its center or tiny cracks all over its top.Why did my Japanese cheesecake not rise?
If you cake has not risen at all in the oven, then your initial temperature is too low, or your egg whites were over or under beaten (you want glossy beautiful stiff peaks), or you have over-mixed your final batter. If you don't get a brown top, again the temperature may have been too low.How do I keep my sponge cake from deflating?
There is a trick to prevent sponge cakes like Angel food cakes from sinking: cool these cakes upside down! By cooling the cake upside down, the cake has plenty of room to stretch out of the pan, instead of collapsing into the bottom of the pan.COTTON CHEESECAKE (Cheesecake Japanese) - Japanese Homemade Cheesecake
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Answer 2
Just as with souffles and angel-food cakes, the rise of your cake depends on steam-filled bubbles lifting the batter while the egg proteins set. The trick is, you don't want to overcook the batter, nor do you want to have dramatic swings in temperature, which might deflate the bubbles before the proteins have set. So, you need to do a staged baking process.
First, preheat the oven to 180C (350F) for at least 30 minutes to be sure the walls of the oven are hot (if you simply quick-heat the oven, all you've heated is air, much of which will rush out the moment you add your cake). Put the cake pan in the bain-marie, place the bain-marie on the oven rack, and then add the boiling water. Bake for 15 minutes, then lower the temperature to 160C (325F) and continue to bake until the top turns lightly golden (about 25 minutes, depending on your oven -- but don't go strictly by time during this phase). Finally, turn off the oven and leave the cake pan for another 40 minutes to an hour.
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