Reviewed: Jul. 20, 2008

Problems falling, just like baking any cheesecake, crack the oven and let it cool down.

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17 users found this review helpful

Reviewer:

Erik

Reviewed: May 13, 2008

I like it, but not to crazy for it!!!!

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4 users found this review helpful

Reviewer:

LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

Reviewed: Feb. 13, 2008

This turned out horribly, the low oven temperature probably didnt allow the egg whites to rise properly, so mine was very dense and the batter had seperated while it was sitting in a too-cool oven. Definitely increase the oven temp when baking this...

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3 users found this review helpful

Reviewer:

mayura

Cooking Level: Intermediate

Reviewed: Jan. 12, 2008

I live in Japan and patisseries make a whole amount of ` Japanese cheesecakes ` which I take pale in great comparison to the regular New York style cheesecakes you find at home. Although the Japanese patisseries make a whole bunch of delectable cakes that look amazing, they never seem to make the cheesecakes ` correctly `. Hence, I would have to give this recipe a low rating bc it is more of like a sponge - egg cake, that always sinks. If anyone wants a light dessert, a good custard will do rather than this mushy - spongey type of cheesecake.

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53 users found this review helpful

Reviewer:

Sza Sza

Reviewed: Jan. 1, 2008

The first time I tried this, the cake came out great. Second time, I doubled the sugar and it was even better. However, all attempts thereafter failed miserably. The cake always sank even though I did everything the same. Am I missing something? Reading other member reviews, I see that the recipe yielded different results also. Does anyone know why? Is there a fail-safe version of this recipe? TIA

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12 users found this review helpful

Reviewer:

citrusoap

Cooking Level: Intermediate

Reviewed: Dec. 22, 2007

For what it was supposed to be, I think it turned out good. Very thin, though, and a bit bland. I'm not sure if I'll make it again.

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6 users found this review helpful

Reviewer:

Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Northridge, California, USA

Reviewed: Jul. 28, 2007

I tried the recipe with fat free cream cheese and skim milk, and it turned out great! I also experimented and poured the mixture into individual mini foil cups , using about a tablespoon of mixture for each cup. I baked them for about 15 minutes at 350 and about 10 minutes at 300. The recipe made about 24 cups, and they turned out great, though you may have to watch the time, since I just guessed on how long it would take. Great recipe though!

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7 users found this review helpful

Reviewer:

Breanne S

Reviewed: Jul. 11, 2007

This recipe was...just good. It wasn't that "dense" sort of cheesecake... it was more light and fluffy.

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5 users found this review helpful

Reviewer:

Goodeats

Cooking Level: Intermediate

Reviewed: May 29, 2007

This was a light spongecake w/out a lot of "cheesyness". We really enjoyed it the day we made it but it dried out overnight in the fridge (even though it was covered) & the leftovers got tossed. I drizzled it w/ caramel sauce & garnished w/ an orchid flower & a sprig of fesh mint. I'll make it again for an asian-themed dessert but next time I will make it in individual ramekins & plan on no leftovers. Thansk for the recipe!

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16 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Mar. 28, 2007

This reminded me of a spongecake. It was good, but not something I was make everyday. It went well with the Asian dishes I made with it. It is not very sweet, and is very light and fluffy.

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4 users found this review helpful