Comments on: Matcha Cheesecake – Fluffy Japanese Style

By: Craft Passion

Craft Passion — Wed, 17 May 2023 03:21:31 +0000

In reply to CH. There are a lot of possibility that you can't get the exact result. However, look at your description on the comment and assuming you have followed all the details in the notes, most likely it that your oven do not have a heating element from top (thus your cake doesn't brown on top). I hope you could check out your oven and try again.

By: CH

CH — Thu, 11 May 2023 22:42:59 +0000

Made this cake twice hoping the second time would be significant better and closer to the author’s results but it was only slightly fluffier and taller..

1. Both cakes did not get brown on top
2. Top was not as smooth; first cake had very small cracks and air bubbles, second one had only air bubbles on the top
3. Neither of the cakes domed past the height of the 3″ pan like the author’s did. My cakes were ~2.5″ tall after cooling.

What am I doing wrong?

By: Victoria

Victoria — Mon, 10 Apr 2023 12:51:25 +0000

Oh boy, I followed this recipe exactly, including temperature, measurements, folding in the egg whites (stiff peaks), water bath with towel…. I took it to a friend’s house, untested, un tasted and oh boy, it was, um, awful! I love matcha, I love soufflé style cake but this cake was flavorless.

I wish I had a berry sauce or something to give it a bit of flavor.

By: Joey

Joey — Mon, 24 Oct 2022 07:38:44 +0000

I tried it last night, follow every step exactly as stated in the recipe. The cake turned out perfect just like in the picture! Thank you for the recipe.

By: Stanley

Stanley — Thu, 29 Jul 2021 07:00:18 +0000

fellow the instructions and precise measurements, the result is pretty okay, however, I realised the bottom part of cake isn’t as fluffy as middle and top layers. how can I resolve the issue and make the texture of cake consistent.

By: Craft Passion

Craft Passion — Sat, 24 Apr 2021 07:05:37 +0000

In reply to Kimberly. Hi Kimberly, yes, you definitely can bake at this temperature settings. But, I would recommend to bake it at 390°F then 285°F.

By: Kimberly

Kimberly — Tue, 20 Apr 2021 22:19:15 +0000

In reply to Natalie. Hello! My oven only changes in increments of 5°F Can I bake at 395°F them 285°F?

By: Craft Passion

Craft Passion — Thu, 04 Mar 2021 01:31:22 +0000

In reply to Nicole. It is a typo, it should be only 12 grams in total and I have amended the recipe. Thanks for highlighting it.

By: Nicole

Nicole — Mon, 01 Mar 2021 20:21:15 +0000

Hi, I have a quick question. In the ingredients list, you listed 12 grams of Matcha powder two times. Was that a Typo or this recipe calls for a total of 24 grams of Matcha powder? Thanks!

By: Kat

Kat — Sun, 07 Feb 2021 15:16:37 +0000

The texture and fallout of the cake is amazing. Not too sweet. I’ve made it twice and the tops of mine keep cracking. Any ideas on what to do to prevent that? I’ve tried beating the meringue less and slightly lowered the oven temp, but still a big crack. Help!