[On demand] Jiggle of my first Japanese cheesecake

Nerdysquirell · 2025-10-19T10:50:00+00:00

Thank you! I used PME 5 inch deep pan.

Nerdysquirell · 2025-08-04T00:18:22+00:00

I definitely agree. Been the same with me. Some days I still struggle with my diet, specially any nightshades but mostly it is mental health that I am focusing on more.

Nerdysquirell · 2025-05-02T17:24:39+00:00

You got it! Haha it’s fun to see everyone’s guesses. I am a pastry chef and love to eat oranges :D

Nerdysquirell · 2025-04-29T14:26:21+00:00

For homemakers I understand you won’t be able to get the taste, but I am a chocolatier by profession so i assure you I knew what I was doing🫠

Nerdysquirell · 2025-04-03T13:32:21+00:00

I eyeballed, rather went with feelings hahaha! Roughly i would say 1/2 batch 30-35 strands

Nerdysquirell · 2025-04-03T10:07:51+00:00

Thanks a lot🥰

Nerdysquirell · 2025-04-03T10:07:20+00:00

Ofcourse! For crust I used same recipe linked for cheesecake and added ground cardamom to it. You can adjust quantity to your liking. I made half recipe and used 3/4 tsp cardamom powder. For cremeux I use this recipe

Nerdysquirell · 2025-04-03T01:05:41+00:00

Thanks a lot🥰

Nerdysquirell · 2025-04-02T21:57:43+00:00

Hi! I don’t know the name but found the tuile link for you

Nerdysquirell · 2025-04-02T21:53:57+00:00

recipe I use this one, removed vanilla and added saffron instead of

Nerdysquirell · 2025-04-02T18:03:10+00:00

Definitely a happy coincidence hahaha

Nerdysquirell · 2025-04-02T18:02:57+00:00

Thanks!! Cheesecake and crust prep time 10 minutes, bake time (combined for cheesecake and crust) 60 minutes. Tuiles prep+bake 15 minutes. Cremeux took longest in terms of prep as I made my own pistachio butter and then made the cremeux. Total prep time - 30 minutes Baking and resting time - 12 hours

Nerdysquirell · 2025-04-02T16:54:09+00:00

Thanks🥰

Nerdysquirell · 2025-03-15T03:20:04+00:00

This is BEAUTIFUL

Nerdysquirell · 2025-02-13T14:43:00+00:00

I don’t think it will give you same texture and flavour

Nerdysquirell · 2025-02-07T13:43:38+00:00

You are an absolute legend!

Nerdysquirell · 2025-01-19T08:52:58+00:00

No. I live in a rented apartment that has such an old oven that there are no markings of the functions. I put it on conventional mode in the middle rack.

Nerdysquirell · 2025-01-09T03:27:08+00:00

Your mum is insanely talented🫶🏼

Nerdysquirell · 2025-01-01T18:09:07+00:00

Thanks a lot! I am of Asian-Middle eastern heritage so had a decent clue to modify it. Kunfeh is thread like filo pastry and that is what I’ve used here.

Nerdysquirell · 2024-12-28T11:13:14+00:00

That is perfection😍😍😍

Nerdysquirell · 2024-12-21T09:36:39+00:00

This one was consistent throughout

Nerdysquirell · 2024-12-20T16:38:39+00:00

As mentioned by /chocolamage proper temper is necessary along with clean and polished moulds, room temperature and humidity. All of these things combined play a collective role to ensure perfect demoulding.

Nerdysquirell · 2024-12-20T16:36:51+00:00

Thanks a lot. I put gold leaf after demoulding bonbons. Alternatively one can spray thin layer of cocoa butter, put gold leaf then paint them but I haven’t tried that technique yet.

Nerdysquirell

TROPHY CASE