Why does Japanese light cheesecake collapse? How to prevent light cheesecake from collapsing?

We all know that there are many types of cakes, and light cheesecake is one of the more popular cakes. It tastes sweet and delicious, and it tastes soft and sticky. Many people will make light cheesecake at home. So why does light cheesecake collapse easily? Let's take a closer look!

Reasons why light cheesecake collapses

1. Collapse caused by insufficient or excessive egg white beating

Japanese cheesecake requires whipped egg whites so that the cake has a lighter texture. It is "similar" to chiffon cake, except that we add cheese (that is, cream cheese) to the egg yolk paste, and the egg whites do not need to be beaten too hard. It is generally similar to the degree of whipping of a cake roll, and it can be in a large curved hook state with 70% of the points distributed.

If the egg whites are not beaten enough to support the cake's structure, it will easily cause the internal structure to be rough, large pores, the cake to not grow tall, and easy to collapse.

If the egg whites are over-beaten, it will not only easily cause cracking, but the cake will also easily grow particularly tall in the oven. Once taken out, it will shrink and collapse like a deflated ball.

2. Collapse caused by defoaming

Like chiffon cake, Japanese cheesecake also makes separate meringue and egg yolk paste, which are then mixed together. The principles are similar, so chiffon cake is the foundation and all methods can be applied.

When stirring, you must first pay attention to the stirring technique. Do not stir in circles or over-stir. Any of these "illegal operations" will cause the cake batter to deflate wildly, and you will clearly hear the sound of the meringue deflation.

Another possible cause of defoaming is that after the cake batter is mixed, it is left at room temperature for too long and is not baked immediately, which may also cause defoaming and collapse.

3. Collapse caused by some bad baking habits

(1) Open the oven door frequently to check during the baking process. For example, if you do not add enough water at one time during the water bath method, and add water in the middle and open the oven door, the oven may collapse due to "cold shrinkage", especially in winter when the temperature difference between the oven and room temperature is particularly large. This situation is more obvious.

(2) The oven is not preheated before baking, so the cake cannot reach a stable baking temperature.

(3) Adjust the oven temperature frequently.

(4) If you take the cake out of the oven immediately after it comes out of the oven, the cake will still collapse due to the instantaneous contact of cold air with the cake.

How to avoid light cheesecake collapse

The egg whites must be whipped

When making Japanese cheesecake, you must carefully beat the egg whites, beating them just enough and not over-beating them.

More points to note:

(1) The egg beater and egg beater head should be free of oil and water.

(2) The eggs should be fresh. When separating the eggs, do not let the yolk fall into the egg whites to avoid affecting the efficiency of beating.

(3) Add sugar gradually to beat the egg whites to ensure that the meringue is relatively stable. This is the basis for a fine texture and a fluffy, light, and soft texture.

Avoid defoaming

Collapse caused by defoaming is also easy to avoid, just do the following four things:

(1) Pay attention to the folding technique and mix the meringue and egg yolk paste evenly. (You can also avoid the pudding layer.)

(2) Do not over-stir.

(3) After the cake batter is ready, put it into the mold and bake it immediately.

(4) Preheat the oven in advance to achieve a more stable baking temperature.

Avoid improper operation

(1) Do not open the oven door to check during baking. Nowadays, ovens all have glass doors, which allow you to observe the state of the cake. Put enough water in the baking pan at one time to avoid adding water during the baking process.

(2) Preheat the oven in advance to obtain a more stable baking temperature.

(3) Adjust the oven temperature infrequently to keep it stable at a more suitable baking temperature.

(4) When the baking time is up, turn off all functions of the oven, then open the oven door, but do not take out the cake, and let it slowly return to room temperature; take it out after about half an hour. This can minimize the collapse of the Japanese light cheesecake due to "cold shrinkage".

What kind of mold is best for light cheesecake

I suggest you use a special non-stick light cheesecake mold to bake Japanese cheesecake to avoid the trouble caused by shrinking waist, including running-in with your own oven, choosing the right baking temperature and time to achieve the best baking state. I believe that by doing these two small points and combining them with the three major points I summarized above, everyone can make Japanese cheesecake better and better. It doesn’t matter if there are problems. The most important thing is to find a solution to the problem!