Hi guys n gals,
I'm confused as to what is the method to cool a Japanese soufflé cottonsoft cheesecake?, some recipe calls for the cake to be:
1) cool in the oven for like an hour ( rationale: drastic decrease in temperature will cause the cake to collapse) Eg: http://www.thecookbookchronicles.com/..., http://lilyng2000.blogspot.com/2005/1...
while others call fr the cake to be
...so which is the right way to it??? Love love love Japanese style cheesecake so would totally love to be able to make it right.