*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I didnt do the water bath stuff. I just microwaved the cream cheese/milk mixture instead & baked the thing normally. I didn't do the "let sit in oven ajar for an hour" thing either. & it turned out PERFECTLY! I hate the texture of traditional cheesecake so this sounded like a great way to try it with a texture I could handle & I'm glad I did because it is delicious. Next time I will top it with whipped cream & strawberries.
I should have realised from the title that this cake is not going to end up like Japanese cheesecake. It should not be 'spongy'. My cake ended up being way overdone and I think that last step (leaving in oven with door open) is the reason why. I looked back to my tried and true Japanese cheesecake recipe (Cotton Soft Japanese Cheesecake from Diana's Desserts) and realised that this is more or less the same recipe, only Diana's does not say to leave it in the oven after cooking! Sigh, I am not straying from Diana's perfect recipe again. Sorry, I really wanted to like this recipe.
Made it exactly as the recipe said. Hate it when people change the recipe and then say it's terrible. I liked it immensely. My only complaint is it was a little underdone. Could just be my oven or incorrect water bath. Had never cooked anything in a water bath so it could be me doing something stupid. I fed some to my neighbor and he went home and made one. Good stuff and I will make it again. Thanks for posting this.