Comments on: ReCPY: Japanese Chiffon Cheesecake (Holiday Matcha Edition)

By: Melissa

Melissa — Tue, 06 Apr 2010 16:34:09 +0000

You never mentioned where the egg yolks go?

By: seri

seri — Mon, 05 Apr 2010 16:15:47 +0000

Water seeped in through a tear in the foil, but it tastes great! Thanks for the awesome recipe!

One question: how do you cut the cake so cleanly? Ours were crumbly at the edge when we cut it.

By: アダム

アダム — Sun, 04 Apr 2010 21:08:46 +0000

Great recipe! We’re making it now. You might want to add powdered sugar to the list of ingredients (we had it, but others might not when they get to that step). Keep up the good work!

By: Gar

Gar — Mon, 30 Nov 2009 13:38:07 +0000

i love matcha. I usually make matcha cupcake. :)

By: Ambitious

Ambitious — Mon, 23 Nov 2009 11:35:23 +0000

I'd hate to have my cheesecake shrink like an old person! This looks sooooo delicious that I may have to give it a try.

Those chestnuts make great snacks! :)