On 2012-03-28 15:05:47 +0000, Wang Xu said:

> Thank you for your answers and sorry for my late replay.
>
> The following is my recipe:
>
> 250g cream cheese,
> 2 eggs (about 70g per egg),
> 90g sugar,
> 15g cron starch,
> 120g cream,
> 2tb lemon juice
>
> The base is made of digestive biscuits and butter.
>
> I think probably the reason is my metal model. It is a cheap one, so
> probably the cake reacted with it and made itself became very eggy.
>
> From your answers, I think maybe I made two mistakes in water bath:
> First one is both water bath and corn starch are used. In a webpage
> called "simple secrets to prefect cheesecake" ( http://goo.gl/je5uS ),
> it is said "If your cheesecake batter has starch in the recipe (flour
> or cornstarch), you do not need a water bath".
>
> Second one is the fan in the oven was not used, while water bath is
> used. I noticed there was a lot of steam in the oven. However, one fact
> is strange. If the taste is caused by the steam, why only the edge of
> the cake tastes eggy and the center is good?
>
> Thank you again.
> Xu

The lemon juice is 2 tablespoon, not teaspoon. The recipe is

250g cream cheese,
2 eggs (about 70g per egg),
90g sugar,
15g cron starch,
120g cream,
2tb lemon juice

Xu

Wang Xu wrote:
> On 2012-03-28 15:05:47 +0000, Wang Xu said:
>
>> Thank you for your answers and sorry for my late replay.
>>
>> The following is my recipe:
>>
>> 250g cream cheese,
>> 2 eggs (about 70g per egg),
>> 90g sugar,
>> 15g cron starch,
>> 120g cream,
>> 2tb lemon juice
>>
>> The base is made of digestive biscuits and butter.

Hmmm....digestive biscuits, nice eggy and buttery and eggy
tasting digestive biscuits.

Why don't you try your recipe with either graham crackers
or ginger snaps for the base. See what happens.

pavane

On 2012-03-28 20:28:22 +0000, pavane said:

> Wang Xu wrote:
>> On 2012-03-28 15:05:47 +0000, Wang Xu said:
>>
>>> Thank you for your answers and sorry for my late replay.
>>>
>>> The following is my recipe:
>>>
>>> 250g cream cheese,
>>> 2 eggs (about 70g per egg),
>>> 90g sugar,
>>> 15g cron starch,
>>> 120g cream,
>>> 2tb lemon juice
>>>
>>> The base is made of digestive biscuits and butter.
>
> Hmmm....digestive biscuits, nice eggy and buttery and eggy
> tasting digestive biscuits.
>
> Why don't you try your recipe with either graham crackers
> or ginger snaps for the base. See what happens.
>
> pavane

I think the base is not the reason, becaues the base is not eggy tasted
and the top which next to the base is not eggy tasted neither.

Next time, I want to try to let the ``base'' surround the top, which is
similar to the photo in http://goo.gl/DdRqj .

Xu