So…
I have been wondering how to make the surface of the cake smooth or only ‘hairy’ cracked that will be closed by itself later after it’s cooled down.
I always have this feeling: I think, this has to do with the ‘brand’ of the cream cheese. I mean, every brand has their own unique kind of product. I have this feeling after a baker note specifically about her cream cheese which sadly, is not available/hard to get in my country.
One day, I bought a Neufchatel cream cheese block. I then, got an idea to combine it with ‘regular’ cream cheese. Surprisingly, it works!
Lately, I also found a new cream cheese brand in town. It’s not kind of expensive brand. I combined it with Neufchatel I found, it’s even better!
So, I suggest you, to try combine some cream cheese and may be with Neufchatel.
Neufchatel is also a cream cheese but much lighter than regular one. I bought this because I don’t feel suitable with regular cream cheese when it comes to “cold” cheesecake. I prefer baked cheesecake mostly. Cold cheesecake is too strong. I bought Neufchatel because it’s not too strong for me when I used it for filling or cold-cheesecake.
Actually, the new brand cream cheese is good for cold-cheesecake but I still keep Neufchatel by my side, just in case.
Neufchatel gives ‘gentle‘ taste, not strong taste. Yet, when I used it with let’s say Anchor cream cheese, the Japanese Cheesecake is still ok.
May be, my tips won’t be suitable if you like a very STRONG taste of cheesecake, yet, may be the idea of combining cream cheese can be considered when you want to make smooth surface of Japanese cheesecake
(NOTE: Anyway, any recipe may create different result. So, trial and error is important. Using different temperature and thus making ‘baking stages’ is a must. Some bakers proposed 20 minutes and open the oven door. In my case, it can’t be like that. 15 minutes and open the oven door. Yet, remember, every recipe and ingredients combination might affect. No one can teach you “THE MOST SUITABLE or BEST WAY”. You HAVE TO TRY IT yourself. If it is failed, you have to analyse yourself. You just can’t ask here and there because, especially this cake, is quite ‘rigid’ in everything…recipe, oven, technique, etc etc…)