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