Apart from being a highly innovative nation and among the first to come up with new spectacular technology, it seems that Japan has another thing that’s only unique to its country – Japanese cheesecakes. Their cheesecakes have a certain je ne sais quoi,
a quality no western cheesecakes can ever match.
New York cheesecakes are known for its biscuit-crumb base and dense, heavy texture, a stark contrast from Japanese cheesecakes. The Asian version has a light and fluffy texture that melts in your mouth smoothly. Most people will agree that the Japanese cheesecake texture may be akin to a soufflé or chiffon cake.
Image: Lee Khang Yi
Because Japanese cheesecakes are so popular and highly sought after, it’s almost impossible not to find a café or bakery in Japan that doesn’t sell these cheesecakes. In fact, there are even franchises focusing mainly on Japanese cheesecakes such as Uncle Tetsu and Tokyo Milk Cheese Factory. In Malaysia, we have two famous shops selling these cakes: Uncle Miki (Miki Ojisan No Mise) and Uncle Tetsu Cheesecake (what's up with their obsession of putting “uncles” in the name of their franchise?!)
Uncle Tetsu Cheesecake (Image: Philippine Primer)
Making these cakes may be an intensive labour of love for some people, which is why others prefer to leave the baking to the experts and purchase from them instead. Those who don't have much experience in baking may be thrown off by the total time consumed to bake one and the possibility of ruining what should have been a perfect afternoon dessert.
Well, you can now keep your worries at bay, as Epicurious
has come up with a simple three-ingredient cheesecake recipe that will blow your mind! All it takes to create that fluffy explosion in your mouth is some white chocolate, cream cheese and eggs
. After baking it for approximately 45 minutes and leaving it to rest for another 15 minutes, voila! You’ve got a heavenly, light, creamy cheesecake all to yourself. This recipe will even persuade the laziest person to attempt to bake it.
Watch how to make it here: