I’m not saying I’m a world expert, but in my opinion Japanese Cheesecake is the best kept secret in the realm of cake. I had no idea about it myself until I went to a randomly placed cheesecake shop on the side of a road by Lake Kawaguchico, all overlooked by that most wonderful of stratovolcanoes, Mt Fuji.
I don’t want to sound all 1950’s about this, but… oh my.
It’s soft, it’s light, it’s billowy, it’s Cheesecakey… it’s like New York Cheesecake which has been force-fed about nine clouds. And it will take you to cloud nine. It is nothing you thought a Cheesecake could be.
And I kind of think it’s funny, because really the western world is quite obsessed with Cheesecake. Why don’t we know about it? Well, I’m here to disseminate the information. Think of me as “Cakey”leaks.
And I haven’t even gotten to the best bit- Japanese Cheesecake is made with about a third of the cream cheese of a regular Cheesecake- which means you can have more than one slice without getting a “food baby” – and at significantly less calories. Talk about a delicious secret.
Japanese Cheesecake is billowy because it has a lot of whipped egg whites in it. That means you have to be gentle when you are mixing, but really it’s a doodle to make. It’s baked in a water bath to ensure that it sets without colouring too much, or cracking too much. With a little practice, you’ll wind up with a perfectly smooth top, but don’t worry, even one that looks like this:
will taste perfectly perfect!
And just when you thought I couldn’t make Japanese Cheesecake sound any better, I’m going to tell you that it cuts like a dream, you can hold it like a slice if regular cake in your hand (great for midnight wolfing), and it improves with age – it will keep for at least a week.
Serve Japanese Cheesecake dusted (think drifted) with icing sugar (if you can get “snow sugar” this will sit on the cake for days without melting) and, if you like, some brightly flavoured Berry sauce, like the Tuaca Strawberry Sauce set out in the recipe.
Nine Clouds Japanese Cheesecake
1 tbsp lemon juice
1/4 tsp cream of tartar
140g caster sugar
Tuaca Strawberry Sauce