LOOK: This Is How Osaka's Famous Cheesecake Is Made
Freshly baked and fluffy!
Rikuro Ojisan - Namba Main Branch
3-2-28 Namba, Chuo Ward, Osaka
Open daily from 9:30 a.m. to 9:30 p.m.
Should you find yourself in Osaka, swing by Rikuro Ojisan and have a taste of their fluffy baked cheesecake with sweet raisin (¥685). With 11 branches across Kansai, getting a hold of these freshly baked delicacies shouldn't be difficult. Try the cake immediately or after it has been chilled--both versions will leave you craving more.
Its founder Rikuro Nishimura, a Japanese pastry chef, wanted to serve freshly baked pastries during the time when cakes were only served cold. He was not a fan of cheese, but the combination of Denmark's cream cheese, eggs, and milk changed his mind.
Perhaps the secret to maintaining the quality of their cakes lies in their commitment to produce the same variant since they opened 33 years ago. They also limited their expansion within the Kansai region only. In fact, Nishimura aims to keep it as Osaka's delicacy even after a hundred years.
Curious to know how the jiggly cakes are made? Here's an inside scoop on Rikuro Ojisan's manufacturing process:
The cheesecake mixture is carefully poured into the mold. It is manually stirred while it is poured to make sure that the mixture is smooth and perfect.
Once the cakes reach the store, a staff rings the bell to inform their customers that a freshly baked batch of cheesecakes has arrived. Each cake is stamped in front of the customers.
Ready to plan your trip to Japan? Yes!
Provided by Japan Walker™, Walkerplus™, and Kansai Walker™ (20 September 2017)