This Is Why Japanese Cheesecake Is So Popular
Go ahead and give this freshly baked dessert a try!
Originating in the ‘70s, the Japanese cheesecake has been a staple in Japan’s dessert scene for decades. Also known as soufflé cake, jiggly cake, pillow cake, and cotton cake, the modest-looking treat slowly gained worldwide approval thanks to brands such as Uncle Tetsu.
SPOT Japan lists down the reasons why this type of cheesecake is popular among young and old!
Japanese cheesecake has a light and fluffy texture.
A cross between a sponge cake and a cheesecake, the Asian version is nothing like its Western namesake, which is rich in taste, densely packed, lined with a graham cracker crust, and oftentimes served with toppings.
Eating a slice of authentic Japanese cheesecake feels like taking a bite of a pillowy cloud. The airy consistency is comparable to one of our Philippine delicacies (the oh-so-fluffy mamon), but the baked treat is even softer, smoother, and creamier as every delicious cheesy bite melts in your mouth.
Japanese cheesecake is made with the best ingredients.
Traditionally cooked in a bain-marie, a Japanese cheesecake consists of cream cheese, whipped cream and eggs, butter, and sugar. Some bakeries have taken it up another notch, using only high-grade materials to maintain its pure but mild cheesy taste. Osaka’s beloved Rikuro Ojisan uses cream cheese that come all the way from Denmark. Meanwhile, Fukuoka’s popular patisserie Akai Fusen serves award-winning Fondant Fromage which consists of Aso Milk from Kyushu. It even has a gooey custard filling made from pure Camembert and Gouda cheeses. Tokyo Milk Cheese, on the other hand, uses French and Hokkaido cream cheese blended with Hokkaido fresh cream and carefully selected milk for its mousse-like cheesecake.
Japanese cheesecake tastes good whether served cold or fresh out of the oven.
It’s up to you how you want to eat this snack, but we have it on good authority that both forms taste amazing. When served warm, the sweet and buttery aroma of the cream-colored cheesecake will tease you as you take the first bite.
If you plan on eating it chilled, place it in the refrigerator for three to four hours before consuming it. Firmer in texture, the cheesy flavor of the cooled dessert becomes more evident. Keeping it refrigerated also allows you to enjoy the Japanese cheesecake for three to four days.
Japanese cheesecake is low in calories.
Diet-conscious people won’t mind indulging in this dessert, which is light in taste and calorie content. A quarter slice of Uncle Tetsu cheesecake is supposed to contain less than 300 calories and 20 grams of fat. Not bad for a cheese-laden treat!
Japanese cheesecake is so Instagrammable.
Your experience won’t be complete without taking a Boomerang video while jiggling this baked dessert. In case you were wondering what makes it extra wiggly, it’s all thanks to the egg whites that are whipped into meringue and added to a cream cheese-egg yolk batter.
Have you ever tried Japanese cheesecake? Which one is your favorite? Let us know by commenting below!
Main Photo courtesy of iStock.