There’s this place in Toronto where people line up for as long as 2 hours (sometimes longer) to buy Japanese cheesecakes. They only allow a maximum of 2 cakes per person and only sell a certain number of cakes per day. So it doesn’t matter if you’ve been in line for half your life on a very cold winter day; if they’re sold out, you go home (crying and/or pulling your hair out optional). It’s gotten so crazy that they’ve set up a Twitter account to announce to the cheesecake-eating world how long the line-up is at that specific point in time. That’s how good their cheesecakes are.
Skip the lines, make your own Japanese cheesecake
However, I’m not really good with line-ups. In fact I kind of hate them. So I looked for bakers in YouTube (I think Baking with Mi is my favourite so far) to see what it takes to make these cakes. I certainly won’t stand in line for them but I will absolutely try to bake one myself.
Because Japanese cheesecakes are delightful – not too sweet with just a hint of cheesecake. What makes them so great is the texture. They are unbelievably light, unlike the very dense New York cheesecake that I think we’re all more used to. They are closer to chiffon cakes than cheesecakes really, but wonderfully softer.
You can do it!
Making a Japanese cheesecake is essentially the same basic ingredients and set of very specific instructions. I’m a self-taught baker so I have no idea if my technique is correct so all I can do is follow the recipe as best I can, handle the egg whites as carefully as possible, and watch the oven like a hawk. And I am rewarded with a lovely cheesecake every time. My point is: if someone like me can do it then certainly anybody can.
PS: The recipe I’ve been using measures ingredients by weight but I know not everyone owns a kitchen scale so I also provided the volume equivalents in the recipe below. I tested the recipe using that (I got your back) and I’m happy to report that version turned out great too (just make sure all your ingredients are room temperature ok?). Don’t let not owning a kitchen scale stop you from baking this (for lack of a more appropriate word) yummy Japanese cheesecake.
Did you make Japanese Cheesecake? Tell me how it went in the comments section below. I’d love to hear all about it. There are more cake recipes here.
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