Comments | a_boleyn: "Jiggly" Japanese Cheesecake... Trial 1

a_boleyn

"Jiggly" Japanese Cheesecake... Trial 1

Mar 29, 2019 14:14

I've been curious about this cheesecake for some time and finally got around to giving it a try.

"Jiggly" Japanese Cheesecake

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dessert, cake, japanese, technique, egg whites, cheesecake, cream cheese

Comments 4

delphipsmith March 30 2019, 19:55:33 UTC

I ate the first one warm because ... well, I couldn't wait until the next day to eat it cold.

Ha! I know what you mean.

When I was a kid my mom often used to make classic cheesecake, the kind with graham cracker crust, and one of our favorite restaurants had a homemade chocolate cheesecake that we all fell upon like savages whenever someone ordered t. The texture in this one, esp in that last photo, does look quite a bit more cake-like. Being a cheesecake purist I'm not sure how I'd feel about that lol! Am I right that it was also lighter in flavor, i.e. less richly cheesy? Which of course means one could eat MORE of it...

a_boleyn March 30 2019, 20:12:23 UTC

Yes, the cheese part of the dessert seemed almost incidental. But, I guess the dessert was developed for Japanese tastes and cheese is not a big part of the Asian diet.

When it comes to cheesecakes, I'll make a batch of the mini-cheesecakes with 'Nilla wafers. I usually have two at a time. (Espresso or chocolate are flavours I want to try.)

I made it because I was curious about the dessert and, other than wanting to make it again one day to 'perfect it' (higher baking temp to get the souffleing and darker top), I'm unlikely to add it to my regular dessert repertoire. Kind of like how I feel with sourdough bread. :)

If I had the special ingredients needed, I'd try making other Japanese sweets like mochi, dango, sweet bean paste/anko filled buns etc. Right now, Castella (a sort of pound cake) and chinsuko cookies (Okinawan version of shortbread cookies using flour, lard and sugar) are on my Japanese bucket list for the future when it comes to desserts.

delphipsmith April 16 2019, 16:24:49 UTC

The NY Times recently had a piece on puffy Japanese pancakes, which are apparently All The Thing right now and have people standing in line. Who knew?? They do look good though.

a_boleyn April 16 2019, 18:04:00 UTC

I have to admit that I'm not enough of a pancake fan that I'd try the 'fluffy' version. I saw a how-to recently on YouTube that I was intrigued by but then went ... meh.

https://www.youtube.com/watch?v=7ZHRTnQxpzs&t=9s