Japanese Cheesecake (Fluffy & Creamy)

When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you?d feel you don?t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. I didn?t blame my daughter at all, because it?s so intriguing. Who can resist it?



This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. Just hop over to my Chinese fan page and browse the comments asking for more tips, you?d know what I?m trying to say.



For making this Japanese cheesecake, many people find it?s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Firstly, the surface of cheesecakes has a tendency to crack during or after baking. Secondly, the cake would easily shrink as it cools down. Although the taste remains the same, I believe every baker, like me, would love to see a perfect, or at least a good, pleasant looking cheesecake being served before your or your loved ones? eyes. I?m not a professional baker, just like all other home cooks, love baking some delicious desserts to feed my family. Here I?d share what worked for me. Feel free to drop a comment to share what I miss in this post, or what methods worked for you when making this cheesecake.

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