To us, cheesecake is often either a tub of philly mixed with caster sugar on a digestive base, or a cooked concoction of mascarpone and eggs if we are feeling fancy, but in Japan, it's a whole different affair. Like many Japanese cakes, Japanese cheesecakes are pillowy soft, like air has been whipped into every little bit of it. It's light and cottony, and nowhere near as rich as its western counterpart.
Obviously to achieve that magical texture you'll require a little more expertise and technique, but it's well worth it! Don't forget to serve with ripe strawberries in summer, or yummy raspberry compote in the off-seasons.
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