The Japanese Cheesecake traversed around the world and arrived in America about 40 years ago.

The cheese content of the Japanese cheesecake is lower than traditional cheesecakes, so the taste is more like a very moist, airy and fluffy sponge-cake with a hint of cream cheese.

Japanese people usually eats this dish.

The Japanese Cheesecake is light and fluffy, while the normal cheesecake is more paste like

I want you and others to know that this isn’t your typical cheesecake

You can have the Japanese Cheesecake at parties,family dish (dessert), basically anything.

          For 6 servings:

7 tablespoons of unsalted butter.

4 oz of cream cheese

½ cup of milk

8 eggs (yolk)

¼ cup of flour

¼ cornstarch

13 large eggs (whites)

⅔ of granulated sugar hot water (for baking)

 

The Japanese Cheesecake was made in Uncle Tetsu’s Sweet Shop in the 1900’s

My dish is called ‘The Japanese Cheesecake’

I chose this dish because it will be a challenge to make and I am a big fan of cheesecakes