Japanese Cheesecake is a type of baked mildly sweet cheesecake prepared with meringue, egg yolks, butter and melted cream cheese.
Japanese Cheesecake is a type of cheesecake created in Hakata, Japan by Tetsushi Mizokami in 1985 in an establishment called Hanajam on Oyafukou Street. Tetsushi Mizokami, has a rich restaurant and career journey, when he was introduced to an Australian cheese he loved it and he started to use it on his cheesecakes.
This cheesecake he made became really popular in Japan then it quickly became a food phenomenon internationally. Its texture, flavour and lightness is favoured greatly by people as its less sweet and has less calories than the original cheesecakes. The phenomenon just recently arrived here in New Zealand and their store on Queen St is always flocked with tons of patrons regardless of the time of day.
That is what urged me to make one at home, the long queues I have to endure just to get one and if I successfully make one at home I can even share it to my friends who want to try it as well without queueing. This is basically the first time I made it at home and glad to say it was mostly a success apart from me not patient enough to let it cool off before removing it in my springform pan. The result was great, it indeed tastes like a baked cheesecake but it was as light as a sponge cake.
Preparing it is not hard, trust me, otherwise I will not bake it at home and most probably would have queued as well. Similar in preparation as a mamon all you need are fluffy egg whites and melted cream cheese then your off to go. The only hard part is waiting for it in the oven and another time for waiting it to cool down.