Japanese cheesecake (also soufflé style cheesecake, cotton cheesecake or light cheesecake; Japanese: スフレチーズケーキ) is a variety of cheesecake that is usually lighter in texture and less sweet than North American style cheesecakes. It has a characteristically wobbly, airy texture similar to a soufflé when fresh out of the oven and a chiffon cake like texture when chilled.
The recipe was created by Japanese chef Tomotaro Kuzuno who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s. It is less sweet and has fewer calories than standard Western style cheesecakes, containing less cheese and sugar. Similar to chiffon cake or soufflé, this Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately.
Net weight: 250g
Brand: H3Q Miki
Origin: Việt Nam
Ingredients: New Zealand's Anchor cream cheese - fresh milk - unsalted butter, chicken eggs, sugar, flour, corn flour.
H3Q Miki Japanese-styled Cheesecake especially DOES NOT CONTAIN:
- Artificial colorings or flavorings
Instruction: To be taken directly on its own or with fresh milk.
Baker: H3Q Miki Restaurant
Address: 09, Dinh Ngang Street, Hoan Kiem District, Hanoi
Storage: Refridgerate at 4 to 8 degrees Celcius.
EXP: 05 days from production date.