By Southern Polar Bear on September 19, 2007
Photo by Emily Han
Photo by Emily Han
"This is a very soft and light cheesecake, not heavy and dense like New York cheesecakes."
Serving Size: 1 (66 g)
Servings Per Recipe: 12
"This is WONDERFUL!! It is like a cheesecake with an angelfood cake texture - but softer. It's kinda like eating a "dense cloud". And it's not too sweet, but just sweet enough. Pure cheesecake heaven!! This will be made many times over at my house and on special occasions. Thanks so much!! Made for Unrated Asian tag of 2009."
"I just made the cake - it's in the oven. I prepared an 8" cake pan, and had much too much batter. Transferred to a 9" pan, and it almost overflowed - I'm afraid I'm going to have a mess in the oven. Could the 8" be a typo or mistake - or - what could I have done wrong?"
"I love Japanese cheesecake and although I've tried many, many recipes both in English language and in Japanese, I still have not found one that I would say "this is it!" None of these are quite Japanese cheesecake and I really don't know what it is but if you ever had a Japanese cheesecake in Japan you would always remember it and judge all others by the standard. This one turned out a bit too eggy and again, the strong cream cheese taste is missing. However, this cake is a fine cake that's worthy of making and serving to your family and friends. Thank you for posting. Made for Asian forum's unrated Asian recipe tag."
"I am giving this 5 stars as it turned out perfectly, good texture, and as kellychris says, not overly sweet. I made this the night before, for a Sunday lunch, and allowed it to cool in the pan overnight before turning it out. I served it with mandarin oranges and whipped cream on the side, my DH did feel it needed something with it. Another time I may choose to top it with a fruit topping and glaze. Thanks, SP! Made for Unrated Asian Recipes 2009"
"Very light, soft and delicious. A definite keeper. My family isn't fond of normal cheesecake, but they love this one. Thank you Emily for posting the recipe and helping me with the conversion. The directions were very clear and I was able to put it together rather quickly. Great note on caster sugar since I didn't know what it was."