2018 Food Trends: Our Favorite Japanese Cheesecake Recipe
Japanese cheesecake is the “it” dessert when it comes to 2018 food trends. Light, airy, and jiggly (in a really entertaining way – trust us!), Japanese cheesecake has taken the trendiest dining establishment by storm. Dessert foodies everywhere are fawning over the rich (but far less dense) dish – and rightfully so!
What makes Japanese cheesecake so different from traditional cheesecake? For starters, cream cheese isn’t the main component. While it exists in the dish, the core component of Japanese cheesecake is eggs. The recipe for Japanese cheesecake is a little more time-consuming than traditional cheesecake recipes, but we’ve found a little extra patience is well worth the reward.
There are a bunch of Japanese cheesecake recipes springing up all over the internet, but we found one we like the best. It comes courtesy of the Little Sweet Baker, based out of Ontario, Canada. The blog started as a hobby and has grown into a favorite independent cooking and recipe site for many people – us included!
We love this recipe because it deviates from the ‘big box’ website recipes for Japanese cheesecake. It has personal touches that make it unique – and in our opinion, a bit more delicious than the conventional approach.
We encourage you to visit Little Sweet Baker for the full recipe, and for all of her wonderful cooking tips, recipes and stories!
Japanese Cheesecake Recipe (courtesy of Little Sweet Baker)
- Prep Time: 30 min
- Cook Time: 60 min
- Yield: 8
- 1 package (250g) cream cheese
- 1/4 cup (50g) unsalted butter
- 1/3 cup (83ml) milk
- 1/2 cup (63g) all-purpose flour
- 2 tbsp (16g) cornstarch
- 2 tsp vanilla
- 5 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- powdered sugar for dusting
For full cooking instructions (we don’t plagiarize, and we always give credit!), please visit the full recipe.