Cheesecake is, by
far, one of my favorite desserts; it is simple to make, super versatile and is
extremely hard to fuck up. While I was living in Taiwan, I got introduced to
Japanese Cheesecake (yeah, in Taiwan, not Japan), an odd and amazing cousin of
the cheesecake we all know and love. It is a fluffy, light and wobbly goodness
with a very subtle flavor, perfect to finish any meal. It basically is the lovechild of cheesecake
and soufflé.
Lately I've been
seeing it popping up a lot in western style bakeries and in more and more of
your Facebook feeds, so I thought, fuck it, let's get a recipe out there that
is easy and delicious. So, get off your couch and gather ingredients, because
when you are done with this you will be impressing even the most picky of your
friends, the secret behind this is, that it looks so fancy and hard to make but
in reality it is simple as fuck. So, here is the Japexican way of making Japanese cheesecake!
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| Khalua is optional but highly recommended. |
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| Look at that fluff! |
