It was my hubby's birthday, so I thought it would be a perfect time to bake the Japanese cheesecake. I searched for the recipe. I found one that was easy to follow. The ingredients were readily available except for the caster sugar. I was lucky to find it at Walmart this time. Usually they do not have it. I've looked for it before when I was planning to make macarons but did not find it. Anyway, I was able to gather all the ingredients and baked it the day before hubby's birthday. My Japanese cheesecake did not rise up as I expected it to be. So I have to make two batches, two round pans. Then, I made a light whipped cream frosting to put in between the cakes and to decorate the top. Finally it was done and looked presentable.
I was so excited about this cheesecake. I am not so crazy about the American cheesecake because it is just too sweet for me and too heavy. I know I'm crazy, lol, I don't have the sweet tooth. Anyway, because of the rave reviews that this is fluffy and light, I couldn't wait to taste it.
Hubby's birthday came and finally the judgment day for the Japanese cheesecake. My husband liked it because it reminded him of a Hungarian cake he used to eat when he was young. But for me, it was a little exotic. It required lemon juice for the ingredients, and it came out a little sour for me. I should have followed one of the reviewers that said to lessen the lemon juice. Anyway, overall it was a pretty good cake. Like they said it was fluffy and light. It is not too sweet. It is like a combination of the regular cheesecake and a chiffon cake. So if you are not fond of the heavy and dense cheesecake this is a great alternative. I just need to tweak the recipe I found a little bit, to fit my taste or find another recipe to try, and hopefully this will be one of my fave cakes in the future. I am just glad my husband liked it.
