You’ve probably visited Japan and noticed that good food is the most popular thing people will queue up for. Delicious udon noodles or Fluffy Shokupan will always be a line for good food. Crispy Gyoza We have joined many lines in Tokyo, and the results were almost always excellent.

The best Japanese CheesecakeCheesecake

Mr. Cheesecake is a Japanese cheesecake that has been proclaimed to be the best in Tokyo. Cheesecake. Mr. Cheesecake is Tokyo’s most exclusive and elusive CheesecakeCheesecake. There are no lines, ironically. But that’s only because they don’t have a physical shop. These creamy, rectangular-shaped cheesecakes sell quickly online and are available for purchase only two days per week. It is now known as the “phantom cheesecake” by Japanese food lovers. You can’t pick the delivery date or time, even if you are one of the fortunate ones to get a cheesecake.

Koji Tamura is the man behind Mr. Koji Tamura, the chef behind CheesecakeCheesecake. Koji Tamura’s cheesecakes feature a rich combination of cream cheeses, heavy cream, heavy cream, and yogurt. It produces a creamy yet delicate Cheesecake reminiscent of Basque CheesecakeCheesecake but with a lighter texture. Tamara suggests you have it at room temperature, frozen, or straight from the refrigerator. The texture and taste of the food will be affected by the temperature.

We never got to try a Mr. While in Tokyo; we could not test a Mr. Cheesecake. However, chef Tamura posted an official recipe online for Covid. Although the recipe has many steps, it is effortless to follow. The result is fantastic: creamy, delicious, lightly sweetened, and tangy CheesecakeCheesecake.

The CheesecakeCheesecake was made twice: once in a regular loaf pan and once in a mini pan. I couldn’t get the desired height in the regular or mini loaf pans, so they should use a Japanese standard size. I still love this cheesecake cheesecake. To taste three different versions of the CheesecakeCheesecake, I froze some.

Why is this CheesecakeCheesecake so good?

The fridge-frozen CheesecakeCheesecake had a firm texture, and the lemon was evident. The CheesecakeCheesecake was soft and melt-in-your-mouth texture from the fridge. It also had a touch of vanilla and sweetness. My favorite was at room temperature. It had a creamy, buttery center that was almost like creme brulee. However, it was CheesecakeCheesecake and firmer.

How to make Mr. How to make Mr. Cheesecake

1. Cream. Mix the cream cheese and sugar over a double boiler, stirring until smooth.
2. Melt the cream. Heat chocolate and cream until melted.
3. Mix. Combine cream cheese and chocolate cream mixture.
4. Prepare the batter. In another bowl, combine the yogurt, egg yolks, and vanilla. Mix the cornstarch until smooth.
5. Mix. Combine. Mix everything.
6. Bake. Pour batter into a lined baking pan and bake in a hot water bath. Allow to cool thoroughly before you enjoy.

We hope you have the chance to enjoy this CheesecakeCheesecake! This is the easiest way to have a taste of Tokyo.

xoxo Steph

PS. – The tonka beans were not included in this recipe because they are difficult to find. However, you can add half a tonka bean grated to the mixture if you wish to use them. It is added to the white chocolate mixture.

PS – The lemon I used was too bright for me, so I made a second mini cheesecake, which turned out even better.

The Best Japanese Cheesecake Recipe

Serves A delicious Japanese cheesecake recipe.

4.73 from 11 votes

Prep Time30 minsCook Time40 minsTotal Time1 hour 10 mins

Ingredients

• 200g cream cheese at room temperature, approximately 3/4 cup
• 100g sugar equals 1/2 cup
• 100g cream, about 6 tbsp
• 50g white chocolate, about 1/3 cup
• About 3/4 cup of 180g sour cream
• 50g greek yogurt, about 1/4 cup
• Two egg yolks room temp
• 9 grams of lemon juice, about 2 tsp
• 1/4 vanilla bean optional
• 1 tsp vanilla extract
• 20g cornstarch, 2.5 tbsp

 Instructions

• Preheat the oven to 365°F. Mix the cream cheese, sugar, and milk in a bowl. Stir until smooth. Allow cooling.
• Heat the cream in a saucepan until it bubbles. Remove the cream from the heat. Stir in the chocolate.
• Combine the cream cheese mixture with the creamy chocolate mixture. Mix until well combined. If desired, stir in the vanilla bean.
• Mix the yogurt and sour cream in a separate bowl. Add the egg yolk, lemon juice (if desired), and vanilla extract. Mix in the cornstarch.
• Mix the yogurt mixture into the cream cheese mixture and whisk until smooth. Strain the mixture through a sieve. Place the batter in a loaf pan of standard size, lined with baking paper.
• Place the baking dish in a large container to create a water bath. Bake at 365°F for 25 minutes, then turn the plate and lower the temperature to 300°F. Continue baking for 15-20 minutes. Broil lightly to create a golden brown top.
• Take the pan out of the water bath. Let it cool down on a rack for about 30 minutes. Then, remove the CheesecakeCheesecake and place it in the refrigerator to cool completely.
• You can enjoy it at room temperature, frozen, or in the fridge. Cheesecakes from the refrigerator will retain their classic texture of melting in your mouth, with vanilla notes and a balance of sweetness. Frozen tastes a bit like frozen custard mixed with lemon, but it is velvety soft and smooth at room temperature.

Notes

For convenience, I have included tablespoon and cup measurements. Weight measurements are highly recommended. Cream cheese, yogurt, sour cream, and other dairy products must be better suited to being measured using dry measures.