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Originated in Hakata, Japan in 1947, ~ A Cheesecake popular all over Japan
Japanese cheesecake differs from American or New York Style cheesecake in a few big ways. The main difference is that this Japanese Jiggly cheesecake has no crust and the egg whites are first beaten to soft peaks before being incorporated into the final batter, yielding a puffy and less dense final product.
SOFT WITHOUT LOSING THE CHEESE FLAVOR
Even though it's made with cheese, it doesn't taste greasy at all.
Many people also love its soft, delicate and smooth texture, not too sweet, not too greasy, and like a light meal....
USING JAPAN's UNIQUE PRODUCTION METHOD
The Cake Structure and Flavor