When it comes to Japanese treats and baking, I welcome the uncanny. This extends to a dish I’m not usually a fan of, baked cheesecake. It’s not that I’m repulsed by baked cheesecake, it’s thats I find myself longing for the far superior unbaked cheesecake that could have been. In this case however, the fluffy baked cheesecake that’s slightly and unnecessarily estranged from it’s American counterpart is one I can dig into. The recipe is ridiculously simple*, it’s not as overwhelmingly rich as most baked cheesecakes, and it suits a dusting of matcha very well.
* 120g White Chocolate, 120g Cream Cheese, 3 x eggs – check it out
