Making Cheezoo-Kaykee
I’m not going to call this chiizukeiki or Japanese cheesecake, I’ve decided. I’m going to call it “cheesecake surprise.” Because let me tell you, I put a bite of this into my mouth convinced that I already knew what it tasted like…but I was completely surprised. For Japanese cheesecake has the feel of a dense soufflé or angelfood cake, but it has none of the dryness those sorts of egg foam-heavy foods can have. Instead it’s entirely moist, lightly sweet and smooth, and it vanishes off the tongue almost instantly, leaving nothing but a hint of New York behind. Remarkable.
READ ON