In previous posts I said I was moving away from sweet foods, to acquiring more of a savory palate. That still holds true, however, one dessert still holds a strong position in my heart. That would be the Japanese Baked Cream Cheese Cake. For those who haven’t tried it, the texture of it is somewhere between a sponge-cake and a baked cheesecake. Why I say half way is because the Japanese Cheesecake isn’t as dry as a regular sponge cake, nor is it as creamy and dense as a baked cheesecake. If done properly, the texture should be fluffy and light.
Over the years, I have bought my Japanese Baked Cream Cheese Cakes from Grand Taipei and Carrington Cake Shop, both in Box Hill. Only until recently have I attempted to home-make one, after being inspired by HoneyBeeSweets and her mouth-watering food photos on Instagram and on her Blog.