This is why I'm baking this Hanjuku Cheesecake. No doubt that it is a trending food in the recent social-media-sphere.
Hanjuku? If you search the meaning of "hanjuku" at Google, you will see that it is a Japanese term to described eggs that is half cooked or with semi-molten yolk.
Knowing this definition, you would assume that all Hanjuku foods are half cooked or have molten-like texture like the molten lava cheese tarts that I baked at here. Not exactly!!! This Hanjuku cheesecake is errr... sort of half-baked and doesn't have a runny molten texture! Unlike most typical non-Hanjuku fully baked Japanese cheesecakes, this cheesecake is "half-baked" with half the amount of eggs and other ingredients but contain the typical full amount of cream cheese. In another word, it is basically a fully-cream-cheese-loaded soufflé Japanese cheesecake that is baked with half of the other ingredients. Roger? So you can imagine... This cheesecake is fluffy like half-risen soufflé cheesecake and yet doubly loaded with creamy cream cheese... Yum! I must admit that it is a cheesecake heaven!
After tasting this lovely cake, I actually packed a few slices of it for my husband to share with his coffee kaki (meaning close friends that always hanging out together in Hokkien language) and he came home excitedly, telling me his kaki like the cake very much and one said that he will pay to buy this unique cheesecake!!! It is so nice to hear all these positive and appreciative comments. And I'm happy to know that there are people who are willing to buy my home-baked cakes! Does this means that I can start selling my home-baked cakes? Hmmm... Not too sure yet!!! LOL!
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| Hanjuku Cheesecake / Japanese Half Baked Cheesecake |
