While I still have room for improvement, I think I’m off to a good start! I had a plan but then I made a mistake in the plan… which led to an okay recipe! 😛 But hey that’s how amazing food gets discovered right?! Through random chain of events! Chef Michelle~ Just kidding, I’m just an average hooman that trying to have some fun in life :3

I’m sure you have seen the videos on the jiggly, fluffy, Japanese cheesecakes in Japan! One of the viral videos was of Uncle Tetsu’s cheesecakes! Surprisingly, with the amount of time I was in Japan for, I never tried it.

BUT, when we arrived in Toronto, we decided, heck, let’s do it!!

I think we lined up for an hour and a half? All I remember was that it was raining and BFF was super prepared with an umbrella and I loved her for that.

If you’ve never been here, the aromas that were coming out of this place that spilled outside was enough to bring in curious customers. And they got a system going here, very efficient.

I think the most satisfying part was watching them brand the cheesecake.

The wall is lined with articles of them in the news! :)

I would definitely recommend eating this within the hour that you get it. We spent most of our time trying to find a place to eat it (it was like 11 pm when we went to line up), and eventually went back to our tiny room in our Airbnb to eat it (I think we got back around 1 am).

Okay, so I want you to know that this picture doesn’t do it justice at all. This was like 3 hours after getting it, it has been through quite a ride (as you can tell) before it got back to our place.

We were actually super tired and too stuffed to eat it, but managed to force ourselves to take the first bite… OH MY GOSH… It is creamy, and soft… it’s like eating cheesecake foam because it just melts in your mouth. I’m just flabbergasted how it can even hold a solid structure!

So the one big mistake I made was forgetting to lined my pan with some foil to avoid some water leaking into the cake pan. (to make this cheesecake you need to put it into a water bath). Luckily, there wasn’t too much water damage and you couldn’t really tell at all!

Personally I felt like I got the texture pretty close, It’s soft and creamy. The biggest difference is still the taste. AND, I don’t think I would ever come close to Uncle Tetsu’s quality for taste if I keep using… Philadephia cheese. There’s NOTHING wrong with that cheese, it just isn’t the best for this recipe as it came out on a heavier, sharper cheese taste than a light one. Uncle Tetsu uses a Austrialian specialty cheese… so…unless someone wants to gift me one sometime? -wink wink, nudge nudge-

It’s definitely really important to get soft peaks and when that you GENTLY fold the meringue with the batter. You want to keep as much of the air bubbles in there to create that light and airy texture and the JIGGLINESS.

The one thing I did differently was adding in honey as I wanted a thinner batter as I’ve seen in Uncle Tetsu’s shops. I’ll keep experimenting though. I want to try a different rack level in the oven too! And learn how to get that gorgeous, even browning on the top! AND I NEED MORE JIGGLE.

I’m just super glad my sister liked it and the kids! Haha.

TOO much effort to make this… probably be a good couple of months before I can find the time again.

Peace out.

Mish~