Mr. Cheesecake is a brand name created by Japanese chef Koji Tamura, who has trained and worked at several Michelin Star restaurants in France and Japan. Although I have been to Tokyo numerous times, I have never had the chance of tasting this cake, partly because it can only be ordered two days (Sunday and Monday) a week.
This recipe was published on Mr. Cheesecake’s official website. I made some adjustments as I do not have certain ingredients (i.e tonky beans), nor am I a fan of sour cream – I replaced it with more Greek yogurt instead. It turned out beautifully – subtle flavours, creamy and smooth texture – I can say that it is the BEST cheesecake I’ve ever had.
Here is how I make it:
- 200 grams cream cheese, at room temperature (I used Ricotta)
- 1/2 cups sugar
- 220 grams Greek yogurt
- 100 grams/litres heavy cream
- 50 grams white chocolate, chopped into small pieces
- 2 eggs, at room temperature
- 2 teaspoons freshly squeezed lemon juice
- 2 1/2 tablespoon corn starch
- 1 teaspoon vanilla extract
- Preheat the oven to 180°C (350°F).
- Line a loaf pan with parchment paper. (see video of how to do this)
- In a bowl sitting on top of a water bath, combine cream cheese with sugar, using a spatula whip until smooth.
- In another bowl, combine yogurt with eggs, one at a time.
- Add lemon juice, mix well.
- Add corn starch, mix well.
- Heat cream in a small pan on medium heat.
- Add vanilla extract, stir untill boiling, turn off the heat.
- Add chocolate, stir until completely melts.
- Add warm cream and chocolate mixture to the cream cheese and sugar mixture, mix well.
- Add yogurt mix, mix until smooth.
- Strain the mixture and pour into loaf pan.
- Put the loaf pan in the center of a baking sheet, pour boiling water (about 2-3cm) onto the baking sheet. Take care not to spill/splash into the cake mixture.
- Bake in the oven at 180°C for 25 minutes.
- Reduce the heat to 150 °C(300°F) and bake for another 20 minutes.
- Take the cake out of the oven. Let it cool completely and lift it out of the loaf pan.
- Cool the cake in the refrigerator for at least 4 hours.
- Enjoy cold or at room temperature for a softer and creamier texture.
Note: The original recipe calls for egg yolks, I used whole eggs in mine. While it did not ruin the texture nor the taste of the cake, I would stick to the yolks next time around.