# Promised to Be Among the Finest Japanese Cheesecakes in Tokyo: Mr. Cheesecake
If you’ve had the opportunity to visit Japan, you’d observe that if there is one thing for which people will queue up, it’s delicious food. Whether it’s chewy udon noodles, airy shokupan, or crunchy gyoza, if it’s good, expect a line. We’ve stood in numerous lines across Tokyo, and the results were nearly always phenomenal.
## The Finest Japanese Cheesecake
Mr. Cheesecake is considered Tokyo’s most sought-after and exclusive cheesecake. Ironically, there are no queues, but that’s simply because they don’t operate a physical storefront. The rich rectangular cheesecakes are available for purchase online only two days a week, and they disappear in minutes. Enthusiastic food lovers in Japan have dubbed it the phantom cheesecake. Even if you happen to be one of the fortunate individuals who successfully order a cheesecake, you aren’t able to select the delivery date or time.
Chef Koji Tamura is the mastermind behind Mr. Cheesecake. His cheesecakes are crafted from a sumptuous blend of cream cheese, sour cream, heavy cream, yogurt, tonka beans (a highly fragrant bean that imparts warming flavors of vanilla, cherry, almond, and cinnamon), white chocolate, vanilla beans, and lemon. The outcome is a remarkably creamy yet airy cheesecake that echoes Basque cheesecake, but is significantly more delicate. Tamura suggests savoring it in three different ways: frozen, directly from the refrigerator, and at room temperature. The various temperatures influence the flavor and texture.
Regrettably, we never had the opportunity to order a Mr. Cheesecake while in Tokyo, but fortunately, chef Tamura made an official recipe available online. While the recipe involves various steps, it is quite straightforward to execute. The outcome is delectable: extremely creamy, incredibly rich, subtly sweet, and tangy cheesecake.
I prepared the cheesecake twice, once in a standard loaf pan and once in a mini pan. I didn’t quite achieve the height I desired in either the regular or mini loaf pan, leading me to believe they likely utilize a Japanese standard size. Nevertheless, I adore this cheesecake. I froze some to conduct three comparative taste tests.
## What Makes This Cheesecake So Irresistible?
The cheesecake that was frozen from the fridge possessed a firm, frozen custardy texture with the lemon flavor distinctly prominent. From the refrigerator, the cheesecake exhibited that timeless melt-in-your-mouth feeling, with a subtle hint of vanilla and a perfect balance of sweetness. My favorite was at room temperature, featuring a melty, almost creamy core that was velvety and soft, reminiscent of crème brûlée but cheesecake-like and slightly firmer.
## How to Create Mr. Cheesecake
1. **Cream.** Mix the cream cheese and sugar over a double boiler until fully blended.
2. **Melt.** Warm the cream with the chocolate until the chocolate has completely melted.
3. **Mix.** Unite the cream cheese mixture with the chocolate cream mixture.
4. **Prepare the batter.** In a different bowl, blend the sour cream, yogurt, egg yolks, and vanilla. Incorporate the cornstarch until the mixture is smooth.
5. **Combine.** Stir everything together well.
6. **Bake.** Pour the batter into a lined baking pan and bake in a water bath. Allow it to cool completely and enjoy!
Wishing you the chance to sample this cheesecake! It’s the simplest and most straightforward way to experience a taste of Tokyo right now.
**Note:** I omitted the tonka beans as they are quite difficult to source, but if you opt to include them and have access, you’ll need 1/2 a tonka bean, grated. It should be added to the white chocolate mixture.
**Tip:** I found the lemon a bit too pronounced, so during the preparation of the second mini cheesecake, I left it out and enjoyed it even more.
## The Finest Japanese Cheesecake Recipe
### Serves: 8
### Ingredients
– 200 grams cream cheese (at room temperature, about 3/4 cups)
– 100 grams sugar (about 1/2 cup)
– 100 grams cream (about 6 tbsp)
– 50 grams white chocolate (about 1/3 cup)
– 180 grams sour cream (about 3/4 cup)
– 50 grams Greek yogurt (about 1/4 cup)
– 2 egg yolks (at room temperature)
– 9 grams lemon juice (about 2 tsp)