Cheesecake battle: New York style vs. Japanese style

Recently I came across a style of cheesecake that I didn’t even know existed: Japanese style! It happened to be the time of the year when cherry trees blossom (Sakura, in Japanese), and a local bakery chain here in Singapore had created these beautiful Sakura Japanese cheesecakes!


Sakura time in Japan. It’s pink everywhere! Occurs during march!

The temptation was too big to turn down for a cheesecake fanatic like me. I had to try it! I personally LOVE the New York style cheesecake. It’s thick, dense, heavy, and firm. So I was very curious to try the Japanese version. Could it beat my favorite? A cheesecake battle was about to take place.

cheesecake battle

I asked in the bakery about it, and the girl told me that the Japanese style is almost the opposite. It’s very light and creamy, the texture has a lot of air and it’s often made from ricotta cheese as opposed to cream cheese in the New York style.


I managed to get it home unharmed and uneaten! It sure looked great. It was made from layers of sakura cherry infused sponge cake bottoms and white whipped ricotta cheese layers.

So how was it?

The bakery girl was absolutely right. It’s VERY light to the texture, almost like whipped cream. To be honest, it’s didn’t taste very much. Luckily, I had some ice cream and huge cookies on the side 🙂 It was fun and interesting to try but I’m still sticking to NY style as my favorite.


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