The world has been talking about Rikuro’s cheesecake for days and my guess it is because Japanese people managed to invent something Americans would have liked to: a tall, jiggly and puffy cheesecake!
In Osaka, there are two historical pastry shops selling cheesecakes: Pablo and Rikuro. Pablo’s one is the most ‘conventional’ with a tick biscuit dough and a firm cheese filling.
As these days we have been stuffing ourselves like pigs - and these shops do not sell their cakes per slice - we decided to put ourselves only in the queue for Rikuro.
A relatively short wait, as cheesecakes are baked no-stop.
Despite its jiggly nature (but you should not imagine anything similar to gelatin), the cheesecake maintains a solid texture even immediately after being taken out of the oven and fire-marked on the top with the smiley face of uncle Rikuro - the marking is accompanied by the festive sound of a bell.
The cake has a strong egg smell and the taste is mild in cheese and not too sweet. The highlight is the presence of a few raisins on the bottom part.
Personally, not my favorite - used as I am to stronger flavors (as a Sicilian, the ‘cheesecake’ is a dough of white or buckwheat flour with a filling of ricotta cheese) - but always worth to try!