Attempting one of these cheesecakes has been on my list for a while now and I've finally taken a stab at it. Let me start off by saying that this is NOT a traditional cheesecake. It's not the same animal, not even on the same planet. The Japanese cheesecake is lighter, less sweet and more tangy.
After looking through what felt like 100 different recipes (all of which call for the same ingredients) I decided on the following:
It's a pretty easy rerecipe to follow and I was generally happy with the results. I say generally because I used a springform pan and I wish I hadn't. Springform pans do not work well in water bath baking. You must wrap aluminum foil around the pan in to keep it water tight and your cake dry. It's a hassle. A regular 9" cake would have worked better. Secondly, although the less sweet cake was great for me, the hubs didn't agree. He's some what of a cheesecake purest and this was not his favorite. Tolerable but not a fan fave.
On the plus side, it does have significantly less sugar and cream cheese than other traditional cheesecakes so the Japanese style would be great for a lighter option. I think next time I'm in the mood for cheesecake I'll just go with the old fashion, full fat, American way.