Two of a Kind: Osaka Cheesecake Recipe

7 months ago

osaka cheesecake

You’ve probably have tried lots of cheesecakes by now but we bet you haven’t tried this cheesecake yet. This Japanese torched cheesecake is comparable to crème brûlée–this cheesecake is dusted with granulated sugar then torched to form a crunchy caramelized top. Imagine that creamy and velvetty cheesecake that contrasts the crunchy burnt caramel on top and buttery crust. You’ll probably not look for another cheesecake after tasting this one.


Osaka Cheesecake
Makes 1 (9-x 2.5-inch) cake



2 ¼ cups Crushed Fibisco Butter Crunch cookies

6 Tbsps melted butter



1 Whole egg

3 Egg yolks

2 (8oz) blocks Cream cheese

½ cup Sour cream

½ cup Sugar, plus more for topping

2 tsps Rum


  1. Prepare the crust by combining the crushed cookies and melted butter. Divide the mixture equally among the pans (or pan if using a 9-inch) and press against the bottom until firm. Refrigerate until ready to use.
  2. To make the cake, combine the egg and egg yolks then gently combine with a fork. Be careful not to create too much froth. Set aside.
  3. Cream the cream cheese in an electric stand mixer using a flat paddle at the lowest speed for about 1-2 minutes. Also, be careful not to introduce any air into the mixture. Turn off the mixer and scrape the sides and bottom of the bowl.
  4. Incorporate the sour cream into the mixture by turning on the mixer to its lowest speed. Turn off the mixer and scrape the sides and bottom of the bowl.
  5. Incorporate the sugar into the mixture by turning on the mixer to its lowest speed. Turn off the mixer and scrape the side and bottom of the bowl.
  6. Add the beaten eggs and rum, then beat using the lowest speed of the mixer until well incorporated.
  7. Divide the mixture evenly among the pans and bake in a baine marie in a preheated 350°F oven for about 45-50 minutes. To test if the cheesecake is done, carefully shake the pan lightly—the sides of the cake should be firm while the center, still wobbly. Remove from the oven and allow to cool in the water.
  8. When cool enough to handle, transfer the cake to a cooling rack and cool completely. You may freeze the cakes at this point, but just make sure it’s secured and covered. Shelf life should be 2-3 months if frozen.
  9. While the cake is still frozen and framed in the metal ring, caramelize the top by evenly sprinkling a generous amount of sugar on the surface, and torching it until the sugar turns golden. To release the cake, torch the sides of the ring so it’ll be easier to pull the cake out safely.


Recipe by Chef Patty Loanzon
Photographed by Floyd Jhocson of Studio 100


You can also enjoy your custard in many different ways

Croissant and Bacon Pudding

Jojo’s Ensaymada

Bibingkang Cassava with Macapuno

Boston Cream Pie

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