Uncle Tetsu’s Famous Japanese Cheesecake is What We’re Craving NowMarch 24, 2015
- Pamela CortezWords
I confess: I didn’t know that Uncle Tetsu’s had opened in Manila until recently. I’d seen signs for stores about to open, but never realized that they’d launched back in November, with a few branches already churning out ready-to-eat cakes. They even have standalone cafés, with make-your-own-cheesecake menus, which makes it even more depressing that I’d only spotted it recently. Damn it! If only I could type out a million sadface emojis to express how miserable I feel for missing out on months of soft, fluffy, cheesecake heaven.
I used to never like Japanese cheesecake because it never did seem like “cheesecake” to me, but you appreciate it much more if you treat it as a different thing entirely, especially if you’re used to the American version of the dessert. If you think of it instead as the world’s lightest, fluffiest mamon, rather than a cheesecake that doesn’t even taste like cheese, then you’ll probably become obsessed with it (like I have). Now, whenever I go to a Japanese patisserie, or visit bakeries abroad, I’m always on the lookout for a version that will knock my socks off. The best ones I’ve had came from either Rikuro’s or Uncle Tetsu, which are both well-known for their high-quality product. Uncle Tetsu’s in particular, uses all natural ingredients imported from Australia, and have become so popular that they now have over 100 stores worldwide.
The reason why Uncle Tetsu is so great is because their cheesecake is so cloud-like: picking up a slice would be a mistake because it is so soft that it disintegrates at first contact. The tart and tang of cream cheese is so light that it is almost inadmissible, but there is a faint whisper of it on your tongue to prevent mounds of the slightly sweet stuff from ever being too cloying. Really, it is a subtle and careful balance of texture and sweetness, and one of the most mouthwatering examples you can get of a perfect Japanese cheesecake. I’ve yet to go to one of their cafés in Manila to make my own loaded version with different flavors and fruits, but I’m more than fine with a classic, unadulterated one, all to myself. In fact, I’m spooning moundfuls out of a box like a neanderthal as we speak.