Rikuro Ojisan

I think Japan (and the internet) has some obsession with things that jiggle. First the pancakes, and now cheesecakes. Japanese cheesecakes are much different from New York cheesecakes. Whereas NY cheesecakes are dense and rich, Japanese cheesecakes are light and fluffy. The first time I had Japanese cheesecake was actually in Toronto (Uncle Tetsu's) and it was amazing, so I had high expectations for Rikuro Ojisan's cheesecakes.

The Rikuro store I went to was on the B1 floor of a large department store (usually the B1 of malls is where the food court is). There was a hugeee line wrapping around the small stall. But the kitchen had glass windows, so you could look in the see how the cheesecake was being made. There were two different lines : one to get hot cheesecakes right out of the oven, and the other to get cakes that had been made earlier so they were cold. I think for one cake it was around $8.

Regarding taste, there isn't a strong cheese flavor, it kinda just tastes like a regular cake but lighter. Both Tetsu and Rikuro's had a syrup soaked raisin lining the bottom of the fluffy cloud, which increased the overall sweetness. If you don't finish it in one sitting, you can leave it in the fridge overnight. I found that I like it better after it has sit overnight. The cake gets a little denser and there's more of a cheese flavor, but still not super strong (which I enjoy since I don't really like cheese).