Battle of the Japanese cheesecakes

Uncle Tetsu, RM21 

Packaging: The cheesecake at Uncle Tetsu is nestled in a sheet of fine mesh. Opening it will feel like a present-unwrapping ceremony.
Appearance: Tetsu has their logo of a kindly old man (presumably Uncle Tetsu himself) imprinted on the cake. The logo is a very detailed one, so we were intrigued by the stamp.
Texture: It is recommended to microwave the cake for ten seconds for a ‘cotton soft and fluffy’ texture. It’s soft, but it’s also much too moist and overwhelmingly creamy. We preferred it when it’s nicely chilled and set.
Taste: Taste-wise, Uncle Tetsu won a landslide victory when four out of five blind tasters vouched that there’s a more noticeable cheese taste in Uncle Tetsu.
Verdict: If pillowy soft clouds tasted like cheese, it would probably taste like Uncle Tetsu.



Miki Ojisan No Mise, RM21.20

Packaging: Miki’s cheesecake has a paper liner as well as a plastic sheet at the bottom to prevent the cardboard from becoming soggy. Nice touch, Miki.
Appearance: Miki has a simple print of its logo (a moustached Frenchman) on the crust. Also, it’s worth noting that Miki has a very brown and smooth crust that’s remarkably similar to a bun.
Texture: Room temperature or otherwise, Miki has a pleasantly light and springy bite that’s close to a chiffon cake. The aforementioned smooth brown crust is distracting though. It stuck to the roof of our mouth.
Taste: On the packaging, Miki says they use fresh cheese. Miki is pretty good, but we couldn’t really detect notes of cheese in the cake. It’s more like a mild cheese chiffon cake than anything else.
Verdict: Miki’s texture comes out tops. However, Miki’s subtle cheese flavour cost it the battle this time.
Available at Isetan Suria KLCC.

And the winner is... Uncle Tetsu! For being the cheesier of the two.