Wiggly, jiggly, and fantastically fluffy, Japanese cheesecake is the kind of treat that gets the cult following it deserves.
Now a recent University of British Columbia grad, Lauren King, has turned her passion for baking this specialty item into a business.
King has launched Kekko Bakery, baking up handcrafted gourmet Japanese cheesecakes in classic and special limited-edition flavours - like ube (Filipino purple yam) or boba milk tea.
The fresh cakes are best enjoyed immediately or within a day or two (although King urges customers to eat the boba cheesecake right away, in order to have the boba pearls fresh). You can eat the cheesecakes hot or cold - your choice will affect the flavour. "Served warm, the texture is fluffier and flavours of butter and egg are stronger, while serving it cold emphasizes the flavour of cream cheese," explains King on the Kekko Bakery website.
The whole cheesecakes are available for pre-order weekly, starting at noon on Tuesdays, with orders closing at 11:59 p.m. Fridays or earlier if sold out. Pick-up is available Saturdays at #107-8811 Laurel Street. A classic Japanese cheesecake is $16 and the specialty flavours are $18.50.