About this product:

Six months in the making — and honestly, more failed cakes than we’d like to count. We kept tweaking, baking and starting over, chasing that balance between a soft, airy texture, gentle creaminess and just enough cheesy richness. After countless trials, this is finally the Japanese Cheesecake we’re happy to put our name on. Light, fluffy and simply comforting.

花了半年时间，也失败了不知道多少次。配方改了又改，一次次烤、一次次重来，只为了找到我们心目中刚刚好的口感——够轻盈、够松软，乳酪香要有，却不能太厚重。经历无数次试做后，终于做出了这颗我们愿意放上 Kenjo 名字的日式起司蛋糕。绵软、细腻，简单，却是我们认真了很久的一颗蛋糕。

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