- Hi, I'm Gadiel Delorbe.
- My name is Ayake.
- Hi, I'm Sara, I'm from the New York area.
- I'm Ema, I'm from Japan.
- Today, we're gonna try Japanese and New York cheesecake.
- First of all, Japanese cheesecake is the best cheesecake
in the world.
We have the selections, okay.
- Okay.
- We have a baked cheesecake.
- Okay.
- We have souffle cheesecake, you know.
Jiggle, jiggle cheesecake.
- I heard about that jiggly cheesecake.
- Yeah yeah yeah.
- Japanese people are really into pastries and sweets.
- [Producer] So have you had Japanese cheesecake before?
- I had it once.
Actually, someone brought some to work
and I had a bite, I had it briefly,
I had a brief morsel, a mouthful.
- First of all, I'm a New Yorker,
so I like my cheesecake just
as a simple, regular cheesecake.
I don't need no extra strawberries on that (beeps),
no caramel, it's good the way it is,
I like cheesecake but keep it simple, son.
- I live in New York before and I have four cheesecake spots
that I go to all the time.
- I think Cheesecake Factory, right?
Is that New York style cheesecake.
(laughs)
(beeps)
- I love New York style cheesecake.
I've been eating it forever.
(upbeat music)
- Oh.
- Oh yeah.
- I'm gonna let you go first.
- Okay.
- Make sure you get the crust.
- Oh, it's so creamy.
- I like the crust a little harder then what it is here.
It's really nice.
- Mmm, mmm, mmm, mmm.
- It's really rich, dense.
- Mmm.
- I like the crust, the crust is very light.
- The crust is really just forming this into a circle shape
so you can eat it.
It's really not doing much else
and that's really what it should be doing.
- [Ema] Yeah.
- Mmm.
That's so good.
- What do you think?
- It's so just moisture.
It's like really heavy.
- [Gadiel] Really, huh?
- Heavy and heavy and heavy, that's it.
- You don't like it heavy?
- Well I like them, you know,
but not the main thing for me.
- You like it a little?
- I'll still eat it though.
- Cheesecake is nice for people like me,
'cause I'm not a big cake person.
Like I don't like sweets either,
but it's not really that sweet.
- It's savory.
- It's not as sickly sweet as icing.
It's still got like a cheesy flavor to it
where it doesn't feel as sinful.
- The cheesy flavor feels very sinful though.
I think.
'cause it's rich.
- You know, that's true.
- Mm.
- That's fair, I take it bake.
- It's just so sugary and creamy and heavy.
- Mmm, mmm, mmm, mmm, mmm, that's America.
- [Ema] I feel like I'm,
♪ America ♪
♪ Sugar. ♪
- Everything is just too much.
- Everything is too much, okay,
you want a little bit less.
- Yeah.
- Little bit less would be better for you.
- That's my last.
- But you're still eating it, see,
it's addicting, y'all, it's working.
She's like, yeah whatever, but she keep eating it.
You see that (beeps).
- That's right, I'm still eating it.
- That's for my New Yorkers, yo.
(upbeat music)
- Looks like bread.
Hmm, interesting.
This is different to the one I feel like I've had before.
- Wow.
This looks nice. - Whoa.
- It looks like the baby of the other cheesecake.
(laughs)
- Yeah, super small.
- Super small, right?
It looks like more fluffier in a way, huh?
- [Ayake] Yeah.
- All right, let's dig in.
- Sure.
- They actually sell Cheesecake in convenient stores
in Japan, they just sell it like bread
in little packs.
- I gotta get to Japan.
- So it's a lot different than New York Style cheesecake.
- [Sara] Mmhmm.
- 'cause it has the texture of bread.
- Oh interesting.
- So,
- Sounds great.
- Yeah.
- Okay, this one is very gentle, like it feels like
very like, I feel like I would feel gross
having a slice of New York cheesecake
with like a cup of tea but this looks like
something you could just be like, decide to have
and not feel gross about it.
It feels like it does cut like a cheesecake.
It's like picking up clouds.
- Softer.
- Definitely yeah.
- It needs a.
- Isn't it the best, isn't it the best?
- It needs a little bit more sugar.
(laughs)
- No.
- Nah, this is amazing.
- This is so balanced.
- This is really good.
- I think I was thrown off by the initial texture
in the beginning.
Hmm, it's got a crumbly.
- In a New York cheesecake,
cheese is the predominant flavor,
but in this cake is the predominant flavor
and then there's just like a whisper of cheese.
- Yeah.
- It's, it's certainly not bad.
I don't want to knock this, it's cake, it's cake, it's good.
- It's like a bread, almost, you know.
- Yeah, yeah.
- Not like super cheesecake style.
- It feels more bready.
- [Ayake] Yeah.
- Tastes more of a bread, I like how it's not too sweet
to be honest, so, I kind of like this cheesecake
a lot better then the other one.
- This tastes like a pound cake,
like have you ever had a poundcake?
- Yeah.
- It's kind of like that,
- Its like a lighter pound cake
- And it tricks you, 'cause it looks like cheesecake.
But then you eat it and it's just cake.
- This kind of tastes like the 7/11 cheesecake.
- And it has like a weird egg flavor too.
- Yeah, oh my, yeah.
- [Sara] It has like a very strange egg undertone.
- Yeah I like this, I really like this.
It's crazy 'cause it's more like, it's soft,
it's smooth when you cut in the middle,
it's like, it's very very smooth.
- I don't mind that it's calling itself cheesecake
'cause I can taste the cheese, I just feel like,
I'm not a person who looks for cake
so that's why I wouldn't, I wouldn't go to it
if it was just called Japanese cake at all.
Maybe I would actually,
'cause I really like Japanese stuff, but.
(piano music)
- They're both good.
- I prefer the New York style.
(laughs)
I'm going to New York tomorrow,
I'm probably gonna eat cheesecake tomorrow, too.
- I think I like the Japanese one better,
I like the texture better.
- This is delicious, yo.
I'm sorry, I'm eating the last one.
You eat this all the time, - of course, you love it.
this is my first time eating this.
(laughs)
- See I told you.
- This is really good.
- Yeah.
- High five.
- Hell yeah.
- Shout out to Japan.
- Hell yes, - I love ya.
- Yes to Japan.
(speaks foreign language)