Mature camembert cheese and fresh sour cream cheese, both from Hokkaido, and the soft, sweet flavor of Italian mascarpone are carefully selected and used. Niagara grape juice from Yoichi is included to add a fresh flavor. The three types of cheese are blended in a golden ratio to make this rich tasting cheesecake.
The cake is cooked slowly in a low-temperature steam oven. We have finally found the ratio of the three cheeses so that the sourness of cream cheese and sweetness of mascarpone are exquisitely blended followed by the scent of camembert.
We aim to express the three cheeses within one layer.