Japanese-style cheesecake is light and airy – similar to a souffle – and typically less sweet than Western-style cheesecakes.
Oliver Wu is no stranger to dessert making. In Taiwan he headed renowned bakery-cafe 85°C and later became the head pastry chef for Michelin-recommended restaurant De Loin. After visiting Adelaide he fell in love with it and now calls the city home. But he despaired at Adelaide’s lack of Japanese cheesecake shops – so he opened his own.
Try the original cheesecake, Valrhona chocolate cheesecake (French chocolate made purely from cocoa beans) and mango cheesecake, made with fresh mangos. The tops of the cakes are branded with the Mr Cheese logo.
Also on the menu are strawberry and matcha cheesecakes; a range of cheese tarts similar to those at popular dessert chain Hokkaido; and egg tarts (ice or original). The ice egg tart is creamier than a normal egg tart, according to Wu.
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