Fairtel Mong was so enamored by the soft texture of Hokkaido’s cheesecakes that he decided to introduce the baked goodness to Indonesian dessert lovers. In May 2016, he opened a cheesecake and bakery shop named Ezo, which is Hokkaido’s pre-Meiji name, with a direct license from Japan’s Yoshida Boulangerie.
One of Ezo’s best designs is the Matcha Cheesecake, which thrives on the use of Japanese matcha—a popular flavor in Indonesia. It is a two-layer treat with a mix of cheeses like mascarpone and parmigiano on top and a base layer of matcha souffle combined with parmigiano, cream cheese, and mascarpone.
“We use Uji Matcha Powder imported directly from Hokkaido,” Fairtel says, emphasizing on how it is rather difficult to make a Matcha Cheesecake without using high-quality matcha powder.
Another favorite is the Hokkaido sensation Original Cheesecake that offers a top layer of crème fraîche, mascarpone, and parmigiano and a soufflé base complemented with parmigiano, cream cheese, and mascarporne.
Fairtel is proud of how Ezo does not use processed cheese like cheddar in its ingredients. Ezo also make the cheesecake batter manually, which he says is important to prevent the fat content from separating and affecting the cake’s taste and texture.
Elang Laut Boulevard, Pantai Indah Selatan 1 Block D No. 37, Jakarta
Author: Raka Pradipta
Photographer: Hendri Wijaya