Hokkaido Black Cheesecake (handmade from 100 year old confectionary shop in Hokkaido)

From a Hokkaido confectionery shop with 100 years of history.

Using only ingredients from Hokkaido prefecture.

It was introduced on Japanese TV and awarded the Minister of Agriculture, Forestry and Fisheries Prize at the 27th National Confectionary Exposition.

Rich in flavour and texture, yet not too sweet

Bamboo charcoal chocolate souffle with haskap (honeyberry) jam, finished with smooth cheese cream.

It looks so pretty, as if a snowy Hokkaido scene

Cut and enjoy the pleasant sweetness of white, delicate cheese in your mouth.

All ingredients are natural from Hokkaido, this cheesecake also uses fructose (fruit sugar) instead of refined sugar.

Read: What are the secrets behind shops over 100 years old in Japan?

Enjoy the appearance, taste and natural ingredients

The secret of the black color

The secret behind the black soufflé is the carefully selected chocolate and bamboo charcoal powder, which is rich in minerals and detoxifying properties.

The secret of pleasant sweetness

Fructose, which can feel like tasting 1.5 times sweeter than sugar, is used to achieve a refined sweetness while reducing sugar content.

Handmade by artisans, the jam is made from Hokkaido grown Haskap with a bit of sourness and a refreshing accent that keeps people coming back for more.

Handmade one by one

Even after more than 100 years of confectionary history, the craftsmen still put their heart and soul into each and every handmade products.

How to enjoy

The black cheesecake can be enjoyed in two ways.

1. Fully defrost for about 3 hours in the refrigerator for a smooth cheesecake.
2. Defrost halfway in the refrigerator for about 2 hours like an iced cake.

About Umeya 

The Umeya confectionery shop was established in Asahikawa city, Hokkaido in 1914 so it started out as a Japanese confectionery shop 100 years ago.

Since the city is located in the Kamikawa Basin, the climate is hot in summer, even in cool Hokkaido, and it is not uncommon for the temperature to exceed 30 degrees Celsius. On the other hand, it is also famous for its severe winters, with Japan's lowest temperature ever recorded by the Japan Meteorological Agency at 41 degrees below zero. The difference in temperature between the two seasons creates a balance between the four seasons, and produces delicious crops with high natural sugar content and nutritional value.

Umeya continues to produce confectioneries using ingredients produced in Asahikawa and other parts of Hokkaido. They would be happy if their confectionaries could make people feel the pure sensibility of Hokkaido, the clean air, the delicious water, the forests, and the brightness of life.

Reputations from customers

“I am addicted to cheesecake that is not too sweet. The crunchiness of the bamboo shoot is addictive.”

“I thought, "What does bamboo charcoal taste like?" but it was less sweet than chocolate and more bitter! The aftertaste was also refreshing. I enjoyed it as half of it was fully defrosted and the other half was half defrosted, and it was delicious!”

“It's rich, but refreshing! I thought it was small but it was very satisfying to eat. The bitterness of the chocolate soufflé and the sourness of the haskap are very addictive.”