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This next one is, admittedly, a different take on the classic cheesecake. Alex Talbot, who authored the cookbook Gluten Free Flour Power stopped by Tonia's Kitchen to talk about his version of cheesecake, the Japanese Cheesecake. Alex told Tonia the main difference is that it's extremely light (but still very flavorful) Alex uses powdered sugar and...follow us on this, a wet towel that you place at the bottom of the pan when baking. It creates steam which helps to allow for a lighter texture and a slightly browned top. Find out more about his book here
