Morozoff, Japan's leading luxury confectionary maker, looks back on 50 years of its iconic cheesecake. The cake and sweets maker, headquartered in the central Japanese city of Kobe, began selling the valued ‘Hokkaido’ cheesecake dessert back in 1969, more than 50 years ago.


    The secret of the product lies within the immensely precise and perfected production process that Morozoff insists on up until this day. Using a traditional manufacturing method, the 100% Hokkaido cream cheese based cake is now sold across the world, including the Middle East.
    In 2004, on the 35th anniversary of the world's most famous cake, a new and improved version was launched with an increased quantity of cream cheese, giving the cake an even more delicate and rich flavour and texture. A company with immense heritage, married to modern know-how, Morozoff uses only the best craftsmen, bakers, ingredients and resources. The cake itself is comprised of 100% Hokkaido cream cheese, as well as butter and cream, infused with bottom notes of lemon, bringing together an explosion of flavours. One key secret of the signature cheesecake is the use of mascarpone cheese, followed by baking at a low temperature. The Mascarpone cheese used is made from raw milk, exclusively produced in Japan’s Hokkaido region, which forms an immensely soft and smooth texture when partnered with the cream cheese. 

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