Cakes now have an “Air” series too!? Grand Formosa Regent unveils airy cheesecake

▲Grand Formosa Regent’s airy cheesecake. (Photo / Provided by Grand Formosa Regent)

Travel Center / Comprehensive Report

Cakes now have an Air series!? The culinary team at Grand Formosa Regent Taipei has “slimmed down” cakes by developing a revolutionary new line of “Air Pastries.” From June 15 to July 31, the hotel’s first-floor azie bun takeaway counter is launching the debut highlight—“Airy Cheesecake.” This rich, high-fat-content cheesecake offers an entirely new melt-in-your-mouth, light and fluffy texture.

The newly launched “Air Series – Airy Cheesecake” features a distinctively textured base with prominent crunch. The chef first mixes homemade caramel sauce with freshly ground walnuts, stirs them evenly, and bakes them in the oven for 15 minutes. The caramelized, aromatic walnuts are then combined with powdered sugar and digestive biscuits before being finely ground in a food processor. Butter is melted and added to enhance the richness, and the mixture is then baked for a second time on a tray to complete the cake base.

The light-as-snow airy cheesecake body is made by blending vanilla custard with fragrant yet non-greasy cottage cheese and gelatin, along with twice the amount of egg whites typically used in cheesecakes. Executive Pastry Chef Tu Yan-Wei employs the unique Italian meringue technique: boiling sugar syrup and pouring it into beaten egg whites while carefully whipping. This cooking method gives the cake body a texture that is both creamy and springy, offering a fresher taste upon eating. The “Air Series – Airy Cheesecake” is priced at NT$150 per slice, NT$780 for a 6-inch cake, and NT$980 for an 8-inch cake.