Japanese cheesecake (Japanese: スフレチーズケーキ),[1] also known as soufflé-style cheesecake, cotton cheesecake,[2] or light cheesecake, is a variety of cheesecake that is usually lighter in texture and less sweet than North American-style cheesecakes. It has a characteristically wobbly and airy texture, similar to a soufflé when fresh out of the oven and a chiffon cake-like texture when chilled.

Japanese cheesecake
スフレチーズケーキ

Japanese cheesecake with raspberry jam
Alternative names	Soufflé-style cheesecake, cotton cheesecake, light cheesecake
Course	Dessert
Place of origin	Japan
Created by	Tomotaro Kuzuno
Main ingredients	Cream cheese, butter, sugar, eggs

The recipe was created by Japanese chef Tomotaro Kuzuno, who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s.[3][4][5] It is less sweet and has fewer calories than standard Western-style cheesecakes, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, and eggs. Similar to chiffon cake or soufflé, Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately. It is traditionally made in a bain-marie.[2][6]

The cake was popularized around the world in the 1990s as the signature dish of Uncle Tetsu's Cheesecake, which originated in Hakata-ku, Fukuoka, in 1947.[7][8]

See also

• List of cakes
• Japanese cuisine

References