Japanese cheesecake

Japanese cheesecake
スフレチーズケーキ

Soufflé-style Japanese cheesecake
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

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.

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 is the signature dish of Uncle Tetsu's Cheesecake, a Japanese bakery chain which originated in Hakata-ku, Fukuoka, in 1947.^[7][8]

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  Uncle Tetsu's Cheesecake

• List of cakes
• Japanese cuisine