Japanese cheesecake

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Japanese cheesecake
Japanese cheesecake with raspberry jam
Alternative namesSoufflé-style cheesecake, cotton cheesecake, light cheesecake
Place of originJapan
Created byTomotaro Kuzuno
Main ingredientsCream 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]

Japanese cheesecake

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]

See also[edit]


  1. ^ Chen, Namiko (21 January 2021). "Japanese Cheesecake スフレチーズケーキ". Just One Cookbook. Retrieved 18 March 2021.{{cite web}}: CS1 maint: url-status (link)
  2. ^ a b Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?". The Daily Telegraph. Retrieved 18 March 2021.{{cite web}}: CS1 maint: url-status (link)
  3. ^ "Japanese Cheesecake". TasteAtlas. Retrieved 30 January 2021.{{cite web}}: CS1 maint: url-status (link)
  4. ^ Feldman, Paige (11 July 2018). "Light and Fluffy Japanese Cheesecake Is the Dessert of Summer". Chowhound. Red Ventures. Retrieved 20 January 2021.{{cite web}}: CS1 maint: url-status (link)
  5. ^ Thompson, Jessica (24 May 2017). "A Short History of Japanese Cheesecake". Metropolis Japan. Japan Partnership Inc. Retrieved 20 January 2021.{{cite web}}: CS1 maint: url-status (link)
  6. ^ Kamozawa, Aki; Talbot, H. Alexander (23 March 2015). Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table. W. W. Norton & Company. ISBN 9780393243437 – via Google Books.
  7. ^ "Our Story". Uncle Tetsu Canada. Uncle Tetsu's Cheesecake. Archived from the original on 12 November 2020. Retrieved 18 March 2021.
  8. ^ Yu, Douglas (15 February 2018). "China's bakery industry at pivotal point: says national food association". Bakery and Snacks. William Reed Business Media Ltd. Retrieved 18 March 2021.{{cite web}}: CS1 maint: url-status (link)