Japanese cheesecake

For Japanese no-bake cheesecakes (known as "rare cheesecake"), see Cheesecake § Asia.

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.

History

Cheesecake from Ginza Cozy Corner

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]

Gallery

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  Uncle Tetsu's Cheesecake

See also

• List of cakes
• Japanese cuisine

References

1. Chen, Namiko (21 January 2021). "Japanese Cheesecake スフレチーズケーキ". Just One Cookbook. Retrieved 18 March 2021.
2. Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?". The Daily Telegraph. Retrieved 18 March 2021.
3. "Japanese Cheesecake". TasteAtlas. Retrieved 30 January 2021.
4. Feldman, Paige (11 July 2018). "Light and Fluffy Japanese Cheesecake Is the Dessert of Summer". Chowhound. Red Ventures. Retrieved 20 January 2021.
5. Thompson, Jessica (24 May 2017). "A Short History of Japanese Cheesecake". Metropolis Japan. Japan Partnership Inc. Retrieved 20 January 2021.
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.