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]orlight 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 (aGerman 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]
