Japanese cheesecake

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For Japanese no-bake cheesecakes (known as "rare cheesecake"), see Cheesecake § Asia.
Japanese cheesecake
Japanese cheesecake with raspberry jam.jpg
Japanese cheesecake with raspberry jam
Alternative namessoufflé style cheesecake, cotton cheesecake, light cheesecake, Japanese: スフレチーズケーキ
CourseDessert
Place of originJapan
Created byTomotaro Kuzuno
Main ingredientsCream cheese, butter, sugar, eggs

Japanese cheesecake (also soufflé style cheesecake, cotton cheesecake[1] or light cheesecake; Japanese: スフレチーズケーキ[2]) is a variety of cheesecake that is usually lighter in texture and less sweet than North American style cheesecakes. It has a characteristically wobbly, 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, this Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately. It is traditionally made in a bain-marie.[1][6]

The cake was popularised around the world in the 1990s as the signature dish of Uncle Tetsu's Cheesecake bakery that originated in Hakata, Fukuoka, Japan in 1947.[7][8]

See also[]

  • List of cakes

References[]

  1. ^ a b Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?". The Daily Telegraph. Telegraph Media Group. Retrieved 18 March 2021.
  2. ^ Chen, Namiko (21 January 2021). "Japanese Cheesecake スフレチーズケーキ". Just One Cookbook. 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. 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.
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