Japanese Cheesecake: Light, Fluffy, and Heavenly

Rich and decadent, cheesecake is well-known for its sweet and creamy texture. But did you know that Japan has its very own type of cheesecake?

Cheesecake in Japan is actually quite different than the cheesecake you may be used to. Western cheesecake, or more specifically, New York-style cheesecake, is a dense, rich cake made with cream cheese, sugar, heavy cream, and eggs, served with a graham cracker crust and sometimes topped with fruit.

Japanese cheesecake, on the other hand, takes on an approach that results in a light and airy texture. While many of the ingredients are the same, Japanese cheesecake includes less cream cheese and sugar, resulting in a much more delicate flavor profile. Japanese cheesecake also uses egg whites that are beaten into stiff peaks before being folded into the batter. This results in a fluffier  cheesecake, earning it the moniker of “soufflé cheesecake.”

Western cheesecakes are dense, cream cheese forward, and much sweeter. The Japanese counterpart is more eggy with just a hint of cream cheese flavor, and less sweet overall. If made correctly, it will actually jiggle with a consistency akin to a chiffon cake or an angel food cake.

About the author: 

Michael Bugajski

Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen.  Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!