Japanese cheesecake
Japanese cheesecake (also soufflé style cheesecake, cotton cheesecake or light cheesecake; Japanese: スフレチーズケーキ) 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. 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. 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.