Japanese cheesecake, also known as "soufflé cheesecake," originated in Japan in the 1980s and is celebrated for its light, airy texture that blends Western cheesecake with Japanese sponge cake techniques. It has become a staple in Japanese cafés and bakeries, often served as a delicate dessert after meals.

Regional variations include the classic fluffy style from Osaka, a denser version from Hokkaido that incorporates cream cheese, and a matcha‑infused cheesecake popular in Kyoto. Each region tweaks the ratio of eggs, cream cheese, and milk to achieve a unique texture and flavor.

In Japan, Japanese cheesecake is typically served chilled, sliced into neat squares, and dusted with powdered sugar. It is often accompanied by fresh fruit, a drizzle of fruit coulis, or a side of matcha tea to complement its subtle sweetness.

Japanese cheesecake is a popular treat for tea‑time gatherings, birthday celebrations, and seasonal festivals such as cherry‑blossom viewing (hanami). Its lightness makes it a favored dessert for summer events when a heavy cake would be too rich.

This version swaps the traditional cream cheese and eggs for high‑protein plain yogurt, dramatically increasing the protein content while keeping the signature airy texture. The addition of monk‑fruit sweetener and a coffee note creates a low‑sugar, modern twist that aligns with fitness‑focused diets.

Traditional Japanese cheesecake uses cream cheese, eggs, sugar, butter, and a touch of lemon juice. In this high‑protein adaptation, the cream cheese and eggs are replaced with high‑protein yogurt, monk‑fruit powder substitutes sugar, and coffee adds flavor without altering the classic lightness.

Pair it with a cup of matcha latte, a small bowl of chilled azuki bean paste, or a side of fresh seasonal fruit such as strawberries or yuzu segments for a balanced Japanese‑style dessert platter.

Common mistakes include under‑pressing the crust, which leads to crumbling; not whisking the yogurt mixture enough, resulting in grainy texture; and refrigerating for too short a time, which prevents the cheesecake from fully setting.

Monk‑fruit powder provides sweetness without adding calories or spiking blood sugar, keeping the dessert low‑sugar and high‑protein—ideal for fitness‑focused eaters while still delivering the subtle sweet flavor needed for a cheesecake.

Yes, the cheesecake is designed to be made a day ahead. Keep it covered with plastic wrap and store it in the refrigerator; it will stay fresh for up to four days. For longer storage, wrap tightly and freeze, though the texture may become slightly grainy after thawing.

The YouTube channel SHREDHAPPENS focuses on high‑protein, fitness‑oriented recipes that are quick, easy, and designed to support muscle building and healthy eating. The channel often adapts popular viral foods into protein‑rich versions for athletes and health‑conscious viewers.

SHREDHAPPENS emphasizes boosting the protein content of traditional desserts while keeping them low‑sugar and simple to prepare. Unlike many channels that stick to authentic recipes, SHREDHAPPENS swaps high‑fat ingredients for high‑protein alternatives like Greek yogurt and uses sugar substitutes, catering to a fitness‑focused audience.