Japanese cheesecake, also known as "soufflé cheesecake," originated in Japan in the 1980s and blends the lightness of a soufflé with the richness of a traditional cheesecake, creating a fluffy, melt‑in‑your‑mouth texture that has become a beloved dessert in Japanese cafés.

In Japan, the classic version uses cream cheese, butter, and a meringue base, while some regions add matcha powder, yuzu zest, or sweet red bean paste for local flavor twists, but the core technique of a light, baked soufflé remains consistent.

It is typically served chilled, sliced into small squares, and enjoyed plain or with a dusting of powdered sugar; cafés often pair it with fresh fruit, whipped cream, or a drizzle of caramel.

Japanese cheesecake is a popular treat for tea time, birthday celebrations, and seasonal festivals because its light texture feels refreshing and it can be easily portioned for sharing.

Matcha ice cream, dorayaki pancakes, or a bowl of sweet red bean soup complement the subtle sweetness and airy texture of Japanese cheesecake, creating a balanced dessert spread.

The viral version skips eggs, cream cheese, and baking entirely, using Greek yogurt for creaminess and crushed cookies for structure, resulting in a super‑quick, high‑protein, no‑bake dessert that still mimics the fluffy mouthfeel of the classic soufflé cheesecake.

Common errors include not crushing the cookies finely enough, failing to press the mixture with a weight, and not allowing a full overnight chill, all of which can lead to a loose or grainy texture.

The weight compresses the yogurt‑cookie mixture, expelling excess air and helping the crumbs bind together, which replicates the dense yet airy texture achieved by baking a traditional soufflé cheesecake.

After at least 8‑12 hours in the refrigerator, the cheesecake should feel firm to the touch, hold its shape when the weight is removed, and have a smooth, creamy surface—these are signs it is fully set.

The YouTube channel Good Morning America features lifestyle segments, including quick‑fire cooking demos, food trends, and family‑friendly recipes presented by contributors like Lori Bergamato, aiming to bring approachable, everyday cooking to a broad audience.

Good Morning America focuses on short, relatable demonstrations that fit into a busy morning routine, often testing trends with minimal ingredients and emphasizing practicality, whereas many cooking channels may provide more in‑depth technique or gourmet variations.