Japanese fluffy cheesecake, also called "Soufflé cheesecake," was popularized in the 1990s by Japanese patissier Tomotaro Miyahara. It blends the light texture of a soufflé with the richness of a traditional cheesecake, creating a uniquely airy dessert that has become a staple in Japanese cafés and viral food culture.

The Japanese version uses a higher proportion of egg whites, yogurt, and a lower amount of flour, resulting in a soufflé‑like, melt‑in‑your‑mouth texture. Classic New York cheesecake relies on heavy cream cheese and little to no egg whites, giving it a dense, creamy bite.

In Osaka, a lighter version called "Cotton Cheesecake" often incorporates whipped cream, while in Hokkaido, some bakers add a hint of milk‑cream for extra richness. Seasonal variations may include matcha, yuzu, or sakura flavors.

While not tied to a specific holiday, the airy cheesecake is popular at tea‑time gatherings, school events, and as a seasonal treat during spring and summer when lighter desserts are favored.

Authentic recipes call for cream cheese, Japanese-style plain yogurt, and egg whites. Substitutes like Neufchatel cheese or regular yogurt work, but using low‑fat dairy or omitting yogurt will change the characteristic light texture.

It pairs beautifully with matcha ice cream, dorayaki (red‑bean pancakes), or a simple cup of green tea, balancing the cheesecake's mild sweetness with complementary flavors.

Common errors include over‑mixing the batter, opening the oven too early, and not using a water bath. Each of these can cause the cake to collapse or develop cracks.

The water bath provides gentle, even heat and moisture, preventing the delicate batter from drying out and ensuring the soufflé‑like rise stays intact throughout baking.

Yes, bake the cheesecake a day ahead, let it cool completely, then refrigerate covered. Add the strawberry jam just before serving to keep the topping fresh.

The YouTube channel saltnpepperhere focuses on fun, approachable home‑cooking tutorials, often featuring trending viral recipes, quick hacks, and family‑friendly twists on classic dishes.

saltnpepperhere emphasizes accessible ingredients you can find in typical U.S. grocery stores and adds personal twists—like the strawberry jam topping—while still respecting the core techniques of Japanese desserts, making them less intimidating for home cooks.