Japanese cheesecake, known as "soufflé cheesecake," originated in the 1980s and is prized for its light, airy texture. The viral version using Greek yogurt is a modern shortcut that keeps the fluffy feel while eliminating cream cheese, reflecting Japan’s love for innovative, low‑fat desserts.

In Osaka, the classic version uses cream cheese and a water bath for a denser crumb, while in Tokyo many bakers add a hint of lemon or yuzu for citrus brightness. The yogurt‑only version is a contemporary twist popular on social media rather than a regional specialty.

It is typically served chilled, sliced into small squares, and sometimes dusted with powdered sugar or paired with fresh berries. In cafés, it may be accompanied by a drizzle of matcha syrup or a side of sweet red bean paste.

While not tied to a specific holiday, Japanese cheesecake is a popular treat for tea time, birthdays, and seasonal festivals because of its lightness and elegant appearance.

It pairs nicely with matcha ice cream, mochi, or a simple cup of green tea. A side of sweet red bean paste (anko) also complements the mild tang of the yogurt.

Common errors include using low‑fat yogurt that makes the mixture watery, not crushing the cookies finely enough, and skipping the full 24‑hour chill which prevents the cheesecake from setting properly.

Greek yogurt provides a similar tang and creamy mouthfeel while being lower in fat and requiring no baking. It also simplifies the recipe to a no‑bake method, which is why the viral version became popular online.

Yes, the cheesecake can be prepared up to two days in advance. Keep it covered in the refrigerator; for longer storage, wrap tightly and freeze for up to one month, then thaw in the fridge before serving.

The cheesecake should be firm to the touch, with a smooth, matte surface and no visible cracks. When sliced, it should hold its shape without crumbling, showing a creamy interior.

After 24 hours at 4 °C, gently press the surface; it should feel firm and spring back slightly. If it still feels soft or wobbly, give it another few hours in the fridge.

The YouTube channel Little Remy Food focuses on quick, approachable home‑cooking videos, often testing viral food trends and providing honest, easy‑to‑follow recipes for everyday cooks.

Little Remy Food emphasizes practicality and skepticism, often recreating popular internet recipes with minimal equipment, whereas many traditional Japanese cooking channels focus on authentic techniques and detailed cultural context.