Japanese cheesecake, often called "soufflé cheesecake," originated in Japan in the 1980s and blends the light, airy texture of a soufflé with the creamy richness of a traditional cheesecake. It reflects Japan’s love for delicate, melt‑in‑your‑mouth desserts and has become a staple in cafés and home kitchens across the country.

While the classic Japanese cheesecake is made with cream cheese, butter, and egg whites, regional twists include adding matcha powder in Kyoto, yuzu citrus in Shikoku, and sweet red bean paste in Kansai. Each variation highlights local flavors while keeping the signature fluffy texture.

In Japan, the cheesecake is usually served chilled, sliced into neat squares, and sometimes dusted with powdered sugar or topped with fresh fruit such as strawberries or kiwi. It is often enjoyed with a cup of green tea or coffee.

Japanese cheesecake is popular at birthday parties, tea gatherings, and seasonal festivals, especially during spring when strawberries are in season. Its light sweetness makes it a favored dessert for celebrations that call for a refined yet simple treat.

This version swaps regular cream cheese for light cream cheese, replaces sugar‑laden biscuits with zero‑sugar Oreo‑style cookies, and incorporates Greek yogurt for extra protein. The result is a fluffy, authentic‑tasting Japanese cheesecake with far fewer calories and less sugar than the traditional recipe.

Common errors include using cold cream cheese (which creates lumps), over‑mixing after adding the biscuit crumbs (which can make the texture dense), and not chilling long enough for the cheesecake to set. Follow the critical steps and chill for at least 2 hours for best results.

Light cream cheese reduces the fat and calorie content while still providing the tangy flavor needed for a cheesecake. It keeps the dessert airy and fluffy, which aligns with the Japanese "soufflé" style, without the heaviness of full‑fat cream cheese.

Yes, you can prepare the cheesecake a day ahead. Keep it covered with plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days. Avoid freezing, as the texture may become grainy.

The finished cheesecake should be smooth, slightly glossy on top, and have a light, airy interior that springs back gently when pressed. The strawberry pieces should be visible as small pink specks throughout the pale cream base.

The YouTube channel YOO JIEUN focuses on quick, health‑conscious twists on popular Asian street‑food and dessert trends, often featuring low‑calorie or low‑sugar adaptations that are easy for home cooks to replicate.

YOO JIEUN emphasizes nutritional tweaks—such as using light dairy products and sugar‑free biscuits—while still preserving authentic flavors. Other Japanese dessert channels typically stick to traditional, richer recipes, whereas YOO JIEUN aims for a lighter, more diet‑friendly version.