Japanese cheesecake, often called “soufflé cheesecake,” originated in the 1980s and blends Western cream cheese with the light, airy texture of a soufflé, reflecting Japan’s love for delicate, melt‑in‑the‑mouth desserts.

In Osaka, the cheesecake is often denser and sweeter, while in Tokyo it tends to be lighter with a higher ratio of yogurt. Some regions add matcha or yuzu for a local twist.

It is usually served chilled, sliced into small squares, and enjoyed with a cup of green tea or coffee. Occasionally it is dusted with powdered sugar or topped with fresh berries.

Japanese cheesecake is popular at birthday parties, tea gatherings, and as a seasonal treat during spring and autumn festivals because of its light texture and subtle sweetness.

It exemplifies the Japanese approach of taking Western desserts and adapting them with lighter textures, lower sugar levels, and subtle flavors, complementing other wagashi like mochi and dorayaki.

Authentic ingredients include cream cheese, eggs, sugar, a small amount of flour, and sometimes a splash of lemon juice. Substitutes can be Neufchatel cheese for lower fat, Greek yogurt for extra tang, or cake flour for a finer crumb.

It pairs nicely with a cup of matcha latte, a light fruit compote, or alongside other gentle sweets like anmitsu or dorayaki for a balanced dessert platter.

Its unique combination of a creamy cheesecake base with a soufflé‑like rise creates a fluffy, melt‑in‑the‑mouth texture that is unlike any traditional Japanese wagashi.

Common mistakes include over‑beating the batter, using cold cream cheese, opening the oven too early, and not allowing the cake to cool gradually, all of which can cause cracks or a dense texture.

The 18 g of flour stabilizes the batter, helping it hold its rise while still keeping the texture light; omitting flour can lead to a batter that collapses during baking.

Yes, bake it a day ahead, let it cool completely, then cover loosely with plastic wrap and refrigerate for at least 4 hours; it keeps well for up to 5 days in the fridge.

The YouTube channel hanami focuses on simple, home‑cooked Japanese recipes, often highlighting traditional desserts and everyday comfort foods with clear step‑by‑step instructions.

Hanami emphasizes minimal ingredient lists, quick preparation times, and a relaxed presentation style, making Japanese dishes accessible to beginners compared to more technique‑heavy channels.