Soufflé, so fun: The Japanese Cheesecake

Japanese Cheesecake, also known as soufflé style cheesecake, cotton cheesecake, or light cheesecake, is a variety of cheesecake that is usually lighter in texture and taste. It has a characteristically wobbly, airy texture similar to a soufflé when fresh out of the oven and a chiffon cake-like texture when chilled.

This interesting recipe was created by Japanese chef Tomotaro Kuzuno who was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s. This cheesecake is significantly less sweet and has fewer calories-but don't let them fool you. It's no less delicious than standard Western-style cheesecakes. The cake was popularised around the world in the 1990s as the signature dish of Uncle Tetsu's Cheesecake bakery that originated in 1947, Hakata, Fukuoka, Japan.

A popularly consumed Japanese Cheesecake today is a simple dessert - a tall, single-layer cake, usually sprinkled with a dusting of powdered sugar on top. It is a light, airy whip that resembles a sponge cake, and with the addition of the cream cheese, it becomes a moderately moist cake. This cake, when baked in a bath to perfection is a jiggly, delicate serving of heaven. The dish is best cooked at a low temperature and should be devoid of those evil air bubbles that deflate a cake. Listed below are the ingredients you'll need to make the heavenly delicacy.

Ingredients for Japanese Cheesecake: