Japanese cheesecake

Japanese cheesecake (also cotton cheesecake[1] or light cheesecake) is a type of sponge cake originated in Hakata, Fukuoka, Japan in 1947. It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. The cake is made with cream cheese, butter, sugar, whipped cream and eggs. It is traditionally made in a bain-marie.[1][2]

Japanese cheesecake with raspberry jam

Similar to chiffon cake, Japanese cheesecake has a fluffy texture produced by whipping egg white and egg yolk separately.

The cake was popularised in the 1990s as the signature dish of Uncle Tetsu's Cheesecake bakery.[3][4]

See also

References
  1. Williamson, Olivia (3 September 2015). "3 ingredient cotton cheesecake: why all the hype?" – via www.telegraph.co.uk.
  2. Kamozawa, Aki; Talbot, H. Alexander (23 March 2015). "Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table". W. W. Norton & Company – via Google Books.
  3. "Our Story". Uncle Tetsu’s Japanese Cheesecake.
  4. "China's bakery industry at pivotal point: says national food association".
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