Light Japanese Cheesecake

We can never get enough of a creamy New York cheesecake with a crunchy crust. A Japanese cheesecake is nothing like it, but it is dangerously delicious in its own way.

Don’t expect a rich, heavy cake. The Japanese version is incredibly light and airy because, in addition to cream cheese and egg yolks, whipped egg whites are added. The result is a cross between cheesecake and a light chiffon cake.

Make it yourself
Luckily, it isn’t difficult to make yourself; this recipe leaves little room for error. And while you have to let another cheesecake cool before you can eat it (a major annoyance in the editorial office), you can eat this one straight from the oven.

Soufflé
In Japan, they don’t actually call this airy creation cheesecake. If you’re there, you should order soufflé cheesecake.