Japanese cheesecake originated in which country?

Japanese cheesecake originated in Japan.

Also called soufflé-style, cotton, or light cheesecake, it is known for a wobbly, airy texture and a flavor that is generally lighter and less sweet than many North American cheesecakes. Its characteristic lift comes from separating and whipping egg whites and yolks, then baking the mixture gently, traditionally in a bain-marie.

The recipe is credited to Japanese chef Tomotaro Kuzuno. During a trip to Berlin in the 1960s, he encountered a German-style cheesecake and adapted the idea for Japanese tastes and techniques. The result sits somewhere between cheesecake, soufflé, and chiffon cake in texture: airy when fresh from the oven and more cake-like when chilled.

Japanese cheesecake is often confused with Hokkaido milk cake, Western New York cheesecake, or the no-bake Japanese dessert called rare cheesecake. Those are related or neighboring desserts, but they are not the same preparation. The style later gained international visibility through Japanese bakeries, including Uncle Tetsu’s, whose chain helped popularize the jiggly cake worldwide.