If you haven’t had Japanese Cheesecake, you are missing out! Unlike the traditional New York style cheesecake that is very dense (still delicious in my opinion), the Japanese version is more of a souffle and it is known for its lightness and how it jiggles. There is no graham cracker bottom and the cheesecake gets it light, fluffy texture from the beaten egg whites. The recipe is actually quite straight forward and if you follow it, you will have a successful Japanese cheesecake every time! No need to wait in hour long line ups anymore, just make your own at home!