Tofu Cheesecake Recipe Japanese Yuzu Traditional

The Tofu Twist: An Introduction to Japanese Tofu Cheesecake

I’ve got a completely new take on a classic favorite; cheesecake. What if we gave it a twist with a tofu cheesecake recipe Japanese style? Stay with me here! This might just change your whole view on cheesecake! This fusion dessert combines the creamy delight of traditional cheesecake with the delicate texture of tofu, offering a delightfully unique taste altogether. One bite into this cheesecake reveals a truly harmonious blend of the richness of cheese and the subtle notes of tofu. You’ll be wondering why you never heard of this combination before! In this post, we’ll enlighten you on this special tofu cheesecake recipe Japanese-style! Well, that kind of goes with the territory here… inventive tastes and easy recipes! 

In most parts of the world, the classic cheesecake reigns supreme, but the Japanese tofu cheesecake is slowly gaining fame. While both desserts share the title of ‘cheesecake,’ their textures are worlds apart. The Japanese version is lighter and has a subtle tofu flavor, making it stand out from its heavier counterpart.

But why tofu? Aside from giving the cheesecake its distinct texture, tofu offers a healthier alternative to some dairy products commonly used in cheesecakes. This means that with this recipe, you’re not only indulging in a delicious dessert, but also making a choice that’s slightly kinder to your waistline.

Even if you’ve never tried tofu before, you’ll probably be heading to the grocery store to pick some up after reading this article, and especially, after seeing the amazingly delicious recipe for this totally new take on cheesecake!

Tofu 101: Unraveling the Silky Secrets

Tofu, often dubbed the “soybean curd,” is much more than meets the eye. For our tofu cheesecake recipe Japanese style, the selection of tofu is indeed crucial. The soft silken tofu stands out as the star, characterized by its velvety texture and high water content.

Its delicate consistency makes it perfect for creamy desserts like cheesecakes, where it acts as a smooth canvas, harmonizing with the flavors it’s paired with. This tofu variant is celebrated in Japanese desserts, ranging from puddings to delicate soups, showcasing its versatility.

Venturing back in time, tofu’s presence in Japanese food culture is nothing short of legendary. While it traces its origins to ancient China, the Japanese have embraced and nurtured tofu, refining its production methods and incorporating it into the heart of their culinary traditions. Made by coagulating fresh soy milk and then pressing the resulting curds, tofu is a marvel of simplicity and technique.

The Japanese have long celebrated tofu not just for its taste but for its cultural and historical significance. In Japan, tofu-making is an art, with artisans devoting their lives to perfecting the balance of texture and flavor, ensuring every block of tofu reflects the dedication and passion behind its creation.

But Why Tofu?

The decision to incorporate tofu into our cheesecake isn’t merely an experiment; it’s a conscious choice that brings numerous benefits. Tofu offers a lighter, less dense alternative to traditional dairy products, imparting a unique mouthfeel to the cheesecake. It’s not just about texture; tofu is a nutritional powerhouse.

Rich in plant-based protein, calcium, and a host of essential amino acids, it transforms our cheesecake from a mere dessert to a dish with health benefits. So, when you take a bite of our tofu cheesecake recipe Japanese style, remember: that you’re indulging in a slice of history, tradition, and wholesome goodness. For anyone with high-blood pressure or high cholesterol, this might be a better dessert option, with a few minor tweaks. Of course, always check with your doctor first.

The Creamy Concoction: Ingredients and Essentials

Before actually making the tofu cheesecake recipe Japanese style, it requires a bit of prep. For the base, graham crackers are pulsed in a food processor until they transform into fine crumbs. Add some melted butter, press the mixture firmly into a springform pan lined with parchment paper, and you have your crust ready.

For the creamy filling, blend soft silken tofu in a food processor at high speed until smooth. This tofu mixture serves as the backbone of our cheesecake filling. To this, add vegan cream cheese, a splash of lemon juice, vanilla extract, and egg yolks.

Ensuring that your ingredients are at room temperature can make the blending process smoother and yield better results. Cold ingredients seize up, so don’t skip this step!

A pro tip for those looking to elevate their cheesecake: consider incorporating a vanilla bean or a hint of dark chocolate. These ingredients, though optional, can infuse your cheesecake with a richer flavor profile, making each bite a luxurious experience.

Step by Step: Whipping Up the Perfect Tofu Cheesecake

With all ingredients at the ready, it’s time to embark on our tofu cheesecake recipe Japanese journey. Begin by preheating your oven to the right temperature. As it warms, blend the tofu until creamy in a large mixing bowl using an electric mixer. In a separate bowl, whisk together the egg yolks, gradually adding sugar to the mix.

Once your base and fillings are prepared, pour the tofu cheesecake mixture over the crust in the springform pan. A crucial step for achieving that signature jiggly cake consistency is the water bath. Place your cake pan into a larger pan filled with hot water. This water bath ensures even baking and prevents the cheesecake from cracking. Once baked to perfection, allow it to cool on a wire rack before chilling in the refrigerator.

Little Chefs in the Kitchen: Making it Kid-Friendly

Kids have an innate love for all things sweet, making the tofu cheesecake recipe Japanese style a surefire hit. Kick off the fun by letting your little ones take the lead in crushing the graham crackers. With a rolling pin in hand, those crackers don’t stand a chance! Once finely crushed, kids can press the mixture into the cake pan, laying the foundation for our delightful cheesecake.

The cheesecake filling offers another opportunity for some hands-on fun. Let your kids squeeze out the lemon juice, ensuring a burst of citrusy freshness in every bite. And now for the ultra fun part! Allow them to go wild with toppings! Fresh fruit, a drizzle of melted dark chocolate, or even some sprinkles can turn the cheesecake into a canvas for their foodie creativity.

Beyond just being a delicious dessert, this cooking session can be a bonding activity. As you and your kids navigate through the recipe, you’re not just making cheesecake; you’re making memories that will last a lifetime!

Yuzu Citrus: The Japanese Zest with Age-Old Roots

The Yuzu, a citrus fruit that’s a delightful blend of tartness akin to grapefruits and overtones of mandarin orange, has deep historical roots in Japanese cuisine and culture. Thought to have originated in China over a thousand years ago, it made its way to Japan and Korea where it became an integral part of culinary and wellness practices.

The Yuzu’s history is rich and diverse; it’s been used in traditional Japanese yuzu baths during the winter solstice, believed to guard against colds, heal dry skin, and relax the mind.

Yuzu is nothing short of iconic. It’s not just another citrus fruit; it’s a flavor profile, an aroma, and an experience. While the fruit itself is rarely consumed raw due to its intense sourness, its zest and juice are used to flavor a variety of dishes, both sweet and savory. Yuzu finds its place in dressings, sauces like the famous “ponzu,” and even desserts. The tofu cheesecake recipe Japanese style, for instance, can be elevated with a hint of Yuzu, introducing a tangy twist to the creamy delicacy.

However, getting your hands on fresh Yuzu outside of Japan or Korea can be a challenge. While it’s gaining popularity in parts of the world, it remains a rare find in American supermarkets. Specialty Asian grocery stores or high-end supermarkets in urban areas might carry them, especially during their peak season in late autumn and early winter. For those not residing in East Asia, Yuzu extract, bottled Yuzu juice, or dried Yuzu peel might be more accessible alternatives.

Tweaking the Taste: Fun Variations of the Classic

Once you’ve mastered the original recipe for the tofu cheesecake recipe Japanese style, why not get creative? For a zesty twist, add some lemon juice or vanilla extract to the cheesecake filling. If you’re feeling particularly indulgent, fold in some heavy cream whipped to stiff peaks for an even creamier texture. A dash of vanilla bean can also elevate the flavor profile, giving your cheesecake a hint of exotic luxury.

For those looking for a vegan twist, the luscious vegan cheesecake is the best option. Replace the egg yolks with a vegan alternative, and use vegan cream cheese in place of dairy products. With the right cooking techniques, even a vegan tofu cheesecake can achieve that jiggly Japanese cotton cheesecake texture. And if you’re a chocolate lover, why not try adding some dark chocolate to your tofu mixture? It adds depth to the taste and a delightful contrast in textures.

Lastly, if you’re in the mood to truly experiment, consider incorporating flavors from different parts of the world. How about a matcha-infused Japanese tofu cheesecake for a burst of earthy green tea flavor? Or perhaps a fusion of traditional cheesecake with silken tofu cheesecake, combining the best of both worlds. The possibilities are endless, and with each variation, you’re bound to discover a new favorite!

Beyond the Cake: Other Tofu-Based Desserts to Try

Your journey with tofu doesn’t have to end with the cheesecake. In fact, many Japanese desserts utilize this versatile ingredient. From simple recipes using soft silken tofu paired with sweet syrup to more complex dishes involving fresh soy milk and gelatin sheets, tofu is a star ingredient in many classic recipes. 

For a quick and refreshing treat, try blending soft tofu with fresh fruit and a little bit of sugar. Pour the mixture into molds and freeze for a delightful tofu popsicle. If you’re in the mood for something warm, how about a tofu pudding?

Heat fresh soy milk in a small saucepan, add some gelatin, and let it set in the fridge. Top with some caramel sauce and you’ve got yourself a silky smooth dessert!

Tofu Cheesecake Cooking Tips

If you’re attempting this recipe for the first time, take heart in knowing that every expert was once a beginner. Classic cheesecake can be tricky to get right, and that’s true for tofu cheesecake as well.

One of the most common challenges faced by many is achieving the right oven temperature. Bake tofu cheesecake too long, and it loses its signature jiggle; too short, and it might not set properly. Using a water bath can help regulate the temperature and ensure even cooking. Place your cake pan inside a larger baking tray filled with hot water, and watch as your cheesecake rises beautifully. And remember, patience is key! Resist the temptation to peek, and trust the process.

Another tip from seasoned bakers is to always ensure your ingredients are at room temperature. This simple step can make a world of difference in achieving that creamy texture. And, if you’re using a springform pan, make sure to line it with parchment paper to prevent any leaks.

Lastly, always remember to cool your cheesecake on a wire rack before refrigerating. This ensures it sets properly and maintains its shape.

Joining the Tofu Cheesecake Bandwagon: Are you in?

One thing is clear: the world of tofu-based desserts is vast and full of potential! Whether you’re a seasoned chef or a baking novice, there’s always something new to learn and discover. So, if you haven’t already, it’s time to jump on the tofu cheesecake bandwagon!

That said, it’s also essential to remember that cooking is as much about the journey as it is about the destination. Whether your first attempt is a resounding success or requires a few tweaks, the joy lies in the process. From selecting the best ingredients to patiently waiting as your creation bakes, every step is a labor of love.


1. How is Japanese Cheesecake Different?

Japanese cheesecake stands out with its light, fluffy texture. It’s like a delightful cross between a soufflé and a cheesecake. The secret? It’s all in the egg whites – whipped to perfection, giving it that airy, cloud-like feel. Unlike the denser Western versions, it’s not overly sweet, letting the subtle flavors shine. 🍰✨

2. Why is My Japanese Cheesecake Not Fluffy?

Ah, the eternal question! A few culprits might be:

  • Under-whipped Egg Whites: They need to be just right – stiff peaks.
  • Overmixing: This can deflate the airiness. Gently fold, don’t stir.
  • Oven Temperament: Inconsistent heat can affect the rise. Preheat, and keep it steady. Remember, patience and precision are key!

3. What is the Name of Japanese Cheesecake?

In Japan, it’s fondly called スフレチーズケーキ (Soufflé Cheesecake). It’s a nod to its soufflé-like texture. Some also refer to it as Cotton Cheesecake because of its cottony-soft feel. Whatever you call it, it’s a slice of heaven!

4. Is Japanese Cheesecake Healthier than Regular Cheesecake?

Generally, yes! Japanese cheesecake often contains less sugar and cream cheese, making it a lighter option. Plus, incorporating tofu can boost its health quotient with extra protein and fewer calories. It’s a guilt-free indulgence for sure.

5. What is the Difference Between New York Cheesecake and Japanese Cheesecake?

New York cheesecake and Japanese cheesecake are like distant cousins in the cheesecake family. Here’s a quick comparison:

FeatureNew York CheesecakeJapanese Cheesecake
TextureDense and richLight and airy
FlavorIntensely creamySubtly sweet
BaseHeavy cream cheeseMix of cream cheese and whipped egg whites
SweetnessMore pronouncedLess sweet
ServingOften with fruit toppingsTypically plain or with a light dusting of powdered sugar

New York style is all about that rich, indulgent experience, while Japanese style is more about a delicate, melt-in-your-mouth journey.

So, the next time you’re looking for a dessert that’s a little out of the ordinary, why not give our tofu cheesecake recipe Japanese style a try? With its unique texture and rich taste, it’s sure to be a hit! Share this recipe with anyone who needs to fall in love with tofu all over again!

Japanese Tofu Cheesecake with Yuzu

Course: DessertCuisine: JapaneseDifficulty: Medium


Prep time


Cooking time



This cheesecake combines the creamy texture of tofu with the aromatic and citrusy notes of yuzu, creating a dessert that’s both refreshing and decadent.


  • For the Cheesecake Base:

  • 100g or graham crackers

  • 50g melted butter

  • For the Cheesecake Filling:

  • 300g soft silken tofu, drained

  • 150g cream cheese, at room temperature

  • 100g granulated sugar

  • 3 large egg yolks

  • 2 tbsp yuzu juice (adjust to taste)

  • Zest of 1 yuzu fruit (or 1 tablespoon if using store-bought zest)

  • 50g heavy cream

  • 2 tbsp cake flour (or all-purpose flour)

  • 1 tsp vanilla extract

  • For the Yuzu Jelly Topping (optional):

  • 100ml water

  • 50ml yuzu juice

  • 2 gelatin packets gelatin powder

  • 50g granulated sugar


  • Prepare the Cheesecake Base:
  • Crush the graham crackers into fine crumbs using a food processor or a rolling pin.
  • Mix with the melted butter until well combined.
  • Press this mixture into the bottom of a springform pan lined with parchment paper. Set aside.
  • Make the Cheesecake Filling:
  • In a large mixing bowl, combine the cream cheese and sugar. Beat using an electric mixer until smooth.
  • Add the soft silken tofu and mix until fully incorporated.
  • Add the egg yolks, one at a time, mixing well after each addition.
  • Pour in the yuzu juice, zest, and vanilla extract, and mix.
  • Sift in the cake flour and fold gently using a rubber spatula, ensuring no lumps.
  • Finally, add the heavy cream and give it one last mix to combine all ingredients seamlessly.
  • Bake the Cheesecake:
  • Preheat your oven to 160°C (320°F).
  • Pour the cheesecake filling over the prepared base in the springform pan.
  • Place the springform pan in a larger baking tray filled with hot water (water bath method) to ensure even cooking.
  • Bake in the oven for 50-60 minutes, or until the cheesecake is set but still has a slight jiggle in the center.
  • Once done, turn off the oven and let the cheesecake cool inside for about an hour. This helps prevent cracking.
  • Remove and refrigerate for at least 4 hours, or overnight for best results.
  • Prepare the Yuzu Jelly Topping (optional):
  • Soak the gelatin in cold water until soft.
  • In a small saucepan, heat the water, yuzu juice, and sugar until the sugar dissolves. Do not boil.
  • Add the gelatin mixture to the saucepan, stirring until dissolved.
  • Let the mixture cool to room temperature, then pour over the chilled cheesecake.
  • Refrigerate for another 2 hours until the jelly sets.
  • Serve and Enjoy:
  • Once set, gently remove the cheesecake from the springform pan.
  • Slice using a sharp knife dipped in hot water and enjoy your Japanese tofu cheesecake with a hint of yuzu!


  • Yuzu Substitutions: When the Elusive Citrus is Hard to FindWhile yuzu boasts a unique flavor profile that’s hard to replicate precisely, there are some alternatives that can come close in a pinch:
  • Lemon & Lime Combo: A mix of both lemon and lime juice can emulate yuzu’s distinctive tartness. Try using two parts lemon juice to one part lime juice. The combination will provide that tangy citrus kick reminiscent of yuzu.
  • Grapefruit with a Hint of Mandarin Orange: Yuzu has a complex flavor that’s a blend of various citrus fruits. Grapefruit juice, with a splash of mandarin orange, can be a suitable substitute. This blend captures the slightly bitter, sweet, and tart notes of yuzu.
  • Sudachi or Kabosu: If you have access to other Japanese citrus fruits, both sudachi and kabosu are excellent alternatives. They have a tartness that’s quite similar to yuzu, though their flavor profiles are slightly different.
  • Bottled Yuzu Juice: While fresh yuzu is ideal, bottled yuzu juice or concentrate can be found in many Asian grocery stores or online. It might not have the same aromatic zest as fresh yuzu, but it will still impart a strong yuzu flavor to your dishes.

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