日式芝士蛋糕是一種海綿蛋糕，起源於1947年的日本博多。與標準芝士蛋糕相比，它的甜味和卡路里更少，奶酪和糖含量更低。蛋糕是用奶油乾酪，黃油，糖，生奶油和雞蛋製成的，傳統上是用水浴法烤製的。與戚風蛋糕相似，日式芝士蛋糕具有蓬鬆的質地，是通過分別攪打蛋白和蛋黃製成的。
蛋糕在1990年代作為Tetsu叔叔的芝士蛋糕麵包店的招牌菜而廣為流行。
Japanese cheesecake is a type of sponge cake originated in Hakata, 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, and is traditionally made in a bain-marie.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.
Recipe: (8in round cake pan)
250g cream cheese
50g unsalted butter
160g milk
6 egg yolks
40g pastry flour
20g cornstarch
6 egg whites
120g sugar
Room temperature water bath, bake in oven preheated to 170℃（338ºF） for 20 min (at bottom)
Reduce oven to 130℃（266ºF） for 60 min
Rise oven to 180℃（356ºF） for 3 min（make good color)
Turn off the oven, open the door half inch about 30min
Tips:
Container for egg whites must be free of oil
No egg yolk in the egg whites
成份：（8寸圓蛋糕模）
250g 奶油芝士
50g 無鹽牛油
160g 牛奶
6个蛋黃
40g 低筋麵粉
20g 玉米澱粉
6个蛋白
120g糖
室溫水浴，在預熱170℃烤箱裏烤20分鐘(在底層)
降低爐溫到130℃烤60分鐘
升高爐溫到180℃烤3分鐘（上色）
關爐，打開爐門半寸約30分鐘
溫馨提示：
盛裝蛋白的容器不能有油
蛋白裏不能有蛋黃
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