Rìshì qīng rǔlào dàngāo bǐ Měishì de qīngshuǎng xǔduō.
Japanese-style souffle cheesecake is much lighter than the American version.
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乳酪 is a Taiwan-inflected word for cheese; in mainland menus 芝士蛋糕 (from the English 'cheese') is more common. Both map to the same dessert. Sub-styles to recognize: 重乳酪 = dense baked NY-style, 轻乳酪 = Japanese cotton souffle, 冻乳酪 = no-bake chilled.
