乳酪 is a Taiwan-inflected word for cheese; in mainland menus
芝士蛋糕 (zhīshì dàngāo, 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 soufflé,
冻乳酪 = no-bake chilled.
