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Lemon Soufflé Cheesecake with Blueberry Compote recipe

Lemon Soufflé Cheesecake with Blueberry Compote recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake

Enjoy this light and lemony cheesecake with a deliciously fresh blueberry compote. It's excellent as a summer dessert, especially if you can find wild berries.

53 people made this

IngredientsServes: 12

  • Base
  • 125g (4¼ oz) digestive biscuit crumbs
  • 2 tablespoons dark brown soft sugar
  • 1 tablespoon butter, melted
  • Cheesecake
  • 900g (2 lb) cream cheese, softened
  • 200g (7 oz) caster sugar
  • 4 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 125ml (4¼ fl oz) soured cream
  • 4 large egg whites
  • 5 tablespoons caster sugar
  • Compote
  • 500g (1¼ lb) fresh or frozen blueberries, thawed
  • 5 tablespoons caster sugar
  • 1 teaspoon fresh lemon juice

MethodPrep:30min ›Cook:50min ›Ready in:1hr20min

  1. Preheat oven to 180 C / Gas mark 4. Lightly grease 23cm springform cake tin. Cut a 45cm square of aluminium foil and wrap around the outside bottom of the tin.
  2. To make the base, mix the digestive biscuit crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared tin.
  3. Bake in preheated oven until golden brown, about 8 minutes. Remove tin from oven and cool on a rack.
  4. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 200g sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla and soured cream until well blended.
  5. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 5 tablespoons sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully until no meringue streaks remain. Pour the filling into the prepared tin and place in a large baking tin. Pour hot (not boiling) water into the baking tin up to 2cm on the sides of the springform tin.
  6. Bake in preheated oven until the top is almost set, 50 to 55 minutes. Turn off the heat, prop the oven door open slightly and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours or overnight before serving.
  7. To make the compote, place 150g blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6 to 8 minutes. While still hot, strain the berries through a sieve or muslin placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
  8. Mix remaining blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(111)

Reviews in English (86)

my god we loved it... very light went down very well thank u xxxxx-22 Aug 2011

Oh dear what a disaster!! Where do I start??? I had terrible trouble with the amount of ingredients fitting into my extra large mixing bowl. Then put it in my non-fanned oven and the soufflé, souffled but once the heat was turned off it then sank, it caused a laugh at my dinner party and we renamed it Lemon Soufflé Torte cheesecake! It was very edible though and had the consistency of a baked NY Cheesecake NB: 1tbsp of lemon zest is roughly 6 to 8 lemons. Might try again with ¾ of the ingredients and with the temperature down a notch or two, but to be honest probably not-21 Feb 2011

by KaRee

I really think this recipe is outstanding! My boyfriend LITERALLY licked his plate clean! The texture is fluffy and light, with just the right amount of lemon flavor. I used raspberries instead of blueberries (just a personal preference), and used a different crust recipe just because it's my favorite and I like to have crust on the sides AND bottom: 2 cups graham crackers, ¼ cup pecans, ½ tsp cinnamon½ cup butter (melted). You also don't have to pre-cook this crust so I found it to be a time-saver. Next time I might try to put a thin layer of the liquid raspberry sauce on top of the crust (under the filling) so it can seep into the crust during baking for some extra raspberry flavor.-04 Dec 2008


Lemon Cheesecake


1. In small saucepan sprinkle gelatin over water. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Cool.

2. In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Gradually beat in gelatin mixture, lemon juice and lemon peel. Pour into crust.

3. Refrigerate at least 3 hours or until set. Top with strawberries. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds

Nutritional Facts:

This Lemon Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


Italian Meringue:
200g Egg Whites
400g Sugar

Cook sugar with a little water to 235F. Whip egg whites to soft peaks. Slowly add the sugar syrup to make the meringue. Whip until cool before placing in a piping bag with a round tip and piping into a half-dome mold to form flower “globes” (you’ll put two halves together). Bake meringues, let dry, and finish with a textured/colored cocoa butter spray.

Blueberry Compote:
500g Water
600g Sugar
1000g IQF Blueberry (cassis)
QS Violette extract
QS Fresh Blueberries

Make simple syrup bring to a boil. Add in cassis and extract. Bring just to a simmer. Reserving the liquid, strain berries out. Allow berries to cool in hotel pan. Reduce the syrup on the stove. Add the fresh blueberries just before plating.

Crystalized White Chocolate:
300g White Chocolate, Chopped
300g Sugar
100g Water

Place white chocolate in a bowl. Bring sugar and water to 125C. Whisk hot sugar into white chocolate. Store at room temperature until ready to use as garnish.

Graham Crackers/Crumble:

8 oz1#2#Butter, room temperature
2 oz4 oz8 ozDark Brown Sugar
2 oz4oz8 ozSugar
4 oz8 oz1#Honey
12 oz1# 8 oz3#All Purpose Flour
2 oz4 oz8 ozPastry Flour
¼ Tbsp1/2 Tbsp1 TbspSalt
½ tsp1 tsp2 tspBaking Soda
½ tsp1 tsp2 tspNutmeg
¼ tsp½tsp1 tspCinnamon

To make the graham crackers, cream butter, sugars and honey in a mixer bowl with a paddle attachment on low speed for 2 minutes. Sift remaining ingredients. Add the sifted dry ingredients to butter/sugar/honey mixture in two additions, allowing each to completely mix before adding the next. Wrap tightly and allow to rest for at least an hour before rolling or sheeting. Bake until light golden brown. Allow to cool before crushing into graham cracker crumbs. If using graham crackers as crumb for the plating foundation for the cheesecake base, stop here.

If baking the graham cracker as a crust for the cheesecake base (versus a crumb for the cheesecake base to sit on), combine 300g of graham cracker crumbs with 50g melted butter. Place a tablespoon of graham cracker on a shaped ring mold (see photo) lined with plastic on the bottom (this should be the same shape as your cheesecake). Bake at 325F for 7 minutes. Allow to cool before piping in the cheesecake batter.

Mascarpone Cheesecake:
850g cream cheese, room temp
550g mascarpone
330g sugar
6 Eggs
4g Lemon zest

Cream together cream cheese and mascarpone, then add sugar and continue to cream until light, fluffy and smooth. Add eggs one at a time, and zest, and scrape. Pipe into molds (either on to a cooled graham cracker base or by itself) and bake at 225F, fan low, for 7 minutes, rotate, and bake another 7 minutes or until set. Freeze.

Lemon Curd:
460g. Lemon Juice
15g Lemon Zest
400g Sugar
170g Egg Yolks
10 Eggs
1 sheet Gelatin
120g Butter

Get a water bath and a balloon whisk ready. Bloom Gelatin. Combine lemon juice, zest, egg yolks, eggs and sugar in a large bowl. Place over simmering water bath and whisk vigorously until curd reaches 180F. Remove from heat and add butter, followed by the bloomed gelatin. Strain. Fill dome molds halfway and freeze.

Limoncello Coulis:
110g fresh lemon juice
220g Sugar
220g Water
220g Limoncello (divided in half)
20g Cornstarch
2 Lemons, zested

Heat Lemon juice, sugar, water and half of the limoncello in a pot. Separately, make a slurry with the remaining limoncello and cornstarch. Right before the mix comes to a boil, add in the slurry. Cook about 4 minutes, whisking constantly. Remove from heat, add in the lemon zest. Chill.

Whipped Crème Fraiche:
16 oz Whipped Cream
8 oz Crème Fraiche
2 Tablespoon Sugar

Put in piping bag with or without tip.

Assemble:
Plate the cheesecake with either graham cracker crumbs and the cheesecake base alternatively, if you’ve baked the graham cracker crust and cheesecake together, use a little blueberry compote to anchor it to the plate.

Add a spoonful of blueberry compote, just enough that the half sphere of the meringue can connect.

Add one half-sphere of meringue flower.

Dot with Whipped Crème Fraiche.

Spoon in some blueberry compote. Then spiral on more lemon curd to form a mound high enough so you can “connect” the meringue flower top.

Garnish the top with your own chocolate decoration, and then decorate the plate with more crème fraiche, blueberry compote, crystallized white chocolate, and dot with limoncello coulis.


Lemon Soufflé Cheesecake with Blueberry Topping

This delicate cake is a far cry from the dense cheesecakes found in dinners and coffee shops. It is as light as a feather, with a soufflé-like texture and an ultra-lemony flavor. A juicy fresh blueberry compote is spooned over each slice before serving for a fresh late-summer flavor.

Graham Cracker Crust:
1 1/4 cups (5.3 oz/150 g) graham cracker crumbs
2 tablespoons (0.88 oz/25 g) granulated sugar
4 (2 oz./57 g) tablespoons unsalted butter, melted

Vanilla Soufflé Filling:
2 pounds (907 g) cream cheese, softened
1 1/3 (9.4 oz/266 g) cups granulated sugar, divided
4 large eggs, separated
1 tablespoon (0.2 ox/6 g) finely grated lemon zest
1/4 cup (60 mi) freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 (4.2 oz/121g) cup sour cream

Blueberry topping
3 cups (14 oz/397 g) fresh blueberries, divided
1/3 (2.3 oz/66 g) cup sugar
1 teaspoon freshly squeezed lemon juice

Make the crust: Position a rack in the center of the oven and preheat the oven to 350 F. Lightly grease the bottom and sides of a 9 x 3-inch spring form pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Pat the mixture evenly into the bottom of the prepared pan. bake the crust for 8 minutes, or until lightly browned. Set the pan in a wire rack and cool the crust completely. Reduce the oven temperature to 325 F.

Make the filling: In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes. Gradually add 1 cup of the sugar and beat until blended. Add the egg yolks one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Add the lemon zest, lemon juice and vanilla extract and mix until blended. Add the sour cream and mix until combined.

In a clean mixer bowl, using the whisk attachment, beat the egg whites at medium speed until they begin to turn opaque. Very gradually add the remaining 1/3 cup sugar, then increase the speed to high and beat until soft peaks form.

Using a rubber spatula, gently fold 1/3 of the whites into the cream cheese mixture.

Using a rubber spatula, gently fold 1/3 of the whites into the cream cheese mixture. Fold in the remaining whites in two more additions.

Scrape the batter into the cooled crust and smooth the top into an even layer.

Place the pan into a roasting pan or a larger baking pan. Pour enough hot water into the roasting pan to come 1 inch up the side of the springform pan. bake the cheesecake in the water bath for 50 to 55 minutes or until just set.

Turn the oven off and prop its door ajar with wooden spoon. Leave the cake in the oven for 1 hour to set completely.

Remove the cake from the water bath and set it on a wire rack to cool completely. Refrigerate the cheesecake for at least 4 hours before serving.

Make the topping: In a small saucepan, combine 1 cup of the blueberries with the sugar. Cook over medium low heat, stirring frequently, until the berries pop and release their juices, about 7 minutes. Strain the mixture through a fine sieve into a bowl, pressing down on the berries to release as much liquid as possible. Discard the berries in the sieve and let the blue berry juice cool. Stir in the remaining 2 cups berries and the lemon juice into the juices.

To serve, remove the sides of the pan, slice the cake with a thin bladed sharp knife, wiping the knife clean between each cut. Serve topped with generous amount of blueberry topping.


Here’s my Lemon Ricotta Pancakes recipe:

INGREDIENTS:

  • 1 Cup Ricotta
  • 3 Eggs, Separated, 2 yolks, 3 whites
  • 3 Tablespoons sugar
  • ½ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Cup All-Purpose Flour
  • 1 Teaspoon Vanilla
  • 1 Lemon, Zest, and Juice
  • ½ Cup Half and Half

-Separate the egg yolks from the egg whites

-Combine the yolks, ricotta, lemon zest and juice, vanilla and salt, mix just to combine

-Sift the dry ingredients together and combine with the ricotta mixture

-Combine the egg whites and sugar, whisk to stiff peaks

-Add 1/3 of the meringue to the batter to lighten it

-Add the remaining meringue and gently fold it in, until just combined

-Heat a skillet to medium and preheat the oven to 200F

-Brush the skillet with a small amount of butter

-Add 1/3 cup of batter, let bake for about 4-5 minutes per side

-Keep finished pancakes in the oven until ready to serve

-Top with blueberry compote


Lemon Soufflé Cheesecake with Blueberry Topping

This delicate cake is a far cry from the dense cheesecakes found in dinners and coffee shops. It is as light as a feather, with a soufflé-like texture and an ultra-lemony flavor. A juicy fresh blueberry compote is spooned over each slice before serving for a fresh late-summer flavor.

Graham Cracker Crust:
1 1/4 cups (5.3 oz/150 g) graham cracker crumbs
2 tablespoons (0.88 oz/25 g) granulated sugar
4 (2 oz./57 g) tablespoons unsalted butter, melted

Vanilla Soufflé Filling:
2 pounds (907 g) cream cheese, softened
1 1/3 (9.4 oz/266 g) cups granulated sugar, divided
4 large eggs, separated
1 tablespoon (0.2 ox/6 g) finely grated lemon zest
1/4 cup (60 mi) freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 (4.2 oz/121g) cup sour cream

Blueberry topping
3 cups (14 oz/397 g) fresh blueberries, divided
1/3 (2.3 oz/66 g) cup sugar
1 teaspoon freshly squeezed lemon juice

Make the crust: Position a rack in the center of the oven and preheat the oven to 350 F. Lightly grease the bottom and sides of a 9 x 3-inch spring form pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Pat the mixture evenly into the bottom of the prepared pan. bake the crust for 8 minutes, or until lightly browned. Set the pan in a wire rack and cool the crust completely. Reduce the oven temperature to 325 F.

Make the filling: In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes. Gradually add 1 cup of the sugar and beat until blended. Add the egg yolks one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Add the lemon zest, lemon juice and vanilla extract and mix until blended. Add the sour cream and mix until combined.

In a clean mixer bowl, using the whisk attachment, beat the egg whites at medium speed until they begin to turn opaque. Very gradually add the remaining 1/3 cup sugar, then increase the speed to high and beat until soft peaks form.

Using a rubber spatula, gently fold 1/3 of the whites into the cream cheese mixture.

Using a rubber spatula, gently fold 1/3 of the whites into the cream cheese mixture. Fold in the remaining whites in two more additions.

Scrape the batter into the cooled crust and smooth the top into an even layer.

Place the pan into a roasting pan or a larger baking pan. Pour enough hot water into the roasting pan to come 1 inch up the side of the springform pan. bake the cheesecake in the water bath for 50 to 55 minutes or until just set.

Turn the oven off and prop its door ajar with wooden spoon. Leave the cake in the oven for 1 hour to set completely.

Remove the cake from the water bath and set it on a wire rack to cool completely. Refrigerate the cheesecake for at least 4 hours before serving.

Make the topping: In a small saucepan, combine 1 cup of the blueberries with the sugar. Cook over medium low heat, stirring frequently, until the berries pop and release their juices, about 7 minutes. Strain the mixture through a fine sieve into a bowl, pressing down on the berries to release as much liquid as possible. Discard the berries in the sieve and let the blue berry juice cool. Stir in the remaining 2 cups berries and the lemon juice into the juices.

To serve, remove the sides of the pan, slice the cake with a thin bladed sharp knife, wiping the knife clean between each cut. Serve topped with generous amount of blueberry topping.


Warm Black and Blueberry Sauce Recipe

If you don’t want to spend a lot of time in the kitchen but crave something fresh and sweet, fruit sauces are always a good choice!

Looking for more great berry recipes? We have a few bunch on SRFD and are featuring blueberry recipes this month. Click on the Blueberry widget below to explore fresh berry recipes. Another great way to enjoy berries is with ice cream – and we love our Lemon Ice Cream with a Blackberry Swirl and our easy Blackberry Frozen Yogurt sweetened with honey! There are so many amazing recipes out there in the world. Remember when we had to reply on index cards written by hand, and cookbooks that everybody had? I love having creative recipes only a click away. One recipe I’ve always wondered about is these BBQ Ribs with Blackberry Sauce from Living Locust. And I’m fascinated by this amazing Blackberry Chia Seed Jam from Two Peas & Their Pod!


Japanese Soufflé Pancakes

Japanese soufflé pancakes are an undoubtedly tough breakfast treat to master but with a combination of technique, zen-like patience and a dash of luck, you&rsquoll be snacking on these pillowy confections in no time.

Do I need baking powder?

The method for making the batter for a perfectly light and fluffy soufflé pancake is similar to that of any regular 'ole soufflé. Egg yolks and whites go their separate ways, the yolks becoming the base for the flavor and fat and the whites becoming the lighter-than-air meringue that is folded into the base and gently steamed. Soufflé pancakes should be no different! While some recipes do call for baking powder to achieve and sustain the trademark height of a soufflé pancake, properly whipped egg whites are the real secret weapon. When whipping your egg whites, be patient. The final texture of the meringue before folding into the egg yolks should resemble that of a marshmallow (although, it will not be as sweet). If you are not interested in the potential trial and error that can come with properly whipped meringue, add ½ tsp of baking powder to your flour.

Rings or no rings?

While soufflé pancakes are traditionally made free-form, piling the airy batter onto itself straight onto the griddle, ring molds are ideal for achieving a uniform look. Be sure to spray the inside of the molds or tape a strip of greased parchment paper to the inside. When flipping the pancakes in rings, slide a thin, flexible (preferably silicone, to avoid slippage) spatula underneath the pancake while securing the top with a second spatula. If some of the batter overflows from the ring mold while flipping, finish cooking then trim it from the pancake after removing the mold. A 3- to 3½-inch ring is perfect for this recipe.

Topping Ideas

Soufflé pancakes can be topped with anything you would add to your favorite American-style pancakes, French toast, waffles, etc. Fresh fruit, whipped cream, and powdered sugar are the most traditional options, but feel free to get creative with your favorite chocolatey (melted Nutella), crunchy (candied nuts), creamy (sweetened, whipped mascarpone) combinations!


Fruit Charlottes

This recipe makes 6 mini charlottes, baked in 6-ounce Pyrex custard cups. You can also make a big charlotte in a 2-quart soufflé dish or a charlotte mold if desired. I like this recipe because it can be prepared in advance. The fruit compote can be prepared up to a week ahead. The filled charlottes can be made the day prior to serving and reheated in the oven for 10 –15 minutes at 350 degrees Fahrenheit.

For the fruit compote:

This recipe makes about 2 cups of compote. It’s from Epicurious.

4 (2 ½ by ½ inch) strips fresh lemon zest

10 black peppercorns, cracked

1 tablespoon unsalted butter

6 firm apples (Gold Delicious or Granny Smith) peeled and cut into 8 wedges with core removed.

(You can substitute six firm pears. Bosc is a good pear to use.)

¼ cup dried cranberries or dried tart cherries

Optional: 2 tablespoons Calvados (You can substitute Applejack or Brandy for the Calvados if desired.)

1-tablespoon fresh lemon juice

Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, apples, and dried fruit and simmer, uncovered, stirring occasionally, until apples are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced by about two-thirds. Stir in optional Calvados and fresh lemon juice.

If not using immediately, pour the finished liquid back over the fruit and store refrigerated in a tightly closed container for up to one week. The flavor of the compote will continue to improve over the next 2 –3 days.

For the Charlotte molds:

2 loaves (2 pounds) sliced bread – Ms. Baird’s Buttermilk Bread is a personal favorite

2 – 3 sticks unsalted butter

Powdered sugar for dusting the finished charlottes if desired

One 3 ½” round Biscuit or Cookie Cutter

One 2” round Biscuit or Cookie Cutter

Six Pyrex Custard Cups – 6-ounce size.

Preheat oven to 350 degrees Fahrenheit.

Remove the bread from its package. Using the 3 ½” round biscuit or cookie cutter, cut out six rounds from the bread. You will be able to get one round per slice of bread. Using the 2” round biscuit or cookie cutter, cut out 36 rounds from the bread. You will be able to get two rounds per slice of bread.

Melt the butter over the stove or in the microwave.

Using a pastry brush, liberally brush the inside of each custard cup with the melted butter.

Take one of the 2” bread rounds and brush it on both sides with the butter. Place it into the bottom of one of the custard cups. Take five more 2” bread rounds and them on both sides with the butter. Place one of the buttered rounds inside of the custard cup along the wall of the cup. The bottom of this round should slightly overlap the bread round on the bottom of the cup. Place another buttered inside of the custard cup along the wall, again slightly overlapping the bottom round and the first round on the wall. Continue until the walls of the cup are completely covered. (This will take five 2” rounds total.)

Continue the procedure above until all six custard cups are lined with the 2” bread rounds. This is your “charlotte” mold. Brush all of the molds with melted butter.

Pack about ¼ to ½ cup of the drained fruit compote mixture into each charlotte. The amount will vary depending on the type of bread you use, and how tightly the rounds were packed into the mold. The mixture should reach the top of mold at the point where the bread ends.

Take one of the reserved 3 ½” bread rounds and brush it on both sides with the butter. Press this round firmly onto the top of the charlotte mold. Continue this procedure for the remaining five charlotte molds.

Put charlottes on a baking sheet or roasting pan and place in the preheated oven. (The sheet or pan will capture the excess butter that will drip out of the charlottes while baking.) Bake for 30 – 35 minutes or until golden brown and puffed.

Allow charlottes to cool for a few minutes before un-molding onto the serving plate.

To serve – drizzle with the reserved liquid and dust with the confectioner’s sugar.


I am a food blog

Cheesecake monster strikes again! Guys, I made another cheesecake and again, I’ve almost eaten the whole thing. Thank goodness for small batch things! I made this bad boy on Friday and as I’m writing this, it’s Saturday and it’s basically 75% gone. Mike had 1 slice and I had the other 3 and a half slices and there’s just one lonely slice, plus a half slice left. This is MADNESS! But this cheesecake is so fluffy and light and good, it’s kind of like eating air so maybe the calories don’t count?!

It might be likely that you haven’t eaten Japanese cotton cheesecake before but you’ve seen the videos. You know, the ones of golden jiggling round cakes that are wobbly and cute and just look so…I dunno, happy? Japanese cheesecake is a different beast than the dense New York style cakes that are popular over here. They’re more of a chiffon-y sponge cake kind of deal with just a hint of cream cheese. Cheesecake is very very popular in Japan and they really have so many regional varieties, but the most well known is definitely what they call cotton cheesecake.

Just like Japanese soufflé pancakes, Japanese cheesecake is made light and fluffy by whipping up egg whites. But in this case, you don’t want a stiff peak, just a nice soft one which will help the cheesecake be soft and jiggly. I find that whipping up whites to the right consistency one of the things that I constantly doubt myself on. Just what are soft peaks?! In this case, they look almost like fully whipped egg whites, but when you pull your whisk up from the whites, the whites will gently fold over like the tip of a nice swirl of soft ice cream.

This is probably the exact opposite of the easiest cheesecake ever, but it’s still well worth it! I did worry more about cracks with this one – mine ended up cracking but a dusting of icing sugar made everything pretty – but it baked up tall and fluffy and beautiful and didn’t sink at all so maybe it’s not so finicky? I loved the texture of this one. I think maybe my ultimate would be having Japanese cheesecake and Basque cheesecake together on one plate. Or maybe like a cheesecake buffet. How awesome would that be?

Happy cheese caking friends!

PS – Just at the other half slice. Gonna hold out on that last slice just on the off chance that Mike wants it…who am I kidding? Probably gonna eat it later as an afternoon snack )

  • 125 grams cream cheese (about 1/2 block)
  • 18 grams butter (1 tbsp + 1 tsp)
  • 90 grams milk (1/3 cup)
  • 30 grams cake flour (1/4 cup)
  • 23 grams cornstarch (3 tablespoons)
  • 3 large eggs
  • 1/8 tsp cream of tartar
  • 75 grams sugar (1/3 cup)

51 Comments

What a beautiful little cake!
Cheesecake buffet sounds like something I want at my wedding or next birthday party. All the cheesecakes of the world to try, just imagine that. <3

cheesecake buffet would be the dream.

Looks delicious! Do you think this recipe would work with adding different flavors, e.g. cocoa, matcha? At which step would you add?

hi joann,
hmm, i haven’t tried, but i’m guessing it would be best to add them into the yolk mixture :)

This looks so good!! I have to agree, Japanese cheesecakes are dangerous because they really do feel like eating nothing haha. I’ll definitely have to try out this recipe! :)


Yogurt ‘Cheesecake’ Souffles

Can a dessert be a cheesecake when it doesn’t start with cheese? My gut feeling tells me that it can’t. In spite of that, I can’t resist calling these little yogurt-based souffles, “cheesecake souffles” because they taste exactly like a light and fluffy cheesecake – only without all the calories and fat of a “real cheesecake.”

When I first set about making these, I was simply experimenting with yogurt as a potential souffle base ingredient in a recipe that was originally created by Alice Medrich. Souffles are such classy little desserts and always make a great presentation, so I enjoy making them. But because I don’t want to spend too much time in the kitchen, I have a slight preference for souffles that don’t require pre-cooked bases. Yogurt has an appealing thickness to it, but it isn’t generally known for its ability to stand up to heat well. I shouldn’t have been worried because the eggs, sugar and flour that also go into the base of this dish serve to support the yogurt and give plenty of structure to the souffle.

The texture is very light and fluffy, similar to some souffle-style ricotta cheesecakes I’ve tried in the past, and has a very fine, pillowy consistency. If your egg whites are beaten well and you give each of your ramekins a tap on the counter before putting the into the oven, you should have no large air pockets in the souffles to mar their beautiful interiors. The souffles have a very slightly tangy flavor to them from the yogurt. They are lightly sweet and have a pleasant vanilla flavor. If you prefer your souffles/cheesecake to be sweeter, you can add 1 or 2 additional tablespoons of sugar or top off the finished souffles with a drizzle of chocolate syrup or fruit.

I used thick, Greek-style yogurt for this recipe and opted for a low fat instead of full-fat. Nonfat Greek yogurt actually works well, too, although the souffles will be very slightly richer with the low fat variety. If you don’t have Greek-style yogurt, you can use regular, plain yogurt. Make sure to choose a brand that is all natural, then pour the yogurt into a cheesecloth-lined strainer for about 15 minutes before using to thicken it up and drain off excess liquid.

Yogurt ‘Cheesecake’ Souffles
1 cup plain yogurt (greek style, pref.)
3 large egg yolks
3 large egg whites, room temperature
3 tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
butter and sugar, for ramekins

Preheat the oven to 375F.
Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.
Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
Bake for about 15 minutes, until evenly risen and lightly browned around the edges.
Serve immediately.