Blueberry Souffle Cheesecake Recipe

Name: Blueberry Souffle Cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8
Cuisine: Japanese
Ingredients: 100g Blueberry; 30g Sugar; 5g Lemon juice; 130g Cream cheese; 25g Unsalted butter; 50g Milk; 60g Egg yolk; 35g Cake flour; 125g Egg white; 5g Lemon juice; 65g Sugar; 1 Sponge cake sheet

by Cooking Tree 2022-01-24

written by Cooking Tree 2022-01-24

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Blueberry Souffle Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a more delicious souffle cheesecake by baking it with blueberries~
I made blueberry puree on cotton cheesecake, which is always delicious to eat, and baked it, and it was sweet and fragrant.

When you eat the upper part, it tastes like normal, and the lower part tastes like blueberry, so it’s like eating two kinds of cake.

If you want the top to be baked beautifully without cracking, you have to first color the top at a high temperature.

It will depend on the specifications of the oven, but if you bake it at a high temperature until the color on the top turns brown, then lower the temperature and bake it until the inside, and it will never crack and you can make it into a pretty shape.

I put Genoise on the bottom and put blueberries on top, but you can omit Genuise~
If you cut it right away while it is hot, you can feel the mild taste and soft texture, and if you cool it completely in the refrigerator, the cheese flavor gets stronger and you can enjoy a rich taste.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry Souffle Cheesecake

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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 25 Minutes Cooking Time: 05 Minutes 05 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Blueberry

30g Sugar

5g Lemon juice

130g Cream cheese

25g Unsalted butter

50g Milk

60g Egg yolk

35g Cake flour

125g Egg white

5g Lemon juice

65g Sugar

1 Sponge cake sheet

Instructions

Put blueberries and sugar in a pot and boil until slightly thickened, then add lemon juice and boil a little more, then cool at room temperature and cool in the refrigerator.

Place a bowl of cream cheese on a pot of hot water, add unsalted butter and milk, mix until the cheese is melted, then take it down from the pot and add the egg yolks and mix.

Sift the soft flour and mix.

Add lemon juice to cold egg whites and whip, and when large bubbles appear, add sugar in 3 batches and whip to make meringue with soft horns. Clear the bubbles for 2 minutes at low speed.

Mix the yolk dough once, add a little meringue, mix, pour into the meringue, and mix evenly.

Put a Teflon sheet on the cake frame, spread 1 sponge cake sheet, apply the cooled blueberry puree, and then pour the dough.

Place the pan with the dough on the pan of hot water and bake in the oven preheated to 220 degrees for 5 minutes. Open the door to cool the heat for about 30 seconds and bake in the oven preheated to 130 degrees for 1 hour.

Notes

Mold size : 15cm

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