Cherry blossom Souffle Cheesecake Recipe

Name: Cherry blossom Souffle Cheesecake
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 8
Cuisine: Korean
Ingredients: 90g Crushed Butter biscuits; 45g Melted unsalted butter; 150g Cream cheese; 50g Mascarpone cheese; 15g Unsalted butter; 10g Sugar; 2 Egg yolks; 2g Vanilla extract; 5g Lemon juice; 10g Cherry blossom syrup; 50g Whipping cream; 100g Plain Yogurt; 20g Corn starch; Meringue (2 egg whites + 45g sugar); 100g Cold cream cheese; 15g Sugar; 7g Cherry blossom syrup; 50g Whipped cream (whipped up 40%)

by Cooking Tree 2023-01-16

written by Cooking Tree 2023-01-16

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Cherry blossom Souffle Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a spring souffle cheesecake with cherry blossom syrup~
The pink cherry blossom cream cheese cream is placed on top of the moist and soft soufflé cheesecake to decorate it, so I think it’s appropriate for spring~^^

I made flowers with cream and put some in the freezer, but you can omit the flowers.
I added cherry blossom syrup to the soufflé cheesecake and a little cherry syrup to the cream cheese cream on top.

It was baked at a low temperature for a long time and the top was not cracked too much and it was baked well, so it was good for decoration~~

The cheesecake that melts when you put it in your mouth seems to melt your mood~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry blossom Souffle Cheesecake
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Rating: 5.0/5
( 79 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

90g Crushed Butter biscuits
45g Melted unsalted butter
150g Cream cheese
50g Mascarpone cheese
15g Unsalted butter
10g Sugar
2 Egg yolks
2g Vanilla extract
5g Lemon juice
10g Cherry blossom syrup
50g Whipping cream
100g Plain Yogurt
20g Corn starch
Meringue (2 egg whites + 45g sugar)
100g Cold cream cheese
15g Sugar
7g Cherry blossom syrup
50g Whipped cream (whipped up 40%)

Instructions

Mix the crushed butter biscuit and melted unsalted butter, press it in a 16cm mold and place it in the refrigerator.
Soften the cream cheese and mascarpone cheese, add unsalted butter and mix, then add sugar and mix.
Add egg yolk and mix, add plain yogurt and fresh cream, mix, add vanilla extract, lemon juice, and cherry syrup and mix.
Add cornstarch and mix, then add 70-80% softly whipped meringue in 2 batches and mix.
Pour it into a mold, place it on a pan with hot water, bake in an oven preheated to 150 degrees for 60 minutes, and then cool in the oven and then cool in the refrigerator.
Add sugar to cold cream cheese, loosen gently, add cherry syrup, mix, add 40% whipped cream, mix, add a little pink food coloring to color, and put in a piping bag.
Decorate the cake with cream.

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