Recipe: Delicious Yuzu Berries Souffle Cheesecake

Recipe: Delicious Yuzu Berries Souffle Cheesecake Delicious, fresh and tasty.

Yuzu Berries Souffle Cheesecake. Yuzu cheesecake is my FAVORITE cheesecake! The cheesecakes are rich and creamy, which pairs perfectly with the zesty and tangy yuzu curd. I topped my yuzu cheesecake with candied yuzu peel.

Super easy Blueberry and Yuzu Cheesecake - No bake, no fuss, with an unusual addition to make it irresistibly delicious!

Blueberry is one of my favorite fruit, actually, the whole family is nuts for these tiny pretty yummy berries, so we are never short at home.

Perfect for smoothies, ice creams, muffins and.

You can cook Yuzu Berries Souffle Cheesecake using 20 ingredients and 11 steps. Here is how you cook it.

Ingredients of Yuzu Berries Souffle Cheesecake

1. It’s sheet of Sponge cake.

2. It’s 4 of yolks.

3. It’s 50 ml of milk.

4. Prepare 40 g of melted butter.

5. You need 4 of egg white.

6. Prepare 100 g of sugar.

7. You need 110 g of cake flour.

8. You need 1 tsp of baking powder.

9. Prepare of Souffle cheesecake.

10. It’s 250 g of Cream cheese.

11. It’s 40 g of melted butter.

12. You need 2 of yolks.

13. You need 10 g of sugar.

14. It’s 10 g of corn starch.

15. It’s 120 ml of hot milk.

16. It’s 1 tsp of vanilla.

17. Prepare 3 of egg white.

18. Prepare 50 g of sugar.

19. It’s of Yuzu syrup.

20. You need of Berries for decoration.

It is known as Souffle Cheesecake or Cotton Cheesecake.

Remove the soufflé cheesecake from the pan.

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Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake)

Yuzu Berries Souffle Cheesecake step by step

1. Make sponge cake sheet, beat 4 egg yolks with milk and melted butter.

2. Make meringue by beating egg white with sugar until stiff peak is formed..

3. Fold in cake flour and baking powder. Mix well.

4. Add in yolks mixture. Fold gently until smooth. Transfer. Cake batter into 2 lbs cake pan lining with parchment paper.

5. Bake at 170C for 30 min. Cool down and slide to 3/4 thick sheet. Set aside..

6. Make souffle cheesecake batter. Mix cream cheese, vanilla and melted butter, set aside.

7. In a sauce pan, mix egg yolks, sugar, corn starch. Add in hot milk slowly. Stir the mixture under low heat until the mixture become thicken..

8. Transfer thick mixture from step 7 into creamcheese batter. Mix well until smooth..

9. Make meringue by beating egg white and sugar. Fold in meringue into cheesecake batter. Transfer the batter in the mold with sponge cake sheet lined at the bottom. Tap the mold a bit to release air bubble..

10. Place cake mold in hot water pan. Bake at 160C for 20 min and 130C for 40 min. Cool down the cake at room temperature and keep in the fridge overnight.

11. Top cheesecake with yuzu syrup and berries..

This fluffy and moist Japanese Cheesecake using meringue is very popular in Japan.

It is known as Souffle Cheesecake or Cotton Cheesecake.

Cheese lovers should definitely try this recipe! [recipe].

They're a bit more effort than regular pancakes so it's the perfect recipe for a special occasion.

We've served ours with a yuzu and blueberry syrup.