Yuzu Berries Souffle Cheesecake. Cream cheese – not all cream cheese are the same. Yuzu cheesecake Japan's iconic citrus, yuzu, has a flavour similar to lemon but with a hint of the herbal, piney edge of a mandarin. It's perfect spin for a spin on a regular lemon cheesecake.
I have replaced the double cream with Greek yogurt to make it slightly lighter and more tangy which I find complements the yuzu. The flavour of the yuzu goes well with the creaminess of the cream cheese. As the souffle rests and cools to room temperature, the curd naturally separates and creates a fun two-tiered dessert. You can cook Yuzu Berries Souffle Cheesecake using 20 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Yuzu Berries Souffle Cheesecake
- You need sheet of Sponge cake.
- It’s 4 of yolks.
- You need 50 ml of milk.
- It’s 40 g of melted butter.
- You need 4 of egg white.
- You need 100 g of sugar.
- You need 110 g of cake flour.
- It’s 1 tsp of baking powder.
- You need of Souffle cheesecake.
- It’s 250 g of Cream cheese.
- Prepare 40 g of melted butter.
- You need 2 of yolks.
- You need 10 g of sugar.
- It’s 10 g of corn starch.
- You need 120 ml of hot milk.
- It’s 1 tsp of vanilla.
- Prepare 3 of egg white.
- Prepare 50 g of sugar.
- It’s of Yuzu syrup.
- Prepare of Berries for decoration.
This souffle is delicious on its own or with macerated fresh berries. Tap the pan on the kitchen or tabletop to remove the bubbles. Thank goodness, once I retrieved the cake from the oven, the exploded top started to close up. Upon cooling, the top sank and I was left with a souffle cheesecake-like cake with a crackly crust, lol.
Yuzu Berries Souffle Cheesecake instructions
- Make sponge cake sheet, beat 4 egg yolks with milk and melted butter.
- Make meringue by beating egg white with sugar until stiff peak is formed..
- Fold in cake flour and baking powder. Mix well.
- Add in yolks mixture. Fold gently until smooth. Transfer. Cake batter into 2 lbs cake pan lining with parchment paper.
- Bake at 170C for 30 min. Cool down and slide to 3/4 thick sheet. Set aside..
- Make souffle cheesecake batter. Mix cream cheese, vanilla and melted butter, set aside.
- 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..
- Transfer thick mixture from step 7 into creamcheese batter. Mix well until smooth..
- 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..
- 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.
- Top cheesecake with yuzu syrup and berries..
The matcha and yuzu make for a surprisingly tasty pairing, and the green tea-flavoured white chocolate truffle packs an earthy punch to the citrusy yuzu flavours within the baked cheesecake layer. This cheesecake is for those who like a lighter style cheesecake; it is not and doesn't try to be your rich, dense and creamy New York style versions. One interesting thing about this cake is that this cake taste different at different temperatures. When it still slightly warm, it is soft, fluffy souffle-like goodness. This is not your average, dense cheesecake.