If you love soufflé cheesecake & blueberry, this Blueberry Cheesecake recipe is for you! It’s fluffy, light and simply melts in your mouth.
My family loves souffle cheesecake. The light airy dessert with melt in your mouth texture is simply irresistible. Today I’m sharing Blueberry Cheesecake using the popular Japanese Soufflé Cheesecake recipe as the inspiration. I hope you will enjoy this as much as the cheesecake recipe. I know my family did!
Watch How to Make Blueberry Cheesecake ブルーベリーチーズケーキの作り方
Airy and delightful blueberry souffle cheesecake topped with blueberry jam, simply melts in your mouth.
On weekends, we sometimes eat bagels for breakfast. My daughter enjoys sweet and fruity flavored cream cheese such as strawberry and blueberry on her bagels while the rest of us prefer savory bagels, with onion and chives cream cheese, smoked salmon, capers, and freshly ground black pepper (yum!).
During breakfast one day, my husband all the sudden suggested that we should bake blueberry version of our favorite Japanese Soufflé Cheesecake by simply swapping regular cream cheese with blueberry cream cheese.
What?! I’ve never heard of anyone using blueberry cream cheese to make blueberry cheesecake.
To be honest, I wasn’t 100% sure it would work. First, I don’t want to give you the wrong impression that this is a typical Blueberry Cheesecake in Japan. It is NOT. I’ve never seen blueberry cream cheese in stores in Japan (Let me know if I am wrong).
A typical Blueberry Cheesecake would be a Souffle Cheesecake as base with some fresh blueberries inside. Some may have fresh blueberry topping but most of the time it is just dusted with powder sugar (See some examples).
So how was the result?
To my surprise, it was very good. If you like the original Soufflé Cheesecake and also love blueberries, you will love this cheesecake. Only part that I will change next time is that I will not take a short cut and use blueberry jam. It was such a impromptu decision to make this dessert so I didn’t have enough fresh blueberries at home for the topping.
Nevertheless, the cake was not overly sweet despite the blueberry jam. It’s fluffy, light and simply melts in your mouth!
Hope you enjoy this cake!
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- 400 g blueberry cream cheese (400 g = 14.1 oz) (at room temperature)
- 60 g granulated sugar (60 g = 6 Tbsp)
- 60 g unsalted butter (60 g = 4 Tbsp) (at room temperature)
- 6 large egg yolks (beaten, at room temperature)
- 200 ml heavy whipping cream (at room temperature)
- 10 ml lemon juice (10 ml = 2 tsp)
- 1 Tbsp rum (optional)
- 80 g all-purpose flour (80 g = 8 Tbsp) (sifted twice)
- 6 egg whites (refrigerated)
- 100 g granulated sugar (100 g = 10 Tbsp)
- 3 cups fresh blueberries (or frozen)
- 1/4 cup water
- 1 Tbsp potato/corn starch
- 1 Tbsp water (for thickening starch)
Gather all the ingredients.
In case you don't have a kitchen scale, the picture on the right shows how much cream cheese is used. You will need 1 whole package AND empty space of the second package.
- Before you start prepping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
- Preheat oven to 320F (160C) degree. Start boiling water.
- Cut the parchment paper and lightly grease the bottom and sides of a 9" (23 cm) spring-form pan with cooking spray.
- Spread the oil (acts like a glue) throughout the pan and line with parchment paper.
- Again lightly grease with cooking spray on the parchment paper and dust with flour.
- Tap the cake pan to spread the flour on the bottom. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil) to prevent seepage. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil.
- In the bowl of the electric mixer, beat blueberry cream cheese and sugar on medium-high speed until smooth.
- Add the softened butter and mix until thoroughly incorporated.
- Add the beaten egg yolk and heavy cream and mix well.
- Add lemon juice and rum and mix until the batter is very smooth.
- Add the flour all at once and mix well.
- Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl (IMPORTANT).
- To make meringue, beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add 1/4 of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
- To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can't be used for the recipe.
- Add 1/3 of the meringue to the batter and mix well.
- Then add the rest of the meringue all at once and fold it in (not mix this time).
- Pour the batter in the cake pan and then drop the pan from 2-3" (5-7 cm) high a few times onto the countertop to remove any air bubbles. Smooth out the surface.
- Place the cake pan in a large roasting pan and pour 1" (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. (The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven.)
- Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.
- When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven, take out the cake pan from the roasting pan, and then let cool to room temperature on a wire rack. Refrigerate at least 4 hours or overnight.
- For blueberry topping, bring blueberries and water to a boil in a medium saucepan, stirring occasionally. In a small bowl, whisk together 1 Tbsp. water and 1 Tbsp. corn starch until combined. Add the mixture into the blueberries and cook until thickened. Remove from the heat and serve over cheesecake before serving. For today’s recipe, I used blueberry jam to save time.
Leave the oven door ajar because sudden temperature change will result in collapse of the cake.
It can be kept in the refrigerator for up to 3 days or in the freezer for up to 2 months. Defrost at room temperature while covered.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.