Blueberry Cheesecake ブルーベリーチーズケーキ

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Blueberry Soufflé Cheesecake | Easy Japanese Recipes at JustOneCookbook.com

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!

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.

 

Blueberry Soufflé Cheesecake | Easy Japanese Recipes at JustOneCookbook.com

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?

Blueberry Soufflé Cheesecake | Easy Japanese Recipes at JustOneCookbook.com

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!

We’ve made a 4-minute video so you could follow along.  It might seem tedious but it’s not difficult to make at all.   Hope you enjoy this cake!

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Blueberry Cheesecake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 9-inch cake
Ingredients
  • 400 g (14.1 oz) blueberry cream cheese, at room temperature
  • 60 g (6 Tbsp.) granulated sugar
  • 60 g (4 Tbsp.) unsalted butter, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 10 ml (2 tsp.) lemon juice
  • 1 Tbsp. rum (optional)
  • 80 g (8 Tbsp.) all-purpose flour, sifted twice
For Meringue
  • 6 egg whites, refrigerated
  • 100g (10 Tbsp.) granulated sugar
For Blueberry Topping
  • Blueberry Jam or
  • 3 cups fresh (or frozen) blueberries
  • ¼ cup water
  • 1 Tbsp. corn starch + 1 Tbsp. water for thickening
    Blueberry Cheesecake 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.
Instructions
  1. Before you start prepping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
  2. Preheat oven to 320F (160C) degree. Start boiling water.
  3. Cut the parchment paper and lightly grease the bottom and sides of a 9" (23 cm) spring-form pan with cooking spray.
    Blueberry Cheesecake 1
  4. Spread the oil (acts like a glue) throughout the pan and line with parchment paper.
    Blueberry Cheesecake 2
  5. Again lightly grease with cooking spray on the parchment paper and dust with flour.
    Blueberry Cheesecake 3
  6. 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.
    Blueberry Cheesecake 4
  7. In the bowl of the electric mixer, beat blueberry cream cheese and sugar on medium-high speed until smooth.
    Blueberry Cheesecake 5
  8. Add the softened butter and mix until thoroughly incorporated.
    Blueberry Cheesecake 6
  9. Add the beaten egg yolk and heavy cream and mix well.
    Blueberry Cheesecake 7
  10. Add lemon juice and rum and mix until the batter is very smooth.
    Blueberry Cheesecake 8
  11. Add the flour all at once and mix well.
    Blueberry Cheesecake 9
  12. 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).
    Blueberry Cheesecake 10
  13. 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 ¼ 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.
    Blueberry Cheesecake 11
  14. 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.
    Blueberry Cheesecake 12
  15. Add ⅓ of the meringue to the batter and mix well.
    Blueberry Cheesecake 13
  16. Then add the rest of the meringue all at once and fold it in (not mix this time).
    Blueberry Cheesecake 14
  17. 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.
    Blueberry Cheesecake 15
  18. 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.)
    Blueberry Cheesecake 16
  19. Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.
    Blueberry Cheesecake 17
  20. 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.
    Blueberry Cheesecake 18
  21. 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.
Notes
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.

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  1. This is a beautiful cheesecake, Nami. I’m not familiar with the flavoured cream cheeses but using them in a cheesecake seems an inspired decision. Even using the blueberry jam sounds very imaginative. I just use the ED Smith brand pie fillings for a fruit topping as I rarely plan well enough in advance to have fresh fruit in hand.

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  2. I like your baking tip of leaving the door open at the end so the cheesecake does not collapse. Often, I have forgotten to do this. But this is an awesome recipe and I’m sure it will be a winner. Can’t wait to try it (after the snow storm here). Thanks for sharing and hope your week is going well. Thanks for the blog-love, Nami!

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  3. Obviously I’ve been living under a rock somewhere. I’ve never heard of blueberry cream cheese but I’d love to find some. Your cheesecake looks amazing!

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  4. donna mikasa

    Oh, Nami! Your husband is a genius! I didn’t know Blueberry Cream Cheese existed until today!
    It looks so delicious. Thank you for creating and sharing such a wonderful recipe!

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    • Hi Donna! I didn’t even know too until my kids pointed out the strawberry and blueberry cream cheese at the store. Thank you for your kind comment! Happy Valentine’s Day! <3

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  5. Kate

    I completely agree with you – I have never seen a blueberry cheesecake in any cake shop or cafe in Japan. It seems that Japanese have never heard of it before? 😀
    I’ve been craving blueberry cheesecake recently and this is just perfect! I’ll be trying this recipe soon!

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    • Hi Kate! I think it’s usually “Rare Cheesecake” or “Baked Cheesecake”. But I’ve seen homemade versions with blueberries in the cake. But I’ve never seen a blueberry cream cheese (Philadelphia) and use that for “Blueberry Cheesecake”… 😉 Thank you for your kind comment! :)

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  6. Tina Driz

    Since I perfected the Japanese cheesecake I will try the blueberries it looks delish Nami thank you so much for the recipe. Just need to buy the ingredients..

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  7. Tina Driz

    My husband said to try switching blueberries to strawberies it should be the same he said what do you think Nami? Since philadelphia cream cheese makes them in strawberry flavor too..

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  8. Julie B.

    Looks great! I love how your photos are included in detail so we feel like we are there with you. I’m going to try this.

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    • Hi Julie! Aww thank you! I am a visual learner, so I also like step by step instructions with pictures. I am hoping my kids will one day think this is useful too! 😉

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  9. Shaona Liang

    Hi Nami. Thank you for sharing another dessert recipe! This is definitely a good twist to the cheesecake. I noticed sometimes in your recipe, you would say heavy cream, and sometimes heavy whipping cream. I am curious are they the same? I tried to look in the store, I could only find heavy cream. So I wonder if they are the same and if they would effect the outcome of the baked product? thanks.

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    • Hi Shaona! Thank you for asking the question. Heavy cream or heavy “whipping” cream is same. American heavy cream package usually says heavy “whipping” cream so I wanted to include that to avoid confusion. But no worries, it’s the same thing. :)

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  10. I don’t think I can get the Blueberry Cream Cheese here but nevertheless I might just use the original cream cheese to make this. Of course, I will never miss to make that Blueberry Topping! I am sure it taste heavenly delicious too.

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  11. I love blueberries and I love cheesecake so this recipe is a winner for me. Blueberry cream cheese? That’s not something we can buy here. I’m sure I could make this recipe work though xx

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  12. Kimmi

    I’ve only tried the strawberry flavor cream cheese (on bagels at least), but I’m definitely going to grab a tub of the blueberry kind next time for this. The cheesecake looks so delicious, especially with the jam topping!

    I was planning to make a trip to my parent’s house over VDay and the weekend, but I’ve had to delay it a bit because of the weather. My mother and I are still planning to make your chocolate gateau cake in celebration though! =)

    Hope that you have a lovely Valentine’s Day with your family~~

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    • Hi Kimmi! (I love your new profile pic! ;)) I know the weather has been crazy on the east coast. I hope you stay safe, and enjoy making the cake with your mom! Happy Valentine’s Day, and thank you for your kind thoughts! :)

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  13. Candice

    Nami,

    Your husband’s a genius! This blueberry cheesecake looks yummy. I’ve added this to my bookmarks (still haven’t made the regular Japanese souffle cheesecake yet).

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  14. ooh what a great idea using blueberry cream cheese! I’ve only seen strawberry… I think that’d be just as good. I attempted a Japanese cheesecake once and my springform pan leaked even with foil wrapped around the bottom. I’ll have to double wrap and secure the edges like you mentioned.

    This cheesecake has me looking forward to spring & summer… it’s been a long winter here in NY.

    36
    • Hi Lillian! I highly recommend you to use heavy duty aluminum foil. It’s larger so you don’t need to over wrap each other and you just need to make sure there is no gap between the cake pan and foil. Hope you stay warm in NY. It’s been crazy weather. Happy Valentine’s Day!

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  15. Nami, this is quite possibly my favorite recipe you’ve ever posted!! I enjoy both sweet and savory cream cheese delights and am the biggest lover of japanese cheesecake so this blueberry version rocks my world!

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  16. I didn’t know there’s blueberries flavor creamcheese, so convenient! Your cake looks so perfectly soft and fluffy and tall! I love how you decorate them, so decadent!

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  17. Hi Nami! I love all of your cheesecake recipes. Blueberries are so healthy for you and I think even mixed in with cheesecake, lol.:) I’d love to try this recipe for a dinner party. Thanks for sharing!

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  18. Your husband is brilliant! This cheese cake looks moorish! Love the blueberry cream cheese idea. I was also pleasantly surprised that I can still read the simple katakana titles after being away from Japan so long. Love how light and fluffy this is. Pinning this one!

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  19. God! I am in love. The blue colour has dyed the classic baked Japanese cheese cake to a moody blue which i adore. I am too scared to attempt this cheese cake as it is so detailed. I am wiping the drool from my face right now Nami.

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  20. What a wonderful idea in the middle of winter when most of us eat heavy desserts (and put on kilos!). Your cheesecake looks so light and fluffy…. It must taste heavenly. I prepare blueberry cheesecakes too (an unbaked blueberry cheesecake in glasses) and I am always in awe of its beautiful colour. Blueberry is such a versatile fruit.

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  21. I just had a feeling you’d masterfully whip up a dessert for Valentine’s Day! And what a gorgeous dessert it is! I hope you and your family had a wonderful holiday!!!! xo

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  22. The cheesecake looks beautiful and yummy, Nami :)! But to be honest, I prefer things like mochi/daifuku for desserts ;), so, could you please feature a mochi recipe next time? Maybe a mochi ice cream recipe since I love both ;)?

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  23. They have blueberry cream cheese? How did I not know that. I love the light texture of this cake, and it’s on my list to try, I may have to move it up a notch with this version. Hope all is well with you Nami.
    -Gina-

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  24. Love the look of this souffle cheesecake! Many cheesecake are so heavy and dense. Yours looks quite a bit lighter and blueberries….well, just delicious!

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  25. Sandra

    Hi Nami~
    I just made this this weekend and it was AWESOME!!!! Sooooo much lighter than regular cheesecake!!! Absolutely delicious! Everyone said so!

    I’m the one that asked you last week for a rice cooker recipe, but it wouldn’t let me respond to your email. What I am requesting is a recipe where you put raw rice, maybe chicken, veggies, seasonings and water all in the rice cooker and cook it together. I don’t know what it’s called so I can’t google it. Hope it sounds familiar to you.

    I forgot to tell you in my previous post I also made the sesame ice cream and it was wonderful too!

    Next weekend I am looking forward (my family too!) to making the regular cheesecake.

    Thank you again for sharing these faaaaaabulous recipes!!!

    Sandra

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  26. Hi nami I just have a quick question. When you say blueberry cream cheese, do you mean cream cheese spread? I can only find the spread version. Thanks in advance, gonna try it this weekend.

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