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 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 (plain flour) (80 g = 8 Tbsp) (sifted twice)
- 6 egg whites (refrigerated)
- 100 g sugar (100 g = 10 Tbsp)
- 3 cups fresh blueberries (or frozen)
- 1/4 cup water
- 1 Tbsp potato starch/cornstarch
- 1 Tbsp water (for thickening starch)
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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.
I love blueberry cheesecake. Your Japanese Cheesecake was already in my to do list but I havent got to it yet.
This cheesecake looks absolutely heavenly and so light! I love how it looks so airy!
Your cheesecake looks like a lovely dessert 😀
Delicious!
Cheers
Choc Chip Uru
So pretty, Nami. I love that you used blueberry cream cheese and the blueberry topping is beautiful!
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.
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!
This looks delicious Nami! It combines my love of cheesecake and blueberries into one. I wouldn’t be able to resist!
I love Cheese Cake! This is awesome – looks super delicious. Soon I will try your version !
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!
There is such thing as blueberry cream cheese? I had no idea, but such blueberry cheesecake sounds great! 🙂
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!
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
Great photos — such lovely texture. And great recipe, too. No worries about this lasting 3 days around our place! Good stuff — thanks.
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!
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! 🙂
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..
Hi Tina! So glad you liked the regular version of Japanese cheesecake! 🙂
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..
Yes, they do make strawberry cream cheese too (my daughter’s favorite). I think it will work, but I haven’t tasted it. Hope you like it! 🙂
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.
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! 😉
The Japanese Cheesecake has been on my list of “to make” items for so long now. This post has inspired me! I love the idea that it has a lighter and not so dense texture. I’m so excited to try this, Nami!
Wowww! Lovely cake, and not only beautiful but looks very delicious! Yes, I want to trade my dinner for a slice…pleaseee! 😀 Video Rocks too!
Fabulous!!!!! Yummmm!!! Great tip about keeping the oven ajar for a while, I didn’t know that.
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.
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. 🙂
Like you I always like light and fluffy cakes such as souffle cake. This cheesecake is absolutely stunning and delicious! Perfect for the upcoming Valentine’s Day! Great recipe!
Thank you for posting Ms Nami. So beautifully and simply explained.
Thank you so much Maya! 🙂
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.
This light as a feather cheesecake would take pride of place at my table, that’s for sure. I LOVE blueberries!
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
This is just divine. Looks very rich and melt in your mouth yum. I love the step by step video.
delish, Nami! What a treat. Enjoy Monterey!
It looks so light and fluffy!
Well, there you go – genis!!
The cheese cake looks fabulous. Makes me want to dig into it right now 🙂
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~~
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! 🙂
Love how your husband gave you this idea! I’ve never heard of this kind of cheesecake, so I found your technique of using whipped egg whites to make a souffle cheesecake fascinating. Thanks for educating me on this Nami!
Oh what a crazy suggestion from your husband … I like the way he thinks. I think this light cheese cake is a perfect match with blueberries. I would love a slice!
Nami, this is beyond beautiful!! And that texture is so perfect!
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).
Hi Candice! Haha, not sure if he’s genius, but he was telling me to make the regular cheesecake for a while…. 😉 Happy Valentine’s Day!
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.
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!
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!
Wow, Nami! This is a showstopper of a cheesecake. It looks so light and fluffy, and absolutely perfect with that blueberry topping, too. I could go for a big slice!
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!
The blueberry syrup topping looks super special!! YUM!
Perfect for Valentine’s Day too, I would love a slice!
Looks beautiful! Japanese souffle cheesecake is definitely something I have on my list to try baking this year.
Happy Valentine’s Day to you!
Totally impressive Nami! now youre making cheesecakes one of my faves and one of my specialties (not the baked one for me).
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!
oh nice! wished i can find blueberry cream cheese in beijing!
I am on another computer today so I can only type in English…But whatever language I use – the sentiment is the same: Fantastic idea! And sooo lovely and light for Valentine’s Day =)
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!
Yum, this looks absolutely divine!
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.
Such a beautiful cheesecake! I love using blueberries like this. 🙂 Hope you and your family are having a wonderful Valentine’s Day. 🙂
うわーっ、きれい！丁寧な作り方ありがとう。 Happy Valentine’s Day!
it looks so light and fluffy and yummy!
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.
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
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 ;)?
Would love to indulge myself with this cheesecake. It sounds heavenly.
Wow, i won’t gt ny excused to regret this spongy japanese cheescake!!!!
great job Nami!!!
Oh wow this sounds delicious and looks sooo beautiful and light. I love the colour of the blueberry cream cheese. I don’t think they sell it here in Australia unfortunately.. Maybe I could substitute a cup of blueberries or something? 🙂
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-
I simply love blueberry cheesecake. I love your blueberry topping and how it slides down the cake.
This cheesecake looks so light and beautiful Nami! Love the blueberry topping – this would make a lovely dessert and perfect for any special occasion 🙂
Your cheesecake looks so fluffy and delicate, Nami!
Must try to prepare it the way you did, just delightful.
Nami, I`m completely in love with all these baking recipes! 🙂 This cheesecake sounds wonderful! Love that it melts in your mouth.
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!
This cheesecake looks so perfect, Nami!
Oh my gosh… looking at your photos i want the whole cake… all by myself…
I love how light and fluffy this looks! Nothing like the heavy, dense typical cheesecakes I usually see. I have never made a cheesecake–I might need to start with this.
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
Hi Sandra!
Thanks so much for trying this recipe, and I’m happy to hear your cake came out well!
Thanks for getting back to me about the rice cooker recipe. 🙂 You’re talking about “Takikomi Gohan” (mixed rice). 🙂 There are MANY kinds of takikomi gohan. Here are some (old) recipes I have here on JOC.
http://www.justonecookbook.com/recipes/gobo-and-miso-takikomi-gohan/
http://www.justonecookbook.com/recipes/sweet-onion-takikomi-gohan/
http://www.justonecookbook.com/recipes/matsutake-gohan/
I will definitely add more in the future! 🙂
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.
Hi Asuran! Yes it is the spread. 🙂 Hope you enjoy this recipe!
Hi Nami,
Do you have any suggestions on a substitute for the blueberry cream cheese? I haven’t been able to find it in any of the local supermarkets.
Thanks!
Hi Dora! You can mix a little bit of blueberry jam into cream cheese (I think) but I’ve never tried it on my own… 😀 I think it should work!
Thanks for the suggestion Nami! I’ll definitely try it this weekend. My hubby loves blueberry cheesecake so I really want to try and make one for him.
Hope it works and enjoy! 🙂