There are many different versions of cheesecake in the world, but the one my family keeps coming back to is soufflé cheesecake. After all, I grew up eating Japanese cheesecake, and it’s hard to resist its light, airy, melt-in-your-mouth texture. Today, I’m sharing Blueberry Cheesecake using my popular Japanese Soufflé Cheesecake recipe as the inspiration. I hope you’ll enjoy it as much as my family did.
What You’ll Love About This Cheesecake
Thanks to the meringue (whipped egg whites), the cheesecake has a fluffy, soufflé-like texture, so it is lighter than regular cheesecake. It makes for a fun, seasonal flavor! The sweet and tart taste of the blueberries pairs just beautifully with the tangy cheesecake. Make-ahead friendly! It stores well in the fridge and freezer, that means it’s perfect for a potluck or party.
Ingredients You’ll Need
Blueberry cream cheese — I used Philadelphia Blueberry Cream Cheese Spread Sugar Unsalted butter Eggs, separated Heavy (Whipping) Cream — Heavy or heavy whipping cream is the richest liquid cream with a fat content of at least 36%. Lemon juice A splash of rum or rum extract (optional) All-purpose flour For the meringue: Egg whites and sugar Toppings: Blueberries, potato starch or corn starch, and water
Equipment for Making the Cheesecake
Two Important Baking Notes
Making the Meringue
You want to beat the egg whites until they form stiff peaks. This means the egg whites will still cling to the whisk and hold their shape fairly well, but the tip of the peak will fold back on itself. If the meringue hasn’t reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Be careful not to overbeat.
Bain-Marie (Water Bath)
We’ll be using the bain-marie method to make this blueberry soufflé cheesecake. A water bath is ideal for cooking delicate foods like soufflés and custards, as the hot water creates gentle, uniform heat around the food and adds moisture inside the oven. 🧀🍰 Please read this recipe post for detailed tips on making Japanese souffle cheesecake!
