dreamy cloud of creamy cheese… flavored with pumpkin!
This recipe is based on me Japanese soufflé cheesecake, which is also known as “cotton” cheesecake. Very popular in Asian countries for its texture — fluffy and velvety creamy at the same time — it is getting more and more known in the U.S. Just like regular cheesecakes, this souffle cheesecake can be flavored with vegetable and fruit purees.
This Cinderella pumpkin cheesecake is as soft and creamy as a mousse, with delicate flavors of honey and pumpkin. When making your pumpkin pure make sure to strain extra water after baking pumpkin slices, peel them, and blend or process through a sieve until smooth.
Like any other soufflés, this cheesecake might crack on the surface, deflate, or deform during or after baking. Be armed with knowledge and patience. Like any other soufflés, this cheesecake might crack on the surface or collapse during or after baking. Be armed with knowledge and patience. My 3-hour class gives you an opportunity to learn three important pastry skills — how to make a meringue, how to cook Crème Anglaise (or Pastry Cream for gluten-free version), and how to control soufflés.
The recipe below is for a small cheesecake 2.5″ tall, 5.5″ diameter. I use porcelain souffle ramekin 6″, 32oz capacity to bake it. If doubled, adjust the timing for baking and cooling.