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.
1/4tspdry egg whitespowder, optional, but makes meringue more stable
for pumpkin pastry cream
25ghoneychestnut honey preferred
100gheavy whipping cream
227gcream cheeseNeufchâtel, room temperature
Turn on to preheat the oven 320F/160C.
Prepare the ramekin/baking pan. Cut 4"D parchment round, lightly butter it and place on the bottom of the ramekin. Cut a 3"W strip of parchment slightly longer than the circumference of the ramekin. Lightly butter it and line the sides of the ramekin. Make sure you have a larger deep pan for water bath. If using a baking pan with removable bottom, wrap it in foil to protect from water.
Start boiling enough water for the bath.
Whip a meringue, soft peaks.
Reserve cream cheese and combine the rest of ingredients for the pumpkin pastry cream. Cook it on low heat, continuously whisking.
Keep on low heat. Add cream cheese (room temperature) to the hot pumpkin pastry cream, let it melt, whisk it in. Turn off the heat. Continue whisking while it cools down.
Fold meringue into the pumpkin pastry cream in three steps until incorporated.
Pour the batter into the lined ramekin. Gently bang the batter-filled ramekin on the counter to smooth the top and release any larger air bubbles.
Place the ramekin into a larger baking pan and fill it with hot water. Bake in a hot oven for 40 minutes.
To make sure your cheesecake doesn't collapse, let it cool down VERY SLOWLY! Turn off the heat, crack open the oven door, and keep the cheesecake inside for the next 30 minutes.
Take the ramekin with cheesecake out of hot water and leave to cool down to room temperature. It'll take a few hours.
Keep the ramekin with cheesecake in a fridge for a few hours. Flip the cheesecake on a plate upside down, and remove the bottom lining. Place it bottom down on your serving plate and decorate. Store refrigerated for up to 3 days.