-
Judy Keegan posted an update
3 weeks ago (edited)
Entry for the #CheesecakeChallenge
Amateur level
Japanese Soufflé Cheesecake with Fresh Summer Berries.
My Japanese soufflé cheesecake deserves to win because it brings together precise technique, clean execution, and a refined flavour profile while showcasing the signature elegance of this style. The interior reveals a flawlessly even, cloud-like crumb—light, moist, and delicately aerated. This structure was achieved through careful meringue preparation: the egg whites were whipped to soft, flexible peaks to maximise lift without risking graininess, then folded in gradually to preserve volume and prevent deflation. This ensures no tunnelling, no dense streaks, and a consistent texture from edge to centre.
The bake was controlled through low, steady heat and a water bath, providing gentle humidity that prevents cracking, doming, or collapse. The result is a smooth, stable set with clean slices that demonstrate uniformity and precision. The subtle sweetness and mild cream cheese tang allow the texture to shine, creating a cheesecake that melts effortlessly on the palate.
To elevate the presentation without overwhelming the delicate interior, I finished the cake with a carefully balanced topping of fresh raspberries, blueberries, blackberries, and strawberries. These bring natural acidity, vibrant colour, and flavour contrast. A dusting of icing sugar adds finesse, while fresh mint leaves introduce a refreshing aromatic lift.
This cheesecake takes the classic to the next level by combining technical accuracy, meticulous baking science, and a visually striking yet restrained finish—making it a standout in the #CheesecakeChallenge
Lana Mihajlović, Beatriz Torija and 5 others6 Comments-
Level:
Stagier
Me encanta esta tarta
1 -
Level:
Stagier
Me encanta, se ve muy esponjosa y el acabado con frutos rojos es ideal.
1 -
Awesome!!!
1 -
Level:
Stagier
Wow Judy, what a gorgeous soufflé cheesecake!
1 -
Thank you everyone for your kind words. I certainly learned a few lessons with this cake. But it tasted beautiful. The tartness of the fresh berries enhanced the soft pillowy texture of this cake. The next time I make it I will serve with some creme fraiche.
-
Level:
Scoolinary Team
Hi Judy! Your second entry is an absolute masterclass in subtlety and precision 🎯
This Japanese soufflé cheesecake shows off technical control from every angle — the rise, the crumb, the delicacy of the structure… it’s like a cloud you can slice. That gentle, even texture is a clear sign of well-whipped and properly folded meringue. And wow — no cracks, no collapse, no grainy spots. Just pure airiness held together by expert baking.
The topping is another win: vibrant berries and mint placed with intention, not excess, letting the soufflé breathe while adding that perfect fresh contrast 🌿
-
