Butterfly Pea Blue Japanese Cotton Cheesecake Recipe: Make a jiggly magical Japanese souffle cheesecake that changes color!

Butterfly Pea Flower Blue Japanese Cheesecake, recipe and photo copyright philandmama.com

Hi friends! How do you feel about blue desserts? How about a blue Japanese cotton cheesecake that jiggles gloriously and changes color to purple when you sprinkle lemon juice on it? The flavor of butterfly pea is subtle, so it will also be very subtle in this cake, and with added lemon juice, it’ll be a delicious, refreshing melt-in-your mouth cake that changes colors! It’s all about pH, baby! Science rocks!

Sample Japanese Cheesecake Recipe Instruction Videohttps://www.youtube.com/watch?v=WN9lcoKAwcQ

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Butterfly Pea Blue Japanese Cotton Cheesecake Recipe

Yield

4-6 people

Author

Kat Lieu

Prep time

20 Min

Cook time

70 Min

Total time

1 H & 30 M

Hi friends! Want to make your Japanese cheesecake naturally blue? You can use blue spirulina powder (expensive) or use butterfly pea flower powder, which won't be as vibrant of a blue, but you'll get a cool blue cake that changes color to purple when you sprinkle on a little lemon juice. Want a dessert that's also a magical piece? You'll surely impress your friends and family this holiday season with this beautiful jiggly blue cake!

Ingredients

Egg white meringue (Beaten egg whites)🥚

• 3 to 4 egg whites 🥚
• 1/4 tsp (.85g) cream of tartar (or vinegar or lemon juice)
• 1/8 cup (12.5g) granulated sugar

Cake Batter

• 3 egg yolks (save the fourth yolk for something else if you used 4 egg whites)
• 4 oz cream cheese (1/2 bar)
• 1/8 cup (27.5g) butter
• 1/4 cup (55g) milk
• 1/8 cup (12.5g) granulated sugar
• 1 tbsp (15g) corn starch
• 1/4 cup (34g) cake flour
• 1 tablespoon butterfly pea blue powder
• Optionally: drop of blue food coloring if you want a very blue cake
• Optionally: powdered sugar, edible gold flakes, and edible rose petals, lavender, or butterfly pea flower petals as toppings

Instructions

Butterfly Pea Blue Japanese Souffle Cheesecake Recipe

1. Preheat oven 320F. Use one 6-inch cake pan (best if it is 3 inches tall). Line the cake pan with parchment paper (NOT WAX PAPER), rim and bottom. Separate 4 eggs. Place 3 egg yolks in a bowl, and 4 egg whites in a mixer bowl. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish.
2. Place the butter, cream cheese into a pot over low-heat. (You can also use a double boiler.) Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture. Add 1/8 cup granulated sugar and mix together.
3. Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.
4. Add the cornstarch and flour into the powder. Once again, mix well. Clumps should disappear. Warm the milk and mix in the butterfly pea flower powder. Mix well and add to the batter. Mix well again. The batter should be smooth. You do not have to strain this mixture. The beaten egg white will thicken the batter. Add the strawberry reduction, mix, and then add milk and mix.
5. Set batter aside as you beat the egg whites into glossy stiff peaks that don't move or budge (see video). Beating eggs is a slow gradual process (8-12 minutes). Add cream of tartar after you see some foam, and add sugar after the egg whites become foamier and whiter. Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.
6. Repeat the above step two to three more times.
7. You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have meringue-like cake at the top, and a dense cheesecake at the bottom.
8. Pour the well incorporated, but not over-mixed batter into the baking pan(s).
9. Bake bain-marie style for 20 minutes 320F (Depending on your oven, you may have to adjust (raise or lower the temperature.) After 15-20 minutes, your cake should rise a bit. (My cake rises by 10-12 minutes.) If it has not risen yet, allow it to stay at the same temperature and give it time to rise, or you might have to raise the temperature if it doesn't rise at all, or unfortunately you may have over-mixed your final batter, or your egg whites were not beaten to stiff peaks. Lower the oven temperature to about 280F, depending on your oven and bake for an additional 15 minutes. Once the cake rises nicely, crack open the oven door slightly and keep it opened for 10 seconds (approximately), lower the temperature to about 220F and bake for an additional 45 minutes. Finally, keep in the oven for 10 extra minutes after you turn off the heat.
10. If your cake top is cracking, the temperature is too high. If the cake is not browning, temperature is too low, or the parchment paper around the rims is too high. If your cake is still wet after 45 min, keep the cake in the oven for longer. Do not attempt to flip a wet cake! Disaster will result!
11. Alternatively, you can also bake at very high temp- 15 minutes 385F, open oven door, lower temp to about 300, bake for another 15 minutes, and then lower temp again to 225-265 and bake for at least 45 min. This all depends on your oven. Some people also start at 325F and end at 285F. Experiment please.
12. Remove from the oven. Be careful and use oven mitts as needed. The steam from the Bain Marie can burn you. I burned my hand today. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom, while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out. Be gentle when flipping the cake. I’ve seen someone’s whole hand print embedded on the cake.
13. Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake. Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully. Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though!

Notes:

Egg whites must be stiff! It takes a while to beat egg whites to stiff peaks. The trick is to start on medium speed and add in cream of tartar or lemon juice after you see some foaming, and add the sugar gradually after you see the egg whites become whiter and foamier. Even when you think you’ve achieved stiff peaks, beat for a little longer, but not on max speed. Once the egg whites are over-beaten, the meringue is water and gritty and your batter will be watery/bubbly. Your cake will most likely be flat. Large cake pans result in flatter cakes.

Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.

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What do you think, friends? Will you make a blue magical cotton cheesecake that changes colors, and melts in your mouth?

Butterfly Pea Flower Blue Japanese Cheesecake, recipe and photo copyright philandmama.com