Japanese orange soufflé cheesecake with orange and lime curd

I checked my older posts and saw several cheesecakes in there . Another one wouldn't hurt , right ?! Actually , I've still got about 500 grams of cream cheese so , a coffee-flavored one is in the offing lol 

This is my 3rd soufflé cheesecake in a week . The second one was not for personal consumption . My first attempt was scorched , I've forgotten to cover the top after 25 minutes of baking , I made the full recipe at that time and I was stalking somebody online when I noticed this smell oops ! Oh , it was still edible , the guinea pigs just scraped off some of the scorched top .

Everytime I see a cheesecake , I always say , it has my name on it ! I'm so shameless hee hee ! I've baked several soufflé cheesecakes but haven't had the orange-flavored one until I saw Adeline's perfectly-baked version . So , I told her that I'm gonna bake it asap ! ASAP turns out nearly 2 months pffffftttt ! Hey , I sort of made up for it , baking it twice within a week , 3 if you count the other one ?! 

This 3rd bake , I played around with it a bit , adding cream cheese , not much , but the result is a bit dense compared to the original recipe . I've also amped up the sugar and used vanilla sugar instead . The top is not smooth because I stirred it too much , resulting in more bubbles that I can't get rid off after several not-so gentle drop . Oh well , you can't win them all ! 

Have you baked any calorific treats lately ?! 

Please check original recipe @ Lite Home Bake 

Makes 6 by about 1 1/4-inch cake 

150 grams cream cheese , at room temperature
125 grams UHT whole milk 
60 grams butter , softened 

25 ml orange juice 
zest of 1 small orange 

3 egg yolks
50 grams vanilla sugar or granulated sugar

35 grams cake flour
10 grams tapioca starch

3 egg whites 
1/4 teaspoon cream of tartar
30 grams sugar

* Over a saucepan with simmering water , melt cream cheese and milk , stirring until mixture is smooth , take pan off heat then add butter , stir until well combined . Strain cream cheese mixture for a smoother texture , let cool . 

* Preheat oven to 150°C . Lightly grease a 6-inch square pan , line bottom and sides with parchment paper , grease those as well .

* When mixture is cool , add in B and C , mix until well combined . Sift D into the mixture in 3 batches , mixing well after each additions . 

* Beat egg whites for few seconds then add in the cream of tartar , beat until frothy . Add in sugar in 2 batches until soft peaks form . 

* Mix egg white mixture in 3 batches to the cream mixture until just combined . Pour mixture into the prepared pan , drop pan several times on the flat surface to remove bubbles from the mixture .

* Bake with water bath ( pour water into the roasting tin and put pan on the oven rack above it ) for 45 to 55 minutes until skewer inserted in the middle of the cake comes out clean . Open the door of the oven slightly ajar and leave the cake inside for 30 minutes . Take out cake and let cool on the wire rack completely . Chill in the fridge for a while , if prefer . Serve with curd , if available .

*** This is a small cake and won't brown much esp if you put it in the bottom rack of the oven , so you don't have to cover the top of the pan with foil but keep an eye on it , just in case .

Orange and lime curd ( Please check original recipe @ Fine Cooking , the filling recipe ) 

Makes about 3/4 cup

5 1/2 tablespoon vanilla sugar or granulated sugar
2 teaspoon tapioca starch
2/3 cup orange juice
about 3 tablespoon lime juice
1 large egg yolk 
15 grams salted butter 

* Combine sugar and starch in a saucepan , use a whisk to mix , add orange juice and yolk and mix thoroughly . 

* Put saucepan over medium-high heat , let boil and cook for 3-4 minutes , whisking constantly . Take pan off heat and add in the butter , stir well until well combined . Transfer curd into a heat-proof jar , place a plastic wrap directly on curd ( to prevent film from forming on top ) Let cool completely , chill in the fridge for at least 4 hours or overnight before using . 


  1. Your recipe looks so delicious I'll try to do in my kitchen. I've been watching your shares. Thank you.

  2. 3 cheesecakes in a week...that's something. This looks perfect drizzled with fruity curd.

  3. Hi Anne. You are really good in cheesecake.
    This is so beautifully done!

  4. Drool worthy cheesecake Anne:) I really like your presentation of it and it's colour... Yum Yum...How I wish I'm nearby to receive the sliced donation;P

  5. 3 cheesecakes in a week! wow! I wouldn't mind being your guinea pig too! lol! yummy looking.

  6. looks terrific! i must say that you do have a couple of nice cheesecakes in your blog..and ice cream too! this looks even more tempting with the curd!

  7. Hi Anne, This is most beautiful and yummy cheesecake I've seen so far. Look so perfect, mmm... can I have a slice please? :D

  8. it looks so delicious, late summer is good time to come back to cheesecakes:)

  9. Hi Anne,
    Your cheesecake looks so good! And it sounds perfect with the curd!

  10. Your photos are amazing! I'll gobble this cheesecake with ease (even the scorched parts) :)

  11. Hi, cheesecake queen!!! - LOL!

    Your cake is beyond being just calorific. It is also terrific, fantastic and bombastic??? LOL! Well, just this cake but of course, not the calories...


  12. Ohh this looks beautiful! I also admire your tenacity in baking three cheesecakes in one week! I probably would have just eaten the first one and called it a day...

  13. Anne, wish I live nearer ! >o< I wanna to grab the whole thing from the screen.lol.
    Happy weekend dear.
    Blessings, Kristy

  14. You're so talented! I'll try some recipes����

    1. Hi Fatima , nah , anyone can do it and this kind of cake is easy to make ! Let me know once you made one :D


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