Japanese Soufflé-Style Ube Cheesecake With Coconut Whipped Cream | Cooking with Kurt 

Learn how to make a Japanese Soufflé-style Ube Cheesecake! It's the perfect combination of the rich creamy custard of cheesecake with the light airy quality of a chiffon / sponge cake! Also called cotton cheesecake because of its fluffy consistency. Served with a delicious coconut whipped cream. Enjoy!
RECIPE: www.cookingwit...
New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it!
SUBSCRIBE ► www.youtube.co...
Share pictures and follow us on -
Facebook: / cookingwithkurt
Instagram: / cooking_with_kurt
TikTok: / cookingwithkurt
Twitter: / cookingwkurt
Ingredients:
Equipment:
KitchenAid Stand Mixer - amzn.to/3mzcgeK
9-inch Springform Pan - amzn.to/3FilId1
Aluminum Foil - amzn.to/3YE7BFC
Soufflé-style Ube Cheesecake:
6 large eggs yolks [120 g]
6 large egg whites [180 g]
8 oz cream cheese [226.4 g]
4 tbsp unsalted butter [56.8 g]
3/4 cup heavy cream [180 mL]
5 tbsp granulated sugar [62.5 g]
1 tbsp ube extract [15 mL] - amzn.to/3JvgInW
1/4 tsp salt [1.4 g]
2/3 cup cake flour [80 g] - amzn.to/3mEzUqm
1/2 cup sugar [100 g]
1/2 tsp cream of tartar [1.7 g]
Coconut Whipped Cream:
2 cups heavy cream [480 mL]
1/2 cup cold coconut cream (separated from 13.5 oz can) [120 mL]
1/4 cup granulated sugar [50 g]
1 tsp vanilla extract [5 mL]
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.