[Recipe·Japan]Sea Salt Caramel Pudding Cheesecake, 濃厚な焼きプリンチーズケーキ

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This New Year’s Fortune Sea Salt Caramel Pudding Cheesecake 2.0, let’s pray for 2021!Even a bakery novice will also be able to make this fantastic afternoon tea dessert, which has three distinct layers in just one bite. The No.1 wildly popular dessert on the internet, with one layer of sea salt caramel sauce, one layer of egg pudding, and one layer of cheesecake, smooth and tender, sweet yet not greasy.

Sea Salt Caramel Pudding Cheesecake
Table Of Contents

One can occasionally see the big headline on the internet that describes PUDDING CHEESECAKES are famous and originated from Sapporo, Japan. However, the most common forms we can see now are small and served individually and were introduced and modified by the sweet lovers from Taiwan and Hongkong. While keeping the unique taste and those three layers of texture from the original Japanese baked puddings, they even enhanced them with an extra flavor of Japanese light cheesecake. Made into small cups and served individually, they are a dream dessert that once you take a bite of, and will never want to put them down.

Japanese Cooking 101 : In Japan, in general, there are two ways to make puddings, which the Japanese called them PURIN(プリン); one is a traditional Showa style #steamed pudding(蒸しプリン-mushi purin). They are typically cooked with boiling water, which produces a firmer texture with only egg and milk, sometimes with gelatin. You can find them very similar to the store-bought Glico pucchin pudding jelly.

Another way of making pudding is #baked pudding (焼きプリン-yaki purin). They learned it from the French Crème Brûlée by adding additional cream in the puddings and baked in the oven with a lower temperature to elevate the creamy texture. Nowadays, many Japanese families using home ovens more often, so steamed puddings are getting less popular and mostly found in traditional coffeehouses(喫茶店).

Japanese caramel puddings are made with local premium quality extra-large eggs, which come with rich and intensive eggy aroma, without unpleasant raw egg smells. On top of that, pudding cheesecake not only maintains the original caramel pudding’s texture and flavor but also provides a contrast of texture with an additional layer of Japanese light and fluffy cheesecake. You should be able to taste those three distinctive layers from a perfect pudding cheesecake.

The first layer will open your taste buds with a hint of the burned yet exquisite caramel sauce. The second layer will transition into the aromatic egg pudding, which is exceptionally smooth that will glide along your throat. Finally, it concludes with a light and fluffy cheesecake, which rich and creamy cheese flavor. The caramel sauce on top will infiltrate the cheesecake on the bottom to bring out the burned caramel taste from beginning to end. A delicate pudding cheesecake is a feast of dessert symphony. You can choose to taste all three layers in one bite to integrate all the flavors. Or enjoy them separately, layer by layer, seeking each flavor’s cumulative progression.

About the ratio of pudding in the pudding cheesecake, I prefer more pudding than cheesecake, about 70% pudding is the best combination. It will look yummy and cute with this ratio. XD

It is crucial to master each ingredient’s proportion and the assurance of small details when making dessert at home. This creamy layer pudding cheesecake seems hard to make at first glance with lots of steps; however, it is not difficult. Without any advanced cutting skills nor complicated instructions, you can easily make this dream dessert and wish yourself good luck in the new year.

The correct way of enjoying pudding cheesecake

Use a plate to cover the entire cake, turn the whole thing over, and try to squeeze and shake the mold gently. You will find the pudding cheesecake slide out of the mold with the caramel sauce layer on top now. If you find it hard to release, use an offset spatula to help quicken the process. Now you can enjoy it.

How to make Sea Salt Caramel Pudding Cheesecake

The following ingredients can be used to make about 9 cups of puddings. The capacity of each pudding cup is about 150ml. The mold is made of PP material which can withstand high temperature while baking in the oven.

Caramel sauce

  • Granulated sugar – 50g
  • Cold water 12g
  • Sea salt 3g
  • Hot water 18g

Egg pudding

  • Whole eggs 5pc
  • Granulated sugar 60g
  • Milk 450g
  • Heavy cream 100g
  • (affiliate link)Vanilla paste 1/4 teaspoon

Light Cheesecake

  • Cream cheese 100g
  • Milk 30g
  • Whole eggs 3pc
  • Cake flour 30g
  • Granulated sugar 30g
  • Corn oil 30g
  • Lemon juice 5g

Instruction

To make caramel sauce

  • Pour sugar the sea salt into a milk pan, do not stir once you put the cold water in it, leave the milk pan on the stove with high heat;
  • While making caramel sauce, do not stir it nor change the heat. Keep using a medium to high heat to heat the sugar. Once it started to melt and see lots of giant bubbles, it is the most critical steps for making caramel sauce;
  • After a while, the giant bubbles will turn into small bubbles. At the same time, you will find out part of the syrup starts to turn into a light amber color, with a smell of burned caramel. Now you can gently shake the milk pan to mix the syrup more evenly. Turn to low heat and carefully watch the syrup. Try not to overcook the caramel sauce. (Although I prefer the caramel sauce with a bit of burned taste in it, I still recommend not to brown too much of the caramel sauce)
  • Before the syrup turn into a dark brown color, remove from heat and carefully while you are doing this step;
  • Use a silicone spatula to dissolve the caramel, and distribute evenly into the mold, like a coin size. Each of it will weigh about 15g.

To make egg pudding

  • Put the milk and heavy cream into the milk pot, boil it, then let it sit aside to cool down a bit;
  • Crack five eggs into a big glass mixing bowl, add the sugar and vanilla paste in it, mix them well, but try not to beat the eggs;
  • Slowly add the hot milk into the eggs and mix them, a little at a time, do not rush it and pour all hot milk at once. We call these tempered eggs; slowly warming up the eggs is very important to make creamy puddings;
  • Once they all mix well, strained with a sieve, and divide them evenly into the mold, each cup will weigh around 90g.

To make light cheesecake

  • The last step will be making the Japanese light cheesecake, warm up the cream cheese in a bath of hot water, beat it until it becomes silky smooth. If you find it is sticky and challenging, you can add a little bit of milk to help, add in the lemon juice once it is smooth and mix well;
  • In another glass bowl, pour milk and corn oil first,mix them well together. Sieve through the cake flour mix well;
  • Add in the mixture with the cream cheese and mix;
  • Separate the yolks and whites from the eggs, mix the yolks with the cream cheese mixture while beating the whites with sugar into soft peak meringue;
  • Add the meringue into the cheese mixture and fully incorporate into the cheesecake mixture with smooth and airy texture;
  • Preheat the oven to 145C(300F);(I use a convection oven)
  • Pour the mixture into a piping bag, and divide it evenly into the mold, each of it will weigh around 30-40g. The cheesecake mixture will float on top. You can use a spatula to fix the top surface, make it look flat and even.

To bake

  • Pour around 2cm of hot water in the baking pan, just a bit below the pudding level. Carefully put them into the preheated oven and bake for 30 minutes on the lower rack setting in 145C(300F);
  • After 30 minutes, turn off the oven and let the pudding cheesecake sit inside for another 20 minutes. Do not open the oven immediately, or the cheesecake will shrink quickly due to a change of temperature too quickly.
  • When the resting is finished, take them out and discard the water. Let the pudding cheesecake get to room temperature and store in the fridge for another 3 hours. Then you may start enjoying this dream dessert!

Notes:

  1. You can eat the pudding cheesecake warm, but I prefer eating it cold because the three layers are more profound when it is chilled.  
  2. Some people said that the pudding layers do not solidify that they tend to collapse after releasing from the mold with their feedback. The ratio I used here can produce a perfect pudding cheesecake every time I made it. So if it happens to you, you can raise your oven’s temperature or bake them for a bit longer next time.
  3. The caramel sauce, whether it is perfect or over burned, is only between a few seconds. The darker it is, the more burned taste it gets. Try not to overburn it the first time you try. Once it turns too dark, there is no way to save it.
  4. Adding hot water into the caramel sauce is very, very dangerous. Please proceed with caution and pay double attention when you are doing it. Try your best to protect yourself. Pudding cheesecake is tasty, but it won’t heal you from the pain you got.
  5. The small portion of heavy cream helps solidify the pudding and make it incredibly smooth. If you don’t have cream, you can replace it with all milk. Adding sugar into eggs will increase the eggs’ boiling point, so when you pour the boiling milk into it, it won’t turn into egg drop soup. This tempering method is significantly useful when making smooth pudding with no air bubbles inside.
  6. The best tasting time for the pudding cheesecake will be the first 2-3 days. After that, the caramel sauce will start to stain the cheesecake, and the cheesecake on top will tend to shrink a bit, which changes its look. So please don’t let them wait in the fridge too long, guys.
5 from 1 vote

Sea Salt Caramel Pudding Cheesecake

This New Year’s Fortune Sea Salt Caramel Pudding Cheesecake 2.0, let's pray for 2021!Even a bakery novice will also be able to make this fantastic afternoon tea dessert, which has three distinct layers in just one bite. The No.1 wildly popular dessert on the internet, with one layer of sea salt caramel sauce, one layer of egg pudding, and one layer of cheesecake, smooth and tender, sweet yet not greasy.
Servings 9 Cups
Prep Time 40 mins
Cook Time 30 mins
Resting time 20 mins
Total Time 1 hr 30 mins

Equipment

Ingredients

Caramel Sauce

  • 50 g Granulated Sugar
  • 12 g Cold Water
  • 3 g Sea Salt
  • 18 g Hot Water

Egg Pudding

  • 5 Whole Egg
  • 60 g Granulated Sugar
  • 450 g Whole Milk
  • 100 g Heavy Cream
  • ¼ tsp (affiliate link)(affiliate link)Vanilla Paste

輕奶酪蛋糕糊

  • 100 g Cream Cheese
  • 30 g Whole Milk
  • 3 Whole Egg
  • 30 g Cake Flour
  • 30 g Granulated Sugar
  • 30 g Corn Oil
  • 5 g Lemon Juice

Instructions

To make caramel sauce

  • Pour sugar and sea salt into a milk pan, do not stir once you put the cold water in it, leave the milk pan on the stove with high heat;
  • While making caramel sauce, do not stir it nor change the heat. Keep using a medium to high heat to heat the sugar. Once it started to melt and see lots of giant bubbles, it is the most critical steps for making caramel sauce;
  • After a while, the giant bubbles will turn into small bubbles. At the same time, you will find out part of the syrup starts to turn into a light amber color, with a smell of burned caramel. Now you can gently shake the milk pan to mix the syrup more evenly.
  • Turn to low heat and carefully watch the syrup. Try not to overcook the caramel sauce. (Although I prefer the caramel sauce with a bit of burned taste in it, I still recommend not to brown too much of the caramel sauce)
  • Before the syrup turn into a dark brown color, remove from heat and carefully while you are doing this step;
  • Use a silicone spatula to dissolve the caramel, and distribute evenly into the mold, like a coin size. Each of it will weigh about 15g.

To make egg pudding

  • Put the milk and heavy cream into the milk pot, boil it, then let it sit aside to cool down a bit;
  • Crack five eggs into a big glass mixing bowl, add the sugar and vanilla paste in it, mix them well, but try not to beat the eggs;
  • Slowly add the hot milk into the eggs and mix them, a little at a time, do not rush it and pour all hot milk at once. We call these tempered eggs; slowly warming up the eggs is very important to make creamy puddings;
  • Once they all mix well, strained with a sieve, and divide them evenly into the mold, each cup will weigh around 90g.

To make light cheesecake

  • The last step will be making the Japanese light cheesecake, warm up the cream cheese in a bath of hot water, beat it until it becomes silky smooth. If you find it is sticky and challenging, you can add a little bit of milk to help, add in the lemon juice once it is smooth and mix well;
  • In another glass bowl, pour milk and corn oil first,mix them well together. Sieve through the cake flour mix well;
  • Add in the mixture with the cream cheese and mix;
  • Separate the yolks and whites from the eggs, mix the yolks with the cream cheese mixture while beating the whites with sugar into soft peak meringue;
  • Add the meringue into the cheese mixture and fully incorporate into the cheesecake mixture with smooth and airy texture;
  • Preheat the oven to 145C(300F);(I use a convection oven);
    Pour the mixture into a piping bag, and divide it evenly into the mold, each of it will weigh around 30-40g. The cheesecake mixture will float on top. You can use a spatula to fix the top surface, make it look flat and even.

To bake

  • Pour around 2cm of hot water in the baking pan, just a bit below the pudding level. Carefully put them into the preheated oven and bake for 30 minutes on the lower rack setting in 145C(300F);
    After 30 minutes, turn off the oven and let the pudding cheesecake sit inside for another 20 minutes. Do not open the oven immediately, or the cheesecake will shrink quickly due to a change of temperature too quickly.
    When the resting is finished, take them out and discard the water. Let the pudding cheesecake get to room temperature and store in the fridge for another 3 hours. Then you may start enjoying this dream dessert!

Notes

  • You can eat the pudding cheesecake warm, but I prefer eating it cold because the three layers are more profound when it is chilled.
  • Some people said that the pudding layers do not solidify that they tend to collapse after releasing from the mold with their feedback. The ratio I used here can produce a perfect pudding cheesecake every time I made it. So if it happens to you, you can raise your oven’s temperature or bake them for a bit longer next time.
  • The caramel sauce, whether it is perfect or over burned, is only between a few seconds. The darker it is, the more burned taste it gets. Try not to overburn it the first time you try. Once it turns too dark, there is no way to save it.
  • Adding hot water into the caramel sauce is very, very dangerous. Please proceed with caution and pay double attention when you are doing it. Try your best to protect yourself. Pudding cheesecake is tasty, but it won’t heal you from the pain you got.
  • The small portion of heavy cream helps solidify the pudding and make it incredibly smooth. If you don’t have cream, you can replace it with all milk. Adding sugar into eggs will increase the eggs’ boiling point, so when you pour the boiling milk into it, it won’t turn into egg drop soup. This tempering method is significantly useful when making smooth pudding with no air bubbles inside.
  • The best tasting time for the pudding cheesecake will be the first 2-3 days. After that, the caramel sauce will start to stain the cheesecake, and the cheesecake on top will tend to shrink a bit, which changes its look. So please don’t let them wait in the fridge too long, guys.
Calories: 260kcal
Cost: 10
Course: Baking, Afternoon Tea, Snacks, Pudding, Dessert
Cuisine: Asia, Japanese
Keyword: Japan, Hokkaido, Afternoon Tea, Bakery, Pudding, Dessert

Nutrition

Calories: 260kcal | Carbohydrates: 21.8g | Protein: 8.1g | Fat: 16.3g | Saturated Fat: 7.3g | Cholesterol: 177mg | Sodium: 245mg | Potassium: 109mg | Fiber: 0.1g | Sugar: 18.5g | Calcium: 101mg | Iron: 1mg

This recipe is adopted and inspired from: @糖餃子Sweet Dumpling,@曼小曼,@Yulu’s Kitchen

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