Melting Cheesecake Pudding

Melting Cheesecake Pudding

The top layer is cheesecake-flavored, and the center is rich and creamy.
A smooth cheesecake brûlée that can hold it's own against famous shops.

Ingredients: 4 ramekins worth

Cream cheese
100 g
200 ml
Heavy cream
50 ml
Eggs (if possible, fresh and delicious)
Soft light brown sugar
50 g
Lemon juice
1 teaspoon
Pudding tablet (or caramel sauce)
as desired


1. Leave the cream cheese, eggs, and milk out at room temperature. Add all the ingredients to a blender and mix until smooth.
2. Place the pudding tablets at the bottom of the ramekin. Or make a caramel sauce. The tablets can be purchased at most confectionery shop.
3. Pour the mixture into the ramekins using a tea strainer, etc. This is a bit of work, but it gives you the smooth texture so let's hang in there!
4. Place on a baking pan and add enough hot water to cover half of the containers. Bake in your preheated oven at 130℃ for 30 to 40 minutes.
5. Once a film has formed on the top shake the containers a bit. If it's stiffened to the point where only the center jiggles remove from the oven and cool.
6. You should aim for just before it completely stiffens, and it's got just a bit of softness left to it. It tightens upon cooling so you'll get a nice, moderate creaminess.
7. As the baking time may vary depending on the oven please check on it once 5 minutes before the finish time by swaying the container. Find the stiffness level that's just right for you.

Story Behind this Recipe

I love cheesecake! And I love pudding! So I tried combining the two.