So many times Trader Joe’s has done us dirty on the Japanese food front (the karaage is the most offensive of the bunch). But the Japanese Soufflé Cheesecake that rolled out this week is pretty solid for frozen. And at $3.29 for a package of 2? It’s a no-brainer.
The package calls for thawing them in the fridge for 3 hours. I ended up letting them go overnight, so that might have contributed to how wrinkly the tops look. But cover it up with a strawberry garnish and no one will notice!
What makes Japanese soufflé cheesecake so good is its airy/fluffy soufflé-like texture and subtle sweetness (compared to traditional cheesecake). In a way, it’s like the perfect cross of angel food cake and cheesecake. It’s not as rich or dense as a standard cheesecake and honestly, that’s what I like about it. Is Trader Joe’s soufflé cheesecake as good as you might get at an Asian bakery like 85°C? Well, the last time I had it, it was from Keki Modern Cakes and that’s really not a fair comparison. I’ll say prolly not versus 85°C, too. But it’s also $3.29 for two!
Would I buy Trader Joe’s Japanese Soufflé Cheesecakes again? Heck yeah. I’d consider them for Mother’s Day, too, if you’re looking for a dessert option on the cheap. Grab a basket of strawberries and you’re set.
If you want to get a better look at the texture, it’s in my Reel:
Check out some other We Tried’s from Trader Joe’s:
