There are just three basic ingredients, plus a little lemon zest, in this soufflé-like dessert that gets its sweetness from white chocolate.
By Ann Low
Soufflé Cheesecake
- Total Time: 2 hours 45 mins
Description
There are just three basic ingredients, plus a little lemon zest, in this soufflé-like dessert that gets its sweetness from white chocolate.
Ingredients
Scale
- 125g Cream cheese, room temperature
- 120g White chocolate (Meiji brand)
- 3 Cold Eggs, 70g each
- 1/2 tbsp Lemon juice and zest of half lemon
Instructions
- Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
- Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
- Preheat oven to 170 degrees C.
- Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
- Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
- Whisk egg whites with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out.
- Add 1/3 meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
- Drop the pan lightly on the counter top to release the air bubbles out of the batter.
- Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
- Leave the cake to cool completely before removing from the cake pan.
- Chill the cake before consuming?about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.
- Prep Time: 2 hours
- Cook Time: 45 mins
- Category: Dessert
170 C = 338 Fahrenheit
160 C = 320 Fahrenheit
For anybody wondering about the conversation :)
Thank you. Trying the recipe out right now :)
Tks for your post. I tried it out, most delicious, however it shrank after coming out of oven. Is that right?
Hi May,
Thank very much for trying this recipe. Yes, most baked cheesecake will shrink about an inch from the top and a little from the sides.
Hi Janet,
Very sorry for the late reply.
Yes this cheesecake soufflé is very small with only 3 ingredients. No flour is needed. You may double the recipe and use a 8 inch cake pan.
Re: cheesecake soufflé
According to conversion tables, this recipe calls for only 1/2 cream cheese and 1/2 cup of white chocolate. Is that correct? Seems like a very small amount of cream cheese. Does this soufflé serve four?
Hi Carmen,
Steam-bake is water bath or bain marie.
A smaller pan with the food is placed in a larger pan with water and baked.
Please explain what you mean by “steambake.” Thank you. This looks elegant but don’t want to ruin it.