Soufflé Cheesecake

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

1.0 from 1 reviews
Soufflé Cheesecake
 
Prep Time
Cook Time
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There are just three basic ingredients, plus a little lemon zest, in this soufflé-like dessert that gets its sweetness from white chocolate.
Author:
Recipe Type: Dessert
Ingredients
  • 125g Cream cheese, room temperature
  • 120g White chocolate (Meiji brand)
  • 3 Cold Eggs, 70g each
  • ½ tbsp Lemon juice and zest of half lemon
Instructions
  1. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
  2. Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
  3. Preheat oven to 170 degrees C.
  4. 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.
  5. 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.
  6. 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.
  7. Add ⅓ meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
  8. Drop the pan lightly on the counter top to release the air bubbles out of the batter.
  9. 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.
  10. Leave the cake to cool completely before removing from the cake pan.
  11. Chill the cake before consuming?about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.
7 Comments
  1. 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?

  2. Tks for your post. I tried it out, most delicious, however it shrank after coming out of oven. Is that right?

  3. 170 C = 338 Fahrenheit
    160 C = 320 Fahrenheit

    For anybody wondering about the conversation :)

    Thank you. Trying the recipe out right now :)

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