Souffle Cheese Cake Recipe
Make Souffle Cheese Cake Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base (optional — for a light crust)
Cheese batter
Meringue (folded in to create the souffle texture)
Finishing
Method
Base (optional — for a light crust)
- 1
Prepare crust
Preheat oven to 160°C (320°F). Lightly butter the interior of a 8-inch (20 cm) springform pan or round cake pan and line the bottom with parchment. In a bowl, combine crushed biscuits, melted butter and 1 tsp sugar until evenly moistened. Press the crumb mixture into the bottom of the pan in an even layer (about 1/4 inch). Chill in refrigerator while preparing the batter. If you prefer a crustless souffle cheesecake (more classic), skip this step and simply butter the pan sides and line the bottom with parchment.
Cheese batter
- 2
Soften and blend cream cheese
Reduce oven temperature to 150°C (300°F). In a large mixing bowl, beat the room-temperature cream cheese with 70 g granulated sugar until smooth and free of lumps, scraping the bowl often. Use a hand mixer or stand mixer on low to medium speed.
- 3
Add yolks and thickeners
Add the egg yolks one at a time, mixing briefly after each addition until incorporated. Add the cornstarch, lemon juice and vanilla extract and mix until combined. Warm the milk and cream together (in microwave or small saucepan) until just warm but not hot (about 40–45°C / 105–115°F). With the mixer on low, slowly stream the warm milk/cream into the cheese mixture until smooth and homogenous. Scrape down the bowl so there are no streaks.
- 4
Strain for smoothness (optional)
For the silkiest texture, pass the cheese batter through a fine-mesh sieve into a clean bowl to remove any remaining lumps.
Meringue (folded in to create the souffle texture)
- 5
Whip egg whites
In a very clean, grease-free bowl, combine the 4 egg whites and cream of tartar. Using a hand or stand mixer, beat on medium speed until soft peaks form. Gradually add 40 g granulated sugar in three additions while continuing to beat. Increase speed to high and whip until glossy, stiff peaks form but not dry.
- 6
Temper and fold
Take about one-third of the meringue and gently fold it into the cheese batter to lighten it — use a rubber spatula and fold with wide, gentle strokes to preserve air. When evenly combined, fold in half of the remaining meringue until streaks disappear, then fold in the final portion until the batter is homogeneous but still airy. Avoid overfolding to keep the souffle light.
Assemble and bake
- 7
Prepare pan and water bath
If using a crust, remove the chilled crust pan from the fridge. Smooth the top of the batter when poured. If not using a springform, ensure pan is well-buttered and wrapped in a double layer of aluminum foil to prevent water seeping in. Place the filled pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the cake pan to create a bain-marie.
- 8
Bake low and slow
Place the roasting pan (with cake pan inside) in the preheated 150°C (300°F) oven. Bake for 40–50 minutes until the top is pale gold and set — the center should still have a slight gentle wobble like flan. Avoid opening the oven while baking to minimize collapse.
- 9
Cool gradually
Turn off the oven and crack the door open. Leave the cake inside to cool slowly for 30 minutes to reduce shrinkage. Then remove from the water bath and cool to room temperature on a wire rack. For best texture, chill in the refrigerator at least 3 hours or overnight to set fully.
Finishing
- 10
Unmold and serve
Run a thin knife around the pan sides and release the springform. If you used parchment, peel it away carefully. Dust the top lightly with powdered sugar and serve slices with fresh berries or warmed fruit compote (about 1/2 cup) on the side. The souffle cheesecake will be airy and slightly jiggly when warm, becoming denser and creamier when chilled.