Souffle Recipe

Soufflé Cheesecake Recipe

Made famous in Japan, this light-as-air cheesecake soufflé recipe is surprisingly simple and so delicious – it tastes even better than it looks!

Soufflé Cheesecake Recipe

By: Naomi Sherman

Made famous in Japan, this light-as-air cheesecake is surprisingly simple and so delicious.


Servings

1

Prep time

Cook time

Recipe

GF, V


Ingredients

  • 3 eggs, separated
  • 120g white chocolate
  • 120g cream cheese

Method


  • Preheat your oven to 170ºC and grease and line a small, straight-sided casserole dish or springform pan. Grease the inside surface of the lining to help the cake rise and fall without cracking.
  • Melt the white chocolate in a double boiler or in a heatproof bowl over a saucepan of simmering water, stirring occasionally.
  • Once the chocolate has melted, remove from the heat and stir the cream cheese through until completely combined.
  • Once the cream cheese is blended with the chocolate, add the egg yolks and mix well.
  • Meanwhile, whip the egg whites until firm peaks appear and then slowly fold the egg whites in stages through the chocolate mixture.
  • Pour into the prepared baking dish.
  • Boil the kettle and sit a large shallow tray on the bottom shelf of the oven. Pour boiling water in it to create a steamy environment for the cake to cook.
  • Cook the cheesecake for 15 mins then reduce the oven to 150ºC and cook for a further 15 mins.
  • Turn off the oven and leave the cheesecake in it for another 15 mins before turning out onto a serving plate.
  • Serve with a dusting of icing sugar and desired accompaniments.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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