Posts Tagged ‘souffle cheesecake’

I join a group on Facebook called Baking Wonderland, and people pose all kinds of delicious food photos all the time. This cheesecake recipe comes from Baking Wonderland. What caught my eyes was that it uses only 3 simple ingredients: cream cheese, chocolate and eggs. Yes, very simple. Flourless and oil free too. Original 6-inch cake recipe calls for 3 eggs, 120g cream cheese and 120g chocolate. Since I don’t have 6-inch cake pan, 1 block of cream cheese in U.S. is 220g, and 1 package of chocolate chips is 10 oz, I figure I will just kinda double up the recipe to fit my 9-inch cake pan , and conveniently save my time measuring the amount of cream cheese and chocolate chips.

Why trial #1? Well, because this is a VERY simple recipe (we tend to like simple works don’t we all?). And who doesn’t like chocolate?? Plus, I made a boo boo this time during baking– I was supposed to turn off the oven and let the cake sit in the oven for another 15 minutes after baking at 300°F, but I forgot to turn off the oven heat!! So my cake baked an extra 15 minutes at the end, creating a cracked cake top. 😦

I could hardly wait for the cake to chill so I could try the taste. But… uh oh! The cake was a lot denser than I expected, and it was just too crumbly– I just couldn’t make a nice cut at all.  My mood went straight down to the bottom. The taste was good though– rich creamy chocolaty with a tangy flavor from the cream cheese. At the end, we finished this big piece of “chocolate crumbs”. Consider its simplicity, I might try making it again.


Flourless Chocolate Souffle Cheesecake Trial #1


Flourless Chocolate Souffle Cheesecake Trial #1– crumbs, crumbs, crumbs…

Flourless Chocolate Souffle Cheesecake (makes one 9-inch round cake)


Egg yolk mixture:
8 oz. (1 block) cream cheese– room temperature
10 oz (1 package) bittersweet chocolate chips
5 egg yolks– room temperature

Egg white mixture:
5 egg whites– room temperature
1/4 tsp cream of tartar or fresh lemon juice


  1. Preheat oven to 350°F. Arrange oven rack to lower 2/3 (so the cake bakes in the middle of the oven). Boil a pot of water.
  2. Line the bottom of a  9-inch springform cake pan with parchment paper. Then double wrap the bottom of cake pan with foil (or put cake pan in a larger shallow pan). Prepare another large roasting pan for the water bath.
  3. Put cream cheese and chocolate chips in a double boiler over medium heat. Stir until it melts half way. Remove from the heat and continue mixing until all blended well. The mixture will be dense and sticky.
  4. Add in egg yolks, one at a time, and mix well to combine. The better will look smoother.
  5. Whip egg whites on high speed (KitchenAid Stand Mixer speed 8) until no visible clear egg whites. Add in cream of tartar or lemon juice, continue on high speed (speed 8). When the egg whites become meringue looking, turn down the speed (speed 6) so it whips out big air bubbles, whip for another 2-3 minutes until pointy peak forms.
  6. Gently fold in whipped egg whites into egg yolk mixture, in 3 batches, until all blended well. Pour batter into springform pan. Smooth the top.
  7. Add boiling water to the roasting pan (water level is about 1-2 inches high), then put cake (if using larger shallow pan: springform cake pan in shallow pan, then together in the roasting pan) in the roasting pan. Bake for 15 minutes. Reduce oven temperature to 325°F, for 15 minutes. Then reduce further to 300°F for another 15 minutes. The cake should be done at this point (toothpick/skewer inserted into the cake center should come out clean). Remove from the oven. Cool completely before chilling in the fridge. Served chilled for best flavor.

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I tried making Japanese cotton soft cheesecake twice before but failed both times– those two time my cheesecake was not cotton soft at all– the top half tastes fluffy like cake but the bottom half was too wet like pudding. Since then I was hesitated to make Japanese cheesecake again, until my neighbor had success baking this cheesecake then I decided to give it try– and it turned out good! Maybe I have better luck with souffle cheesecake than the cotton soft version :).

I believe this is another type of Japanese cheesecake. The texture is like souffle and so it is more moist than cotton soft cheesecake, which has more of a cake texture.

Souffle Cheesecake

Souffle Cheesecake

Souffle Cheesecake Recipe


Egg yolk mixture:
1 block (8 oz) cream cheese– soften
3 tbsp unsalted butter– soften
1/4 cup sugar
3 egg yolks
1 tbsp fresh lemon juice
4 tbsp milk
1/4 cup cake flour

Egg white mixture:
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar


  1. Preheat oven temperature to 350°F with rack on the lower half (so the bathing pan is positioned in the middle of the oven). Boil a pot of water. Grease a 8×3 inch round baking pan.
  2. Prepare egg yolk mixture: Use a hand mixer, beat cream cheese, butter and sugar until smooth. Beat in egg, one at a time until well blended, scrapping the bowl occasionally. Add lemon juice, milk and beat until smooth. Sift in flour and continue mixing until smooth.
  3. Prepare egg white mixture: In a separate bowl, whisk egg whites with a hand mixer/stand mixer on high speed until foamy. While the mixer is whisking, add in cream of tartar. Then gradually add in sugar, scrapping the bowl once. Whisk until it forms a peak (pointing tip with a little curve).
  4. Gently FOLD IN 1/3 of egg white mixture into egg yolk mixture until just corporate. Repeat with the remaining egg whites in 2 batches. Pour batter into greased 8×3 inch round cake pan. Smooth the surface.
  5. Pull the oven rack half way out. Place a larger shallow baking pan or roasting pan  on the oven rack and carefully pour in boiled water. Carefully transfer cake pan into the shallow pan and slowly push the rack back to the oven.
  6. Reduce oven temperature to 325°F and water bake cheese cake for 1 hour, until a skewer inserted into the cake comes out clean. Carefully take out cheesecake and let it cool completely on cooling rack. Chill in the refrigerator.

Regina’s Note:

  • During baking, my cake cracked on the top after first 30-40 minutes, but rise very high to the top rim of the cake pan. Once removed from the oven, the cake start to shrink a little around edge, and sink to almost half way. So after cooling the cake is about 1.5 inches tall.
  • The cheesecake is very moist and light like souffle, with a refreshing taste as lemon juice is added.
Souffle Cheesecake-- it rises almost to the top during baking, and shrinks quite a bit while cooling down.

Souffle Cheesecake-- it rises almost to the top during baking, and shrinks quite a bit while cooling down.

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