Souffrey Cheesecake

How to Make Soufflé Cheesecake: A Complete Guide

Soufflé cheesecake, known for its cloud-like texture and delicate balance of sweetness, is a dessert that melts in your mouth. Here’s a simple yet detailed recipe to achieve this heavenly treat at home.

Ingredients:

- 200g cream cheese, softened

- 4 eggs, separated

- 50g sugar (divided)

- 50g unsalted butter, melted

- 20g cake flour, sifted

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Prepare the base: Preheat the oven to 150°C. Line a springform pan with parchment paper.

2. Mix wet ingredients: Beat cream cheese until smooth. Add egg yolks one by one, then melted butter, vanilla, and 20g sugar. Mix well. Sift in flour and fold gently.

3. Whip egg whites: In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add the remaining 30g sugar, beat until stiff peaks form.

4. Combine: Gently fold the egg whites into the cream cheese mixture in three batches, maintaining airiness.

5. Bake: Pour the batter into the pan. Place a water bath in the oven (bain-marie) to keep moisture even. Bake for 50-60 minutes until set but slightly jiggly.

6. Cool: Turn off the oven, let it cool inside with the door ajar for 1 hour. Chill in the fridge for at least 4 hours before serving.

Tips: Use room temperature ingredients for a smoother batter. Avoid overmixing to preserve the soufflé’s lightness. Enjoy this silky, airy cheesecake plain or with fresh berries!