Fluffy Soufflé Cheesecake
A light, airy cheesecake that rises beautifully in the oven with a soft, melt-in-your-mouth texture. This dessert combines the richness of cream cheese with the fluffiness of a soufflé, creating a delicate cake that’s slightly sweet and perfectly golden on top.
Ingredients
- 250 g cream cheese (softened)
- 50 g unsalted butter
- 100 ml milk
- 6 eggs (separated)
- 140 g sugar
- 60 g cake flour
- 20 g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Preheat oven to 150°C (300°F).
- Line a baking pan with parchment paper.
- In a saucepan, melt cream cheese, butter, and milk over low heat. Stir until smooth.
- Remove from heat and let cool slightly.
- Add egg yolks, vanilla, and lemon juice. Mix well.
- Sift in cake flour and cornstarch. Stir until smooth.
- In another bowl, beat egg whites with salt until foamy.
- Gradually add sugar and beat until soft peaks form.
- Fold egg whites gently into the batter in batches.
- Pour batter into the prepared pan.
- Place the pan in a larger tray filled with hot water (water bath).
- Bake for 60–70 minutes until golden brown and slightly jiggly in the center.
- Turn off oven and leave cake inside for 15 minutes before removing.
- Cool completely before serving.
Q & A
Q: Why did my cheesecake collapse?
A: Sudden temperature changes or overbeating the batter can cause collapsing. Let it cool gradually in the oven.
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but the texture may be slightly denser. Cake flour gives a lighter result.
Q: Why use a water bath?
A: The steam keeps the cheesecake moist and helps it bake evenly without cracking.
Q: How do I know it’s done?
A: The top should be golden, and the center should jiggle slightly when shaken.
Q: Can I refrigerate it?
A: Yes. Chill for 2–4 hours for a firmer texture and richer flavor.