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Chocolate Souffle Cheesecake Recipe

Chocolate Souffle Cheesecake

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Chocolate Souffle Cheesecake Recipe

Makes 1 | Prep Time: 15 minutes | Bake Time: 45 minutes
Contributor: CP Choong
Adapted from Pooi Sam Facebook

Ingredients:

3 Eggs, separated
120g (4oz) Dark Chocolate
120g (4oz) Cream Cheese
1 tsp lemon juice

Method:

Preheat oven to 170C/325F. Place the rack on the lower third level.

Grease a 6-inch (non-removable base) baking tin and lined bottom with parchment paper.

Melt chocolate and cream cheese over a simmering water, just hot enough to melt the chocolate, do not boil. Removed from heat.

Add egg yolks and mixed well. Set aside.

Add lemon juice into egg whites and beat until almost peak form.

Gently fold meringue into cheese mixture in 3 batches.

Pour the well combined batter into the prepared tin.

Place the baking tin in a roasting pan filled with hot water (1cm height) and bake in preheated oven for 15 minutes (170C/325F), then turn down the temperature to 160C/300F and bake for 15 minutes.

Turn off the heat, keep the cake in the oven with the oven door closed for another 15 minutes.

Remove from oven, let the cake cool completely then chill in fridge for at least 2 hours or overnight.

Cook’s Notes:

1. I used one Hershey’s Baking Bars – Semi-sweet Chocolate. You may use milk chocolate, bittersweet chocolate or white chocolate.

2. Please take note that there is NO sugar in the recipe, if you opt for sweeter taste, please add sugar to egg whites and beat till almost peak form.

3. If loose base baking tin is used, please double wrap with aluminium foil to prevent water seepage.

4. It is perfectly normal that the cake shrinks after cooling. If the meringue is whipped up to the right stage and did not deflate much when folding in the cheese mixture, you will get approximately a 2” height cake.

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25 COMMENTS... read them below or add one

  1. Rebecca

    Hi, Why have to melt the Cream Cheese too ? I think I will beat the egg yolks with the cream cheese until light then add in the melted dark chocolate and beat until all mixed well. Thanks for sharing the yummy recipe !! Will try it.

  2. Wei Ling

    May I enquirer what would be the appropriate quantity of sugar if I would like to add some sweetness to the cake? Would about 25g be ok? Thanks!

  3. Daisy

    Two questions. Should the yolks be added in hot mixture?

    If I want to make more than 6″, say 10″ how do I proceed?

    Thanks for your lovely recipes.

  4. TimR

    Did you use a spring form pan? Or is this firm enough to remove from a 1 piece pan by inverting? I want to try this and I need to buy a pan, so I want to know what style would be best. Thanks for the great recipes and write ups!

  5. Carmela

    What a wonderful cake. Made it 3 days in a row, and doubled the amount after the first day.
    This is by far the best and easiest chocolate cake. It’s like eating a chocolate cloud.

    • naomi9

      Carmela…when you doubled the amount, did you bake it in a 9″ or 10″ springform pan? If so, how long did you bake it?

  6. Dana

    Hi, this cake looks great! Would love to make it this Saturday. Can you tell me, is it very bitter without the sugar if using dark chocolate? Thanks, looking forward to the reply

  7. Debbi

    Thank you for sharing this recipe, I can’t wait to try it. I plan to use sugar-free chocolate and Splenda with fat free cream cheese and it will lower the calorie count but should still work fine and make a good dessert. Thanks again!

  8. lyza

    Hi ive made today but aft 30 mins thecake is still wet n i hv to bake for another 20 mins
    after refrigerate the cake is wet n it stick to the knife..is that how it suppose to be?
    But the cake is marvelous in taste..i added 3tbsp of sugar to the egg white n the taste
    is just nice not too sweet

    regards
    lyzw

  9. Nivin

    waw, i tried the recipe and it was very delicious, we really enjoyed this heavenly cake.
    but, i added sugar to the egg whites and some chocolate ganach on the top after cooling the cake.

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