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Chocolate Souffle Cheesecake Recipe http://rasamalaysia.com/chocolate-souffle-cheesecake-recipe/
December 09th, 2013 16 Comments

Chocolate Souffle Cheesecake Recipe

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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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16 comments... read them below or add one

  1. Rebecca says:

    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 says:

    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 says:

    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. Pingback:” Chocolate Souffle Cheesecake” | Ace Food & Health News

  5. This is so cute! Nice presentation :)

  6. Julia says:

    What a sweet way to bring happiness this holiday season to our homes! The cheesecake is a classic dessert, but I love this twist!

  7. TimR says:

    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!

  8. Carmela says:

    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 says:

      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?

  9. Dana says:

    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

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