New Recipes

Chocolate Souffle Cheesecake Recipe

Chocolate Souffle Cheesecake
Chocolate Souffle Cheesecake pictures (1 of 3)

Would you like to make a holiday-themed cake with only 3 ingredients? Yes, 3 ingredients, but more importantly, it’s sinfully good and you can dress up the cake and make it into a Christmas or holiday centerpiece!

This chocolate souffle cheesecake recipe is the only RECIPE you will need, if you want a dessert recipe that is fuss-free and sure-to-please. To dress up the cake, you can do what my contributor CP Choong did, get some festive cake toppers such as Santa and reindeer, Christmas trees, snowman, etc. The end result is a decadant, cheesy, chocolatey, and a gorgeous winter/holiday themed cake that you can serve for your holiday parties or dinners. It’s brilliant!

What I love most about this chocolate souffle cheesecake recipe is that it calls for only 3 ingredients, and you don’t even need flour: eggs, cream cheese, and chocolate. Sweet and easy. I love it that the technique is about making the egg whites into meringue and then fold it in with the chocolate and cream cheese mixture. As you can see from the photos, the end result is a cottony, airy, and light cheese cake that you won’t stop eating.

You have to try this Chocolate Souffle Cheesecake recipe and I am sure you would be very pleased that you did!

Enter to Win FREE Prizes

Easy Asian Takeout Cookbook Giveaway (CLOSED)
Novell Collection Flatware Giveaway (CLOSED)
Wüsthof Classic 7-Piece Traveler Set (CLOSED)

27 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.

  10. Janice

    Baked this and have the same problem with Iyza. After 40minutes the cake is still wet. Was wondering if it was the problem of the egg white that I whisked was not until stiff peak. Just slightly less peak than usual.

Leave a Comment

Your email address will not be published. Required fields are marked *