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3-ingredients Chocolate Souffle Cheesecake - AMAZING, light, and the BEST cheesecake ever, get the easy recipe now!
3-ingredients Chocolate Souffle Cheesecake – AMAZING, light, and the BEST cheesecake ever, get the easy recipe now!
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!
Frequently Asked Questions
This recipe is only 658 calories per serving.
What To Serve With Chocolate Souffle Cheesecake
For a delightful afternoon tea party, I recommend the following recipes:
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Chocolate Souffle Cheesecake
Ingredients
- 3 Eggs, separated
- 4 oz (125g) Dark Chocolate
- 4 oz (125g) Cream Cheese
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 170°C (325°F) and place the rack on the lower third level. Grease a 6-inch (non-removable base) baking tin and line the bottom with parchment paper.
- Melt chocolate and cream cheese over simmering water, just hot enough to melt the chocolate; do not boil. Remove from heat. Add egg yolks and mix well. Set aside.
- Add lemon juice to the egg whites and beat until almost at peak form. Gently fold the meringue into the cheese mixture in three batches. Pour the well-combined batter into the prepared tin.
- Place the baking tin in a roasting pan filled with hot water (about 1 cm or ½ inch deep) and bake in the preheated oven at 170°C (325°F) for 15 minutes. Then, lower the temperature to 160°C (300°F) and bake for an additional 15 minutes.
- Turn off the heat and keep the cake in the oven with the door closed for an additional 15 minutes. Remove the cake from the oven and let it cool completely, then chill it in the fridge for at least 2 hours or overnight
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely Souffle Cheesecake!
Thank you.
Hi, I did not have any dark chocolate chips and used the same amount of semi sweet instead. The cake turned out too sweet for my liking. Can I reduce the amount of semi sweet chocolate chips and by how much?
Thanks.
Just reduce to half?
Hi, loving this flourless recipe and I would like to try it. may I know instead of chocolate bar , Can I substitute with cocoa powder instead and what’s the right weight of cocoa powder ?
TQVM
Please follow the recipe and don’t substitute.
this is actually a recipe for japanese cheesecake. I have made this numerous times and yes this recipe is made properly and all the steps should be followed to the T or it will not turn out right.