Simple and Easy Souffle Cheese Cake with Everyday Ingredients

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   The ingredients are apportioned for a 1 egg recipe.

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   Calculate the ingredients accordingly to adjust to desired size.

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   The photos show an 18 cm diameter cheese cake using 4 eggs.

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   The recipe will require 3 eggs for a 15 cm diameter cake, 4 eggs for an 18 cm diameter cake, and 5 eggs for a 21 cm diameter cake.

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   All cakes will be 6 to 7 cm in height.

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   If you prefer, spread some marmalade on top.

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   The cake can be with only 5 ingredients.

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   The photos show a souffle cheese cake that has been completely cooled; as you can see, the cake retains its volume.

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   Line the cake tin with parchment paper.

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    If you are not using a removable base cake tin, grease the tin with butter or oil, then cut 2 cm wide strips of parchment paper, and lay them in a cross shape inside the pan.

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    They will be used to pull out the cake after baking by pulling on the strips.

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    A freshly baked cake will rise over 2 cm higher than the tin height, so make sure to provide adequate height for the liner around the edge of the tin.

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    If you are using a tin with a removable base, wrap the outside of the tin with foil to prevent water from seeping inside while steam-baking.

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    Sift the flour.

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    Pour hot water into the baking tray and pre-heat the oven to 180C.

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    Put the cream cheese, milk, and half the amount of the sugar into a pan big enough to be able to whisk.

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    Set on low heat and whisk until the ingredients are well combined.

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    Set aside until cool to the touch.

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    Separate the egg yolks and egg whites while waiting for the mixture to cool down.

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    Put the egg yolks into the cooled cheese batter and mix together with a whisk.

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    Add the sifted flour and mix together with a whisk.

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    Put the egg whites into a bowl and whisk.

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    Gradually add the remainder of the sugar in 3 batches and whip until the meringue is thick and forms stiff peaks.

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    This step is very crucial.

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    Add 1/3 of the meringue into the cheese batter and mix thoroughly with a spatula.

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    (Mix very thoroughly.)

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    Once the batter is evenly mixed, add another 1/3 of the meringue into the batter and gently fold with the spatula.

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    Add the batter into the remaining meringue and mix gently with the spatula.

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    Pour the batter into the cake tin.

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    Put the tin into the oven and reduce the temperature to 160C and bake for 20 minutes.

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    Then, reduce the temperature to 140C and bake for another 40 minutes.

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    Bake for a total of 1 hour.

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    (This baking time is for an 18-cm diameter cake.)

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    Depending on your oven, the top of the cake may start to burn during baking due to the height of the cake.

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    Check mid-way through baking and cover the top of the cake with foil, if necessary.

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    Do not remove the cake from the tin immediately after baking, but leave the oven door slightly open to let it cool gradually.

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    Remove from the oven once the cake has cooled down.

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    Put a small amount of water in a sauce pan with the marmalade and simmer.

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    Brush it on top of the cake.

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    You could use other jams, such as apricot, but for souffles I prefer an orange flavor.

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    This soft and fluffy souffle will should be about 7 cm in height once it cools down.

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    If the meringue and cheese batter is over mixed, you will lose that soft, fluffy texture.

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    This will not affect the taste, but since it is a souffle, it is best to try and achieve the soft fluffiness.

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    Tips for a fool-proof souffle cheese cake: 1) Pre-heat the oven, 2) Sift the flour, and 3) Thoroughly mix the milk and cream cheese.

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    4) Make a perfect meringue.

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    If the meringue has not been whipped sufficiently, although it will be easier to mix into the batter, the cake will not rise properly.

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    If the meringue is over whipped it will be difficult to incorporate into the batter causing you to over mix the third batch.

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    This will result in a cake that does not rise sufficiently.

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    5) The first time you add the meringue to the batter, mix thoroughly.

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    6) For the second batch, mix gently.

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    7) The third batch of the meringue and the cheese batter will determine the outcome of the cake.

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    As long as the meringue and the batter are combined, it is fine.

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    Do not over mix the batter.

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    To put it simply, make a meringue that mixes well during the third batch.

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    I think this is the most difficult to figure out.

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    8) Pre-heat the oven to 180C.

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    To steam bake, set the oven to 160C and bake for 20 minutes, then 140C for 40 minutes (for a 18-cm diameter cake).

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    The baking time should be adjusted to suit your oven.

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    If the cake is not baked fully, the center will sink after cooling down.

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    Be careful not to under-bake or over bake the cake.

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    If the surface of the cake cracks after baking, it means that the oven temperature is set too high initially.

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    Preheat the oven to 160C instead of 180C.

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    This is the parchment paper I use to line my cake tins.

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    The processing of this paper somehow helps the souffle resists cracking.

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    To prevent the surface from cracking, pay attention to the following: 1) The correct initial oven temperature and 2) The friction between the tin and the cake as it rises.

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    Make sure that the cake can slide against the parchment paper as it rises.

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    If the cake cracks, brush melted butter or oil on the extra liner above the cake.

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    I prefer to use parchment paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.