Bake this irresistible Simple and Easy Souffle Cheese Cake with Everyday Ingredients at home. Made with Cream cheese, Milk, Egg and Sugar. Easy step-by-…
This Simple and Easy Souffle Cheese Cake with Everyday Ingredients relies on simple, everyday ingredients such as grams cream cheese, grams milk, egg and grams sugar. It comes together quickly and makes 4 servings, at about 115 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Simple and Easy Souffle Cheese Cake with Everyday Ingredients delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.
Updated Jun 30, 2026
-
1
The ingredients are apportioned for a 1 egg recipe.
-
2
Calculate the ingredients accordingly to adjust to desired size.
-
3
The photos show an 18 cm diameter cheese cake using 4 eggs.
-
4
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.
-
5
All cakes will be 6 to 7 cm in height.
-
6
If you prefer, spread some marmalade on top.
-
7
The cake can be with only 5 ingredients.
-
8
The photos show a souffle cheese cake that has been completely cooled; as you can see, the cake retains its volume.
-
9
Line the cake tin with parchment paper.
-
10
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.
-
11
They will be used to pull out the cake after baking by pulling on the strips.
-
12
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.
-
13
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.
-
14
Sift the flour.
-
15
Pour hot water into the baking tray and pre-heat the oven to 180C.
-
16
Put the cream cheese, milk, and half the amount of the sugar into a pan big enough to be able to whisk.
-
17
Set on low heat and whisk until the ingredients are well combined.
-
18
Set aside until cool to the touch.
-
19
Separate the egg yolks and egg whites while waiting for the mixture to cool down.
-
20
Put the egg yolks into the cooled cheese batter and mix together with a whisk.
-
21
Add the sifted flour and mix together with a whisk.
-
22
Put the egg whites into a bowl and whisk.
-
23
Gradually add the remainder of the sugar in 3 batches and whip until the meringue is thick and forms stiff peaks.
-
24
This step is very crucial.
-
25
Add 1/3 of the meringue into the cheese batter and mix thoroughly with a spatula.
-
26
(Mix very thoroughly.)
-
27
Once the batter is evenly mixed, add another 1/3 of the meringue into the batter and gently fold with the spatula.
-
28
Add the batter into the remaining meringue and mix gently with the spatula.
-
29
Pour the batter into the cake tin.
-
30
Put the tin into the oven and reduce the temperature to 160C and bake for 20 minutes.
-
31
Then, reduce the temperature to 140C and bake for another 40 minutes.
-
32
Bake for a total of 1 hour.
-
33
(This baking time is for an 18-cm diameter cake.)
-
34
Depending on your oven, the top of the cake may start to burn during baking due to the height of the cake.
-
35
Check mid-way through baking and cover the top of the cake with foil, if necessary.
-
36
Do not remove the cake from the tin immediately after baking, but leave the oven door slightly open to let it cool gradually.
-
37
Remove from the oven once the cake has cooled down.
-
38
Put a small amount of water in a sauce pan with the marmalade and simmer.
-
39
Brush it on top of the cake.
-
40
You could use other jams, such as apricot, but for souffles I prefer an orange flavor.
-
41
This soft and fluffy souffle will should be about 7 cm in height once it cools down.
-
42
If the meringue and cheese batter is over mixed, you will lose that soft, fluffy texture.
-
43
This will not affect the taste, but since it is a souffle, it is best to try and achieve the soft fluffiness.
-
44
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.
-
45
4) Make a perfect meringue.
-
46
If the meringue has not been whipped sufficiently, although it will be easier to mix into the batter, the cake will not rise properly.
-
47
If the meringue is over whipped it will be difficult to incorporate into the batter causing you to over mix the third batch.
-
48
This will result in a cake that does not rise sufficiently.
-
49
5) The first time you add the meringue to the batter, mix thoroughly.
-
50
6) For the second batch, mix gently.
-
51
7) The third batch of the meringue and the cheese batter will determine the outcome of the cake.
-
52
As long as the meringue and the batter are combined, it is fine.
-
53
Do not over mix the batter.
-
54
To put it simply, make a meringue that mixes well during the third batch.
-
55
I think this is the most difficult to figure out.
-
56
8) Pre-heat the oven to 180C.
-
57
To steam bake, set the oven to 160C and bake for 20 minutes, then 140C for 40 minutes (for a 18-cm diameter cake).
-
58
The baking time should be adjusted to suit your oven.
-
59
If the cake is not baked fully, the center will sink after cooling down.
-
60
Be careful not to under-bake or over bake the cake.
-
61
If the surface of the cake cracks after baking, it means that the oven temperature is set too high initially.
-
62
Preheat the oven to 160C instead of 180C.
-
63
This is the parchment paper I use to line my cake tins.
-
64
The processing of this paper somehow helps the souffle resists cracking.
-
65
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.
-
66
Make sure that the cake can slide against the parchment paper as it rises.
-
67
If the cake cracks, brush melted butter or oil on the extra liner above the cake.
-
68
I prefer to use parchment paper.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Preheat the oven fully and bake on the middle rack for the most even results.
- Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
- Let it cool before slicing so it sets properly and holds its shape.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
- Coconut cream is a reliable plant-based alternative to dairy cream.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
Saved locally in your browser — visible only to you.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 50 grams Cream cheese, 50 grams Milk, 1 Egg, 20 grams Sugar, and more.
Yes, Simple and Easy Souffle Cheese Cake with Everyday Ingredients falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.