Jan 13, 2008

Souffle Cheesecake

My favorite type of cake would have to be cheesecake. I normally like the really rich creamy cheesecake, like a New York cheesecake. But once in awhile, I like a light cheesecake. This cheesecake is really light in texture, but still has a lot of flavor. It's not too sweet and it only uses 1 block of cream cheese, as opposed to the 4 blocks required for a New York cheesecake. It is a little bit time consuming to make this cake..but it's definitely worth it. This recipe comes from Rabbit Sims.

Souffle Cheesecake

adapted from Rabbit sims

250 g cream cheese
50ml fresh cream
100m milk
80g butter
Cornstarch 25g
50ml milk
150g Egg white (appx. 4 large eggs)
10g cornstarch
100g sugar
138g Egg yolks (appx 4 large eggs)

butter and plain flour (for buttering the mould)

1. Melt cream cheese, cream, milk and butter over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well. Let mixture cool slightly.

2. Mix the cornstarch and milk together until cornstarch dissolves and pour into the cream cheese mixture, stir until well-combined. Add in beaten yolks. Strain this mixture through a strainer.

3. Preheat oven to 300°F. Line bottom of mold with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminum foil.

4. In a clean bowl, beat the egg whites till foamy and add in sugar and cornstarch in 3 batches and beat until soft peaks stage.

5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the cheese batter into the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.

6. Pour batter into cake tin. Sit the tin in a bigger mold or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.

7. Bake at 300 degrees for about 25 minutes until the top is brown. Reduce the temperature to 26o degrees and bake for another 60 minutes or until skewer comes out clean. Let the cake cool in the tin. Remove from tin when cooled and refrigerate.


  • I used caster sugar for this recipe.
  • It takes a long time for the cream cheese mixture to melt. When melting the cream cheese mixture, there will be lumps of cream cheese that are left in the mixture that won't melt. Don't worry, those will be strained out later.
  • It's important to strain the cream cheese mixture because otherwise you'll have lumps in your cheesecake.
  • Keep checking the water level of the bain marie to make sure you have enough water in the pan.



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