Forget everything you think you know about cheesecakes! This recipe delivers the airy lightness of a soufflé with the rich satisfaction of cheesecake, all without relying on the usual cream cheese base. Imagine a cloud-like texture, a delicate sweetness, and a surprising simplicity that will leave your guests speechless. This Easy Souffle Cheesecake, made with readily available sliced cheese, is a revelation – a stunning dessert that’s surprisingly easy to master, even for novice bakers. Prepare to be amazed by how a few simple ingredients can transform into something truly magical.
This unique recipe uses readily available sliced cheese, eliminating the need for specialty ingredients or complex techniques. The result is a sophisticated dessert that’s both impressive and unexpectedly simple to prepare. Ready to create this culinary masterpiece? Let's dive into the step-by-step process and unlock the secrets to this incredible Easy Souffle Cheesecake.
Tools Needed
- Heat-resistant bowl
- Microwave
- Hand mixer (or whisk)
- 15cm round cake mold
- Baking paper/parchment paper
- Reusable baking sheet (recommended)
- Rubber spatula
- Baking sheet
- Heat-resistant tray
- Kitchen paper
- Aluminum foil
Ingredients
- Eggs: 3 medium
- Sliced cheese (non-melting): 4-6 slices
- Granulated sugar: 20g
- Milk
- Plain flour
- Lemon juice
Step-by-Step Instructions
Step 1. Prepare the Cheese Mixture and Egg Yolks
- Tear sliced cheese into pieces and place in a heat-resistant bowl. Add milk, cover with plastic wrap, and microwave at 600W for 1 minute 30 seconds. Mix well to melt cheese completely.
- Separate eggs into whites and yolks. Keep egg whites in a larger bowl and chill until ready to use.
- Lightly beat egg yolks. Add granulated sugar and mix quickly until whitish.
- Add cooled cheese mixture to egg yolks and mix well. Add flour and mix thoroughly.
Step 2. Make and Fold in the Meringue
- Preheat oven to 170°C. Beat egg whites at high speed for 30 seconds, then add sugar and lemon juice. Beat at high speed for 2 minutes until soft peaks form. Mix at low speed for 1 minute to smooth.
- Gently fold 1 scoop of meringue into the egg yolk mixture, then add the rest gently, being careful not to deflate the meringue.
Step 3. Bake the Souffle Cheesecake
- Pour batter into prepared cake mold and tap gently to remove air bubbles. Place mold on a baking sheet lined with kitchen paper and pour hot water into the baking sheet (bain-marie).
- Bake at 170°C for 15-20 minutes, or until golden brown. If browning too quickly, cover with foil. Reduce temperature to 140°C and bake for 40 minutes.
Step 4. Cool and Serve
- Remove from oven, cover with parchment paper, and invert onto a plate. Remove from mold and let cool.
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Use non-melting sliced cheese.
- Don't over-whip the egg whites; soft peaks are ideal to prevent cracking and ensure proper rising.
- Fold the meringue gently into the egg yolk mixture to avoid deflating the air.
- Use a bain-marie (water bath) for even baking. If you don't have a proper baking tray, improvise using a heat-resistant container with hot water.
Nutrition
- Calories: Insufficient data to calculate
- Fat: Insufficient data to calculateg
- Carbs: Insufficient data to calculateg
- Protein: Insufficient data to calculateg
FAQs
1. Can I use any type of sliced cheese?
While cheddar works best for its melt and flavor, you can experiment with other mild cheeses like Colby Jack or Monterey Jack. Avoid strong or sharp cheeses.
2. How can I tell if the soufflé cheesecake is done?
The cheesecake is done when the edges are set and the center is just slightly jiggly. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
This Easy Souffle Cheesecake recipe proves that impressive desserts don't require complicated ingredients or techniques. With its surprisingly light texture and delightful flavor, this recipe is sure to become a new favorite. Enjoy the compliments and the deliciousness of this unique and easy-to-make treat!