Souffle Cheese Cake

Posted December 14th, 2008 in Food 10 Comments »

This cheese cake is very light, yet creamy.  Very addictive! (>u<)

<Souffle Cheese Cake> 18cm round tin

  • 200g Cream Cheese (Softened at room temperature)
  • 50g Unsalted Butter (Softened at room temperature)
  • 30g Granulated Sugar
  • 3 Egg Yolk
  • 50ml Fresh Cream
  • 50g Plain Flour

<Meringue>

  • 3 Egg White
  • 20g Granulated Sugar

* Preheat the oven to 160.

  1. Whisk softened cream cheese in a bowl.  Add softened butter and mix.  Add egg yolk and sugar then mix.  Add cream and mix.  Add shifted flour and mix with spatula.
  2. Make meringue (hard peak) in another bowl using an electric mixer.  Add the meringue to the cheese mixture and fold in carefully, try not to break the form and do not mix too much.
  3. Pour the mixture iinto a lined cake tin.  Place the tin on a oven tray and pour boiling water into the tray (to the half level)
  4. Bake for about 50 minutes.

* If the boiling water is evaporated while baking, add more boiling water.

* Insert skewer and if it comes out clear, it is done.

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10 Comments on “Souffle Cheese Cake”

  1. 1 Bishonencam said at 10:22 am on August 2nd, 2009:

    Yo!
    I tried this recipe a week or so ago and it was really delicious, but I don’t think I made it quite right.
    I don’t think I let the butter soften enough, so it didn’t mix through as well.Would this recipe still work if I melted the butter in the microwave first? Also, in the recipe it said to use a lined cake tin. I lined it with baking paper, but should I have used foil or just cooking spray?
    I’m definately going to try this again, but I wanna make it better next time 🙂

  2. 2 umepontarou said at 8:08 pm on August 2nd, 2009:

    Hi Bishonencam

    No you shouldn’t use melted butter, as it will change the texture of the cake. But I know it’s bit frustrating if you can’t make it when you want to make it :p You’d better leave the butter outside of the fridge overnight.. maybe the day before you are planning to make this cake.

    Lining baking paper in a cake tin is the best way, I think. That’s what I do normally. 🙂
    When you are making some other types of cakes you can grease the tin and coat with dusted plain flour before pouring the mixture, but you can’t do that for this recipe as this cake is pretty soft so it’ll be difficult to take out the cake after cooked…

    I hope you can be satisfied with the one you make next time 🙂

  3. 3 Bishonencam said at 9:30 pm on August 2nd, 2009:

    Yo Ume!
    Thanks for the info!
    I was thinking of just using cooking psray to line the dish and then if the cake doesnt come out, then I’d could use a gas torch to heat the tin slighty to get it out >:)
    I shall try again, and will cook from my heart to get the best result!!!

  4. 4 umepontarou said at 9:17 pm on August 3rd, 2009:

    Bishonencam

    Good luck ☆☆☆

  5. 5 lwyen said at 10:53 pm on May 30th, 2010:

    Hi Ume,

    Will there be a difference if i wanted a base for the cake?

  6. 6 umepontarou said at 3:17 pm on May 31st, 2010:

    Hi Iwyen,

    No, I don’t think so. You can add base, if you like 😀
    But, just make sure to cover the bottom of the cake tin with alumifoil if you are using a tin with removable base.
    Otherwise hot water may leak into the cake and the base!

  7. 7 lwyen said at 11:35 am on June 8th, 2010:

    Hi Ume,

    Is this cake meant to be eaten cold or just at room temperature? I made it the other day and it didn’t really puff up like in your picture.. and after i refrigerated it it sort of hardened like the normal cheese cakes i used to do.

    What did i do wrong there?

  8. 8 umepontarou said at 4:57 pm on June 8th, 2010:

    Hi lwyen,

    I normally eat this souffle cheese cake at room temperature…

    There are few things I can think of…

    • Was meringue whipped to the hard peak?

    • Did you mix the meringue and cream cheese mixture too much?

    • Did you open the oven door? You can’t open the oven door while cooking souffle.

    And, about the egg:
    To make meringue, it’s best to use cold egg white. On other hand, yolk should be at room temperature when making cake.

    But, I’m not quite sure why your souffle cake did not turn out fluffy…
    I hope your next batch will be better ! 😀

  9. 9 lwyen said at 2:17 pm on June 9th, 2010:

    Hi Ume,

    I probably mixed the meringue and cheese too much.. when you fold the meringue in, do you mix it till you dont see the whites or do you leave chunks of whites lying around?

    I also think that the cake also hardened when I refrigerated it… how long will it keep if i leave it out?

    btw, do you make and sell this cake?

  10. 10 umepontarou said at 9:38 am on June 10th, 2010:

    lwyen,

    When I mix the meringue and cheese mixture, I use rubber spatula and fold carefully not to break the bubble of meringue. I’d stop mixing when I think it’s mixed enough, even if I see little white part left in the mixture.

    It depends on which season it is, but if it’s winter I think it can be kept outside for 3~4 days. (not near the heater!)
    In summer, I would say you should keep in the fridge. I think it’ll harden a little, as cheese and butter are used in this recipe.
    You can reduce the amount of cream cheese in the recipe, if you want it more fluffy.

    Umm… at this point, I don’t sell this cake at Bagelier (><) Sorry. But I will think about it for future 😀

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