Light Soufflé Cheesecake

Light and fluffy, Japanese Soufflé Cheesecake is a delicious gift for a real cheesecake lover. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee! This dessert has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. It’s a match made in heaven.

Whether you or your holiday guests are big cheesecake fans or not, I promise this dreamy dessert will be a sweet surprise. I am a big fan of cheesecake, and this one is definitely my go-to! The original recipe was so small that I started to make double recipes to make my family happy.

It is the perfect size to eat with afternoon tea, or after dinner when it is time for a small dessert, or anytime you wish. This whole dessert fits into 6-7inch cake form. It is super easy to make, and if I am not counting the baking time, it is super fast to prep.

Let’s get baking

What to start with first?

It is essential to prep before you start mixing ingredients. With that, I mean to start boiling water for the baking dish as you need hot water before you add Souflee cheesecake to the oven. Have your 7-inch springform buttered and line with parchment paper ready as well. The reason to prepare everything ahead of time is, once your eggwhites are whisked, they can deflate fast. You do not want to be left with flat cheesecake at the end.

I am using a springform, which is 7 inches in diameter, and I keep parchment paper taller. If you are using a spring form, make sure to wrap it into an aluminum foil. That way, water doesn’t get in from the bottom.

If your oven takes a long time to preheat, start early as well.

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Ingredience for Soufflé Cheesecake

There are not that many ingredients you need. You might even have everything already. This Gluten-Free Cheesecake is so easy to make. You will be surprised.

As this step is really quick. Mix and bake…

I’ve tried mix the cream cheese, egg yolks, heavy cream, and sugar in a large mixing bowl without a double boiler, and it worked fine. It just felt like I have to whisk it longer not to have any clumps.

Double boiler method to make soufflé Cheesecake

I do prefer the double boiler method. You do NOT need to bring the above ingredients to room temperature before making the cake if you are using a double boiler method!

Whisk a Cream Cheese, butter, and milk into a smooth cream above the warm steam in your double boiler pot. When you have a silky smooth base without any lumps, turn off the heat and cool down while working on the other steps for 5-10 minutes.

• 170g of cream cheese
• 50g of butter
• 65 ml of milk

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When it is time to add egg yolks, add one at a time and whisk well. Add gluten-Free flour and starch, sugar, and whisk well. The base should be without any lumps and silky smooth.

• 4 egg yolks
• 40g of Gluten-free flour
• 13 g of corn starch, or if you have potato starch, that works for me even better
• 80 g of sugar

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How to make the best eggwites

In Czech, we always use cold egg whites (even chill the bowl) to achieve a stiff texture. It’s up to you if you use cold or room-temperature egg whites. The important part is – to have a clean bowl and whisk!!! If you have a speck of grease or speck of egg yolk present in eggwhites, it will take a long time to whisk. Sometimes you won’t even be able to whisk stiff peaks at all.

Whisk egg whites with cream of tartar. Peaks must be stiff!!! The beaten egg whites generate small air pockets in the cake structure, keeping the cake light and fluffy.

Also, “cream of tartar” is not a common product in Czech, and we do not use it when beating egg whites. So if you don’t have it in your kitchen, don’t worry. You will be able to achieve stiff peaks.

Fold your egg whites gently into your cream cheese part. I use a whisk or spatula and make just a couple of slow whisks/folds not to lose any air bubbles or deflate my egg whites. This will keep your Cheesecake light.

• 4egg whites
• 1/2 tsp of cream of tartar

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What is a Bain-Marie?

Pour the cheesecake base into cake mold/ spring-form. Set into a deep baking pan with a towel inside and hot water. A bain-marie (ban mah-REE) is the fancy term for a water bath. We use this cooking technique to cook delicate foods like soufflé and custards. The hot water creates gentle and uniform heat around the food and provides moisture inside the oven.

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How to bake Souflee Cheesecake

The oven temperature is probably the second most important factor for a successful Japanese Cheesecake after beating the egg whites properly. To make sure it is light and fluffy, pay attention to the oven.

If the oven temperature is too high, the cheesecake will rise too fast, break the structure, and eventually crack. If the heat source is too close to the cake, the cake will also get big cracks. The taste will be fine, and after the cake cools down, the big cracks will be less obvious.

Bake your Souffle cheesecake in the oven at 250 ºF for about 60 minutes, and then change the temperature to 300 ºF for another 15 minutes. To make sure the cake is cooked through. I don’t open the oven while baking. My oven usually takes 5 minutes to heat up to 300F, so I have those 5 minutes as part of those 15 minutes.

I don’t open the oven until the whole baking does not lose steam from the water around the cake. When you are done baking, Crack your oven door open but leave your cheesecake in the oven to cool down slowly. I leave it for about 30-45 minutes. Take out of the oven and pull out from your spring form right away.

The cheesecake will set down a little but not too much. It will stay fluffy and light.

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Cooking tips

• When you are serving Souflee Cheesecake Cake, it tastes delicious while sipping tea or coffee with it.
• This cake stores in the fridge in an airtight container. You may also freeze; wrap well (I usually double wrap, first with plastic wrap and then with foil) for up to two months. I love to store my cake on my Ikea glass plate with a dome. But honestly, we do not have leftovers most of the time 🙂
• It is essential to prep before you start baking.
• Cooldown cheesecake completely before serving.
• You can split sugar in half and add half in cream cheese base and a half into eggwhites for whipping.

Other dessert recipes to try

If you like cheesecake, be sure to try these other recipes I have tried.

• No-Bake Matcha Cheesecake This cheesecake was an experiment and turned out truly delicious. We have made it many times since then.
• Oreo mini cheesecakes, My Daughter, was happy to learn that we can buy Gluten-Free Oreos now! This was her request right away after we bought Glute-Free Oreos.
• Apple Bundt Cake – “Majka” – Very flavorful bundt cake. Apples make this cake very moist, unlike being dry and crumbly like many Gluten-Free desserts are.

Who inspired me?

Suppose you wonder who inspired this delicious recipe. You can find it here. She has a bunch of lovely videos worth checking. I have tried a couple already and have a long list of ones I would like to try.

Until next time…!

DOBROU CHUT!

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