Heavenly Melt-In-Your-Mouth Chocolate Cheesecake Soufflé Recipe

If you’re in the mood for a dessert that truly lives up to its name, this Heavenly Melt-In-Your-Mouth Chocolate Cheesecake Soufflé Recipe is the ultimate sweet treat you need to try. Just imagine silky cream cheese combined with rich bittersweet chocolate, all whipped into a light, airy soufflé that practically dissolves on your tongue. It’s a sophisticated yet wonderfully comforting dessert that delights with every bite, perfect for impressing friends and satisfying chocolate cravings alike. Once you make this, it’s bound to become your go-to recipe whenever you want a show-stopping finish to any meal.

this Recipe

Ingredients You’ll Need

Believe it or not, this recipe turns simple, straightforward ingredients into a stunning dessert masterpiece. Each component plays a crucial role: cream cheese for creaminess, bittersweet chocolate for that deep chocolate flavor, and eggs for the soufflé’s delicate, fluffy texture. The rest help bind and balance the mixture, giving you that perfect rise and melt-in-your-mouth experience.

• 4 oz cream cheese: Brings a smooth, tangy richness that’s the heart of the cheesecake soufflé.
• 1 tbsp vegetable oil: Adds subtle moisture and helps the texture stay silky and light.
• 1/3 cup milk: Keeps the batter creamy and ensures the right consistency.
• 4 oz bittersweet chocolate: Provides the bold, deep chocolate notes that make this dessert irresistible.
• 3 large egg yolks: Contribute richness and help thicken the souffle base gently.
• 1 tbsp cake flour: Keeps the texture tender while giving just enough structure.
• 3 large egg whites: Whipped to stiff peaks to create the airy lift that defines a parfait soufflé.
• 4 tbsp granulated sugar: Sweetens and stabilizes the meringue for that perfect glossy look.
• 2 1/2 tbsp cornstarch: Helps hold everything together while keeping the texture light and fluffy.

How to Make Heavenly Melt-In-Your-Mouth Chocolate Cheesecake Soufflé Recipe

Step 1: Prepare Your Ingredients and Pan

Start by preheating your oven to 390°F (200°C). Let your cream cheese soften at room temperature until it’s spreadable—that’s key for a smooth batter. Prepare a 6-inch round cake pan by lining it with parchment paper, and if you’re using a springform pan, wrap it neatly with foil to stop water from leaking in during baking.

Step 2: Mix Cream Cheese and Liquids

Beat the cream cheese in a mixing bowl until it’s silky smooth. Slowly add the vegetable oil and milk, mixing well to combine everything into a creamy base. Cover the bowl with plastic wrap and zap it in the microwave at 600W for about 1 1/2 minutes to warm it up slightly—this helps the chocolate melt flawlessly in the next step.

Step 3: Incorporate the Chocolate

Chop the bittersweet chocolate into fine pieces and add it to the warmed cream cheese mixture. Whisk continuously until the chocolate melts completely into a glossy, luscious blend that’s the foundation of this decadent soufflé.

Step 4: Blend in Egg Yolks and Flour

Beat in the egg yolks gently, then sift the cake flour directly into the bowl. Stir carefully until no dry spots remain, creating a thick and velvety batter that’s ready for the magic lift from the meringue.

Step 5: Whip the Egg Whites to Stiff Peaks

In a separate clean bowl, use a hand mixer to beat the egg whites until they become foamy. Slowly add the sugar and cornstarch while whipping until you reach those perfect stiff peaks—you know, the kind that stand tall and proud when you pull the beaters out.

Step 6: Fold Meringue into Chocolate Mixture

Now, the delicate part: gently fold the fluffy meringue into the chocolate batter using a plastic scraper. Use light, sweeping motions from bottom to top, preserving as much air as possible to keep your soufflé airy and tender.

Step 7: Prepare for Baking

Pour the batter into the parchment-lined pan and smooth the surface. To eliminate any stubborn air bubbles, carefully drop the pan from about 4 inches onto a hard surface. This little trick ensures an even rise and flawless texture.

Step 8: Bake in a Water Bath

Set your cake pan on a baking tray lined with paper towels, then add about half an inch of water to create a gentle water bath around the pan. This prevents cracking and keeps the soufflé moist. Bake at 390°F (200°C) for 15 minutes, then lower the heat to 230°F (110°C) and continue baking for another 40 to 50 minutes. Your kitchen will soon smell heavenly.

Step 9: Remove and Cool Slightly

Once baked, carefully lift the soufflé from the water bath and take it out of the pan while it’s still warm. This helps maintain its delicate texture and prepares it to be the star of your dessert table.

How to Serve Heavenly Melt-In-Your-Mouth Chocolate Cheesecake Soufflé Recipe

Garnishes

Top your soufflé with a dusting of powdered sugar or a dollop of freshly whipped cream for an elegant finish. A few fresh berries or a sprinkle of grated dark chocolate can add a pop of color and an extra burst of flavor that complements the rich chocolate beautifully.

Side Dishes

This soufflé pairs wonderfully with a scoop of vanilla bean ice cream or a drizzle of raspberry coulis, creating a perfect balance between creamy sweetness and tangy freshness. A light espresso or a cup of herbal tea also makes a lovely accompaniment, enhancing the entire dessert experience.

Creative Ways to Present

For a special occasion, serve each portion in individual ramekins for a charming personal touch. You could also garnish with edible gold leaf or serve alongside caramelized nuts for texture contrast. Let your creativity shine and watch your guests be dazzled by this incredible presentation of the Heavenly Melt-In-Your-Mouth Chocolate Cheesecake Soufflé Recipe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely last long), store the soufflé covered in an airtight container in the refrigerator. It’s best enjoyed within 1 to 2 days to preserve its moist and tender crumb.

Freezing

This soufflé is best served fresh, but if needed, you can freeze it by wrapping tightly in plastic wrap and then aluminum foil. Thaw it slowly in the fridge overnight before reheating gently.

Reheating

Reheat portions in a low-temperature oven (about 300°F/150°C) for 10 to 15 minutes to revive that freshly baked warmth. Avoid the microwave, as it can compromise the soufflé’s delicate texture.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

While milk chocolate will give a sweeter and milder flavor, the bittersweet chocolate provides the rich, robust depth essential to this soufflé’s character. You can substitute, but expect a different balance of sweetness.

Why is my soufflé cracking on top?

Cracks can happen when the oven temperature fluctuates or the soufflé rises too quickly. Using a water bath as described and adhering to the recommended baking temperatures helps prevent cracking and keeps the surface smooth.

Can I prepare the batter in advance?

It’s best to prepare and bake the soufflé immediately after mixing to ensure maximum fluffiness. The meringue’s air bubbles can deflate if the batter sits too long, resulting in a denser texture.

What’s the best pan to use?

A 6-inch round cake pan or individual ramekins work beautifully. If using a springform pan, always wrap the outside in foil to prevent water from seeping in during baking.

How can I tell when the soufflé is fully baked?

Insert a toothpick in the center; if it comes out clean or with only a few moist crumbs, your soufflé is done. It should also have a gentle jiggle but not be liquidy.

Final Thoughts

You’re now ready to make and enjoy the Heavenly Melt-In-Your-Mouth Chocolate Cheesecake Soufflé Recipe, a dessert that feels luxurious yet wonderfully achievable in your own kitchen. This recipe is pure joy—every bite a perfect harmony of chocolate and cream cheese, lifted by airy meringue. Whether it’s a special celebration or a sweet surprise for yourself, dive in and savor the magic of this unforgettable dessert.

Print