Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 74 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Heavenly Melt-In-Your-Mouth Chocolate Cheesecake Soufflé combines rich bittersweet chocolate with creamy cheesecake in a light, airy soufflé texture. Baked gently in a water bath, this dessert is perfect for impressing guests with its delicate rise, silky smoothness, and deep chocolate flavor wrapped in a tender cake-like finish.

Ingredients

Scale

Base Mixture

  • 4 oz cream cheese
  • 1 tbsp vegetable oil
  • 1/3 cup milk
  • 4 oz bittersweet chocolate
  • 3 large egg yolks
  • 1 tbsp cake flour

Meringue

  • 3 large egg whites
  • 4 tbsp granulated sugar
  • 2 1/2 tbsp cornstarch

Instructions

  1. Preheat and Prepare: Preheat your oven to 390°F (200°C). Bring the cream cheese to room temperature until it softens. Line a 6-inch round cake pan with parchment paper. If using a springform pan, wrap its outside with foil to prevent water seepage during baking.
  2. Create the Base Mixture: In a mixing bowl, beat the cream cheese until smooth. Gradually add vegetable oil and milk, mixing until creamy. Cover the bowl with plastic wrap and microwave at 600W for 1 1/2 minutes to warm the mixture.
  3. Melt the Chocolate: Chop the bittersweet chocolate into small pieces. Add the chopped chocolate to the warm mixture and whisk thoroughly until fully melted and smooth.
  4. Add Egg Yolks and Flour: Whisk the egg yolks into the chocolate mixture. Then sift in the cake flour and mix until there are no dry flour pockets left.
  5. Prepare the Meringue: In a separate clean bowl, beat the egg whites with a hand mixer until foamy. Gradually add the granulated sugar and cornstarch while continuing to whip until stiff peaks form.
  6. Fold Meringue into Base: Gently fold the meringue into the chocolate mixture using a plastic scraper. Use a bottom-up folding motion to maintain the airy texture and avoid deflating the batter.
  7. Transfer Batter and Remove Air Bubbles: Pour the batter into the prepared pan and smooth the top. Drop the pan onto a hard surface from about 4 inches height to release trapped air bubbles.
  8. Set Up Water Bath: Place the pan on a baking tray lined with paper towels. Pour water into the tray to a depth of about 1/2 inch to create a water bath, ensuring gentle and even baking.
  9. Bake: Bake at 390°F (200°C) for 15 minutes, then reduce the temperature to 230°F (110°C) and continue baking for an additional 40 to 50 minutes until the soufflé is set.
  10. Cool and Serve: Remove the soufflé from the oven and take it out of the pan while still warm. Serve promptly for best texture and flavor.

Notes

  • Cheesecake soufflés are prone to cracking; baking times and temperature may vary depending on your oven type. Use the recommended times as a general guideline.
  • To test doneness, insert a toothpick into the center of the soufflé; it should come out clean when fully baked.

Find it online: https://recipes.mbeams.com/heavenly-melt-in-your-mouth-chocolate-cheesecake-souffle-recipe/