This cheesecake soufflé is, quite frankly, insanely delicious!
Made with bittersweet chocolate, it’s not overly sweet and feels light enough that you’ll want to keep going back for another bite.
20 minutes
Oyatsu Labo
PROFILE
INGREDIENTS
SERVES 8
Original recipe (1X) yields 8 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 oz cream cheese
- 1 tbsp. vegetable oil
- 1/3 cup milk
- 4 oz bittersweet chocolate
- 3 large egg yolks
- 1 tbsp. cake flour
- 3 large egg whites
- 4 tbsp. granulated sugar
- 2 1/2 tbsp. cornstarch
INSTRUCTIONS
Preparation
・Preheat the oven to 390°F (200°C).
・Bring cream cheese to room temperature until soft.
・Line a 6-inch round cake pan with parchment paper. If using a springform pan, wrap the outside with foil to prevent water from seeping in.- 1
In a mixing bowl, beat the cream cheese until smooth. Gradually add vegetable oil and milk, mixing until creamy. Cover with plastic wrap and microwave at 600W for 1 1/2 minutes.
- 2
Chop the chocolate into small pieces. Add chopped chocolate to the warm mixture and whisk until fully melted.
- 3
Whisk in the egg yolks, then sift in cake flour and mix until no dry flour remains.
- 4
In a separate bowl, beat egg whites with a hand mixer. Once foamy, gradually add sugar and cornstarch, and whip until stiff peaks form.
- 5
Gently fold the meringue into the chocolate mixture with a plastic scraper mixing lightly from the bottom up to maintain the airy texture.
- 6
Pour batter into the prepared pan, smooth the top, and drop the pan onto a hard surface from a height of about 4 inches to release air bubbles.
- 7
Place the pan on a baking tray lined with paper towels and pour water into the tray to about 1/2 inch deep to create a water bath.
- 8
Bake at 390°F (200°C) for 15 minutes, then reduce the temperature oven to 230°F (110°C) and bake for another 40–50 minutes.
- 9
Remove from the pan while still warm.
RecipeID
328
Tips & Notes
・Cheesecake soufflés are prone to cracking; oven type may affect baking time and temperature. Use the listed times as a guideline.
・Insert a toothpick into the center of the cake to test. If it comes out clean, it is fully baked.
MY RATING
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[About Me] I’m Master, a father of a 5-year-old. I mainly share desserts and, from time to time, my family’s go-to meals. In February 2023, my Instagram followers surpassed 240,000—thank you so much for your support! [My Approach to Recipe Development] I believe that sweets and cakes are often made for special occasions such as birthdays or anniversaries. Because they play such an important role in celebrating precious days, I always strive to create recipes that will make people say, “This is absolutely delicious!” Nothing makes me happier than knowing that recipes from Oyatsu Labo can bring a sense of joy and happiness to more people. [The Story Behind Oyatsu Labo] I’ve loved cakes since I was a child—my favorite was the shortcake from Ginza Cozy Corner, which I often enjoyed on birthdays. My journey into baking started in elementary school when I wanted to make cookies for my mom. They were simple drop cookies, and although I had an oven, for some reason I baked them in a toaster oven instead. Looking back, I can’t help but laugh at myself—why didn’t I just use the oven?! But somehow, they turned out okay. From then on, I would wake up early to make butter rolls or bake cakes for birthdays. Seeing my family’s smiles when they enjoyed the sweets I made was what truly motivated me to keep baking.