For the Soufflé Cheesecake
100g (3.5 oz) cream cheese, softened to room temperature
30g (2 tbsp) unsalted butter, melted and slightly cooled
50ml (3½ tbsp) whole milk, at room temperature
2 large egg yolks, room temperature
20g (2 tbsp) cake flour or all-purpose flour, sifted
10g (1 tbsp) cornstarch, sifted
¼ tsp cream of tartar (optional, for stable meringue)
3 large egg whites, room temperature
50g (¼ cup) granulated sugar
1 tsp vanilla extract or lemon zest (optional, for extra flavor)
Optional Toppings
Powdered sugar, for dusting
Fresh berries or fruit compote
Whipped cream
Equipment
Electric mixer or stand mixer
7–8 small 4–5 cm (1.5–2″) ramekins or silicone molds
Baking pan large enough for a water bath
Parchment paper strips (for lining ramekins)
Mixing bowls (one for yolks, one for whites)
Spatula and fine sieve
Step-by-Step Instructions
1. Prepare the Ramekins and Water Bath
Preheat your oven to 150 °C (300 °F).
Cut parchment paper into 5 cm (2″) wide strips. Line the inside of each ramekin to about 1–2 cm (½″) above the rim—this helps the soufflés rise evenly.
Place the ramekins in a deep baking pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins—this is your gentle water bath.
2. Make the Cream Cheese Base
In a medium bowl, beat the softened cream cheese with melted butter until smooth and lump-free.
Add the milk and egg yolks, mixing until well combined. Stir in vanilla extract or lemon zest if using.
Sift the flour and cornstarch directly into the bowl. Gently fold with a spatula until just incorporated. Avoid overmixing.
3. Whip the Meringue
In a clean, dry bowl, whisk egg whites and cream of tartar on medium speed until frothy.
Gradually add the sugar, a tablespoon at a time, while increasing speed to high. Whip until stiff peaks form—when you lift the whisk, the peaks should stand straight up.
4. Combine and Fill
Fold one-third of the meringue into the cream cheese base to lighten the mixture.
Gently fold in the remaining meringue in two additions, using a figure-eight motion to keep as much air as possible.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
5. Bake to Perfection
Carefully transfer the water bath and ramekins to the preheated oven.
Bake at 150 °C (300 °F) for 25–30 minutes, or until the tops are golden and the centers jiggle slightly when shaken.
Turn off the oven, crack the door open, and let the cheesecakes sit for 10 minutes to prevent sudden temperature changes (this helps avoid cracks).
6. Cool and Serve
Remove the ramekins from the water bath and cool on a wire rack.
Once at room temperature, dust with powdered sugar or top with fresh fruit.
Serve immediately for the best soufflé texture. If you prefer a denser, custard-like feel, chill in the refrigerator for 1–2 hours.
Baking Tips and Tricks
Room Temperature Ingredients: Egg whites and yolks whip better at room temperature.
Water Bath Precision: Ensure the water is hot but not boiling to maintain gentle, even heat.
Don’t Overmix: When folding meringue, use light strokes to keep your soufflé airy.
Prevent Cracks: Slow cooling (oven door ajar) reduces the chance of the cheesecake top cracking.
Variations and Serving Suggestions
Matcha Twist: Add 1 tsp matcha powder to the cream cheese base for a green tea flavor and color.
Citrus Zing: Stir in 1 tbsp of finely grated orange or lemon zest.
Berry Compote: Warm fresh berries with a bit of sugar and lemon juice—serve on top or on the side.
Chocolate Drizzle: Melt dark chocolate with cream and drizzle over the cooled soufflés.
Storage
Store leftover mini soufflé cheesecakes in an airtight container in the refrigerator for up to 2 days. Note that refrigeration will deflate the soufflé slightly and create a denser texture—still delicious!
Conclusion
There you have it—an easy-to-follow recipe for Soft Mini Soufflé Cheesecake that combines a delicate soufflé rise with creamy cheesecake richness. Whether you’re hosting a special brunch or craving an elegant dessert, these mini cakes will steal the show. Give this recipe a try and watch your guests marvel at your baking prowess!
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