Fluffy Cheddar Soufflé Cheesecake
Fluffy Cheddar Soufflé Cheesecake
Homemade Cheddar Soufflé Cheesecake with Rich Flavor
We’ve created a cheesecake using readily available cheddar cheese, boasting a rich, deep cheese flavor and a delicate, balanced taste. This cheesecake is wonderfully light and airy, making it a delightful dessert for any occasion.
Soufflé Cheesecake Ingredients- 130g Milk
- 4 slices Cheddar Cheese
- 4 Eggs (separated into yolks and whites)
- 55g Cake Flour
- 50g Sugar
- 40g Butter
- 1 Tbsp Lemon Juice
Cooking Instructions
Step 1
First, pour 130g of milk into a saucepan and bring it to a simmer over medium heat. Once the milk is warm and just beginning to boil, reduce the heat to low and add 4 slices of cheddar cheese. Stir continuously with a spatula until the cheese has completely melted, forming a smooth sauce.
Step 2
Once the cheese is fully melted, add 40g of butter and let it melt into the mixture. When the butter has completely dissolved and is well combined with the milk and cheese sauce, immediately turn off the heat and let the mixture cool down slightly. It’s important not to mix it with the eggs while it’s too hot, as it could scramble them.
Step 3
While the cheese mixture is cooling, carefully separate 4 fresh eggs into yolks and whites. In a separate bowl, gently whisk the egg yolks until lightly beaten. Then, gradually add the cooled cheddar cheese mixture to the egg yolks, whisking until well combined to create the base for your cheesecake.
Step 4
Sift 55g of cake flour into the cheese and yolk mixture. Gently fold it in with a whisk or spatula until just combined, ensuring there are no lumps. Finally, add 1 Tbsp of lemon juice. The lemon juice not only enhances the cheesy flavor but also helps to cut through any richness. Stir everything together until you have a smooth, creamy cheese batter.
Step 5
Now it’s time to make the meringue, which is key to the soufflé texture. Pour the cold egg whites into a clean, grease-free bowl. Begin whipping them with an electric mixer or a whisk. As soft peaks start to form, add about one-third of the 50g sugar. Continue whipping, adding the remaining sugar in 2-3 additions, until you achieve stiff, glossy peaks. The meringue should be firm enough that when you lift the whisk, a peak stands straight up.
Step 6
Once you have achieved stiff, glossy meringue, your preparation for the soufflé cheesecake is complete. The meringue should hold its shape firmly, and if you tilt the bowl, it should not slide out.
Step 7
Gently fold about half of the meringue into the cheese batter using a spatula. Mix lightly to incorporate. Then, add the remaining meringue and continue to fold it in with the same gentle motion. The goal here is to combine the mixtures without deflating the airy meringue. Fold until just combined and no streaks of white remain. Overmixing will cause the soufflé to lose its volume. You’ll have a light, airy final batter.
Step 8
Prepare your cake pan by lining it with parchment paper or greasing it lightly and dusting with flour to prevent sticking. Carefully pour the cheesecake batter into the prepared pan. If you are using a non-stick frying pan or an oven-safe skillet, you can pour the batter directly into it. After pouring the batter, gently tap the pan on the counter a few times to release any large air bubbles and create a smooth surface.
Step 9
This cheesecake is baked using a water bath (bain-marie) to ensure a moist and tender texture. Pour about 2-3 cm of water into a larger baking pan. Carefully place the cake pan inside this larger pan. Preheat your oven to 120°C (250°F) and bake for 20 minutes. Then, reduce the temperature to 100°C (210°F) and bake for another 30 minutes. Baking times and temperatures may vary depending on your oven, so keep an eye on the cake. If using a standard round cake pan, you might need to adjust the baking time slightly based on the batter’s thickness.
Step 10
To check if the cheesecake is done, insert a skewer or toothpick into the center. If it comes out clean with no wet batter attached, it is perfectly baked. Once baked, do not remove the cheesecake from the oven immediately. Turn off the oven, slightly open the door, and let the cheesecake cool inside the oven for about 10-15 minutes. This gradual cooling helps prevent the cake from collapsing suddenly. Carefully remove from the pan once it has cooled and enjoy your delicious homemade soufflé cheesecake!
