The souffle cheesecake is also known as the “jiggly cheesecake” that was popular on social media a little bit ago. The cheesecake uses a type of meringue to achieve a fluffy-cloud-like texture. It’s super light and it does bounce a little as you’re trying to eat it which makes it kinda fun to eat!
Ready in: 100 minutes (1h 40m)
Serves: 6 people
Difficulty: Medium to Hard
Ingredients
Parchment paper
160 g cream cheese (about one box)
20 g butter
50 ml milk (about 54 grams)
40g cake flour
4 egg yolks and 4 egg whites separated
A dash of lemon juice
80g sugar
2 cups of hot water
NEED a cake tin or high lip cake pan
NEED a large aluminum boat (like the kind you would holding food at a catering event) or casserole dish for holding water (will be explained later)
Probably need an electric hand mixer (technically possible with your hand but very hard)
Cooking steps
Gather your ingredients and prepare 2 different kinda large bowls. Line your cake pan with parchment paper. (you might need to cut it to fit the bottom of your pan).
Preheat your oven to 320° F
Add your cream cheese and butter to a bowl to cream together (heating up the bowl makes it easier to mix but you don’t need to)
Add your milk to the same bowl as the cream cheese butter mixture. Mix them all together
Get another bowl out. Crack open the eggs and place egg whites in the new bowl and egg yolks in the cream cheese bowl.
Mix together egg yolks and cream cheese mixture.
Measure your flour and sift it into the cream cheese mixture. Mix together lightly. (do not overmix)
Measure out your sugar and keep in a separate container.
In the bowl with the egg white mixture, add a very small amount of lemon juice. About a ¼ tsp.
Get the hand mixer ready. Add about ⅓ of your sugar to the egg whites.
Before turning on your hand mixer, Mix the sugar into the eggs with the whisks. Then turn on the mixer to medium or medium low speed. Mix for about a minute or until mixture becomes very bubbly.
Then, add half of the sugar left into the egg whites, do the same process as step 11 but for 2 minutes.
Finally, add the rest of the sugar and do the same process as step 11, but at medium to medium high speed for about 2 minutes until stiff peaks form (see pictures)
Now that your meringue is done, start heating up about 2 cups of water. If you have a water kettle, set it to boil. Otherwise just get a pot and heat up the water on medium-high heat.
Get a hand whisk or spatula. Add about 1 scoop of the meringue into the cream cheese mixture. Stir the ingredients together.
Then, scoop half of the meringue into the cream cheese mixture. Do not stir it! Instead, use your whisk or spatula to push the meringue into the mix and fold the batter over it. Do this about 4 times.
Add the rest of the meringue to the mixture. Same process, fold the meringue into the mixture.
Pour this mixture into your cake pan. Get rid of air pockets by cutting through the batter with a spatula (try not to cut too many times).
If you are using a springform pan, line the bottom outside of the pan with aluminum foil.
Set your cake pan into the aluminum food tray or casserole dish
Add your hot water until the water level is halfway up the cake pan.
Set your cake and pan of water into the oven.
Bake for 20 minutes.
After 20 mins open the oven and check on your cheesecake. Make sure it is not burning and there is still a lot of water left.
Bake at 230° F for 60 mins.
After 60 mins, your cheesecake should be done.
Remove from pan and oven and try to remove from pan as soon as possible. If you used a cake pan it is a good idea to flip the cake over onto a cutting board to let it cool.
You’re done!
Tips:
I will be honest with you I have no idea if I am doing this right. There are lots of videos on this and they all have their own methods and tips and tricks. I am sure they all work but the main ones you need to remember: when making the meringue add the sugar in increments and whisk. Stiff peaks are very important. Also, when mixing the meringue into the batter it’s a good idea to use a whisk so you are not breaking too many of the bubbles. Also the water bath is important and changes how the cheesecake turns out.
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