Chocolate Soufflé Cheesecake Recipe

Having been suddenly quite busy, there has been little time for baking, so I’m glad to finally get back in the kitchen and become reacquainted with the oven. This delicious and unusual dessert sounds hard and fancy, but it really isn’t and is easy peasy! Having only four (or five) ingredients, it’s even gluten-free too!
This recipe is designed for a cake tin that is 24cm wide and is easily scalable to different tin sizes. If you have a sweeter tooth we’d recommend adding a bit more sugar to the egg whites as the dominant flavours are the chocolate and cream cheese.


240g chocolate
240g cream cheese (Philadelphia works well)
~100g caster sugar (will still work without, but we prefer it with)
6 eggs, separated
1 tablespoon of lemon juice

Makes – ~24cm cake tin, serves 6-8

Preparation time – ~10 minutes

Baking time – ~45 minutes

Resting time – 2 hours minimum

Utensils – cake tin, baking tray/roasting pan

1. Grease the sides of your cake tin, and line the bottom of the tin with two sheets of parchment paper or tin foil.
2. Preheat the oven to 170ºc/325ºF
3. Place your cream cheese and chocolate of choice (white, milk and dark will work) into a heatproof bowl.

4. Place the bowl over a pan of simmering water, mixing the cream cheese and chocolate while it melts. Once melted remove from the heat.


5. Once cooled, but still runny, add in the egg yolks and mix thoroughly.


6. In another bowl beat the egg whites, lemon juice and sugar, until semi-stiff peaks form.

7. Fold the meringue mixture into the chocolate mixture a third at a time, taking care not to over-mix and take all the air out.


8. Pour your mixture into your cake tin. Place the cake tin on top of your baking tray/roasting pan and fill it with about 1cm of hot water.


9. Place into the oven and cook for 15 minutes. Then turn down the oven to 160ºc/300ºF and bake for a further 15 minutes. Turn the oven off and with the oven door closed, leave to rest for a further fifteen minutes.


10. Remove from the oven and leave to cool completely, and then leave the cake in the fridge for at least 2 hours, or overnight. Don’t worry if the cake sinks slightly; if made correctly your cake will be around 5cm deep.

11. To serve dust with icing sugar.


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