Dreamingly soft, fluffy and melt in your mouth! This Japanese style soufflé cheesecake is our absolute favourite, served warm or chilled. And it’s gluten free too! Top with your favourite fresh fruit topping or jams to dress up elegantly.
- 200 g cream cheese at room temperature
- 100 g caster sugar divided in two halves
- 4 large eggs yolks and whites divided
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 1 lemon zest only, finely grated
- butter to grease the cake tin
- extra caster sugar to dust the cake tin
- the Citrus baked stone fruit fresh fruit toppings
- 1 tbsp icing sugar
- zest from one orange
- Line the bottom and the side of a round cake tin with baking paper, making the side 5 cm taller than the depth of the tin. Grease the paper on the inside with melted butter and dust with caster sugar lightly. This will help the soufflé cake to rise better. Wrap the bottom of the tin with tin-foil to prevent the water steeping in. Preheat the oven to 170 °C.
- In a large bowl, beat egg whites until frothy. Add half of the caster sugar and beat until it becomes glossy meringue. Add lemon juice and continue to beat for a few minutes.
- In another large bowl, beat the cream cheese and rest of the sugar. Mix egg yolks, vanilla essence and lemon zest and combine well.
- Fold in half of the meringue to the cream cheese mixture, until well incorporated. Then carefully fold in the cream cheese mixture to the remaining meringue.
- Pour the mixture into the prepared tin. Place it on a roasting tray. Add boiling water to the tray to 1 cm deep. Bake for 20 minutes. Then reduce the oven temperature to 150 and continue to cook for 50 minutes. Turn the oven off.
- Leave it in the oven for at least 30 minutes before opening the oven to prevent shrinking too much.
- Serve warm or refrigerate to serve chilled with some fruit topping.
Tip: Do not open the door while the cake is cooking or cooling in the oven to keep the heat at an even temperature.
Tried this recipe?Let us know how it was!