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This is a recipe for a super fluffy chocolate souffle cheesecake that requires only 4 ingredients. Simply mix the ingredients in order and bake!
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- Easy with only 4 ingredients Chocolate Souffle Cheesecake
- Tips for making a soufflé cheesecake that won't crack
- Tips for making a chocolate cheesecake that won't crack
- Ingredients
- Instructions
- Tips on how to make it beautiful
- Storage
- Equipment
- Only 4 Ingredients! How to Make a Fluffy Chocolate Souffle Cheesecake
Watch the Recipe Videos
Easy with only 4 ingredients Chocolate Souffle Cheesecake
Following the previous soufflé cheesecake, this is a chocolate version of the soufflé cheesecake.
I have been hesitant to try this recipe for a long time because of previous trauma (I made it 50 times to make a soufflé cheesecake that didn't crack).
But when I made it properly once, it succeeded immediately Then, when I took the time to make it carefully the next time, it failed (The surface cracked a little).
Tips for making a soufflé cheesecake that won't crack
One of the key tips for baking a perfect souffle cheesecake is to have fine and evenly incorporated bubbles in the batter.
In previous attempts at making souffle cheesecake, chilling the batter slightly before baking improved the mixing of the meringue, resulting in a smoother and more uniform texture with reduced cracking.
Tips for making a chocolate cheesecake that won't crack
Characteristics of chocolate-filled dough
Chocolate soufflé cheesecake, on the other hand, this time
On the other hand, in the case of this chocolate souffle cheesecake, the batter containing chocolate (or cocoa powder) tends to become denser compared to the batter without it. Those who frequently bake sweets may understand this well.
Therefore, in the case of a chocolate souffle cheesecake, the batter already becomes firmer and denser as soon as the chocolate is added. It's similar to the state achieved by chilling the batter in a regular souffle cheesecake recipe.
Mix ingredients together while chocolate is warm
Therefore, it is often easier to achieve success by simply mixing the ingredients quickly without any additional steps. Conversely, if you take too long during the process, especially in colder temperatures, the chocolate can start to solidify. This can lead to unnecessary large air bubbles being incorporated into the batter each time you mix or pour it into the mold.
Even if you try to remove as much air as possible by tapping the mold on the counter before placing it in the oven, it becomes challenging for the trapped air at the bottom to escape when the batter has a higher density. As the cake bakes in the oven, the air within the batter gradually rises to the surface, resulting in the formation of cracks.
Of course, the formation of cracks in the cake can be attributed to various factors, not just a single cause. However, focusing on the specific case of my failed chocolate souffle, it seems that the cake baked smoothly and beautifully until a large air bubble suddenly appeared during the process. While such bubbles often disappear as the cake bakes, this time it resulted in a crack by the end of the baking time.
It is difficult to eliminate all (unnecessary large) air bubbles before placing the cake in the oven. However, using a batter that is slightly more liquid-like rather than thick and heavy can help reduce the formation of air bubbles.
Upon further examination of the photo of the failed souffle, I noticed that the sides of the cake are already sunken, despite being just taken out of the oven.
One possible cause for this could be that the chocolate was slightly solidified when mixed with the meringue, resulting in poor incorporation of the meringue into the chocolate batter. As a result, the air escaped during the baking process instead of being trapped within the batter.
To address this issue, it is important to mix the chocolate while it is still warm to create a smooth batter that allows for better integration with the meringue. This will help prevent the formation of large air bubbles. The smoothness during the process of combining the meringue and batter (in this case, the temperature of the batter) is indeed crucial.
Bake longer at lower temperature
Furthermore, even if the batter is well-prepared, if it is not baked thoroughly, you may experience the same issue of the sides sinking or the entire cake deflating when removing it from the mold.
Inside the oven, the heat initially transfers to the outer edges of the batter, causing it to start rising while the center remains sunken. As the baking progresses, the heat reaches the center, causing it to rise and create a domed shape.
It is crucial to ensure that the cake is thoroughly cooked throughout, so it is recommended to monitor the oven closely and, if necessary, extend the baking time by 5 to 10 minutes.
Ingredients
- Cream Cheese - Made with Philadelphia cream cheese
- eggs
- Chocolate - I use Callebaut 811 (54.5% cocoa). Caution! Callebaut's chocolate is in the form of chocolate chips for easy melting, but not chocolate chips for baking! ( chocolate chips for baking is highly resistant to heat and does not melt easily.)
- granulated sugar
Instructions
Preparations
- Leave the cream cheese at room temperature to soften. Also, keep the eggs at room temperature.
- Melt the chocolate in the microwave or using a double boiler.
- Preheat the oven to 150°C (300°F), 10 minutes before baking.
- Line the baking pan with reusable oven sheets or parchment paper.
- If using a springform pan (to be used for a water bath), cover the bottom with aluminum foil to prevent water from seeping in.
Chocolate Souffle Cheesecake
Prepare two bowls and separate the eggs into yolks and whites.
Add the cream cheese to the bowl with the egg yolks and mix until combined.
Add melted chocolate and stir to combine.
Make the meringue. Gradually add granulated sugar in two portions to the egg whites. Use a hand mixer or stand mixer to beat until the mixture forms soft peaks, where the peaks gently fold over when lifted.
Add the meringue to the cream cheese batter in three additions Mix slowly with a whipper to loosen the meringue When the mixture has been roughly mixed with the whipper, change to a rubber spatula and mix in a circular motion from the bottom to the top (Since the meringue is light, the chocolate batter is not mixed in at the bottom, so the rubber spatula is used to lift it up and mix it in).
Pour the batter into the prepared pan. Place the pan inside a larger baking dish or tray, and pour hot water into the larger dish until it reaches about halfway up the sides of the pan with the batter.
Bake in a preheated oven at 150°C (300°F) for about 1 hour.
The freshly made souffle is delicious with its light and fluffy texture. When refrigerated overnight, it transforms into a moist and fudgy texture, resembling a decadent chocolate dessert. It offers a different kind of deliciousness to enjoy.
Since the cake is very soft, it is recommended to use a spoon instead of a fork to scoop and enjoy it!
Tips on how to make it beautiful
All ingredients should be at room temperature, and chocolate should be combined with the other ingredients as soon as it is melted
Storage
Chocolate souffle cheesecake is best enjoyed when freshly made, with its delightful airy and fluffy texture. When refrigerated overnight, it transforms into a moist and fudgy texture, similar to a dense version of an airy chocolate dessert. It offers a different yet delicious eating experience.
Chocolate souffle cheesecake can be stored in the refrigerator for about 3-4 days.
If you wish to freeze it, it can be stored for approximately 2-4 weeks.
Equipment
I usually use a removable-bottom pan and reusable oven sheets for cake baking. The removable-bottom pan makes it easy to remove the cake without damaging it, and the reusable oven sheets don't absorb moisture, resulting in clean and neat sides of the cake.
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Only 4 Ingredients! How to Make a Fluffy Chocolate Souffle Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 8 servings (15cm / 6 inches round pan) 1x
Description
This is a recipe for a super fluffy chocolate souffle cheesecake that requires only 4 ingredients. Simply mix the ingredients in order and bake!
Ingredients
- 100 g cream cheese
- 3 eggs
- 100 g chocolate
- 50 g granulated sugar
Instructions
Preparations
Chocolate Souffle Cheesecake
- Prepare two bowls and separate the eggs into yolks and whites.
- Add the cream cheese to the bowl with the egg yolks and mix until combined.
- Add melted chocolate and stir to combine.
- Make the meringue. Gradually add granulated sugar in two portions to the egg whites. Use a hand mixer or stand mixer to beat until the mixture forms soft peaks, where the peaks gently fold over when lifted.
- Add the meringue to the cream cheese batter in three additions Mix slowly with a whipper to loosen the meringue When the mixture has been roughly mixed with the whipper, change to a rubber spatula and mix in a circular motion from the bottom to the top (Since the meringue is light, the chocolate batter is not mixed in at the bottom, so the rubber spatula is used to lift it up and mix it in).
- Pour the batter into the prepared pan. Place the pan inside a larger baking dish or tray, and pour hot water into the larger dish until it reaches about halfway up the sides of the pan with the batter.
- Bake in a preheated oven at 150°C (300°F) for about 1 hour.
- The freshly made souffle is delicious with its light and fluffy texture. When refrigerated overnight, it transforms into a moist and fudgy texture, resembling a decadent chocolate dessert. It offers a different kind of deliciousness to enjoy.
Notes
All ingredients should be at room temperature, and chocolate should be combined with the other ingredients as soon as it is melted.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Cakes
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 13
- Sodium: 76
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 4
- Cholesterol: 85
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