Preparations

Chocolate Souffle Cheesecake

1. Prepare two bowls and separate the eggs into yolks and whites.
2. Add the cream cheese to the bowl with the egg yolks and mix until combined.
3. Add melted chocolate and stir to combine.
4. 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.
5. 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).
6. 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.
7. Bake in a preheated oven at 150°C (300°F) for about 1 hour.
8. 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.