Soft mini soufflé cheesecake is a delicate and airy dessert that combines the creamy richness of cheesecake with the light texture of a soufflé. These mini cheesecakes are soft, jiggly, and melt in your mouth, making them perfect for tea time, special occasions, or elegant dessert tables. Their small size makes them easy to serve and visually appealing.
This recipe uses simple ingredients and gentle techniques to achieve a smooth, fluffy texture without cracking or sinking.
What Is Soufflé Cheesecake?
Soufflé cheesecake, also known as Japanese-style cheesecake, is lighter than traditional cheesecake. It is made by folding whipped egg whites into a cream cheese batter, creating a soft and airy structure. When baked correctly, the cheesecake rises beautifully and remains moist and tender.
Ingredients
To make soft mini soufflé cheesecakes, you will need the following ingredients:
85 g cream cheese
60 ml milk
35 g (1.23 oz) butter
3 egg yolks
2 ml lemon juice
6 ml honey
30 g (¼ cup / 1.25 oz) cake flour
10 g (0.3 oz) corn starch
3 egg whites
60 g sugar
Step-by-Step Instructions
Preheat your oven to 160°C (320°F). Line or lightly grease small round molds or ramekins. Prepare a water bath by placing a baking tray filled with hot water in the oven.
In a heatproof bowl, combine cream cheese, milk, and butter. Place the bowl over a double boiler and stir gently until smooth and fully melted. Remove from heat and allow the mixture to cool slightly.
Add the egg yolks one at a time, mixing well after each addition. Stir in lemon juice and honey until well combined.
Sift the cake flour and corn starch together. Gently fold the dry ingredients into the batter until smooth and lump-free.
In a separate bowl, beat the egg whites until foamy. Gradually add sugar and continue beating until soft peaks form. Do not overwhip.
Gently fold the whipped egg whites into the cream cheese batter in three batches. Use a spatula and fold carefully to keep the batter light and airy.
Pour the batter into the prepared molds. Tap gently to release air bubbles.
Bake in the water bath for 20 to 25 minutes, then lower the temperature to 140°C (285°F) and bake for another 10 to 15 minutes until set.
Turn off the oven and leave the cheesecakes inside with the door slightly open for 10 minutes to prevent sudden temperature changes.
Remove from the oven and allow to cool slightly before unmolding.
Tips for Perfect Mini Soufflé Cheesecakes
Use room-temperature ingredients for a smooth batter.
Do not overwhip the egg whites.
Fold gently to avoid deflating the batter.
Always bake using a water bath to prevent cracking.
Serving Suggestions
Serve mini soufflé cheesecakes plain or lightly dusted with powdered sugar. They also pair well with fresh berries, fruit sauce, or a drizzle of honey. These cheesecakes taste best slightly warm or at room temperature.
Storage Instructions
Store in an airtight container in the refrigerator for up to three days.
Allow to come to room temperature before serving.
Freezing is not recommended as it may affect texture.
Frequently Asked Questions (FAQ)
Why did my soufflé cheesecake collapse?
Sudden temperature changes or overwhipped egg whites can cause collapse. Always cool gradually.
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. Cake flour is recommended for best results.
Can I make this recipe in one large pan?
Yes, but baking time will increase. Always check doneness with a gentle shake.
Why is a water bath necessary?
A water bath provides gentle, even heat and prevents cracks and dryness.
Final Thoughts
Soft mini soufflé cheesecake is a refined and elegant dessert that looks impressive yet is surprisingly simple to make. With its light texture and delicate flavor, this recipe is perfect for anyone who loves soft, airy cakes with a creamy cheesecake taste.
