Easy Souffle Cheesecake


  • 4large eggs, white separated
  • 1/2 cupwhite chocolate
  • 8 ozcream cheese softened
  • 1 1/2 tbspfull cake flour
  • Powdered sugar for dusting (optional)


1_ In a double boiler melt the white chocolate. Cool for a minute or so.Note: If you do not have white chocolate, you can substitute it with the same amount of sweetened condensed milk.

2_ Add the cream cheese and mix thoroughly.

3_ Add the egg yolks gradually then mix until fully dissolved.

4_ Add the cake flour then mix thoroughly.

5_ Add the cake flour gradually then mix thoroughly.

6_ In a separate bowl froth the egg whites with egg whisk or mixer until fully formed. You will know if you have the right peak if the whites are solid and firm.

7_ Fold the egg whites into the batter mixture one to three folds at a time, until fully mixed

8_ In a 6 inches spring form, add parchment paper or wax paper at the bottom of the pan and butter or oil to the sides to prevent sticking.

9_ Pour in the mixture to the 6 inches spring form.

10_ Pre heat oven for 150 degrees celsius.

11_ In a baking pan pour in hot water to do a hot bath then add the spring form. Note: You may wrap an aluminum foil to the spring form to prevent water from going in.

12_ Bake for around 45 minutes for 150 degrees celsius.

13_ Dress with either whip cream, powdered sugar or sweet strawberry jam.