From the MolalaCook kitchen · 烘焙手記
No-Cream-Cheese Soufflé Cheesecake
A light Japanese-style cheesecake made with cheddar and Brie instead of cream cheese.
Active prep30 min
Rest & chill30 min
Bake80–90 min
Makes1 × 6-inch cake
DifficultyIntermediate
Method 做法
01
Prepare the pan
Line a 6-inch pan and prepare a hot-water bath. Heat the oven to 170°C / 338°F.
02
Melt the cheese base
Warm the cheese slices, Brie, butter and milk over gentle heat until smooth. Cool slightly.
03
Make the yolk batter
Sift in the cake flour, then mix in the egg yolks until smooth.
04
Whip the meringue
Whip egg whites with lemon juice, adding the sugar gradually, until glossy soft peaks form.
05
Fold
Fold the meringue into the cheese batter in three additions without knocking out the air.
06
Bake
Bake in the water bath: start at 170°C / 338°F, then reduce to 150°C / 302°F until set and lightly golden.
07
Cool gently
Turn off the oven, leave the door slightly open for 10 minutes, then cool the cake before unmoulding.
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Tools used in this recipe
✦Baker’s notes · 烘焙提示+
Read the full method before starting and measure everything first. Oven performance varies, so use the visual doneness cues as well as the stated time.
▣Storage · 保存方法+
Cool completely, cover and refrigerate. Bring to the recommended serving temperature before enjoying.
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