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3-ingredients Chocolate Souffle Cheesecake - AMAZING, light, and the BEST cheesecake ever, get the easy recipe now!
3-ingredients Chocolate Souffle Cheesecake – AMAZING, light, and the BEST cheesecake ever, get the easy recipe now!
Would you like to make a holiday-themed cake with only 3 ingredients?
Yes, 3 ingredients, but more importantly, it’s sinfully good and you can dress up the cake and make it into a Christmas or holiday centerpiece!
This chocolate souffle cheesecake recipe is the only RECIPE you will need, if you want a dessert recipe that is fuss-free and sure-to-please.
To dress up the cake, you can do what my contributor CP Choong did, get some festive cake toppers such as Santa and reindeer, Christmas trees, snowman, etc.
The end result is a decadant, cheesy, chocolatey, and a gorgeous winter/holiday themed cake that you can serve for your holiday parties or dinners.
It’s brilliant!
What I love most about this chocolate souffle cheesecake recipe is that it calls for only 3 ingredients, and you don’t even need flour: eggs, cream cheese, and chocolate.
Sweet and easy.
I love it that the technique is about making the egg whites into meringue and then fold it in with the chocolate and cream cheese mixture.
As you can see from the photos, the end result is a cottony, airy, and light cheese cake that you won’t stop eating.
You have to try this Chocolate Souffle Cheesecake recipe and I am sure you would be very pleased that you did!
Frequently Asked Questions
This recipe is only 658 calories per serving.
What To Serve With Chocolate Souffle Cheesecake
For a delightful afternoon tea party, I recommend the following recipes:
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Chocolate Souffle Cheesecake
Ingredients
- 3 Eggs, separated
- 4 oz (125g) Dark Chocolate
- 4 oz (125g) Cream Cheese
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 170°C (325°F) and place the rack on the lower third level. Grease a 6-inch (non-removable base) baking tin and line the bottom with parchment paper.
- Melt chocolate and cream cheese over simmering water, just hot enough to melt the chocolate; do not boil. Remove from heat. Add egg yolks and mix well. Set aside.
- Add lemon juice to the egg whites and beat until almost at peak form. Gently fold the meringue into the cheese mixture in three batches. Pour the well-combined batter into the prepared tin.
- Place the baking tin in a roasting pan filled with hot water (about 1 cm or ½ inch deep) and bake in the preheated oven at 170°C (325°F) for 15 minutes. Then, lower the temperature to 160°C (300°F) and bake for an additional 15 minutes.
- Turn off the heat and keep the cake in the oven with the door closed for an additional 15 minutes. Remove the cake from the oven and let it cool completely, then chill it in the fridge for at least 2 hours or overnight
Notes
2. Please take note that there is NO sugar in the recipe, if you opt for sweeter taste, please add sugar to egg whites and beat till almost peak form.
3. If loose base baking tin is used, please double wrap with aluminium foil to prevent water seepage.
4. It is perfectly normal that the cake shrinks after cooling. If the meringue is whipped up to the right stage and did not deflate much when folding in the cheese mixture, you will get approximately a 2" height cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Greatt this post make me very hungry
matched with the rainy season in Indonesia
I made this exactly per the recipe using a small round glass container. Easy and delicious!
Baked this and have the same problem with Iyza. After 40minutes the cake is still wet. Was wondering if it was the problem of the egg white that I whisked was not until stiff peak. Just slightly less peak than usual.
Yes, your egg white didn’t become stiff.
What is the texture of this dessert? Is it creamy like cheesecake? Or dry like regular cake?
waw, i tried the recipe and it was very delicious, we really enjoyed this heavenly cake.
but, i added sugar to the egg whites and some chocolate ganach on the top after cooling the cake.
what is the best cream cheese to use please ?
I have tasted very good desserts & savoury snacks at the Malaysian airport in Secret Recipe.
Hi ive made today but aft 30 mins thecake is still wet n i hv to bake for another 20 mins
after refrigerate the cake is wet n it stick to the knife..is that how it suppose to be?
But the cake is marvelous in taste..i added 3tbsp of sugar to the egg white n the taste
is just nice not too sweet
regards
lyzw
Hmm, it doesn’t sounds like it was baked through. Best to follow the recipe exactly.
IMHO if your cake seems wet after you have fridged it, could be that you didn’t let it cool completely first before you put it in the fridge. Hence the “wetness” is condensation. You might try letting it sit out on the counter and let the excess moisture evaporate. This worked well for me when I once did that with a flan.
Thank you for sharing this recipe, I can’t wait to try it. I plan to use sugar-free chocolate and Splenda with fat free cream cheese and it will lower the calorie count but should still work fine and make a good dessert. Thanks again!
Hi Debbi, sounds good let me know how it goes.
Hi, this cake looks great! Would love to make it this Saturday. Can you tell me, is it very bitter without the sugar if using dark chocolate? Thanks, looking forward to the reply
Yes use some sugar.