This video shows you how to make a souffle cheesecake using sliced cheese. You don't need cream cheese, and you can enjoy a fluffy and melt-in-your-mouth texture with ingredients you likely have at home. It's recommended for beginners, and we'll share tips to prevent common mistakes.
Ingredients
Main Ingredients (1 (15cm cake pan))
Seasonings
Steps
- Line a 15cm round cake pan with a circle of parchment paper for the base and long strips for the sides. **Key Tip:** Prepare the pan before making the batter.
- In a heatproof bowl, tear 6 slices of sliced cheese and pour 120ml of milk over them.
- Cover loosely with plastic wrap and microwave on 600W for 1 minute 30 seconds.
- After microwaving, remove the plastic wrap and stir well with a whisk to completely melt the cheese. If it's not fully melted, microwave for another 10 seconds, stir, and let it cool to room temperature. **Key Tip:** Use sliced cheese that doesn't melt easily.
- Separate 3 eggs into yolks and whites. Place the egg whites in a large bowl and refrigerate until needed.
- Lightly whisk the egg yolks and add 20g of granulated sugar. Mix vigorously for about 1 minute until the mixture turns pale and thick. **Key Tip:** Once you add the granulated sugar, mix immediately to ensure the sugar granules are dissolved.
- Add the cooled cheese and milk mixture to the egg yolk mixture and mix well until the grainy texture of the sugar disappears.
- Sift in 30g of cake flour and mix thoroughly to prevent lumps. Set aside until ready to use.
- Preheat your oven to 170°C (340°F).
- Whisk the chilled egg whites with a hand mixer on high speed for 30 seconds until coarse foam forms.
- Add 40g of granulated sugar and 1 tbsp of lemon juice to the foamed egg whites. Beat on high speed with the hand mixer for 2 minutes until soft peaks form (the tips of the peaks should curl over slightly). **Key Tip:** Over-whipping can cause cracks, so aim for a consistency where the tips of the peaks gently bend. Lemon juice helps stabilize the foam.
- Switch the hand mixer to low speed and beat for 1 minute to refine the foam's texture and add gloss.
- Add one-third of the whipped meringue to the egg yolk mixture and mix well to combine.
- Add another third of the meringue and gently fold it in by rotating the bowl. Stop when streaks are still visible.
- Pour the remaining egg yolk mixture back into the bowl with the meringue. Gently fold using a rubber spatula, lifting from the bottom to avoid deflating the foam. Mix until smooth and the batter flows like a ribbon that slowly disappears. **Key Tip:** Using a soft meringue makes it easier to mix and prevents the foam from collapsing.
- Pour the batter into the prepared cake pan.
- Gently drop the filled pan onto the counter 2-3 times to remove any large air bubbles.
- Place a heatproof baking dish on a baking sheet and line it with 3-4 layers of paper towels. Place the cake pan on top. **Key Tip:** If you don't have a baking dish, you can steam bake by placing hot water in heatproof cups and positioning them on either side of the cake pan.
- Pour hot water into the baking dish or onto the baking sheet.
- Bake in the preheated oven at 170°C (340°F) for 15 to 20 minutes using the water bath. Once the surface is nicely browned, cover with aluminum foil. **Key Tip:** If the surface isn't browned after 15 minutes, continue baking up to 20 minutes.
- After covering with aluminum foil, reduce the oven temperature to 140°C (285°F) and continue baking in the water bath for another 40 minutes.
- Remove from the oven when done and take off the aluminum foil.
- While still hot, place a sheet of parchment paper on top of the cake, invert it, and remove the cake pan.
- Place a plate on top and invert again to remove the cake. Peel off the parchment paper.
- Slice and serve. Enjoy immediately or after cooling in the refrigerator.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
ワイン シャトー・メルシャン 甲州きいろ香 ¥2,000〜3,500
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す → ワイン クラウディー・ベイ ソーヴィニヨン・ブラン ¥3,000〜4,000
ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す → 日本酒 久保田 千寿 純米吟醸 ¥2,000〜4,000
吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す → 日本酒 天狗舞 山廃仕込純米酒 ¥1,200〜2,500
米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す → 日本酒 浦霞 禅 純米吟醸 生酒 ¥1,500〜3,000
火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す → ビール COEDO 毬花 -Marihana-（セッションIPA） ¥400〜700/缶
国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す → ビール サッポロ生ビール黒ラベル ピルスナー ¥200〜500/缶
日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す → ビール COEDO 瑠璃 -Ruri-（ピルスナー） ¥400〜700/缶
クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す → ノンアル 伊藤園 お〜いお茶 緑茶／ほうじ茶 ¥100〜250/ペットボトル
緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
🔍 関連する検索
