Soft Mascarpone Soufflé Cheesecake
Making a Fluffy Soufflé Cheesecake with Mascarpone (No Cream Cheese)
This recipe features a wonderfully light and fluffy soufflé cheesecake made using ample mascarpone cheese instead of cream cheese, perfect for using up your leftover mascarpone. Enjoy a cafe-quality dessert right in your own kitchen! For a quick 1-minute video guide, visit: https://youtube.com/shorts/Y9NURkimvYI?feature=share
Ingredients
- 150g Mascarpone cheese
- 40g Unsalted butter
- 80g Milk
- 7g Honey
- 50g Egg yolks (approx. 3 yolks)
- 6g Vanilla paste (or vanilla extract)
- 35g Cake flour
- 100g Egg whites (approx. 3 whites)
- 65g Granulated sugar
Cooking Instructions
Step 1
In a saucepan over low heat, gently warm the mascarpone cheese, butter, and milk until the butter is just melted. Stir continuously to ensure a smooth, lump-free mixture. It’s important not to overheat or boil this mixture.
Step 2
Once the butter has melted, add the egg yolks and vanilla paste. Whisk vigorously until well combined and the mixture is smooth. The vanilla enhances the rich flavor of the mascarpone.
Step 3
Stir in the honey until fully incorporated. This adds a lovely sweetness. You can substitute with a small amount of sugar if preferred.
Step 4
Sift the cake flour into the mixture 2-3 times to ensure it’s fine. Gently fold the flour into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a dense cake.
Step 5
For an extra smooth texture, strain the yolk mixture through a fine-mesh sieve. This step helps achieve a silky-smooth finish on your cheesecake.
Step 6
In a separate, clean bowl, whip the egg whites using an electric mixer or whisk. Gradually add the granulated sugar in 2-3 additions while whipping, until stiff, glossy peaks form. This is your meringue.
Step 7
Gently fold about one-third of the meringue into the yolk mixture using a spatula. Then, add the remaining meringue in two more additions, folding carefully to maintain as much airiness as possible. Use a lifting and folding motion to incorporate the meringue without deflating it.
Step 8
Prepare a 15cm (6-inch) mousse ring or cake pan by lining the bottom and sides with parchment paper or Teflon sheets. Carefully pour the cheesecake batter into the prepared pan. Tap the pan gently on the counter a few times to release any large air bubbles.
Step 9
Place the cake pan in a larger baking pan and create a water bath (bain-marie) by pouring hot water into the larger pan. Bake in a preheated oven at 100°C (212°F) for 40 minutes, then increase the temperature to 130°C (266°F) and bake for another 55 minutes. Baking times and temperatures may vary depending on your oven. Once baked, leave the oven door slightly ajar and allow the cheesecake to cool gradually inside. This helps prevent cracking and ensures a moist texture.
