cakepia recipe japanese      
Cheese Soufflé  
World Traditional Recipe スイス

Swiss style cheese soufflé. By adding meringue to cheese batter, you will have a light, airy soufflé. For an even lighter texture, you can substitute flour with cornstarch.
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●Preparation Tip
●Cookie Dough

Photo #1
Place cookies in a thick plastic bag and crush them into small pieces with your hands.

Place the cookies in bowl. Add butter, mix and press the dough together. (Photo #1)

●Cheese Batter

Photo #1

Photo #2

Photo #3

Photo #4
Mix together cream cheese, sour cream, whipping cream and half of the sugar (40g). (Photo #1)

Combine egg whites and the rest of the sugar (40g) in another bowl. Beat until almost stiff. (Photo #2)

Stir in beaten egg yolks to the cheese mixture (#1), a little at a time, and blend well. (Photo #3)

Mix in flour, then add the meringue (#2) and blend well. (Photo #4)


Photo #1

Photo #2

Photo #3
Place the cookie dough on the bottom of a round pan. Press the dough to 5mm thick with your hands. (Photo #1)

Fill the pan with the cheese batter to 3/5 to 7/10 full. (Photo #2)

Place the pan on a baking tray and pour hot water into the tray. (If you are using a pan with a removable bottom, cover the bottom with foil to keep the water from getting in.) Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes. If the surface browns but the center is not done, cover with foil and continue baking. Add hot water when it has evaporated while baking. (Photo #3)

Servings per Recipe Calories per Serving Ready In
12  two 15cm round cake pans  242kcal 120 minutes
Cookie Dough
butter cookies 100g 
butter 40g 
- Allow butter to soften at room temperature.

Cheese Batter
cream cheese 200g 
sour cream 100g 
whipping cream 100g 
sugar 80g 
egg whites 90g 
egg yolks 60g 
cake flour 20g 
- Allow cream cheese to soften at room temperature.
- Sift flour.

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