This amazing cheese soufflé has been loved for 10 years! It's wonderfully fluffy and airy when freshly baked, and becomes delightfully moist the next day - seriously delicious! ♡
Ingredients
8 servings- Cream cheese1 package (200-225g)
- Granulated sugar30g
- Butter30g
- Egg yolks3
- Heavy cream100ml
- Lemon juice5ml
- Rum1/2 tbsp
- Cake flour40g
- Egg whites3
- Granulated sugar (for meringue)50g
- Apricot jamto taste
Directions
75 min- 1
Bring cream cheese (200-225g), butter (30g), egg yolks (3), and heavy cream (100ml) to room temperature. Preheat oven to 150°C.
- 2
In a bowl, combine cream cheese (200-225g) and granulated sugar (30g), mixing smoothly with a whisk. Add butter (30g) and mix well.
- 3
Add egg yolks (3) and mix. Pour in heavy cream (100ml) and stir to combine. Add lemon juice (5ml) and rum (1/2 tbsp), mixing thoroughly until smooth.
- 4
Sift in cake flour (40g) in two additions, folding gently with a whisk until just combined.
- 5
Lightly mix egg whites (3) with a hand mixer. Add granulated sugar (50g) in three additions while beating to form meringue.
- 6
Meringue is ready when it reaches a silky appearance and slowly drips when lifted with a whisk. Be careful not to overbeat, as this can cause excessive browning.
- 7
Fold in 1/3 of the meringue with a rubber spatula, mixing thoroughly. Add remaining meringue all at once and fold gently while rotating the bowl.
- 8
Once batter is smooth and glossy, pour into a prepared pan (lined with parchment paper or greased and dusted with flour). Drop the pan from about 30cm height several times to remove large air bubbles.
- 9
Pour hot water into a baking sheet and place the pan in it. Bake at 150°C for 30 minutes, then reduce temperature to 140°C and bake for another 30-40 minutes.
- 10
Remove when the surface turns golden brown. Let cool completely before unmolding.
- 11
Combine apricot jam (to taste) with water (10ml) in a small container and heat in the microwave. Once jam becomes syrupy, brush over the warm cake surface while still hot.
Tips
If using a removable-bottom pan, seal tightly with aluminum foil to prevent water from entering. If the cake browns too much, cover with aluminum foil while baking. Apricot jam can alternatively be simmered in a small saucepan over heat until syrupy.
Nutrition
Per serving- Calories380 kcal
- Protein8.5 g
- Fat24 g
- Carbs32 g
- Sodium0.3 g
This amazing cheese soufflé has been loved for 10 years! It's wonderfully fluffy and airy when freshly baked, and becomes delightfully moist the next day - seriously delicious! ♡
Ingredients
8 servings- Cream cheese1 package (200-225g)
- Granulated sugar30g
- Butter30g
- Egg yolks3
- Heavy cream100ml
- Lemon juice5ml
- Rum1/2 tbsp
- Cake flour40g
- Egg whites3
- Granulated sugar (for meringue)50g
- Apricot jamto taste
Directions
75 min- 1
Bring cream cheese (200-225g), butter (30g), egg yolks (3), and heavy cream (100ml) to room temperature. Preheat oven to 150°C.
- 2
In a bowl, combine cream cheese (200-225g) and granulated sugar (30g), mixing smoothly with a whisk. Add butter (30g) and mix well.
- 3
Add egg yolks (3) and mix. Pour in heavy cream (100ml) and stir to combine. Add lemon juice (5ml) and rum (1/2 tbsp), mixing thoroughly until smooth.
- 4
Sift in cake flour (40g) in two additions, folding gently with a whisk until just combined.
- 5
Lightly mix egg whites (3) with a hand mixer. Add granulated sugar (50g) in three additions while beating to form meringue.
- 6
Meringue is ready when it reaches a silky appearance and slowly drips when lifted with a whisk. Be careful not to overbeat, as this can cause excessive browning.
- 7
Fold in 1/3 of the meringue with a rubber spatula, mixing thoroughly. Add remaining meringue all at once and fold gently while rotating the bowl.
- 8
Once batter is smooth and glossy, pour into a prepared pan (lined with parchment paper or greased and dusted with flour). Drop the pan from about 30cm height several times to remove large air bubbles.
- 9
Pour hot water into a baking sheet and place the pan in it. Bake at 150°C for 30 minutes, then reduce temperature to 140°C and bake for another 30-40 minutes.
- 10
Remove when the surface turns golden brown. Let cool completely before unmolding.
- 11
Combine apricot jam (to taste) with water (10ml) in a small container and heat in the microwave. Once jam becomes syrupy, brush over the warm cake surface while still hot.
Nutrition
Per serving- Calories380 kcal
- Protein8.5 g
- Fat24 g
- Carbs32 g
- Sodium0.3 g
Tips
If using a removable-bottom pan, seal tightly with aluminum foil to prevent water from entering. If the cake browns too much, cover with aluminum foil while baking. Apricot jam can alternatively be simmered in a small saucepan over heat until syrupy.