Gluten Free Souffle Cheesecake – Recipe

Easter coincides with Passover this year, which means experimental baking time!  Based on the Japanese cotton cheesecake, this cake just uses egg whites whisked into a meringue to raise it, and the only flour used is cornflour.

For extra-cheesecakeyness, I also made a whipped cheesecake cream to serve with it. And, for an extra Easter touch, Mini Eggs, sugar flowers and rice paper bunny ears.

Ready? Let's go.

Ingredients for Souffle Cheesecake:

4 eggs, separated
70g caster sugar (for the egg whites)
35g caster sugar (for the egg yolks)
170g full fat cream cheese
25ml lemon juice
80ml milk
50ml vegetable oil
40g  cornflour

Ingredients for Cheesecake Cream:

100g full fat cream cheese
100g whipping cream
25g caster sugar
2 tsp lemon juice


1. Preheat the oven to 150°C. Line the bottom of a 7" springform pan with baking paper, and grease and flour the sides with a little extra cornflour. Wrap the outside of the pan with foil (this will stop the water from the water bath leaking into the tin later).

2. In a large bowl, whisk the egg whites until they form soft white peaks, and whisk in the 70g caster sugar until glossy and stiff.

3. In another bowl, whisk the rest of the souffle ingredients together until smooth. Take a spoonful of the meringue mixture and whisk it lightly into the egg yolk/cream cheese mixture, then gently fold the rest of the egg whites until just combined.

4.  Pour the mixture into the pan, place the pan in a big roasting tin, and fill the roasting tin will boiling water until it's halfway up the pan. Pop in the oven and bake for 90–100 minutes, until puffy and cracked.

5. Completely cool the cake on a wire rack before removing from the pan. It'll deflate a lot but don't worry, it's normal.

6. Whisk all of the cheesecake cream ingredients together until thick and fluffy, and serve with slices of the souffle cake, along with any other toppings you like.

Enjoy, and have fun this Bank Holiday weekend.


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