Strawberry Soufflé Cheesecake

Episode 58 - Strawberry Soufflé Cheesecake


  • Pastry:
  • 1 cup Plain Flour
  • 2 tbsp Icing Sugar
  • 60g Butter
  • 1 Egg, beaten Filling:
  • 1 large punnet (500g) of large sized Strawberries
  • ½ cup Ground Rice
  • 500g Ricotta Cheese
  • ½ cup Icing Sugar
  • ½ teaspoon Queens Vanilla Bean Paste
  • Grated rind of Lemon
  • 4 Eggs separated
  • ½ cup Castor Sugar
  • 2 tbsp Apricot Jam sieved


  1. Place plain flour and icing sugar into a food processor, add butter and process until mixture resembles fine breadcrumbs.
  2. Add beaten egg process to dough.
  3. Knew briefly on floured work surface, cover with plastic wrap, chill for 30 minutes.
  4. Roll out and line base of 22cm springform pan.
  5. Prick with a fork and bake for 6 – 8 minutes on 180°C.
  6. Cool slightly & set aside.
  7. Wash and hull strawberries pat dry. Place on top of pastry.
  8. Combine ground rice, ricotta cheese, icing sugar, vanilla, grated lemon rind and egg yolks in a food processor.
  9. Beat egg whites until stiff, and then beat in castor sugar, fold this through the ricotta mixture.
  10. Spoon cheesecake filling mixture over the pastry & strawberries.
  11. Bake in a moderate oven 180°C for 50 – 55 minutes or until browned on top.
  12. Chill for 2 hours before serving.
  13. Glaze with apricot jam warmed and sieved over the top of the cake and serve with whipped cream