Cheese Soufflé

Cheese Soufflé

Ingredients (1 serving)

100 g cream cheese
40 g granulated sugar
1 egg (separate into yolk and egg white)
Lemon peel (grated)
1 teaspoon lemon juice
15 g flour
Powdered sugar


1. Grease the inside of the COCOTTE RINGO with butter and lightly flour.

2. Put cream cheese in a bowl and mix with a whisk until smooth. Add half of the granulated sugar and mix.

3. Add the egg yolk, lemon peel and lemon juice to number 2 and mix. Add sieved flour and mix with a whisk until the batter is not powdery.

4. In a separate bowl, whisk the egg white until slightly stiff, and add the rest of the granulated sugar. Keep whisking until the mixture becomes a stiff merengue.

5. Add half of the merengue from number 4 to number 3 and mix until stirred. Add the rest of the merengue and mix with a cutting motion with a spatula while trying not to flatten the air bubbles.

6. Put the batter from number 5 in the COCOTTE RINGO. Put on the lid and heat on low heat for 12 minutes, then turn off the heat and steam for 10 minutes.

7. Remove the soufflé from the COCOTTE RINGO and top with powdered sugar.



It is possible to make a fluffy soufflé cheesecake without using an oven. With carbon's high heat conductivity, the COCOTTE RINGO transfers heat to ingredients from all sides of the pot, making the food cooked from all sides as if baked in an oven. You can enjoy the delicious cake right after cooking or chilled.

*The amount of heat will differ based on the type of heat source. First try to cook using very low heat and adjusting the cooking time.

Seiichi Horio 


After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING
FACTORY in 1993. Horio teaches cooking
classes in many regions in addition to having
diverse roles such as menu development for
the dining industry or food coordination for
media and advertising.

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