This dessert is the best of two worlds: the pillowy softness of a soufflé cheesecake combined with a surprising molten cheddar lava centre. It’s airy, creamy, slightly sweet, and full of bold cheesy flavour that oozes with every slice.
The molten filling adds a playful, luxurious twist, making this cake a true showstopper for cheese lovers and adventurous dessert fans. Add the cheddar cheese, milk, cream, and butter to a small saucepan. Melt over low heat, stirring constantly until smooth and fully combined.
Mix the cornstarch with 1 tsp water to create a slurry. Add to the cheese mixture and stir until thickened — about 1–2 minutes. It should coat the back of a spoon. Pour into a small bowl or mould (use plastic wrap for easier removal), then chill in the freezer for 1–2 hours until firm.
You’ll shape this into a ball or scoop it directly into the batter later. In a heatproof bowl, combine cream cheese, butter, and milk, then place over a double boiler and stir until the mixture is smooth and lump-free. Let cool slightly.
Once warm (not hot), whisk in egg yolks, one at a time, until fully combined, add vanilla extract, and whisk again. Sift in cake flour and cornstarch, and fold gently with a spatula or whisk until smooth. In a clean, dry mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar or lemon juice, then gradually add sugar in 2–3 parts and increase speed and beat until medium-stiff peaks form.
Peaks should stand tall with just a gentle curve. Add one-third of the meringue to the yolk mixture and fold gently to lighten it. Add the rest of the meringue in two batches, folding carefully to preserve the volume. Use a cut and fold motion: cut through the middle with the spatula, scrape around the side, and lift.
Mix until just combined, and you no longer see streaks. Don’t deflate it. Line your 6-inch cake pan with parchment paper on the bottom and sides. Pour half of the cheesecake batter into the pan and remove your frozen cheddar lava core from the freezer, and gently place it in the centre.
Cover with the remaining batter and smooth the top. Place the cake pan into a larger baking tray. Fill the outer tray with hot water (about 1 inch deep) and bake at 320°F (160°C) for 40–45 minutes, or until the top is lightly golden. For an extra-smooth finish, reduce heat to 300°F (150°C) for the final 10 minutes.
Turn off the oven and open the door slightly. Let the cake rest inside for 10 minutes to prevent collapse. Remove from oven and allow to cool fully at room temperature (30–45 minutes). Carefully unmold and serve warm if you want gooey lava.
Expert Tips:
- Don’t overbake – A little jiggle in the middle ensures a custardy, moist texture.
- Use block cheddar – Not pre-shredded, which contains anti-caking agents that affect melting. Let it chill before slicing, unless you want the dramatic lava effect fresh out of the oven.
- Cut with a hot knife – Dip in hot water and wipe clean between cuts for perfect slices.
Variations:
- Sweet Lava Core: Blend cheddar with condensed milk or cream cheese for a sweeter molten centre.
- Double Cheese: Use mozzarella and cheddar for a stretchy lava effect.
- Matcha Base: Add 1 tsp matcha powder to the cake flour for a green tea version.
- Savoury Brunch Cake: Reduce sugar in the batter to 50g and top with crispy bacon or herbs.
Serving Suggestions:
- Dust with powdered sugar or a light cheese powder.
- Drizzle with honey or spicy chilli oil for a bold contrast.
- Pair with a cold brew coffee or matcha latte.
Storage and Reheating:
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm slices in the microwave for 10–15 seconds to revive the lava.
Freeze: Not recommended, as freezing may alter the texture of both the sponge and lava.
This cheddar lava cheesecake is an irresistible fusion of flavour, texture, and visual appeal. It’s light enough to eat without guilt and rich enough to feel indulgent. The molten cheddar centre adds drama, fun, and a gourmet touch that sets this apart from everyday desserts.
Ingredients;
For the Cheddar Lava Filling (prepare first):
- 100g cheddar cheese (grated or finely chopped)
- 50ml whole milk
- 50ml heavy cream
- 10g unsalted butter
- 1 tsp cornstarch
- 1 tsp water (to make a slurry)
- Pinch of salt (optional, if your cheddar is mild)
For the Japanese Cheesecake Batter:
- 130g cream cheese (full-fat, softened)
- 40g unsalted butter
- 100ml whole milk
- 4 large eggs, separated (room temperature)
- 1 tsp vanilla extract
- 45g cake flour (or all-purpose flour sifted 2–3 times)
- 10g cornstarch
- 70g granulated sugar
- 1/4 tsp cream of tartar or 1 tsp lemon juice (to stabilise egg whites)