Lava Cheesecake

Creamy cheesecake with a buttery crust, this lava cheesecake has a molten centre that just melts in your mouth!

Lava cheesecake is a luscious dessert that combines the richness of a baked cheesecake with the surprise of a gooey, molten center. As you slice through the crisp crust, the creamy, flowing cheesecake filling spills out, offering a delightful contrast in textures. Perfect for any occasion, it’s a dessert that impresses with both flavor and presentation.

What is Lava Cheesecake?

Lava cheesecake is a unique take on traditional cheesecake, where the center is intentionally undercooked to maintain a molten, flowing core. The outside bakes into a firm, golden crust, while the inside remains soft and gooey. It’s like a lava cake but with the creamy, indulgent flavor of cheesecake.

Where is Lava Cheesecake From?

The recipe for lava cheesecake has been inspired by various global culinary influences, combining elements of traditional baked cheesecakes and molten lava cakes. One standout inspiration is Queic by Olivia, a tribute-boutique known for its iconic cheesecakes. The brand draws heavily from Olivia’s homemade cheesecake, a signature dessert that became famous in Singapore.

This hand-crafted cheesecake was perfected by Olivia’s mother, Celina Franco, and features a unique blend of cream and blue cheese with a crumbly almond sable crust. The result is a dessert with a soft, molten center and a perfectly balanced flavor profile.

Our lava cheesecake recipe is a copycat version of Olivia’s creation, paying homage to her famous cheesecake while incorporating some modern twists, like molten apricot jelly or chocolate centers.

How to Make It

To create lava cheesecake, you’ll need a shortcrust or tart shell for the base and a rich, creamy cheese filling. The cheesecake is baked at a precise temperature to set the outer layer while leaving the inside soft and molten. Finish with a glaze or jelly topping, such as apricot jelly, for extra flavor.

Ingredients

Tart Shell

• Unsalted Butter: Adds a rich, buttery flavor and helps bind the tart shell.
• Icing Sugar: Sweetens the dough and provides a smooth texture.
• Cornstarch: Helps make the shell tender, preventing it from being too dense.

• Large Egg: Acts as a binder, adding moisture and structure.
• Plain Flour: Gives the tart shell its foundation and structure.

Cheese Tart Filling

• Cream Cheese: Provides the signature creamy texture, key to both the cheesecake filling and the molten center.
• Smooth Ricotta or Mascarpone: Adds richness and enhances the smooth, luxurious feel of the filling.
• Parmesan Cheese: Adds a slight salty note to balance the sweetness.

• Butter: Adds richness and ensures a smooth filling.
• Milk: Helps to thin out the filling, ensuring it stays soft.
• Icing Sugar: Sweetens the filling without making it gritty.

• Cornstarch: Helps to thicken the filling while keeping it smooth.
• Eggs: Bind the filling and contribute to the cheesecake’s creamy texture.
• Vanilla Extract: Adds a sweet, aromatic flavor.
• Pinch of Salt: Balances out the sweetness and enhances the overall flavor.

Topping

• Egg Yolk: Used for glazing, giving the top of the cheesecake a golden finish.
• Icing Sugar: Adds a touch of sweetness and helps the glaze shine.

Tips for a Perfect Lava Cheesecake

Oven Temperature Control

Baking at the correct temperature is crucial. Set your oven to around 175°C to prevent overcooking. This allows the outside to set while keeping the inside molten.

Do Not Over Whip the Eggs

Over-whipping egg whites can lead to a cracked or dry cheesecake. Aim for soft peaks, as they create a smooth, fluffy filling without adding too much air.

Use Quality Ingredients

The quality of ingredients makes a big difference. Using high-quality cream cheese and dairy products results in a creamier texture and more flavorful filling. It’s worth investing in good ingredients to achieve the best results.

Serving Suggestions and Storage

Ideal Serving Temperature

Lava cheesecake should be served warm to allow the molten center to flow perfectly. After baking, let it rest briefly before serving to ensure the best texture.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator. When reheating, use the oven rather than the microwave to revive the molten center without overcooking the cheesecake filling.

Variations

Chocolate Lava Cheesecake

Add a rich chocolate ganache to the center of your cheesecake for a decadent twist. The molten chocolate, combined with the creamy cheesecake filling, creates a dessert that’s both indulgent and exciting.

Fruit Lava Cheesecake

For a fruity surprise, incorporate fillings like raspberry or apricot jelly into the molten center. The tartness of the fruit balances the richness of the cheesecake, offering a fresh and delicious variation.

Common Mistakes to Avoid

Overcooking the Center

One of the biggest mistakes is overcooking the cheesecake, which causes the molten center to set completely. To avoid this, remove the cheesecake from the oven when the edges are set, but the center still jiggles slightly.

Incorrect Oven Temperature

Baking at too high or too low a temperature can result in uneven cooking. Always preheat your oven and maintain a steady temperature to ensure the perfect balance between the firm outer layer and molten center.

Lava Cheesecake (Queic by Oliva COPYCAT)

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Creamy cheesecake with a buttery crust, this lava cheesecake has a molten centre that just melts in your mouth!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 large tart 1x
• Category: Pastry
• Method: Intermediate
• Cuisine: Asian

Ingredients

Units MUS Scale 1x2x3x

Tart Shell

• 150g Unsalted butter (2/3 cup)
• 100g Icing sugar (1 cup)
• 40g Cornstarch (1/3 cup)
• 1 large egg
• 280g Plain flour (2 1/3 cup)

See Also This Recipe:  Double Chocolate Muffins

Cheese Tart Filling

• 300 g Cream cheese (10.6 oz)
• 100 g Smooth ricotta or mascarpone (7 oz)
• 80 g Parmesan cheese (1.8 oz)
• 60 g Butter (4 tbsp)
• 200 g Milk (2/3 cup 2 tbsp)
• 120 g Icing sugar (1 1/4 cup)
• 14 g Corn starch/Cornflour (2 tbsp)
• 2 Eggs
• 1 tsp Vanilla extract
• Pinch Salt

 

Topping

• 1 Egg yolk
• 1 tbsp Icing sugar

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Instructions

Tart Crust

1. Prepare a 22cm/8.6 inch tart tin
2. Place flour, sugar, salt and butter in the bowl and rub between your fingertips until the dough resembles sands
3. Add the yolk and knead until a smooth dough
4. If too wet add a little more flour, if too dry add a splash of milk (or put all the ingredients in a food processor and blitz until it forms a dough)
5. Roll the tart dough out into a circle slightly larger than your tart tin
6. Line the tart tin with the pastry and trim the edges
7. Dock the base of the pastry with a fork and place in the fridge to chill for 1-2 hours
8. Preheat the oven to 180C
9. Place a piece of baking paper in the unbaked tart shell and fill with baking beans or uncooked rice
10. Blind bake the tart pastry for 30 minutes, then remove the baking beans and baking paper and bake for another 10-15 minutes, or until golden brown (if the edges are getting too dark, cover them with aluminium foil)

Cream Cheese Filling

1. Combine the cream cheese, ricotta/mascarpone, parmesan, milk and butter in a large heatproof bowl
2. Melt the cheeses over a double boiler, mix until smooth
3. Add the eggs, vanilla, cornstarch and sugar, and continue stirring the mixture for 10 minutes or until thickened
4. Remove from heat and cover with cling wrap. Chill in the fridge for at least 1 hour until chilled.

Assembly

1. Preheat the grill to 240C/465F
2. Fill the baked tart shell with the cream cheese filling and smooth off the top
3. Lightly brush the top with the beaten egg yolk
4. Bake the cheese tart for 10 minutes, or until lightly golden
5. Use a fine-meshed sieve to sprinkle over the icing sugar on top of the tart
6. Using a blow torch, torch the top of the tart until it is burnished
7. Place in the freezer to set for 1 hour
8. Remove, slice and bring to room temperature
9. Serve!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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