SOUFFLÉ CHEESECAKE
Ingredients
- 4 eggs room temperature
- 120 g (1/2 cup) caster sugar
- 1 tsp vanilla extract
- The zest form 1/2 lemon
- 370 g (13 oz) cream cheese room temperature
- 55 g (1/2 cup+1 tbsp) cornstarch
- 1/4 tsp baking powder
Instructions
- In 2 large bowls separate the egg whites and the egg yolks.
- Whip the egg whites with a hand mixer: when it starts to white foamy add in three steps 50 g (1/4 cup) of sugar. Whip until stiff peaks. Set aside.
- In the egg yolks add 70 g (1/3 cup) sugar, vanilla, lemon zest and beat until get a thick and pale mix (at least 4 minutes with a hand mixer).
- Add cream cheese and incorporate it at low speed mixing for few seconds just until combined.
- Sift in cornstarch, baking powder and beat at low speed mixing for few seconds just until combined: do not overmix!
- Gently fold in few steps with a spatula the egg whites into the yolk mix. Be gentle and pay attention to not deflat the egg whites.
- Place the batter into a 18cm-7inch springform pan lined with parchment paper making high sides with the paper.
- Place the cake pan into a slightly larger baking pan, then into a large baking sheet where you will pour some hot boiling water.
- Bake in waterbath in preheated oven (no fan, up+bottom heat) at 160°C-320°F for 50 minutes.
- Cool down the cake for at least 30-40 minutes before unmold it and unwrap it from the parchment paper.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
Room temperature ingredients are key
Cold eggs or cream cheese can cause the batter to curdle or deflate. Make sure everything is at room temperature before you start.
Whip the egg whites properly
Stiff peaks are essential to get that airy, soufflé-like texture. Don’t under-whip or over-whip; the peaks should stand firm but not be dry.
Do not overmix
When incorporating the cream cheese and dry ingredients, mix only until just combined. Overmixing can deflate the batter and affect the final texture.
Fold gently
Gently use a whisk to carefully fold the whipped egg whites into the yolk mixture in several batches. This is the most crucial step for keeping the batter light and fluffy.
Use a tall parchment collar
Line the sides of the pan with parchment paper that extends above the rim. This gives the cake room to rise and helps keep its shape.
Water bath is non-negotiable
It creates gentle, even heat and prevents the cake from drying. Be sure to use hot boiling water.
No fan in the oven
Use only top and bottom heat. Fan ovens can cause uneven baking and dryness.
Don’t rush unmolding
Let the cake cool for at least 30–40 minutes before removing it from the pan. It will be very delicate while warm.
Serve it chilled or at room temperature
Once cooled, you can chill it for a few hours for a firmer texture, or serve it slightly warm for that cloud-like soufflé feel.
DON'T WANT YOUR CHEESECAKE TO DEFLATE?
This recipe is a simplified version of the famous Japanese cheesecake. It’s totally normal if it slightly deflates as it cools—that’s part of its charm!
If you prefer a more structured result that holds its shape better, check out my Japanese Cheesecake Recipe.
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