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souffle cheesecake

SOUFFLÉ CHEESECAKE

If you’re looking for a cloud-like, melt-in-your-mouth cheesecake with a unique texture, this Soufflé Cheesecake is the perfect recipe for you.
It’s light, airy, and delicately sweet—thanks to whipped egg whites folded gently into a rich cream cheese batter.
Lighter and easier to make than the traditional Japanese version, this Soufflé Cheesecake is a beautiful fusion of a classic cheesecake and a fluffy chiffon cake.
Whether you’re a cheesecake lover or just want to try something new and impressive, this recipe is surprisingly simple to follow and yields amazing results. No dryness, just a perfectly smooth and jiggly cheesecake every time.
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Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, French
Servings 10 Servings
Calories 201 kcal

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

Store in refrigerator for 3 days.