Quick Description
This Fluffy Baked Cheesecake Soufflé is light, airy, and melts in your mouth. With a delicate golden crust and a soft, custard-like interior, it’s the perfect dessert for those who love cheesecake but want something lighter and cloud-like.
Servings & Timing
- Servings: 8–10
- Prep Time: 20 minutes
- Bake Time: 45–55 minutes
- Total Time: ~1 hour 15 minutes
Ingredients List
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter, softened
- 6 large eggs, separated
- 3/4 cup (150 g) granulated sugar (divided)
- 1/2 cup (60 g) cake flour (or all-purpose, sifted)
- 1/4 cup (30 g) cornstarch
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar (or 1 tsp lemon juice)
- Pinch of salt
Optional Toppings: powdered sugar, whipped cream, or fresh berries.
Instructions
-
Preheat Oven
- Preheat to 325°F (160°C). Line a 9×13-inch baking dish with parchment paper.
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Prepare the Cream Base
- In a heatproof bowl, melt butter, cream cheese, and milk together over a double boiler. Stir until smooth. Let cool slightly.
-
Add Dry Ingredients
- Whisk in sifted flour and cornstarch until smooth. Stir in vanilla.
-
Prepare Egg Yolks
- Add egg yolks one by one into the mixture, whisking until fully combined.
-
Whip Egg Whites
- In a clean bowl, beat egg whites with cream of tartar and salt. Gradually add the sugar (about 1/2 cup), whipping until glossy stiff peaks form.
-
Fold Together
- Gently fold the egg white mixture into the cream base in 3 additions. Use a spatula and fold carefully to keep the batter airy.
-
Bake
- Pour batter into prepared dish. Place the dish into a larger roasting pan and pour in hot water halfway up the sides (water bath method).
- Bake for 45–55 minutes, until the top is golden brown and the cake jiggles slightly in the center.
-
Cool Gradually
- Turn off oven, crack open the oven door, and let the cake sit for 15–20 minutes. This prevents collapsing.
-
Chill or Serve Warm
- Serve warm for a custardy texture or chill for 2+ hours for a firmer, cheesecake-like bite.
Additional Notes
- The water bath prevents cracking and keeps the cake moist.
- This cake may rise tall in the oven and deflate slightly after cooling—this is normal.
Dietary Info
- Vegetarian
- Not Gluten-Free (but can substitute flour with GF baking blend)
- Not Keto (can adapt with almond flour, erythritol, and cream cheese for a low-carb version).
Ingredient Details & Substitutions
- Cream Cheese: Use full-fat for best texture. Low-fat works but may be less rich.
- Cake Flour: Makes the cake lighter; AP flour works if sifted.
- Sugar Substitute: Monk fruit or erythritol can be used for a sugar-free version.
Recipe Variations & Serving Suggestions
- Citrus Twist: Add lemon zest for a fresh note.
- Matcha Soufflé Cheesecake: Mix 1 tbsp matcha powder into the flour.
- Chocolate Soufflé Cheesecake: Add 2 tbsp cocoa powder into the batter.
Storage & Make-Ahead
- Store in fridge up to 4 days.
- Best texture within the first 48 hours.
- Freeze slices individually wrapped for up to 1 month.
FAQs
Q: Why did my cheesecake collapse?
Likely overmixed batter, underbaked center, or cooled too quickly.
Q: Can I skip the water bath?
Not recommended — it keeps the texture fluffy and prevents cracks.
Q: Can I make this ahead for a party?
Yes! Bake, cool, cover, and refrigerate overnight. Dust with powdered sugar before serving.
Call-to-Action
If you’re craving a cloud-like, melt-in-your-mouth dessert that’s lighter than classic cheesecake but just as satisfying, this Fluffy Cheesecake Soufflé is the recipe to try. Bake it, share it, and watch it disappear slice by slice!
