Fluffy Lemon Soufflé Cheesecake Recipe: A Tangy Dream Treat

Baking a delectable lemon soufflé cheesecake brings pure culinary magic to your dessert repertoire.

Creamy textures mingle with bright citrus notes in this elegant recipe.

The silky smooth lemon soufflé cheesecake promises a delightful balance of tangy and sweet flavors.

Soft peaks of whipped egg whites create an impossibly light texture that melts on your tongue.

Professional pastry techniques combine with simple ingredients to craft an extraordinary dessert.

Each slice delivers a sophisticated dessert experience that looks as impressive as it tastes.

You won’t believe how something so elegant can be so straightforward to create.

Get ready to wow everyone with this showstopping treat that transforms an ordinary meal into a memorable celebration.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours

Calories: 278 kcal

Servings: 9

What Goes into Lemon Soufflé Cheesecake

• Cream Cheese: Creamy foundation that gives luxurious texture and tangy richness to the cheesecake, choose full-fat variety for best results.
• Condensed Milk: Adds sweetness and silky smoothness, opt for high-quality brand with rich consistency.

• Lemon: Brings bright, zesty flavor and aromatic notes, select fresh, firm lemons with vibrant yellow skin for maximum juice and zest.
• Egg Yolks: Contribute deep richness and help bind ingredients, choose fresh, room-temperature eggs for smooth incorporation.

• Egg Whites: Creates airy, cloud-like texture, ensure bowl and whisk are completely grease-free for perfect peak formation.
• Parchment Paper: Ensures easy cake removal and smooth sides, use high-quality, non-stick variety.
• Powdered Sugar: Optional elegant finishing touch, provides delicate sweetness and decorative presentation.

Tools for a Fluffy Lemon Soufflé Cheesecake

• Electric mixer: Essential for beating cream cheese, egg whites, and creating smooth, creamy texture.
• Springform pan (8-inch): Key for baking and easy cake removal without breaking the delicate soufflé.
• Mixing bowls (2): One for cream cheese mixture, another for beating egg whites separately.
• Parchment paper: Crucial for lining pan sides and bottom, ensuring easy cake release.
• Measuring cups and spoons: Precise ingredients measurement for perfect cheesecake consistency.
• Zester or grater: Needed to extract lemon zest for bright, citrusy flavor.
• Baking sheet: Used to create water bath for gentle, even baking.
• Whisk or spatula: Helps gently fold egg whites into cream cheese mixture.
• Sifter or fine strainer: Optional for dusting powdered sugar on top.

How to Make Lemon Soufflé Cheesecake at Home

Zesty Lemon Cloud Cake

• Baking Workspace Preparation

Set up a cozy kitchen space with clean counters and all necessary equipment. Warm your oven to a gentle 325°F, creating a welcoming environment for your delicate dessert.

• Cream Cheese Foundation

Whip cream cheese until silky smooth, transforming it into a luxurious base. Blend in sweet condensed milk, creating a velvety canvas for your tangy creation.

• Citrus Magic

Carefully zest and squeeze fresh lemons, releasing bright, aromatic flavors. Incorporate these sunny notes into your creamy mixture, stirring until perfectly harmonized.

• Egg White Transformation

Separate egg whites with delicate precision. Whip them into a cloud-like meringue, creating soft peaks that will give your cake its signature airy texture.

• Gentle Fusion

Fold the billowy egg whites into the cream cheese mixture with tender care. Blend carefully to maintain the light, delicate structure of your soufflé.

• Water Bath Baking

Place the cake in a warm water bath, creating a gentle steaming environment. Bake until the cake rises slightly and develops a golden blush.

• Cooling Choreography

Allow the cake to rest peacefully in the oven after baking, letting it slowly settle and develop its signature creamy texture.

• Final Touches

Chill the cake thoroughly, letting flavors meld and develop. Before serving, dust with a whisper of powdered sugar for an elegant finish.

Lemon Soufflé Cheesecake Flavor and Texture Tips

• Ensure your mixing bowl and beaters are completely grease-free to help egg whites reach maximum volume and maintain stiff peaks.
• Let the cheesecake cool gradually inside the oven to minimize surface cracks and maintain a smooth, delicate texture.
• Experiment with different citrus zests like orange or lime to create unique variations of this classic soufflé cheesecake.
• Top with fresh berries, lemon slices, or a delicate drizzle of lemon curd to enhance visual appeal and add extra flavor complexity.
• Use a gentle, sweeping motion when incorporating egg whites to preserve their airiness and ensure a light, fluffy final texture.

Serving Lemon Soufflé Cheesecake with Flair

• Citrus Sunset Plating: Garnish with delicate lemon twists and fresh mint leaves, creating a vibrant and elegant presentation that highlights the cake's zesty profile.
• Afternoon Tea Companion: Serve alongside Earl Grey tea or a light chamomile brew, complementing the cheesecake's subtle lemon notes and creating a sophisticated dessert experience.
• Berry Bliss Topping: Add a spoonful of fresh raspberry or blueberry compote on the side, providing a beautiful color contrast and a tangy complement to the creamy cheesecake texture.
• Whipped Cream Dream: Top with a dollop of softly whipped cream and a sprinkle of candied lemon peel, adding a luxurious and bright finishing touch to this delicate dessert.

How to Store Lemon Soufflé Cheesecake the Right Way

• Fridge-Fresh Delight: Store your lemon soufflé cheesecake in an airtight container to maintain its delicate texture and prevent absorbing other refrigerator odors. The sealed environment keeps the cake moist and protects its delicate structure.
• Chill & Savor Window: This delightful dessert stays perfectly fresh for 3-4 days when refrigerated. Always keep the cake covered with plastic wrap or in a sealed container to preserve its light, airy consistency.
• Freezing Magic: Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Frozen cheesecake can last up to 2 months, allowing you to enjoy this treat whenever a sweet craving strikes.
• Room Temperature Timing: Before serving, remove the cheesecake from the refrigerator 15-20 minutes in advance. This brief rest allows the cake to soften slightly, enhancing its creamy texture and bringing out the subtle lemon notes.

Silky Lemon Soufflé Cheesecake

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4.6 from 22 reviews

• Total Time: 3 hours
• Yield: 9 1x

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Description

Silky lemon soufflé cheesecake marries European elegance with creamy indulgence. Zesty citrus notes and delicate texture invite pure culinary pleasure for those seeking refined dessert experiences.

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Ingredients

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• 5 large eggs (room temperature)
• 8 oz (225 g) cream cheese (room temperature)
• 14 oz (400 g) sweetened condensed milk
• 1 lemon (zest and juice)
• Powdered sugar (for dusting, optional)

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Instructions

1. Preparation: Line an 8-inch springform pan with parchment paper, covering sides and bottom completely.
2. Citrus Preparation: Extract lemon zest and juice, setting aside for flavor infusion.
3. Egg Separation: Carefully divide egg whites from yolks, maintaining clean separation.
4. Cream Cheese Base: Whip cream cheese using an electric mixer until luxuriously smooth and creamy.
5. Mixture Development: Blend condensed milk into cream cheese, then integrate egg yolks, lemon zest, and juice until uniformly combined.
6. Meringue Creation: Thoroughly clean mixer attachments and whip egg whites to form glossy, stable peaks.
7. Batter Assembly: Delicately fold whipped egg whites into cream cheese mixture, preserving the ethereal lightness.
8. Pan Technique: Pour batter into prepared pan, gently tapping to release potential air bubbles.
9. Baking Environment: Position a baking sheet filled with boiling water on the lower oven rack to create a humid cooking atmosphere.
10. Oven Transformation: Place soufflé cheesecake on middle rack, baking at 325°F for approximately 45 minutes until golden and slightly jiggly.
11. Cooling Process: Leave cheesecake in closed oven for 30-40 minutes to cool gradually, preventing potential cracking.
12. Finishing Touches: Remove springform sides, peel away parchment, and allow complete cooling at room temperature.
13. Refrigeration: Chill for minimum two hours to achieve perfect set, optionally dusting with powdered sugar before serving.
14. Storage: Keep refrigerated and consume within three days for optimal taste and texture.

Notes

• Prep Precision: Line pan perfectly to prevent leakage and ensure smooth cake removal.
• Egg Separation Technique: Meticulously separate whites and yolks at room temperature for maximum volume and smoothest texture.
• Folding Finesse: Use gentle, circular motions when incorporating egg whites to maintain delicate air bubbles and prevent deflation.
• Temperature Control: Gradual cooling prevents cracking and ensures silky smooth soufflé cheesecake texture, so resist opening oven door during baking and cooling process.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 278
• Sugar: 26 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 119 mg