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