Lemony and pillowy, this cheese soufflé cake recipe makes a wonderful dessert served with cups of coffee or tea. It has the tanginess and sweetness of a cheesecake along with a pillowy soufflé texture from plenty of whipped egg whites.
To make the cheese soufflé cake, you first mix cream cheese with powdered sugar, egg yolks, cream, milk, lemon juice, and flour. Then, the mixture gets folded with whipped egg whites before being baked in a pan in the oven in a hot water bath. Finally, once cooled it gets garnished with a dusting of powdered sugar and lemon slices before being sliced and served.
What is Cheese Soufflé Cake?
This cheese soufflé cake has flavors that are reminiscent of a lemony cheesecake but with a twist because instead of being dense and creamy, this cake is light and pillowy. By folding egg whites into the cream cheese mixture, air is incorporated into the batter which helps it rise up during the baking time, similar to if you were making a soufflé.
Pro Tips
- Soften the cream cheese at room temperature so that it incorporates with the other ingredients easily.
- Bring the eggs to room temperature before you whip the egg whites as they will whip easier.
- When whipping the egg whites, make sure that the bowl and beaters you use are very clean as any oil residue may prevent them from whipping to stiff peaks.
- Ensure that your springform pan is very tight and wrap it in foil as extra security to prevent water from getting into the cake.
Frequently Asked Questions
What is the Difference Between Soufflé Cheesecake and Regular Cheesecake?
Soufflé cheesecake has a much lighter and airier texture than regular cheesecake. Meanwhile, regular cheesecake tends to be denser and creamier in texture.
Why Aren’t the Egg Whites Whipping?
If you find that your egg whites aren’t whipping, it is likely that they were contaminated with some oil that was on your bowl or beaters, or that you got some egg yolks in them. To be successful, make sure the equipment you use is very clean and that you don’t get any egg yolks in the whites when you separate your whole eggs.
How Can I Tell That the Cheese Soufflé Cake is Baked?
When the cake is baked, it should be puffed up and golden on top with a very slight jiggle to its center.
How to Store Cheese Soufflé Cake
Leftover cheese soufflé cake can be covered and stored in the fridge where it should keep for up to 3 to 4 days.
Ingredients
How to Make Cheese Soufflé Cake
Preheat the oven to 320 F (160 C). In a bowl, beat the cream cheese with the powdered sugar, egg yolks, cream, milk, lemon juice, and flour until combined.
Preheat the oven to 320 F (160 C). In a bowl, beat the cream cheese with the powdered sugar, egg yolks, cream, milk, lemon juice, and flour until combined.
In another bowl, beat the egg whites until they are foamy. Continue whipping while adding the sugar until stiff peaks form. Fold the egg whites into the cheese mixture.
In another bowl, beat the egg whites until they are foamy. Continue whipping while adding the sugar until stiff peaks form. Fold the egg whites into the cheese mixture.
Crumble the cake and press it into the bottom of a springform pan. Pour the batter over top.
Crumble the cake and press it into the bottom of a springform pan. Pour the batter over top.
Wrap the bottom of the cake pan in foil and place it in a large baking dish filled partway up with hot water. Bake it in a 320 F (120 C) oven for 1 hour. Allow it to cool completely.
Wrap the bottom of the cake pan in foil and place it in a large baking dish filled partway up with hot water. Bake it in a 320 F (120 C) oven for 1 hour. Allow it to cool completely.
Serve the cake garnished with lemon slices and powdered sugar.
Serve the cake garnished with lemon slices and powdered sugar.
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