The Fluffiest Lemon Soufflé Cheesecake Recipe: Zesty & Divine Joy

Lemon soufflé cheesecake emerges as a delightful fusion of tangy elegance and creamy indulgence.

Soft, airy textures dance with bright citrus notes in this sophisticated dessert.

Culinary enthusiasts appreciate its delicate balance between light, cloud-like consistency and rich, smooth flavors.

Bakers love challenging themselves with this technically intricate yet rewarding recipe that demands precision and skill.

Professional and home chefs alike find the delicate art of soufflé making both thrilling and rewarding.

Mastering the technique requires gentle handling and careful temperature control to achieve the perfect rise and texture.

Each slice promises a magical experience of cloud-like softness melting into zesty, creamy decadence.

What Goes into Lemon Soufflé Cheesecake

Main Ingredients:

• Cream Cheese: Soft, smooth base that provides rich and creamy texture for the soufflé cheesecake.
• Condensed Milk: Sweet, thick milk that adds richness and helps stabilize the cake's structure.

• Egg Whites, Egg Yolks: Essential for creating light, airy texture and providing structure to the soufflé cheesecake.

• Lemon: Fresh zest and juice that bring bright, tangy citrus notes to the dessert.

• Parchment Paper: Helps remove cake easily and prevents sticking to the pan.
• Powdered Sugar: Optional topping for decorative and sweet finish.

• Water: Creates moist baking environment to prevent cracking and ensure even baking.

Steps to Prepare Lemon Soufflé Cheesecake

Step 1: Prepare Baking Setup

• Warm oven to 325°F
• Grab an 8-inch springform pan
• Line pan sides and bottom with parchment paper
• Place a baking sheet on lower oven rack

Step 2: Harvest Lemon Essence

• Carefully zest lemon
• Squeeze fresh lemon juice
• Separate egg whites and yolks in different bowls

Step 3: Craft Creamy Base

• Grab electric mixer
• Whip cream cheese until silky smooth
• Add condensed milk
• Blend in egg yolks
• Mix lemon zest and juice thoroughly

Step 4: Create Fluffy Meringue

• Use clean mixing bowl
• Whip egg whites until stiff peaks form
• Gently fold egg whites into cream cheese mixture
• Incorporate until no white streaks remain

Step 5: Prepare Water Bath

• Boil water
• Pour 2 cups boiling water onto lower baking sheet

Step 6: Bake Cheesecake

• Pour batter into prepared pan
• Tap pan to release air bubbles
• Place pan on middle oven rack
• Bake for 45 minutes

Step 7: Cool Gradually

• Turn off oven
• Let cheesecake rest inside for 30-40 minutes
• Remove springform pan sides
• Peel off parchment paper
• Cool completely at room temperature

Step 8: Chill and Serve

• Refrigerate for minimum 2 hours
• Optional: Dust with powdered sugar
• Store covered in refrigerator up to 3 days

Handy Tips for a Light and Airy Cheesecake

• Whip Egg Whites Perfectly: Use a spotlessly clean, dry bowl and beaters to achieve maximum volume when beating egg whites, ensuring they form stiff, glossy peaks without breaking down.
• Fold Gently: Use a spatula and make a gentle, sweeping motion when incorporating egg whites to maintain the delicate air bubbles that give the soufflé its light, airy texture.
• Create Smooth Cream Cheese Base: Bring cream cheese to room temperature and beat thoroughly to eliminate any lumps, creating a silky-smooth foundation for the cheesecake.
• Master the Water Bath: The boiling water bath helps create even, gentle heat and prevents surface cracking by maintaining a humid oven environment during baking.
• Chill Completely: Allow the cheesecake to cool gradually in the oven and then refrigerate for at least 2 hours to set properly, which enhances the texture and flavor development.

Storing and Reheating Lemon Soufflé Cheesecake the Right Way

• Refrigerate: Store the lemon soufflé cheesecake in an airtight container or tightly wrap with plastic wrap to maintain freshness and prevent absorbing other refrigerator odors.
• Preserve Quality: Keep the cheesecake in the coldest part of the refrigerator, typically the back shelf, to ensure consistent temperature and extend its delectable texture.
• Reheat Gently: Bring the cheesecake to room temperature for 15-20 minutes before serving to soften its delicate texture and enhance the lemon flavor's brightness.

What Goes Great with Lemon Soufflé Cheesecake

• Brew Citrusy Tea Companion: Pair this light, airy lemon soufflé cheesecake with a delicate Earl Grey or fragrant chamomile tea to enhance the cake's subtle citrus notes and complement its creamy texture.
• Select Sweet White Wine Partner: Match the dessert with a crisp Moscato d'Asti or a chilled Riesling, whose gentle sweetness and bright acidity will dance perfectly with the lemon's tangy undertones.
• Create Fresh Fruit Accent: Garnish the plate with fresh berries like raspberries or blueberries, which will provide a vibrant color contrast and add a burst of natural sweetness that balances the cake's rich, creamy profile.
• Serve Vanilla Cream Accompaniment: Drizzle a light vanilla bean cream sauce around the slice, introducing a smooth, velvety element that softens the lemon's zesty punch and creates a luxurious dining experience.

Fun Twists on Lemon Soufflé Cheesecake

• Lavender Lemon Bliss: Infuse the batter with dried lavender buds for a floral, aromatic twist that complements the bright lemon flavor.
• Berry Burst Edition: Swirl fresh raspberry or blueberry compote into the cream cheese mixture before baking for vibrant fruit pockets.
• Ginger Zinger Cheesecake: Add finely grated fresh ginger and a pinch of ground ginger to the batter for a warm, spicy undertone that enhances the citrus notes.
• Coconut Tropical Dream: Mix shredded coconut into the base and sprinkle toasted coconut flakes on top for a tropical-inspired version of the classic cheesecake.

Highlights of Lemon Soufflé Cheesecake

• Elevate Texture Delight: This lemon soufflé cheesecake offers an incredibly light, airy texture that melts in your mouth, creating a cloud-like experience unlike traditional dense cheesecakes.
• Burst of Citrusy Freshness: The bright lemon zest and juice infuse the dessert with a vibrant, tangy flavor that cuts through the richness of the cream cheese, delivering a refreshing and zingy taste profile.
• Master Elegant Baking Technique: The water bath method and careful folding of egg whites showcase a sophisticated baking approach that transforms simple ingredients into a restaurant-quality dessert, making you feel like a professional pastry chef.
• Minimal Effort, Maximum Impression: With straightforward steps and common ingredients, this recipe produces an impressive dessert that looks and tastes complex, perfect for surprising guests or treating yourself to a special homemade indulgence.

Lemon Souffl Cheesecake Recipe

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4.7 from 19 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Silky French-inspired lemon soufflé cheesecake dances between delicate airiness and rich creaminess. Zesty citrus notes and pillowy texture promise a sophisticated dessert experience that delights sophisticated palates.

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Ingredients

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Main Ingredients:

• 5 large eggs (room temperature)
• 8 ounces (225 grams) cream cheese (room temperature)
• 14 ounces (400 grams) sweetened condensed milk
• 1 lemon

Finishing Ingredient:

• Powdered sugar (for dusting, optional)

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Instructions

1. Meticulously line an 8-inch springform pan with parchment paper, ensuring complete coverage of sides and bottom.
2. Extract lemon zest and juice, preparing the citrus essence for the delicate dessert.
3. Carefully separate egg whites and yolks, maintaining pristine division between components.
4. Utilize an electric mixer to transform cream cheese into a silky, smooth consistency.
5. Incorporate condensed milk into the cream cheese, blending until perfectly integrated.
6. Infuse the mixture with egg yolks, lemon zest, and fresh lemon juice, whipping until uniformly combined.
7. Cleanse mixer attachments thoroughly, then whip egg whites to create sturdy, glossy peaks.
8. Gently introduce egg whites into the cream cheese base, folding with precision to maintain delicate airiness.
9. Transfer the gossamer batter into the prepared pan, softly tapping to eliminate potential air pockets.
10. Create a steamy environment by placing a baking sheet with boiling water on the lower oven rack.
11. Position the soufflé cheesecake on the middle rack, allowing indirect heat and moisture to nurture its delicate structure.
12. Bake at 325°F for approximately 45 minutes, watching for a subtle golden hue and slight wobble.
13. After baking, leave the cheesecake inside the oven with door closed, allowing gradual cooling for 30-40 minutes.
14. Carefully remove springform sides and peel away parchment paper.
15. Allow complete cooling at room temperature before transferring to refrigerator.
16. Chill for minimum two hours to set completely.
17. Optional: Dust with delicate powdered sugar just before serving.
18. Store covered in refrigerator, consuming within three days for optimal freshness.

Notes

• Create a perfectly smooth texture by beating cream cheese until no lumps remain, ensuring a silky and luxurious cheesecake.
• Use room temperature ingredients to help them blend seamlessly and prevent potential lumping or uneven mixing.
• Separate egg whites carefully to maintain their delicate structure, which is crucial for achieving the signature light and airy soufflé texture.
• Fold egg whites gently but thoroughly to maintain the cake’s delicate volume and prevent deflation.
• The water bath technique helps create a moist baking environment, preventing cracks and ensuring even, gentle cooking.
• Refrigerate for at least 2 hours to allow the cheesecake to set completely and develop its rich, creamy consistency.

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

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 30g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 120mg