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