Gourmet Made Deliciously Simple

Lemon Souffle Cheesecake

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

You guys love this 3-ingredient soufflé cheesecake. It’s one of the top most popular recipes on the blog, just take a look at the list on the sidebar. And rightly so, because it’s simple, light as air and so, so delicious. Also you just need 3 ingredients. And no, white chocolate isn’t one of them!

Anyway, I decided to add another simple ingredient into the mix for a fun, spring-y/summer-y feel. Nothing screams spring like lemon, yes? 🍋 🍋

I love all things lemon when weather gets nice. Lemonade, lemon cake, lemon cheesecake bars, lemon curd… Oh my gosh, a big, loud YES to lemon curd. Have you tried this homemade version?? It’s the best stuff in the world (after chocolate, of course!). And today we’re adding this lemon soufflé cheesecake into the mix. I hope you love lemon as much as I do.

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

As mentioned above, you don’t need much for this cheesecake.

I’m sure you’ve seen 3-ingredient souffle cheesecake on the internet, and most of them are made with melted white chocolate. Not this one though. We’re using sweetened condensed milk. It’s a staple in my pantry. And I have an unhealthy obsession with it. Always have! Can you keep a secret?  Just as any peanut-butter-lover digging into peanut butter jar in the middle of the night, you can catch me with a can of sweetened condensed milk and a spoon in front of an open fridge any time of the day! I’m blushing as I type this, but it’s sooooo good!

Alright enough with confessions, let’s get back to the cheesecake. You know what’s great about using sweetened condensed milk? No hassle with a double boiler, or worse, working with temperamental white chocolate! I hate melting white chocolate, probably because I’ve seized way too much white chocolate in the past! Besides, sweetened condensed milk is just as sweet and creamy.

Ok, let’s make the cheesecake now! Open your fridge and grab some eggs and cream cheese.✔️ Now get a can of sweetened condensed milk from the pantry.✔️ And I’m sure you have a plump and juicy lemon laying around on your counter, yeah?✔️ Great!

This is a souffle cheesecake we’re making, which means we need to incorporate ton of air into the batter. And for that we need to do two things:

  1. Beat the cream cheese until nice and fluffy, for good 2 minutes. Use softened brick of cream cheese, not the stuff in a tub (Philadelphia is my go-to brand, read this to learn why.) Bringing cream cheese to room temperature is important for a smooth and fluffy batter. Next, we’ll add condensed milk, yolks along with lemon zest and juice and continue to beat for a few minutes. Batter #1 is ready!
  2. Whip the egg whites until hard peaks form. The key is to use grease-free, preferably stainless steel bowl and utensils. Also be careful not to include even the smallest drop of egg yolk in the whites. It’s crucial, otherwise you’ll never get to that hard peak stage. That cloud-like fluffy mixture is what creates the signature soufflé texture in our cheesecake!

Now very carefully fold the 2 mixture until completely combined, being mindful not to deflate the batter too much. Remember, we need all that air in the batter for tall and fluffy soufflé cheesecake. We’ll bake it low and slow with a water bath in the oven.

Lemon Souffle Cheesecake- step by step

Oh, by the way, this cheesecake will rise during baking, but it does go back down to its original height while cooling. So don’t be alarmed. If you use larger than 8-inch pan, your cheesecake won’t be as tall as mine.

And there you have it. Super fluffy, soft and lemon-y cheesecake ready for you to devour!

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

No matter how full I’m after dinner, I always find room for this creamy deliciousness. And you’ll too, I just know it!

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

Hope you enjoyed today’s recipe. Thanks so much for stopping by!

Lemon Souffle Cheesecake

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

Yield: 6-8 servings

Ingredients:

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

Helpful Equipment:
• 8" Round Springform Pan

Directions:

  1. Preheat the oven to 325°F (160°C). You will need at least 2.5-in (6cm) deep 8-in (20sm) springform pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepared parchment paper. Set aside.
  2. Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice.
  3. Separate the egg whites and yolks. Set aside.
  4. In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.
  5. In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.)
  6. Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
  7. Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place an empty baking sheet on lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes.
  8. Turn off the oven and cool the cake in the oven for 30-40 minutes. Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve.
  9. Before serving, when the cake is chilled and set, gently remove the parchment paper from the bottom and place the cake on a platter. Dust with powdered sugar, if desired. Store the cake in the fridge, covered, for up to 3 days.

For step-by-step photos and additional notes, read the post above.

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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49 comments

  1. Can i use a regular 8 inch baking pan? Making it tonight!

    • Hi, Julia! Sorry for late response. I’ve never made this in 8-inch baking pan, but I don’t see any problem with that. As long as it’s at least 2.5 inches deep, you should be good. Let me know how it turned out.

  2. This looks so yummy! I’m going to make it this weekend. Could I double the recipe and put it in a 12 in. pan?

    • Hi, Wendy. I think you can, but I can’t be 100% sure, as I haven’t tested it that way. You might need to adjust the baking time. Hope you enjoy it.

  3. Did this yesterday, it did not rise but it still taste good! Any opinion why didn’t it rise?

    • Hi, Rallyn! So glad you made it. This cheesecake may rise during baking, but it doesn’t stay. It goes back to its original heigh during baking. So you didn’t do anything wrong. Hope you enjoyed it!

  4. I followed this recipe exactly and in the end I was very disappointed. Unfortunately, it looks better than it tasted.

    Too many eggs! It tasted like eggs…I wanted a cheesecake not a frittata!

    • Hi, Ashley! I’m sorry to hear it didn’t meet your expectations. My family and I didn’t find the cheesecake to be egg-y, and I use rich, farm eggs too. But I understand everyone has different taste buds. Thanks for giving your feedback though.

  5. Love this recipe. It looks so pretty, Shinee.

  6. Hi, I couldn’t wait to make this cake! I must have done something wrong because it cracked on the top. I’m sure it will be good, though:)

    • Hi, Nancy! So glad you tried the recipe, and hope you enjoyed it! As for the crack, it’s ok. I get those too. Usually sudden temperature change causes it.

  7. Oh my goodness this looks sinfully delicious, I especially love your photography! Totally pinning, have a great day xo

  8. Just out of curiosity, would the recipe need to be altered if adding a graham cracker crust? That’s my family’s favorite part of a cheesecake, but I’d rather not risk the beauty and buoyancy of the cake for it if it wouldn’t bake right!

  9. I’ll take a plate of this stat please and thank you! Looks so yummy, totally pinning! Have a great day xo

  10. I just made my first souffle last week and now I am dying to try my hand at more and this looks like the perfect recipe for my next one.  I have family coming over for dinner on friday so I think this is going to be dessert 🙂 

  11. This just went to the top of my “to bake” list! Can’t wait to try it! Thanks!
    –G
    gingerwroot.com

  12. I am making this today! I am so excited I just happen to have everything I need, including a brick of cream cheese that needs to be used up soon! Thank you 🙂 

  13. Saw this on FoodGawker this morning (?) or maybe it was Pinterest… eep. I’ve been around the block this morning! Lol.  I just HAD to come on by and see what creamy lemony goodness you dreamed up!

    That’s an interesting point you make about cream cheese and different brands. I never actually thought about that. Guess I’ll be springing for the name brand in future.

    This cheesecake looks like something I could make and hide from my family and eat entirely on my own, in the closet (can you tell I have kids?!)

    Very nice, Shinee!

    • Thanks so much, Kylee! I learned about the difference in quality of cream cheeses the hard way. 🙁 And I’d totally agree with you on eating the cake by yourself! Luckily my son is too small to understand sweets! But good luck hiding it from your kids. Hehe

  14. This looks awesome…and so easy. Pinning for Easter. Visiting from Work It Wednesday.

  15. My kind of desert! Yum!
    Amalia
    xo

  16. This looks incredible! I can imagine throwing together as an easy dessert for a summer get together. I would never have thought about using sweetened condensed milk either. Thanks for the tip.

  17. Looks and sounds delicious!

  18. What a special special dessert!  Thanks so much for sharing with us at Weekend Potluck. 

  19. This looks SO delicious! And not nearly as intimidating as I would have thought!

  20. This looks delicious. Can’t wait to try it, thanks for sharing.

  21. Yum! This souffle cheesecake looks SO light, fluffy and delicious. I never have tried a cheesecake like this before – and with only five ingredients, I think I need to Xx

  22. This looks divine!! Pinning so I can give it a try!

  23. This looks so delicious Shinee!!! What a perfect Spring dessert – Beautiful!

  24. Shinee, this looks like the lightest, fluffiest, cheesecake ever!! LOVE it!!

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