3-Ingredient Souffle Cheesecake + Video
This melt-in-your-mouth light and delicate soufflé cheesecake is made with only 3 ingredients that you probably have on hand.
{scroll down for video tutorial}
Happy holiday week, my friend!
Christmas is upon us, and New Year is just around the corner. By now, I bet you’re all set for Christmas, right? All the presents are wrapped, cookies and sweets are baked, and the house is cleaned… Yes, yes and yes?
If not, it’s ok too. We don’t do Christmas gifts in our family, so wrapping gifts is off of my list. Whew!
But I still need to bake more cookies (so many fun cookie recipes are out there to try!). And I totally need to clean the house.
Before the cleaning begins though, I wan to share with you this amazingly light and airy souffle cheesecake. This fluffy slice of cloud, my friend, is melt-in-your-mouth soft and ultra-light! I know both of the descriptions basically mean the same thing, but I had to point that out. It’s like biting into a cloud.
Ok, more realistically, it’s like eating a soufflé!
This soufflé cheesecake is sooo light! Did I say that already? Sorry! 🙂
The best part of this cake is that you only need 3 main ingredients. Yes, just THREE ingredients. And yes, it IS possible.
I wish I can take the full credit for this genius idea, but I can’t. You might have seen this recipe with white chocolate. But I really didn’t feel like messing around with double boiler and melting white chocolate. So, I went through my pantry in search of a substitute. It didn’t take me long to find a perfect substitution for white chocolate!
Hello, sweetened condensed milk! Liquid sugar, I love you!!
And making the cake can’t get any easier.
Every step is laid out for you below, plus I made a quick video tutorial as well.
Make sure to cut the parchment paper for the sides taller than the pan. The cake rises pretty high during baking. But keep in mind that it falls back to its original height, and it’s totally normal.
We bake this delicate soufflé cheesecake in humid environment for gentler cooking, and hopefully, without cracks. But hey, if your cheesecake has a small crack on top, don’t sweat. No baking police will be knocking on your door to write you a ticket for that. I promise.
Just dust the cake with powdered sugar and top it with fresh fruits for additional flavor.
And yes, there is a tiny crack under that pile of pomegranate seeds as well. What really matters is its not-too-sweet, melt-in-your-mouth light and delicious cheesecake!
Yes, this cheesecake is simply heaven. If you’re not into overly sweet desserts, or you want to enjoy a light piece of cake, this cheesecake is for you. And you can totally customize it to your own liking by pairing it with caramel sauce, chocolate sauce, or any fruit sauces.
Have a wonderful week!
Hope you’ll enjoy this wonderful soufflé cheesecake soon!
3-Ingredient Soufflé Cheesecake
This melt-in-your-mouth light and delicate soufflé cheesecake is made with only 3 ingredients that you probably have on hand.
Yield: 6 servings
Ingredients:
- 5 large eggs, at room temperature
- 8oz (225gr) cream cheese, at room temperature
- 1 (14oz) can sweetened condensed milk (about 275ml)
Directions:
- Preheat the oven to 325°F (160°C). (If you watched the video, you may have noticed difference in oven temp. I made a mistake in the video. This cheesecake needs to be baked at 325°F.)
- You will need at least 2.5in (6cm) deep 8in (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 prepare parchment paper. Set aside.
- Separate the egg whites and yolks.
- In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat cream cheese until smooth and fluffy, about 1 minute.
- Add condensed milk, beat for another minute.
- Then add the egg yolks and continue to beat until well combined, 2-3 minutes.
- In a separate bowl, beat 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 peak faster.)
- 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.
- Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles.
- Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water.
- Put the cheesecake pan on the middle rack above the rack with water bath.
- Bake for 45 minutes.
- 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 for at least 2-3 hours, or preferably overnight. This affects the taste and texture of the final cheesecake.
- When ready to serve, gently remove the parchment paper on the bottom. Make sure the cheesecake is chilled and set completely. Transfer the cheesecake onto the serving platter. If desired, dust with powdered sugar and top with fresh fruits.
For step-by-step photos and additional tips, read the post above.
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So I am a diabetic and condensed milk is very sweet. I made my own condensed milk with out sugar and I used it instead and added a little of the sugar substitute. It turned out fantastic. I served it with fresh berries. I have so many ideas with this recipe I can’t wait to try….
That’s amazing, Natalia. Thank you for sharing your version!!
It’s been in the oven for 45 ,minutes and still very runny. What should I do?
Hi, Jessica. Sorry I didn’t get back to you sooner. I’d continue to cook for another 10-15 minute, then turn off the oven and let it cool in the oven. Hope it turned out well.
I took a leap of faith last night, and made this for a Church Social. I couldn’t find an 8″ springform pan at the local stores, so I got a 9″ and because it would be a little thinner than one made in an 8″, I knocked about 2 min. off of the cooking time. It smelled good cooking, it looks good, a kind of deep brown, no visible cracks, now I just have to see how it TASTES. The hardest parts were prepping the pan, and resisting the urge to open the oven door and check on it. It came out just slightly thinner than any cheesecake you buy in the stores, and when I touched it, it feels spongy like a souffle would. It’s been in the refrigerator overnight like suggested. I’m not a fan of powdered sugar on things and Duncan Hines has different flavored drizzles now in squeeze packages, so I bought the chocolate. I’m a little anxious to see what the inside looks like, if the outside, and the smell is any indicator, it should be alright.
The outside of mine has fallen. It kind of looks like a mound. What did I do wrong?
Hmm, weird. Maybe it was underbaked?
Just made this
Baked at 325 for 45 minutes
It’s quite brown on top
Cooking in oven with door cracked as I don’t want it to get any browner
Has that happened to you?
I wonder if I could use Greek yogurt instead of cream cheese…
That’s an interesting thought, Christine. But I think it may not turn out right due to drastic difference in fat content.
Mine didn’t rise a bit! I thought I followed the directions to a t!! What could it have been?
Hi, Shelly. So your cheesecake didn’t rise while baking at all? This cheesecake doesn’t stay high like cake. After rising during baking, it goes back to its original height.
Different time and temperature in the video an on the page. I didn’t notice until I put it in the fridge so I did it with this pages time and temperature, I hope is not undercook. I just wanted to point it out incase the person in charge wants to look at it
Hi, Miriam. Thanks for the note. I’m glad that you went with the recipe, because that’s the correct temp. I’ll include a note in the recipe card. Hope you enjoyed the cheesecake.
I just make this cheesecake …And it’s just amazing .
Yay, so glad you love the cheesecake. 🙂 Thank you for your feedback, Tanya.
The soufflé turned out just fine with less condensed milk. I don’t know exactly how much I replaced though. Since i thought about it at the last minute i never measured. I think maybe about 1/3 cup less condensed milk, added about the same amount of regular milk, and about a tablespoon of flour. Anyway, it turned out great. It still has the fluffy layer on top, and the more dense layer on the bottom. Oh, I also added a bit of vanilla. Very good. Thank you.
Yay, so glad it turned out great! Thanks so much for your feedback, Verbena!
I was trying to cut the sweetness so I used less condensed milk, and substituted regular milk, and added a bit of flour. It is rising beautifully but not sure what it’s like inside. Don’t try this at home! LOL!!! I’ll let you know it turned out for those of you who prefer less sugar.
Hi, Verbena. Let us know how it turned out. I’m so curious if it works with added milk and flour.
Hi.
I only have x large eggs will this make a difference. Should I only use four ? Please help going to make this today for my dinner guests.
Hi, Beth! I think it will throw off the ratio. If you can’t get large eggs, maybe use 4 x-large eggs. Hope you’ll have enough time to chill the cheesecake before serving. I like to make it a day in advance, but if you put the cooled cheesecake in the fridge for 2-3 hours, it should be sufficient. Some people said it tasted eggy when served without chilling. Just an FYI. Hope you’ll enjoy it though. Let me know.
I love any kind of cheesecake and must try this recipe! For those of us who want a fruit flavored cheesecake, here’s a little idea from chef Michael Symon. Heat a 10oz jar of all fruit spread in a sauce pan. Pour it over your cooled cheesecake. Let it drizzle down the sides a bit-it’s OK! The fruit spread gives the cheesecake a little more flavor and helps to hide any cracks on top that might occur!
Great tip, Susan. I also use fruit sauces to add fruity flavor to plain cheesecake. Hope you’ll love this cheesecake. Let me know if you try it. 🙂
Now you can buy extracts in just about any flavor, they can be kind of expensive though. I might try that one of these times, depending on how the one I just made turned out.
I haven’t gotten to try the soufflé cheesecake I made. It’s cooling but it came out very thin (9 inch springform pan) and I don’t think the heat was right. The written recipe says 325 degrees but the video says 350 degrees. I baked at 325 for 45 minutes. Which degree is correct because I am sure I will make another attempt at this cheesecake?
Hi, Tabetha. Sorry for delayed response. I apologize for the incorrect info on the video. We want to bake the cheesecake at 325°F. The reason your cheesecake is thin is that you used 9-inch springform pan. The recipe calls for 8-inch pan, and that makes quite a bit of difference in the thickness of the cheesecake. But I hope you enjoyed the cake nonetheless.
For those that had theirs turn out flat, wonder if they are over beating and takes the air out of 5he egg whites.
Just a thought.
Thanks for the input, Amos. I noticed most people use a bigger pan.
I made it and it was very easy. Everybody loves it!
Awesome! Thank you for your feedback, Maria!
I made it and it was a hit!! Very easy to make it. Thank you!
Has anyone tried it with the caramel and chocolate flavored condensed milk? I think I’m gonna have to try one of them….
Hi, Tracy. I had no idea there were flavored condensed milk! I’m sure it’ll work great. Let me know if you give it a try!
Hello – have you tried substituting the cream cheese with mascarpone?
Hi, Shirley! No, I’ve never tried mascarpone, but that sounds interesting. Let me know if you give it a try!
Hi, thank you for the recepie ! I love the flavor and how easy it is ! The only thing is that mine deflated and became pretty thin … I used a 9inch pan is that why ?
Hi, Lidiya! So happy to hear you loved the cheesecake. Yeah, it’s totally normal for the cheesecake to puff up during baking and come back to its original height as it cools. With 9-inch pan, it does yield flatter one, so I highly recommend 8-inch pan.
Hi what type of cream cheese should I use? whipped, regular, or philadelphia?
Hi, Rachel. I recommend regular brick-style cream cheese. My personal favorite is Philadelphia cream cheese.
I made this recipe today and it is truly as simple as you said! The hardest part was the parchment 🙂 I found the texture to be like an Italian cheesecake, not totally smooth but not gritty, simple perfect. I did find the flavor a little flat though so I think next time I will add some vanilla or maybe almond. Have you ever put anything into it like chocolate or berries, like a swirl? Just curious if it changes the souffle’s ability to rise.
Ah, yeah, I hate the parchment part as well. But using those paper clips helps a ton! I have a lemon version of this cheesecake, which I love. Though I never tried swirling in other ingredients, I don’t think it’ll work. I think the chocolate, or berries will be too heavy on the batter and will just sink to the bottom at the very best. I suggest serving the plain or vanilla version with fruit sauce or chocolate ganache on the side for variation. Hope this helps. Thank you for your feedback, Kristina!
How do you get the top layer? It looks like bread!? But there is no flower!
Hi, Sandra. That’s the magic of this cheesecake. 🙂 I don’t know how it works out like that, but it comes out of oven like that. Hope you give it a try.