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
Ingredients
- 5 large eggs at room temperature
- 8 oz 225gr cream cheese, at room temperature
- 1 14oz can sweetened condensed milk (about 275ml)
Instructions
- 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.
Tips & Notes:
rose says
I would like to make this in a mini 4″ sprinform pan? Any suggestions?
Shinee says
Hi, Rose. If you have 2 of those 4″ pans, you can just divide the batter into 2 pans. However, if you have only one, maybe half the recipe? I haven’t tried halving the recipe though.
rose says
I have ONE 4″ springform. How do I divide 5 eggs?
Shinee says
Break one egg, whisk it and then divide in half.
Natalia radicevich says
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….
Shinee says
That’s amazing, Natalia. Thank you for sharing your version!!
Jessica says
It’s been in the oven for 45 ,minutes and still very runny. What should I do?
Shinee says
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.
Patty Beeftink says
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.
Em says
The outside of mine has fallen. It kind of looks like a mound. What did I do wrong?
Shinee says
Hmm, weird. Maybe it was underbaked?
Susan says
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?
Christine says
I wonder if I could use Greek yogurt instead of cream cheese…
Shinee says
That’s an interesting thought, Christine. But I think it may not turn out right due to drastic difference in fat content.
Shelly says
Mine didn’t rise a bit! I thought I followed the directions to a t!! What could it have been?
Shinee says
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.
MIRIAM HERNANDEZ says
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
Shinee says
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.
Tanya says
I just make this cheesecake …And it’s just amazing .
Shinee says
Yay, so glad you love the cheesecake. 🙂 Thank you for your feedback, Tanya.
Verbena says
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.
Shinee says
Yay, so glad it turned out great! Thanks so much for your feedback, Verbena!
Verbena says
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.
Shinee says
Hi, Verbena. Let us know how it turned out. I’m so curious if it works with added milk and flour.
Beth says
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.
Shinee says
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.