3-Ingredient Souffle Cheesecake
This melt-in-your-mouth light and delicate soufflé cheesecake is made with only 3 ingredients that you probably have on hand.
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 wanna 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!
Making the cake can’t get any easier. Every step is laid out for you below. 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!
UPDATE: I made a quick video demo to make this deliciously easy cheesecake. Hope you’ll enjoy!
3-Ingredient Soufflé Cheesecake
Yield: 6 servings
- 5 large eggs, at room temperature
- 8oz (225gr) cream cheese, at room temperature
- 1 (14oz) can sweetened condensed milk (about 275ml)
- Preheat the oven to 325°F (160°C). 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 until ready to serve.
- 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.
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