This souffle cheesecake is melt-in-your-mouth light and delicate. With just 3 ingredients, this cake is easy to make and can be customized any which way!
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OMG, do I have a treat for you today!!!
This ultra-light and airy soufflé cheesecake is so incredibly delightful! It’s very similar to popular Japanese cotton cheesecake, but it only requires 3 ingredients!!!
I wish I can take the full credit for this genius idea, but I can’t. You may have seen a similar recipe with white chocolate. But I wanted to simplify it even further, so I substituted sweetened condensed milk for melted white chocolate. And voila, it turned out phenomenal!!!
How to Make Souffle Cheesecake:
Step 1. Prepare the pan
- For this recipe, you’ll need 8-inch springform pan with high sides, at least 2.5 inches tall.
- And line the pan with a parchment paper.
Tip
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.
Step 2. Make the batter
- Separate the egg whites and yolks. Be careful not to break the yolk, because you don’t want any yolk get into your egg whites.
- Whip cream cheese until fluffy and then add sweetened condensed milk.
- Next, stir in egg yolks and beat until well combined.
- In another bowl, whip the egg whites until stiff peaks form.
- Now gently fold the egg whites into the cream cheese mixture. Gently mix everything until well combined.
Step 3. Bake
- Pour the batter into the prepared baking pan.
- Place the cheesecake in a preheated 325°F oven and place a baking pan filled with water on the lower rack.
- Bake for 45 minutes.
- Then turn off the oven and let the cheesecake cool in the oven for about 40 minutes.
Tip
Baking a souffle cheesecake in a humid environment helps to prevent cracks on top.
Step 4. Chill
As tempting as it is, you can’t serve the cheesecake as soon as it cools.
- After it comes to room temperature, remove the sides of the springform pan and peel off the parchment paper.
- Refrigerate the cheesecake for at 2-3 hours, or preferably overnight.
How do you prevent souffle cheesecake from cracking?
Bake the cheesecake in a humid environment for gentler cooking. It’ll minimize the chance of cracking. 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.
Tip
Cover up any cracks by dusting the cake with powdered sugar and topping with fresh fruits.
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 taste and texture!
How to serve this cheesecake:
This basic cheesecake is SO versatile. Since there’s no additional flavors, you can serve it with all kinds of delicious sauces:
- Seedless raspberry sauce
- Strawberry sauce
- Caramel sauce
- Fresh fruits and powdered sugar
- Chocolate ganache
Souffle Cheesecake Variations:
Why stop with basic version, when you can also enjoy Lemon Souffle Cheesecake and Milk Chocolate Souffle Cheesecake!!!
Soufflé Cheesecake
Ingredients
- 5 large eggs at room temperature
- 8 oz (225g) cream cheese at room temperature
- 1 can (14oz) sweetened condensed milk
Instructions
- Preheat the oven to 325°F (160°C). (Note: 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.)
- To prepare the pan: You'll need 8in (20sm) springform pan and at least 2.5in (6cm) deep.
- 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.
- To make the batter: 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 and 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 stiff peaks 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.
- To bake: 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 40 minutes.
- Then bring the cheesecake out of the oven. 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.
Nutrition
This recipe was originally published on December 22, 2014.
Hello Shinee, tell me please is this right mesaure for condensed milk, because i come from italy, and we measure condensed milk in ml.
So, 14 oz (400 g). 400 g is about 300 ml. Is this right?
Thank you. 🙂
Hi, Andreja. Sorry I didn’t get back to you sooner. I took the measurements from the label on the can. But I think you’ll need 400ml of condensed milk. Hope this helps.
hello . i tried this and it was divine. do you mind if i shsre it with my friends on instagram ?
Hi, Farzana! So happy you loved the cheesecake. Thanks for asking for permission. I’d really appreciate if you share your photo with a link to the recipe, instead of posting the whole recipe on Instagram.
Love this recipe. Always top of my easy to make, minimal ingredients cake. If you choose a good brand of cream cheese, it usually does carry the cheese taste. I tried with different types of cream cheese before. My flaw is the egg 🙂 I used small C sized eggs and the cake was half the usual. Then yesterday, I had to prepare for company event, so decided to double up for my bigger pan but i was using size A eggs. I even reduced it to 10 eggs instead of 12 for double the recipe. Ended up I made 2 big cakes.. So, yes, the eggs does matter here. For the sweetness, when I make it for my family, I reduced the milk to 200g and top with fresh milk but this can cause the cake to be more pudding like. Take note, its condensed milk, not evaporated milk. Its the thick sweet milk, a lot of people can get this wrong. This round, I used 550g condensed milk + 250g whipped cream. It is still very sweet for my liking but colleagues loved it. I also added a cup of flour just so it fluff up a little more. So, my change will be as per below:- (For 2 cakes)
– 550g cream cheese
– 10 grade A eggs
– 250g whipped cream
– 1 cup of self raising flour
– 550g condensed milk
Enjoyed the recipe as much as baking it! Thank you 🙂
Hey Angel, so glad you loved the cake. And I’m happy to see your adjustments. Will give it a try when I want to double it. You’re so right about the importance of each ingredients. Since it requires so few of them, it’s important to use quality ingredients, especially cream cheese. Thanks for your feedback!!
Hello, I am planning on making this but I only have a 10inch spring form pan so should I up the cream cheese by 1&1/2 or 12oz and 1 and 1/12 cans of sweetened condensed milk and 8 eggs bake 55 minutes and cool in oven 50 minutes? Please help
Hi, Laura! So I’ll be honest, I had a hard time to come up with a good ratio for my 9-inch springform pan. You can give it a try with your adjustments, but I can’t advise on how long you’ll need to bake etc. I think it may take longer than 55 minutes to bake.
Not sure what happened but my souffle fell while in the oven. It’s flat like a pancake! It poofed up beautifully but took a nose dive. Haven’t tasted it yet – not sure what i did wrong. I went back and re-read the recipe but couldn’t find where I might have gone wrong. Anyone have suggestions?
Hi, Sherry. Sorry to hear your troubles. So this cheesecake actually stays the same height as it was when it was raw. It does rise nicely, but it’s totally normal for it go back to its original height. Did you use 8-inch pan? I’m wondering why yours went flat as pancake though. That’s pretty weird. Hope it taste better than it looks.
Hi there!
Just made this cheesecake and I have to say I am very disappointing. It’s way of time and my ingredients. I won’t be making it again.
Hi, Julia! Sorry to hear you’re disappointed. Would you mind to let me know what seems to be the issue. Did you not like the taste of the cheesecake? Or did something went wrong? I’d love to help you to troubleshoot the issue. I make this cheesecake on a regular and my family always love it. If you have a minute, I’d appreciate more details. Thanks for your feedback though!
hi Shinee,
thank you for your prompt reply. The cake is too soggy, sickly sweet (although you say it’s for people who don’t like very sweet desserts- not that I don’t- but me and my bf still find it extremely sweet. Also, in our view, it DOES NOT taste anything like cheesecake. We can instead taste eggs and sugar. I followed the recipe, which I thought wasn’t difficult at all. I even made the effort and put those 2 glasses of water on a tray under my baking tin- still the outcome is poor. I am good at baking and bake quite often, hence the disappointment.
Julia, thanks for more info! It helps. I’m surprised about soggy issue, mine never comes out soggy. As for taste, you’re right, it doesn’t have that traditional cheesecake flavor, hence the name “soufflé cheesecake”. Anyway, thanks again for the details. Such detailed feedback helps me to provide more accurate description for the recipe.
I just accidentally put it in a 9″ pan. Whoops! I’ll let you know how it turns out.
Oops, I bet it was on a thin side, huh? I hope it still tasted good. Let me know, Christina.
Hi! I just made this recipe, but I have a really deeply cracked top!
Why can be? I’m confused.
I bet it taste incredible, but not look like yours.
Thanks!
Fran
Hi, Fran! The crack is actually pretty common. It can be caused by number of things, like sudden temperature change, bubbles, etc. Mine has a small crack too, I was just able to “hide” it under powdered sugar and pomegranate seeds. Hope you liked the cheesecake though. 🙂
Thanks Shinee! This recipe is great.
All love them, because is not so heavy like a plain cheesecake.
The next time I will try bake it in a low temperature, maybe that way raise less.
Fran
Glad everyone loved it, Fran! Don’t turn it the oven too low though, maybe try 25°F lower. And maybe try cooling it in the oven longer once baked.
I have a 10″ spring form pan, can I double the recipe?
Hmm, honestly I wouldn’t recommend it, Patricia. I have 9-inch pan and I had a hard time baking this cake in a large pan. Sorry.
Hi turned out great, it’s light n very soft, everyone in my family loved it
Yay, so glad you tried the recipe. Thanks for stopping and leaving your feedback, Zahabia!
Hola, me encantó la receta pero tengo una duda, qué pasa si mi horno tiene solo dos rejillas y no una? No puedo hacer el paso de poner la bandeja con agua debajo del cheesecake, qué me podrías sugerir? Gracias:)
¿Se puede poner una fuente de horno con agua en el fondo del horno, no un estante? Eso debería funcionar bien.