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.
I haven’t made this yet having just receiving the recipe from a friend, my question would be..is there no need for vanilla or a bit of confectioners sugar mixed with the cream cheese…or does the condensed milk have enough of the sweetness…thanks in advance, it certainly sounds delish and the reviews are wonderful..
Hi, Mona. I’m glad to hear you’re planning to make this cheesecake. You can definitely add some vanilla and/or any other flavorings you like (I love adding lemon zest and juice, for example). But no need for additional sugar, sweetened condensed milk gives enough sweetness. Let me know how you like it.
This looks like it would melt in your mouth!!
It sure is. Thanks, Megan!
Hi, is it meant to taste like custard? I’ve just made one and it tastes just like an egg custard. I’m not sure if that’s how it’s meant to taste like? Thanks 🙂
Hi, Tara! Do you mean the flavor or texture? To me, this cheesecake is not egg-y at all, and some of my readers who have tried this recipe also agreed with that. I’d describe the texture as double layer. It’s light and fluffy on the top, and kind of custard-y on the bottom.
Thank you 🙂
I meant the flavor. I wasn’t able to achieve the fluffiness at the top, just custard-y all the way through. The taste got better after refrigerating overnight. Thanks so much for your recipes 🙂
Yay, so glad you liked it. Thanks, Tara for your feedback.
How far in advance can this be made?
Hi, Anna. You can make it up to 2 days in advance. Cover it and refrigerate it until ready to serve.
Hello, Just wondering, when cooling the cake in the oven, do you crack the oven door open or leave it closed?
Hi, Kara. I leave the door closed. You want a slow cool down to prevent cracks in the cheesecake. Hope this helps.
Hello I baked this recipe today but havent tasted it yet but it smeels a bit eggy is that how it is suppose to smell coz i was about to add vanilla when i was beating considering there is alot of eggs in it … plz advice. Thanks.
Hi, Heba! Thanks for trying my recipe. To me, it never tastes too eggy, and no one from our family says it’s too egg-y. But everyone’s tastebuds are different. Some people’s tastebuds are more sensitive than others. I hope you enjoyed the cake though. And please let me know if it was too eggy to your taste. I’d love to know.
Thanks for your reply. The taste was amazing. Such an easy and quick recipe. The taste wasnt eggy at all i was talking about the smell when i got it out of the oven. .. is that how it would normally smell?
I guess, I never noticed the smell. 🙂 I’ll pay a close attention to it next time I bake this. I’m happy to hear you loved the cheesecake. 🙂 Thanks for reporting back!
Hi. I’m confused when it says fold it in half for the egg whites do you mean stir in half then stir in the other half?
Hi, Kaitlin. Sorry for confusion. Yes, you got it right. Add half of the whipped egg whites in the batter and gently mix it, then add the remaining egg whites and mix again.
Hi how are you? I love the recipe but I was wondering if I could make them in cupcake pans?
Hi, Gennifer. I wouldn’t recommend it, but I’ve never tried it before to be 100% sure. Sorry for not being so helpful.
My dear Shinee, I make a cake and is delicious, a food for angels! 🙂 What can i say more? I’m really really glad, that i find you and your recepy. Sorry, because my english is not so good, but i hope that you understand what i mean. The cake was fluffy, just like on your photos.
So, i will make it again, for sure! Ciao! 🙂
Yay, so glad you loved it, Andreja! I love your description: food for angels!! 🙂 I so appreciate your feedback!
Hello Shinee, haha… Ok, but 1 1/4 cups is 300 ml. So, now i can finally cake this cheesecake.
By 🙂
Yes, 1 ¼ cups = 300ml. But as you know, measuring in ml is way more accurate than cup measurement. And when I measured, it was 275ml, was very close to 1 ¼ cups, but not quite. BUT if you use 300ml of condensed milk, it won’t be a big deal. Hope you’ll enjoy, and let me know how it turns out.
Hello again.
So, 14 oz (400g) condensed milk is equivalent to 1 1/3 cups or 315 ml.
I make a condensed milk by myself, because my husband is diabetic.
Remember only water is ratio 1:1, thats mean 400g= 400ml.
Bye 🙂
Hi, Andreja! Thanks for the follow-up. And you’re right. I just poured a can of condensed milk (label says 14oz/397gr) into a liquid measuring cup and it comes to 1 ¼ cups, or about 275ml. I updated the recipe accordingly. Thanks so much again!!
PS: Now, I’m going to bake this cheesecake with the opened condensed milk. 😉
You state after letting the cake cool on the counter to remove the spring pan and paper, but then later after you put it in the fridge you say to remove the paper. …which is it?
Hi, Charley. So in step 13, you peel off the parchment paper strips around the cake (sides). And in step 15, you remove the parchment paper that’s on the bottom. Does that make sense?