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.
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.