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Lemon Souffle Cheesecake

Servings: 6 -8 servings
Author: Shinee
With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!
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Ingredients

  • 1 lemon
  • 5 large eggs at room temperature
  • 8 oz 225gr cream cheese, at room temperature
  • 14 oz 400gr sweetened condensed milk
  • Powdered sugar for dusting optional

Helpful Equipment:

Instructions

  • Preheat the oven to 325°F (160°C). You will need at least 2.5-in (6cm) deep 8-in (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 prepared parchment paper. Set aside.
  • Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice.
  • Separate the egg whites and yolks. Set aside.
  • In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.
  • In a separate bowl, beat the 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 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. Place an empty baking sheet on lower rack of the oven and pour about 2 cups of boiling water. Put the cake 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.
  • Before serving, when the cake is chilled and set, gently remove the parchment paper from the bottom and place the cake on a platter. Dust with powdered sugar, if desired. Store the cake in the fridge, covered, for up to 3 days.

Notes

For step-by-step photos and additional notes, read the post above.