Quick Description
This Fluffy Baked Cheesecake Soufflé is light, airy, and melts in your mouth. With a delicate golden crust and a soft, custard-like interior, it’s the perfect dessert for those who love cheesecake but want something lighter and cloud-like.
Servings & Timing
- Servings: 8–10
- Prep Time: 20 minutes
- Bake Time: 45–55 minutes
- Total Time: ~1 hour 15 minutes
Ingredients List
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter, softened
- 6 large eggs, separated
- 3/4 cup (150 g) granulated sugar (divided)
- 1/2 cup (60 g) cake flour (or all-purpose, sifted)
- 1/4 cup (30 g) cornstarch
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar (or 1 tsp lemon juice)
- Pinch of salt
Instructions
- Preheat Oven
- Preheat to 325°F (160°C). Line a 9×13-inch baking dish with parchment paper.
- Prepare the Cream Base
- In a heatproof bowl, melt butter, cream cheese, and milk together over a double boiler. Stir until smooth. Let cool slightly.
- Add Dry Ingredients
- Whisk in sifted flour and cornstarch until smooth. Stir in vanilla.
- Prepare Egg Yolks
- Add egg yolks one by one into the mixture, whisking until fully combined.
- Whip Egg Whites
- In a clean bowl, beat egg whites with cream of tartar and salt. Gradually add the sugar (about 1/2 cup), whipping until glossy stiff peaks form.
- Fold Together
- Gently fold the egg white mixture into the cream base in 3 additions. Use a spatula and fold carefully to keep the batter airy.
- Bake
- Pour batter into prepared dish. Place the dish into a larger roasting pan and pour in hot water halfway up the sides (water bath method).
- Bake for 45–55 minutes, until the top is golden brown and the cake jiggles slightly in the center.
- Cool Gradually
- Turn off oven, crack open the oven door, and let the cake sit for 15–20 minutes. This prevents collapsing.
- Chill or Serve Warm
- Serve warm for a custardy texture or chill for 2+ hours for a firmer, cheesecake-like bite.
Additional Notes
- The water bath prevents cracking and keeps the cake moist.
- This cake may rise tall in the oven and deflate slightly after cooling—this is normal.
