Greek Yogurt Cheesecake Soufflé Recipe

The key ingredients that contribute to the unique texture and flavor are:

Greek Yogurt: Provides a tangy flavor and a creamy base that is lighter than traditional cream cheese.
Cream Cheese: Adds richness and the classic cheesecake tang.

Eggs: Separated into yolks and whites. Yolks contribute richness and binding, while whipped whites provide the airy, soufflé-like lift.
Sugar: For sweetness.
Lemon Juice and Zest: Enhance the flavor with brightness and citrus notes, complementing the yogurt and cheese.

Vanilla Extract: Adds a touch of warmth and complexity.
Flour or Cornstarch: Helps to bind the mixture.
Optional Crust: A thin layer of crushed cookies (like graham crackers or digestive biscuits) at the bottom for added texture and flavor.

The preparation involves first making a smooth batter with Greek yogurt, cream cheese, egg yolks, sugar, lemon juice and zest, vanilla extract, and flour or cornstarch. Separately, egg whites are beaten until stiff peaks form and then gently folded into the yogurt-cheese mixture, creating a light and airy batter. If using a crust, it is pressed into the bottom of ramekins or a small baking dish. The batter is then poured over the crust (or directly into the ramekins). The soufflés are baked in a preheated oven until they are puffed up and lightly golden brown. They are best served immediately after baking, as they may deflate slightly as they cool. Garnishes like powdered sugar, fresh berries, or a dollop of whipped cream or Greek yogurt enhance the presentation and flavor.

Greek Yogurt Cheesecake Soufflés are best enjoyed warm, right from the oven, to experience their light and airy texture at its peak.

The texture is a delicate balance of creamy and airy, with a tender crumb that is lighter than a traditional cheesecake but richer than a classic soufflé. If a crust is used, it adds a crumbly base.

The flavor is a delightful combination of tangy Greek yogurt, rich cream cheese, bright lemon, and sweet vanilla, creating a refreshing and satisfying dessert that is not overly heavy.

Greek Yogurt Cheesecake Soufflé is a light and airy baked dessert made with Greek yogurt, cream cheese, eggs, sugar, and lemon, often with a soufflé-like rise.

The preparation involves making a creamy batter with yogurt, cheese, yolks, and flavorings, folding in whipped egg whites, and baking until puffed and golden.

Ingredients ( अनुमानित based on common recipes):

For the Soufflé:

1 cup (227g) full-fat Greek yogurt

4 ounces (113g) cream cheese, softened
½ cup (100g) granulated sugar
3 large eggs, separated

1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract

2 tablespoons all-purpose flour or cornstarch
Pinch of salt

For the Optional Crust (per serving):

2 tablespoons crushed graham crackers or digestive biscuits
1 teaspoon melted butter

For Garnish:

Powdered sugar
Fresh berries
Whipped cream or extra Greek yogurt

Equipment:

4-6 ramekins or a small baking dish
Mixing bowls

Electric mixer (handheld or stand mixer)
Rubber spatula
Measuring cups and spoons

Instructions:

Preheat Oven and Prepare Ramekins: Preheat oven to 350°F (175°C). Lightly grease 4-6 ramekins. If using a crust, mix the crushed cookies with melted butter and press a thin layer into the bottom of each ramekin.
Make the Batter: In a large mixing bowl, beat together the Greek yogurt, softened cream cheese, and sugar until smooth and creamy. Beat in the egg yolks one at a time, followed by the lemon juice, lemon zest, and vanilla extract. Gradually beat in the flour or cornstarch until just combined.

Whip Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form.
Fold in Egg Whites: Gently fold about one-third of the whipped egg whites into the yogurt-cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the whites.
Assemble and Bake: Divide the batter evenly among the prepared ramekins (over the crust, if using). Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed up, lightly golden brown, and the centers are just set.

Garnish and Serve Immediately: Remove the ramekins from the oven and let them cool slightly for a minute or two. Dust the tops with powdered sugar and garnish with fresh berries or a dollop of whipped cream or Greek yogurt, if desired. Serve immediately, as the soufflés may start to deflate as they cool.

Enjoy these delicate and flavorful Greek Yogurt Cheesecake Soufflés!

This recipe provides instructions for making a light and airy Greek Yogurt Cheesecake Soufflé, a delightful dessert that combines the creamy tang of Greek yogurt with the richness of cheesecake in a soufflé-like texture. This is achieved by incorporating whipped egg whites into the batter, which causes the mixture to rise beautifully during baking. The result is a dessert that is both decadent and surprisingly light, with a delicate crumb and a tangy-sweet flavor profile. It is often served warm, directly from the oven, and can be garnished with powdered sugar, fresh fruit, or a dollop of whipped cream. The image shows a single serving of what appears to be a baked soufflé in a white ramekin or mug. A portion has been scooped out, revealing a light and airy, pale yellow interior with a slightly denser bottom layer that suggests a cheesecake base. The top is golden brown and dusted with powdered sugar, and it is garnished with a dollop of white cream, possibly whipped cream or more Greek yogurt, and a sprinkle of light brown crumbs or zest. The overall appearance is consistent with a light and airy baked cheesecake dessert.