This soufflé cheesecake is a beautiful hybrid of a classic American cheesecake and a light, airy soufflé. It’s incredibly jiggly, fluffy, and tender, with a subtle sweetness that makes it an elegant dessert. Unlike denser cheesecakes, this one melts in your mouth and has a delicate, sponge-like texture. It’s a perfect treat for a special occasion or when you want something that feels both indulgent and surprisingly light. This recipe uses a water bath to ensure even, gentle baking, which is key to achieving its signature smooth, crack-free top.
Ingredients
Cream Cheese Base:
- 1 cup (226g) full-fat cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar, divided
- 4 large egg yolks, at room temperature
- 1/2 cup (120ml) heavy cream
- 1/4 cup (57g) unsalted butter, melted and slightly cooled
- 1/4 cup (30g) cake flour, sifted
- 1/4 cup (30g) cornstarch, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Meringue:
- 4 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar, divided
- 1/2 teaspoon cream of tartar
Instructions
1. Prepare the Pan and Oven: Preheat your oven to 325°F (160°C). Prepare a large roasting pan with about 1 inch (2.5 cm) of hot water for the water bath. This will ensure your cake bakes gently and stays moist. For this recipe, you’ll need two 6-inch (15 cm) round cake pans. Grease the pans and line the bottom and sides with parchment paper, leaving a slight overhang. This will make it easier to remove the cakes after baking. You can also use one 8-inch or 9-inch pan, but the cooking time will need to be adjusted.
2. Make the Cream Cheese Base: In a large bowl, beat the softened cream cheese and half of the granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes with a hand mixer or stand mixer. Add the egg yolks one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
Next, pour in the heavy cream, melted butter, vanilla extract, and salt. Mix on low speed until everything is just combined. Be careful not to overmix at this stage.
In a separate bowl, whisk together the sifted cake flour and cornstarch. Gradually add the dry ingredients to the cream cheese mixture, mixing on low speed until just combined. The batter should be smooth and have no lumps. Set the bowl aside.
3. Prepare the Meringue: In a separate, clean bowl, use an electric mixer with a whisk attachment to beat the egg whites on medium speed until they become frothy. Add the cream of tartar. Gradually add the remaining granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and continue beating until the meringue forms stiff, glossy peaks. When you lift the whisk, the peaks should stand upright without drooping. This step is crucial, as the meringue is what gives the cake its light, airy texture.
4. Combine the Batter: Gently fold one-third of the meringue into the cream cheese batter using a spatula. This step is called “lightening the batter” and helps to loosen it up, making it easier to incorporate the rest of the meringue without deflating the egg whites.
After the first third is incorporated, gently fold in the remaining meringue in two more additions. Use a large spatula and a “cut and fold” motion, running the spatula down the middle of the batter and then folding the outer edges over. Continue this motion until no streaks of meringue remain. Be careful not to overmix, as this will deflate the meringue and result in a dense cake.
5. Bake the Cheesecakes: Carefully pour the batter into the prepared cake pans, dividing it evenly between the two if you are using two pans. Place the pans in the larger roasting pan with the hot water. Make sure the water comes at least halfway up the sides of the cake pans.
Bake for 30 minutes at 325°F (160°C). Then, reduce the oven temperature to 275°F (135°C) and continue baking for another 60-70 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The center of the cake will still be a little wobbly, which is normal.
6. Cool and Serve: Turn off the oven and let the cheesecakes cool inside the oven with the door slightly ajar for at least one hour. This gradual cooling prevents the cake from shrinking too much and cracking.
Once cool, remove the cheesecakes from the oven and carefully transfer them to a wire rack to cool completely. The cheesecakes will likely shrink slightly as they cool.
To serve, you can dust the tops with powdered sugar, or, as pictured, serve them with a simple crème anglaise or vanilla sauce.
Crème Anglaise (Vanilla Sauce)
Ingredients:
- 1 cup (240ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
Instructions:
- In a small saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves and the cream is warm but not boiling.
- In a separate bowl, whisk the egg yolks.
- Slowly pour about half of the warm cream mixture into the egg yolks while whisking constantly. This is called “tempering” and prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream.
- Cook over low heat, stirring constantly with a spatula, until the sauce thickens enough to coat the back of the spatula. Do not let it boil.
- Remove from heat and stir in the vanilla extract. Strain the sauce through a fine-mesh sieve to remove any bits of cooked egg.
- Serve the crème anglaise warm or chilled with the cooled soufflé cheesecakes.
Enjoy!