Effortless 3-Ingredient Souffle Cheesecake

Prepare to be enchanted by the ethereal lightness of this incredible **Soufflé Cheesecake**. Imagine a dessert so delicate it practically melts on your tongue, yet so rich in flavor it leaves you craving more. This recipe achieves that magical balance with astonishing simplicity, requiring just three core ingredients. It’s a culinary marvel that transforms basic pantry staples into a show-stopping dessert, effortlessly rivaling its more complex counterparts.

Today, we’re unlocking the secret to an ultra-light, unbelievably airy, and exquisitely delightful soufflé cheesecake that will revolutionize your dessert repertoire. This confection is remarkably similar in texture and appeal to the beloved Japanese cotton cheesecake, renowned for its jiggly, cloud-like consistency. What makes our version truly exceptional, however, is its astonishingly straightforward approach: it demands only three primary ingredients!

While the concept of a simplified cheesecake has garnered attention, particularly those featuring white chocolate, this recipe takes innovation a step further. We’ve streamlined the process by cleverly substituting sweetened condensed milk for melted white chocolate. This brilliant swap not only simplifies the ingredient list but also contributes to a perfectly balanced sweetness and a remarkably smooth batter. The result? A phenomenally light and flavorful cheesecake that’s easier to prepare than you might imagine, proving that sometimes, less truly is more in the world of gourmet desserts.

Mastering the Art of Soufflé Cheesecake: A Step-by-Step Guide

Crafting this exquisite soufflé cheesecake is a straightforward process, built upon careful technique and understanding each step’s purpose. Follow these detailed instructions to achieve a perfectly light, airy, and crack-free dessert.

Step 1: Preparing Your Baking Pan for Success

The foundation of a beautiful soufflé cheesecake begins with proper pan preparation. This delicate cake rises significantly during baking, so adequate support and a non-stick environment are crucial.

1. For this recipe, an 8-inch springform pan is essential. Ensure it has sufficiently high sides, ideally at least 2.5 inches (6 cm) tall, to accommodate the impressive rise of the batter.
2. Carefully line the bottom of the pan with a circle of parchment paper. For the sides, cut a long strip of parchment paper that is taller than the pan itself. This extra height, about 3.5 inches (9 cm) tall, is vital because the cake will puff up considerably during baking. Having this parchment collar prevents it from sticking to the pan’s rim and helps it maintain its shape.
3. **Expert Tip:** While the cake rises impressively high in the oven, it’s perfectly normal for it to gently settle back down to its original height as it cools. Don’t be alarmed; this is a natural characteristic of soufflé-style cheesecakes. The parchment paper’s extra height ensures a clean, smooth fall without sticking.

Step 2: Crafting the Silky-Smooth & Airy Batter

The magic of this cheesecake lies in its incredibly light batter, achieved by carefully combining the three simple ingredients.

1. Begin by separating your large eggs. This step requires precision: ensure absolutely no egg yolk contaminates the egg whites. Even a tiny speck of yolk can prevent the whites from whipping up properly into stiff peaks, which are crucial for the cake’s airy texture.
2. In a clean mixing bowl, using a paddle attachment or a handheld electric mixer, beat the room temperature cream cheese until it is wonderfully smooth and fluffy. This usually takes about 1 minute, transforming it into a light, airy base.
3. Next, pour in the sweetened condensed milk. Continue to beat the mixture for another minute, until the condensed milk is fully incorporated and the batter is homogeneous and silky.
4. Now, stir in the egg yolks. Beat the mixture until they are thoroughly combined, typically 2-3 minutes. Scrape down the sides of the bowl to ensure everything is evenly mixed.
5. In a separate, meticulously clean and grease-free bowl, whip the egg whites. Start on medium speed and gradually increase to high until they form stiff, glossy peaks. The egg whites should hold their shape firmly when the beaters are lifted. Using room temperature egg whites can help them whip faster and achieve better volume.
6. Finally, it’s time to gently combine the two mixtures. Take about half of the whipped egg whites and carefully fold them into the cream cheese mixture using a spatula. This lightens the cream cheese base, making it easier to incorporate the remaining whites. Then, add the rest of the whipped egg whites and continue to fold gently until no white streaks are visible. The goal is to incorporate the whites without deflating them, preserving as much air as possible for that signature soufflé texture.

Step 3: The Gentle Bake for a Perfect Soufflé

Baking this cheesecake requires a specific technique to ensure it cooks evenly, rises beautifully, and avoids cracks.

1. Once your batter is perfectly mixed, gently pour it into your meticulously prepared springform pan. Tap the pan lightly on the counter a few times to release any trapped air bubbles, which can cause imperfections in the finished cake.
2. Preheat your oven to 325°F (160°C). Crucially, this recipe employs a water bath (bain-marie) to create a humid baking environment. Place a larger baking pan, filled with about 2 cups of boiling water, on the lower rack of your oven. This creates steam, which is key to preventing cracks and ensuring a slow, gentle bake.
3. Carefully place the cheesecake pan on the middle rack, directly above the baking pan with the water.
4. Bake for 45 minutes. The cake will rise significantly and become golden brown on top.
5. After 45 minutes, turn off the oven completely. **Do not open the oven door.** Allow the cheesecake to cool slowly inside the oven for an additional 40 minutes. This gradual cooling process is critical for preventing the cheesecake from deflating too rapidly or cracking due to sudden temperature changes.

Baking a soufflé cheesecake in a humid environment is a fundamental technique to achieve its characteristic texture and pristine surface. The steam prevents the edges from drying out and setting too quickly, allowing the center to catch up and rise evenly, thereby significantly minimizing the chance of unsightly cracks.

Step 4: The Essential Chill for Flavor and Texture

While the aroma of freshly baked cheesecake is undeniably tempting, patience is a virtue when it comes to serving this delicate dessert.

1. Once the cheesecake has cooled completely to room temperature, carefully run a thin knife around the edge of the pan to loosen any sticking, if necessary. Then, release the sides of the springform pan and gently peel off the parchment paper from the sides.
2. Transfer the cheesecake (still on its base) to the refrigerator. It is imperative to refrigerate the cheesecake for at least 2-3 hours, or preferably overnight. This chilling period isn’t just about cooling; it allows the flavors to meld and the texture to fully set, transforming it into the firm yet incredibly soft and melt-in-your-mouth delight you’re aiming for. Serving it prematurely will result in a less satisfying texture.

The Art of a Crack-Free Soufflé Cheesecake: Tips and Tricks

One of the most common anxieties when baking cheesecakes, especially soufflé versions, is the dreaded crack. However, achieving a perfectly smooth top is more about technique than luck. The primary method for preventing cracks is to bake the cheesecake in a humid environment, typically achieved through a water bath (bain-marie), for gentler, more even cooking. This technique prevents the surface and edges from drying out and baking faster than the center, which is the main culprit for cracks.

Furthermore, allowing the cheesecake to cool gradually in the oven after baking is equally vital. Drastic temperature changes can cause the delicate structure to contract too quickly, leading to fissures. By turning off the oven and leaving the cheesecake inside for an extended period, you allow it to adjust slowly to cooler temperatures, preserving its integrity.

But let’s be realistic: even with the best techniques, a tiny crack might occasionally appear. And truly, don’t let it diminish your baking triumph! No “baking police” will be issuing citations for minor surface imperfections. The true joy of this cheesecake lies in its exquisite taste and texture. If a small crack does appear, consider it a charming testament to its homemade nature. For those who prefer a flawless presentation, remember this simple trick:

**Presentation Perfection Tip:** Effortlessly cover up any minor cracks by generously dusting the cooled cake with a fine layer of powdered sugar. For an added touch of elegance and fresh flavor, top it with an abundance of vibrant fresh fruits like berries, kiwi, or sliced peaches. This not only masks any imperfections but also elevates the dessert visually and gastronomically.

Indeed, even the stunning cheesecake pictured with a generous pile of pomegranate seeds might be hiding a minuscule crack beneath! What genuinely matters and truly shines through is its perfectly balanced, not-too-sweet, melt-in-your-mouth lightness and its utterly delicious taste and texture. This cheesecake delivers an unforgettable experience, crack or no crack.

Elevate Your Dessert: Creative Serving Suggestions

This basic soufflé cheesecake is a culinary chameleon – its delicate, neutral flavor profile makes it incredibly versatile, serving as the perfect canvas for a myriad of delightful accompaniments. Since there are no overpowering additional flavors within the cake itself, you have the freedom to pair it with an extensive range of delicious sauces and toppings:

• **Bright & Fruity:**
  • Homemade Seedless Raspberry Sauce: Its tartness provides a wonderful contrast to the cheesecake’s sweetness.
  • Fresh Strawberry Sauce: A classic pairing, offering juicy sweetness and a beautiful red hue.
  • Mixed Berry Compote: A medley of berries simmered into a sauce adds complexity and texture.
  • Sliced fresh fruits: Simple and elegant, seasonal fruits like kiwi, mango, or peaches add natural sweetness and vibrant color.
• **Rich & Indulgent:**
  • Decadent Salted Caramel Sauce: Adds a luxurious, buttery, and slightly salty depth.
  • Glossy Chocolate Ganache: For the ultimate chocolate lover, a rich and smooth topping.
  • Warm fudge sauce: A comforting and classic choice.
• **Simple & Elegant:**
  • A light dusting of powdered sugar: Highlights the cake’s minimalist beauty.
  • A dollop of freshly whipped cream: Adds another layer of delicate texture.
  • A sprinkle of toasted nuts (almonds, pecans): For a subtle crunch and nutty aroma.
  • Citrus zest (lemon, orange): Brightens the flavor with a zesty kick.

Feel free to experiment with combinations to find your perfect pairing, making each slice a unique experience.

Beyond the Basic: Explore More Soufflé Cheesecake Variations

While the classic 3-ingredient soufflé cheesecake is a masterpiece in itself, its simplicity also makes it an ideal base for creative flavor variations. Why stop at the basic version when you can easily infuse it with other delightful essences?

• **Zesty Lemon Soufflé Cheesecake:** For a bright and tangy twist, incorporate fresh lemon zest and a hint of lemon juice into the cream cheese mixture. This adds a refreshing citrus note that beautifully complements the cake’s lightness. Try our dedicated recipe for Lemon Soufflé Cheesecake for specific instructions.
• **Indulgent Chocolate Soufflé Cheesecake:** Transform your soufflé cheesecake into a chocolate lover’s dream by folding in melted milk chocolate or a touch of cocoa powder into the cream cheese base. The result is a rich yet still airy chocolate experience. Discover how to make our luscious Milk Chocolate Soufflé Cheesecake.
• **Coffee or Matcha:** Infuse the batter with a small amount of instant coffee dissolved in a tiny bit of hot water or finely sifted matcha powder for an aromatic twist.
• **Vanilla Bean:** Enhance the natural sweetness and depth by scraping in seeds from a vanilla bean or adding a good quality vanilla extract.

Each variation maintains the signature melt-in-your-mouth texture while offering a distinct flavor profile, ensuring there’s a soufflé cheesecake for every palate and occasion.

Soufflé Cheesecake

By Shinee Davaakhuu

This soufflé 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!

Prep: 1 hr
Cook: 45 mins
Total: 1 hr 45 mins
Servings: 6 servings

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Ingredients

• 5 large eggs, at room temperature (separated into whites and yolks)
• 8 oz (225 g) cream cheese, softened to room temperature
• 1 (14oz) can (400 g) sweetened condensed milk

Instructions

1. Preheat your oven to 325°F (160°C). Prepare for a water bath by placing a deep baking sheet or roasting pan on the lower rack of the oven.
2. Prepare the Pan: You’ll need an 8-inch (20 cm) springform pan that is at least 2.5 inches (6 cm) deep. Cut a circle of parchment paper to fit the bottom of the pan and a long strip, about 3.5 inches (9 cm) wide, to line the inner sides. The strip should be taller than the pan to allow for the cake’s rise. Set aside.
3. Separate Eggs: Carefully separate the egg whites from the yolks, ensuring no yolk whatsoever gets into the whites. Place whites in one very clean bowl and yolks in another.
4. Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with a paddle attachment or electric mixer until it’s smooth and fluffy, about 1 minute.
5. Add Condensed Milk: Pour in the sweetened condensed milk and beat for another minute until fully combined and smooth.
6. Incorporate Yolks: Add the egg yolks to the cream cheese mixture and continue beating for 2-3 minutes until well combined and the mixture is uniform. Scrape down the bowl as needed.
7. Whip Egg Whites: In a separate, impeccably clean and grease-free bowl (using room temperature egg whites helps), beat the egg whites until stiff, glossy peaks form. The peaks should stand firm when the beaters are lifted.
8. Fold Gently: Add half of the whipped egg whites to the cream cheese mixture and gently fold them in using a spatula. This lightens the batter. Then, add the remaining egg whites and continue to fold gently until no white streaks are visible. Be careful not to deflate the mixture; the air in the egg whites is crucial for the soufflé texture.
9. Fill Pan: Pour the airy batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
10. Set Up Water Bath: Carefully pour about 2 cups of boiling water into the baking sheet on the lower oven rack.
11. Bake: Place the cheesecake pan on the middle rack, directly above the water bath. Bake for 45 minutes at 325°F (160°C).
12. Slow Cool Down: After 45 minutes, turn off the oven. **Do not open the oven door.** Let the cheesecake cool inside the closed oven for 40 minutes. This prevents sudden temperature changes that can cause cracking or excessive shrinking.
13. Remove from Oven: Take the cheesecake out of the oven. Once it’s cooled to room temperature, gently run a thin knife around the edge of the pan. Unclasp the springform and carefully peel off the parchment paper from the sides.
14. Chill Thoroughly: Transfer the cheesecake (still on its base) to the refrigerator and chill for at least 2-3 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and for its flavors and unique texture to develop.
15. Serve: When ready to serve, gently remove the bottom parchment paper. Transfer the chilled cheesecake to a serving platter. Optionally, dust with powdered sugar and adorn with fresh fruits for an elegant presentation.

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Nutrition Facts (per serving)

Calories: 394 kcal

Carbohydrates: 38g

Protein: 12g

Fat: 22g

Sugar: 37g

Sodium: 257mg

Course: Dessert

Cuisine: American

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This delightful recipe was originally published on December 22, 2014, and has since been perfected for your baking pleasure.