Lemon Souffle Cheesecake with less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat
- 1 lemon
- 5 large eggs, at room temperature
- 8oz (225gr) cream cheese, at room temperature
- 14oz (400gr) sweetened condensed milk
- Powdered sugar for dusting, optional
- Helpful Equipment:
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.
Source: Sweet & Savory/ Pinterest
Photo Credit: Sweet & Savory/ Pinterest