Light and Luscious Cheesecake Souffl
Elevate your dessert game with this Light and Luscious Cheesecake Soufflé recipe—a delicate fusion of silky cheesecake and airy soufflé, crafted to impress. Perfect for intimate gatherings or a solo treat, this dessert combines the creamy decadence of cream cheese with the lightness of whipped egg whites to create a cloud-like texture that simply melts in your mouth. Baked in individual ramekins and nestled in a water bath, these soufflés rise to golden perfection, making every serving an elegant masterpiece. Flavored with a hint of vanilla and finished with a dusting of powdered sugar, this stunning yet simple recipe takes just 20 minutes of prep time and is ready to serve in under an hour. Whether you're searching for an indulgent gluten-light dessert or a show-stopping finale, this recipe is sure to tantalize taste buds and leave an unforgettable impression.
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Ingredients
- 200 grams Cream cheese
- 60 grams Granulated sugar
- 3 large Egg yolks
- 20 grams All-purpose flour
- 80 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 0.25 teaspoon Cream of tartar
- 1 tablespoon Powdered sugar (for dusting)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease four 6-ounce (180 ml) ramekins with butter and dust with granulated sugar, tapping out any excess.
Step 2
In a medium mixing bowl, beat the cream cheese until smooth and creamy using a handheld or stand mixer.
Step 3
Add the granulated sugar to the cream cheese and continue to mix until well incorporated.
Step 4
Mix in the egg yolks, one at a time, followed by the all-purpose flour. Beat until the mixture is smooth.
Step 5
In a small saucepan, gently warm the milk over low heat. Gradually add the warm milk to the cream cheese mixture, stirring until fully combined. Stir in the vanilla extract and set aside.
Step 6
In a separate, clean mixing bowl, whip the egg whites and cream of tartar using a hand or stand mixer on medium speed. Once the mixture becomes frothy, increase the speed to high and whip until stiff peaks form.
Step 7
Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Step 8
Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
Step 9
Place the ramekins in a deep baking dish. Pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath.
Step 10
Bake the soufflés in the preheated oven for 20-25 minutes, or until they are puffed and lightly golden on top.
Step 11
Remove the ramekins from the water bath and let cool slightly. Dust with powdered sugar before serving. Serve immediately for the perfect airy texture.
Nutrition Facts
| Serving size | (525.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1311.4 |
| Total Fat 85.2g | 0% |
| Saturated Fat 46.8g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 765.4mg | 0% |
| Sodium 848.8mg | 0% |
| Total Carbohydrate 102.8g | 0% |
| Dietary Fiber 0.5g | 0% |
| Total Sugars 80.6g | |
| Protein 35.8g | 0% |
| Vitamin D 91.2IU | 0% |
| Calcium 374.5mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 758.8mg | 0% |
Source of Calories