Lemon Soufflé Cheesecake

Lemon Soufflé Cheesecake Recipe

Light, airy, and bursting with fresh citrus flavor, this Lemon Soufflé Cheesecake is the perfect dessert for lemon lovers! With its silky texture and subtle tang, this cheesecake is less dense than your typical cheesecake but still rich and satisfying. Whether you’re looking for a refreshing treat for a summer gathering or a delicate dessert for a special occasion, this lemon cheesecake will impress with every bite.

Ingredients

• 1 lemon (for zest and juice)
• 5 large eggs (room temperature)
• 8 oz (225g) cream cheese (room temperature)
• 14 oz (400g) sweetened condensed milk
• Powdered sugar (for dusting, optional)

Directions

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C). Line the sides and bottom of an 8-inch (20cm) springform pan with parchment paper to prevent sticking and to make removing the cheesecake easier.
2. Prepare the Lemon:
   • Zest the lemon to yield about 1 teaspoon of lemon zest, then juice the lemon to get 2 tablespoons of juice. Set both aside.
3. Separate the Eggs:
   • Separate the egg whites and yolks into two bowls. Set them aside, allowing them to come to room temperature.
4. Make the Cheesecake Base:
   • In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 2 minutes.
   • Add the sweetened condensed milk and beat for an additional minute.
   • Mix in the egg yolks, lemon zest, and lemon juice, beating for 2-3 minutes until fully combined.
5. Beat the Egg Whites:
   • In a clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. This will help give the cheesecake its signature light and fluffy texture.
6. Fold the Egg Whites:
   • Gently fold half of the whipped egg whites into the cream cheese mixture, being careful not to deflate the egg whites.
   • Fold in the remaining egg whites until the mixture is smooth and no white streaks remain.
7. Prepare for Baking:
   • Pour the cheesecake batter into the prepared springform pan. Tap the pan lightly on the counter to release any trapped air bubbles.
8. Create a Water Bath:
   • Place a baking sheet on the lower oven rack and pour 2 cups of boiling water onto the sheet to create a water bath. This will help keep the cheesecake moist as it bakes.
   • Place the springform pan on the middle oven rack, directly above the water bath.
9. Bake the Cheesecake:
   • Bake the cheesecake for 45 minutes. After baking, turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 30-40 minutes. This slow cooling process helps prevent cracking.
10. Cool and Refrigerate:
    • Once the cheesecake has cooled inside the oven, remove the springform pan and peel off the parchment paper. Let the cheesecake cool completely at room temperature before transferring it to the refrigerator to chill for at least 2 hours.
11. Serve:
    • Dust the cheesecake with powdered sugar just before serving for a simple and elegant finish. Slice and enjoy this light, lemony dessert!

Tips for Success:

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to achieve a smooth and creamy batter.
• Egg Whites: Be careful when folding in the egg whites. Use a gentle hand to avoid deflating the meringue, which gives the cheesecake its soufflé-like texture.
• Water Bath: The water bath in the oven helps prevent the cheesecake from drying out and cracking, creating a smooth, velvety texture.

Nutritional Information:

• Calories per serving: 320 kcal
• Servings: 8 slices

Time Breakdown:

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours

This Lemon Soufflé Cheesecake is a beautiful balance of creamy cheesecake and light soufflé. The bright lemon flavor adds a refreshing citrusy twist, making it perfect for any occasion. Whether you’re serving it as the grand finale to a dinner party or enjoying it with your afternoon tea, this cheesecake is sure to be a hit!

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