Soufflé-Style Cheesecake
📜 Collection: GailCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts A light and airy soufflé-style cheesecake that achieves its incredible lift and delicate texture from folding stiffly beaten egg whites into a rich cream cheese base. This vintage recipe yields a smooth, cloud-like dessert with a delightful wobble in the center.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 50 mins | 4 hours | 12–16 servings |
🔪 Key Equipment
- 9-inch springform pan
- Electric mixer
- Blender or large mixing bowl
- Clean mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 ½ lbs (3 blocks) | Cream Cheese | softened |
| 2 cups | Sugar | divided |
| 3 large | Eggs | separated |
| 1/4 cup | Milk | room temperature |
| 1/2 teaspoon | Vanilla Extract | None |
| Optional | Crystallized Melon or Ginger | for garnish |
| As needed | Your favorite crust | graham cracker or cookie crust |
Instructions
Step 1: Preparation and Base
- Preheat your oven to 350°F. Prepare your favorite crust in a 9-inch springform pan. Ensure all ingredients are at room temperature.
Step 2: Mixing the Batter
- In a blender or a large bowl with an electric mixer, combine the 1 ½ lbs (3 blocks) cream cheese, 2 cups sugar, 1/2 teaspoon vanilla extract, 1/4 cup milk, and 3 egg yolks. Blend for several minutes until the mixture is completely smooth.
Step 3: Whipping the Whites
- In a separate, clean bowl, beat the 3 egg whites with a mixer on high speed until they form stiff, glossy peaks.
Step 4: Folding and Baking
- Gently fold the beaten 3 egg whites into the cream cheese mixture in three additions until just combined and no white streaks remain.
- Pour the filling into the prepared crust.
- Bake for 45-50 minutes, or until the edges are set but the center still has a slight wobble.
- Turn the oven off, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Remove from the oven, let cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.
💡 Make-Ahead & Storage: Store the cheesecake tightly sealed in the refrigerator for up to 4 days before serving.
Original Recipe Scan
