Cheesecake Soufflé

This recipe makes a very light and fluffy cheesecake soufflé, which is very different than what most people are used to.  My husband loves cheesecake, and usually we have a traditional graham cracker crust cheesecake, as seen the Apple Caramel Cheesecake.

Recently, my husband and I came across this light and airy recipe and decided to give it a try.  However, my husband couldn’t do without his graham cracker crust.  I wasn’t sure how the crust would go with such a light and fluffy cake, but I’m glad I included it because I think it complements it perfectly!


Preheat oven to 325 F.

Prepare a water bath for cheesecake.  Use a pan large enough to fit your cheesecake pan.  Add 2-3 inches of water.

Prepare your cheesecake pan.  Cover the outside of the pan with one solid piece of tin foil.  I recommend using two layers of heavy duty strength tin foil.  You do not want a soggy cheesecake!

Prepare Graham Cracker Crust:


1 cup graham cracker crumbs
1/3 cup sugar
3 tablespoons butter
1 tablespoon vanilla


Melt the butter and stir in sugar and graham cracker crumbs until completely combined.  Press into bottom of spring form pan.

If crust is too dry add more butter, if its too moist add more graham cracker crumbs.

Prepare cheesecake:


9 oz. cream cheese
4 Tbsp. butter
3/4 cup milk

6 egg yolks
1 tablespoon lemon juice
1/2 cup cake flour
1/4 teaspoon salt
2 tablespoons cornstarch

6 egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar


Measure out all cheesecake ingredients and set aside.

Separate egg yolks and egg whites and set aside.

Melt butter and cream cheese in the microwave.  Add milk and blend together.   Set aside to cool.

Put cream cheese mixture into a mixing bowl and combine flour, salt, cornstarch, egg yolks, and lemon juice.  Mix until well incorporated, then set aside.

In a clean mixing bowl beat egg whites with cream of tartar until foamy.  Add sugar a little at a time and beat until soft peaks form.

Fold cream cheese mixture into egg whites a little at a time until completely combined.

Pour into prepared 8-inch spring-form pan.

Bake cheesecake in a water bath for 1 hour or until set and golden brown.

Turn off oven and leave door open to cool 20 min and remove from oven to finish cooling to room temperature.  Place in refrigerator for at least 2 hours to chill.

While the cheesecake is chilling, prepare the blueberry sauce.


2 cups fresh blueberries, or use frozen
1 cup sugar
1/2 cup water
1 tablespoon lemon juice


Cook blueberries, sugar, water, and lemon juice in large saucepan on medium heat for 10 minutes, stirring occasionally.

Remove from heat and use an immersion blender, blender, or food processor to blend sauce.  Makes about 1 1/4 cups.

Set aside and let the sauce cool slightly.

Set out the number of dessert plates you will need.  While sauce is still warm drizzle over dessert plates.

Remove the cheesecake from the fridge and cut into 8-10 slices.  Carefully place a slice on each plate, being careful not to smear the sauce.

Dust the tops of each slice with powdered sugar.

Arrange raspberries and blueberries on top of each slice and dust with more powdered sugar.  You may choose to drizzle more sauce over the top of the slice.

Serve and enjoy!

You can choose to serve this cheesecake with any other type of fruit sauce and fruit you like.  I think this recipe would go great with strawberry sauce and fresh strawberries!

And perhaps we may see cheesecake cupcakes in the future?

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