Souffle Cheese Cake Recipe

Prepare pan and crumbs

Preheat the oven to 325°F (160°C). Place a 9-inch (23 cm) springform pan on a baking sheet. If using a standard pan without nonstick surface, lightly butter the sides and line the bottom with parchment.

Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the mixture resembles wet sand and holds together when squeezed.

Press the crumb mixture evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or the back of a spoon to compact it. Chill in the refrigerator while preparing the batter (10–15 minutes).

Warm milk and cream, soften cream cheese

Heat the milk and heavy cream in a small saucepan or in the microwave until just warm (do not boil), about 110–120°F (43–49°C). Meanwhile, cut the room-temperature cream cheese into cubes so it softens uniformly.

Beat cream cheese and sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 3 tablespoons sugar on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed to remove lumps.

Add egg yolks one at a time, beating briefly after each addition until incorporated. Do not over-beat once eggs are added—mix just until smooth.

Sprinkle the flour over the mixture and fold or beat on low just until combined. Add vanilla extract and lemon juice, mixing briefly.

With the mixer on low, slowly pour the warm milk and cream mixture into the cream cheese batter in a steady stream. Mix until homogeneous and smooth. The warm liquid helps create a silkier, lighter batter.

Pour the batter into the prepared crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to release any large air pockets.

Whip egg whites

Increase oven temperature to 350°F (175°C). In a clean, dry bowl, whisk the egg whites with cream of tartar on medium speed until foamy. Gradually add the 6 tablespoons granulated sugar in three additions while increasing speed to high. Whip until stiff, glossy peaks form and the sugar is fully dissolved (rub a bit between fingers to check for grittiness). Add 1/2 teaspoon vanilla and whip briefly to combine.

Gently fold about one-quarter of the meringue into the cream cheese batter to lighten it, using a rubber spatula. Then carefully fold in the remaining meringue in two additions, folding gently to keep as much air as possible. Do not overfold; you want a fluffy, airy mixture.

Spoon or pour the combined batter back into the crust-lined pan, mounding the meringue slightly in the center so the top domes. Smooth edges carefully. Optionally, run a small offset spatula around the edge of the batter to ensure it meets the crust neatly.

Place the pan on the baking sheet and bake at 350°F (175°C) for 20–25 minutes, or until the top is golden and springy to the touch and a thin knife inserted near the center comes out mostly clean but with a slightly moist crumb. The center will set more as it cools.

Remove the cheesecake from the oven and cool on a wire rack for 30 minutes with the oven door slightly ajar (turn the oven off and prop the door with a wooden spoon) to reduce sudden temperature change and minimize cracking.

After 30 minutes, transfer to the refrigerator and chill at least 3 hours, preferably overnight, to fully set and develop texture. Chilling will also make slicing cleaner.

Before serving, run a thin knife around the springform edge, release the ring, and remove the pan sides. Dust the top with powdered sugar and garnish with fresh berries or warm fruit compote if desired.

Serve chilled. Leftovers keep covered in the refrigerator for up to 4 days.