Souffle Cheese Cake Recipe

Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, melted butter, granulated sugar and a pinch of salt in a bowl. Mix until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom of the prepared pan (and about 1/2 inch up the sides if desired for a sturdier base). Use the bottom of a measuring cup to compact the crust tightly.

Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and let cool while you prepare the cheesecake batter. Keep oven temperature the same.

Warm and loosen cream cheese

In a medium bowl or the bowl of a stand mixer, beat the room-temperature cream cheese on medium speed until smooth and lump-free (about 1–2 minutes).

Incorporate liquids and dry components

Add the whole milk, heavy cream, granulated sugar (3/4 cup), milk powder (if using), cornstarch, vanilla extract and lemon juice. Mix on low-to-medium speed until smooth, scraping the bowl once or twice. The batter should be glossy and pourable but still thick.

Add yolks

With the mixer on low, add the four egg yolks one at a time, mixing just until incorporated after each addition. Do not overmix; remove any remaining lumps by scraping and gently mixing.

Strain the batter (optional but recommended): For an ultra-smooth soufflé texture, pass the batter through a fine-mesh sieve into a clean bowl to remove any remaining small curds or lumps.

Pour the prepared batter over the cooled crust in the springform pan, smoothing the top gently with a spatula. Set aside while you prepare the meringue.

Prep egg whites

Ensure the mixing bowl and whisk are spotless and free from oil. Add the room-temperature egg whites and a pinch of salt to the bowl.

Start whipping

Begin whipping the egg whites on medium speed until foamy. Add the cream of tartar and continue to whip to soft peaks.

Add sugar gradually

With the mixer running, add the 1/2 cup granulated sugar in three additions, waiting for sugar to mostly dissolve between additions. Increase speed to high and whip until glossy, stiff peaks form and the meringue holds a sharp peak when the beaters are lifted (about 3–5 minutes). Add 1/2 tsp vanilla extract in the last 30 seconds and whip briefly to combine.

To test for proper sugar dissolution, rub a small amount of meringue between your fingers; it should feel smooth, not grainy.

Gently fold about one-quarter of the meringue into the cheesecake batter to lighten it, using a rubber spatula and folding motion. This step makes the batter easier to combine with the full meringue.

Pour the lightened batter back into the remaining meringue and carefully fold until mostly homogeneous and no large streaks remain. Take care not to deflate the meringue; maintain as much air as possible.

Spoon or pour the combined batter back into the springform pan, smoothing the top. Optionally create a decorative peaked surface with the back of a spoon for a classic soufflé look.

Place the filled springform pan into a larger baking pan. Pour enough hot water into the larger pan to come about halfway up the sides of the springform pan to create a water bath (bain-marie). This gentle, even heat helps produce a light, custardy texture.

Bake at 325°F (160°C) for 45–55 minutes. The top should be golden and puffed; the center will still have a slight jiggle (like set custard) when gently shaken. Avoid opening the oven during the first 30 minutes to prevent deflation.

Turn off the oven and crack the oven door open; let the cake cool inside for 30 minutes to reduce rapid contraction and minimize cracking. Then remove the cake from the water bath and transfer to a wire rack to cool to room temperature (about 1 hour).

Once at room temperature, chill the cheesecake in the refrigerator for at least 4 hours (preferably overnight) to fully set and develop flavor. The soufflé top will relax and become slightly denser but should remain airy and creamy.

Before serving, run a thin knife around the edge of the pan to loosen, remove the springform ring, and dust the top with powdered sugar if desired. Serve slices with fresh berries or fruit compote.