My Secret Recipe for Perfect Souffle Cheesecake Every Time!

Ingredients

• 250 g Cream Cheese (room temperature, cut into cubes)
• 120 ml Whole Milk (full‑fat for richness)
• 30 g All-Purpose Flour (sifted)
• 30 g Cornstarch (sifted)
• 1/2 Lemon (zest and juice)
• 4 Egg Yolks (room temperature)
• 4 Egg Whites (room temperature, placed in a clean bowl)
• 80 g Granulated Sugar (divided into three equal parts)
• 1 tsp Vanilla Extract (optional, for extra aroma)

Instructions

1. Prepare Pan and Parchment

   Fold a square of parchment paper diagonally twice to form a triangle, cut off the excess, then unfold to get a circular piece that fits the bottom of the springform pan. Cut a second, taller strip for the sides and line the pan, leaving extra height for rise.

   Time: PT5M

2. Prepare Water Bath

   Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in. Place the pan in a larger baking tray and set the tray on a rack inside the oven.

   Time: PT3M

3. Heat Cream Cheese and Milk

   Add the cream cheese cubes and whole milk to a saucepan. Heat over low flame, stirring constantly until the mixture just begins to simmer. Cover, then turn off the heat and let it sit while you prepare the other ingredients.

   Time: PT5M

   Temperature: low heat

4. Zest and Juice Lemon

   Finely zest the half lemon, then squeeze its juice. Set both aside.

   Time: PT2M

5. Separate Eggs

   Separate the egg yolks from the whites, placing yolks in one bowl and whites in another. Ensure no yolk contaminates the whites.

   Time: PT2M

6. Make Meringue

   Whisk the egg whites on low speed until they become foamy. Add one‑third of the sugar and continue whisking on low until the sugar dissolves (no gritty texture). Repeat with the second and third thirds of sugar, increasing speed gradually. When all sugar is dissolved, raise the speed to high and whisk until stiff peaks form.

   Time: PT10M

7. Combine Cream Cheese, Yolks, Flour & Starch

   Return the warm cream‑cheese mixture to low heat if it has thickened. Add the egg yolks in two‑to‑three portions, whisking after each addition. Sprinkle sifted flour and cornstarch, whisk continuously until a thick, slightly sticky paste forms.

   Time: PT5M

   Temperature: very low heat

8. Sieve the Cheese Paste

   Pass the cheese‑flour‑starch paste through a fine mesh sieve to remove any lumps. Set aside while you finish the meringue.

   Time: PT2M

9. Fold Meringue into Cheese Mixture (Sacrifice Method)

   Add one scoop of the meringue to the cheese paste and whisk gently by hand to loosen the batter (the “sacrifice” step). Then add the remaining meringue in two‑to‑three portions, folding each time with a balloon whisk using a scooping motion from bottom to top to preserve air bubbles.

   Time: PT5M

10. Flavor the Batter

    Stir in the lemon zest, lemon juice, and vanilla extract (if using) until evenly incorporated.

    Time: PT2M

11. Transfer to Pan and Smooth

    Pour the batter into the prepared springform pan. Using a chopstick or wooden skewer, draw a smooth circle on the surface to release any large air bubbles.

    Time: PT3M

12. First Bake (180 °C)

    Place the water‑bath tray in the pre‑heated oven and bake for 30 minutes at 180 °C.

    Time: PT30M

    Temperature: 180°C

13. Second Bake (160 °C) and Steam Release

    Reduce oven temperature to 160 °C. Bake for another 20 minutes. About halfway through, open the oven door slightly and insert a wooden spoon or chopstick between the pan and the foil to allow steam to escape and stabilize the cake.

    Time: PT20M

    Temperature: 160°C

14. Cool in Oven then Room Temperature

    Turn off the oven and leave the cheesecake inside for 20–30 minutes. Then remove the pan, unwrap the foil, and place the pan on a cooling rack. Allow it to come to room temperature before unmolding.

    Time: PT30M

15. Unmold and Serve

    Run a thin knife around the edge, release the springform, and lift the cheesecake onto a serving plate. Dust with powdered sugar or top with fresh fruit if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

20 g

Fat

15 g

Fiber

0 g