Cheesecake Soufflé


Cheesecake Soufflé

Course Dessert
Cuisine French


  • 10 oz 10 oz cream cheese
  • ½ cup milk
  • 4 tbsp butter
  • ½ tsp vanilla paste
  • 7 eggs 7 eggs separated
  • 1 tbsp lemon juice
  • cup All Purpose flour (substitute rice flour)
  • ¼ cup corn starch
  • ¼ tsp cream of tartar
  • 1 pinch salt
  • 1 cup sugar
  • sugar for brulee


  • Preheat the oven to 300 degrees.
  • Prepare a 9 inch cake pan with pan spray and line with parchment paper on bottom, and all the way around sides extending approx. 1 inch above pan.
  • Heat cream cheese, milk and butter in a small sauce pot while whisking to combine.
  • Remove from heat and let cool.In a mixing bowl whisk together egg yolk, vanilla and lemon juice until smooth.
  • Add cream cheese mixture and combine, then add flour and starch, whisk until smooth.
  • In kitchen aid, combine egg whites, cream of tartar and whisk to medium peak, then add sugar and continue whisking to stiff peaks.
  • Gently fold together egg white mixture with cream cheese mixture in thirds and be careful not to over mix.
  • Pour mixture into the prepared cake pan.
  • Place the cake pan in a larger baking pan and add water to the larger pan to approx 1 inch up the cake pan.
  • Bake at 300 degrees for 30 minutes, then reduce heat to 250 degrees and continue to bake for about 1 hour and 15 minutes.
  • Cake should be golden brown and have doubled in height.
  • Let cool before removing from the pan carefully.