Souffle cheesecake is a type of cheesecake that has a light and fluffy texture, similar to a souffle. It is made by whipping egg whites and folding them into a cream cheese mixture, which is then baked in a water bath to prevent the cheesecake from cracking. The end result is a delicate and airy dessert that has a rich, creamy flavor. It is often served with a variety of toppings, such as fruit or chocolate sauce, to add extra flavor and texture.
Here is a recipe for a classic Souffle Cheesecake:
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Instructions:
Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan with butter or cooking spray.
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and salt.
Gently fold in the flour until just combined.
Pour the mixture into the prepared crust, and smooth the top with a spatula.
Place the springform pan in a large roasting pan and pour hot water around the pan, about 1 inch high.
Bake the cheesecake for about 1 hour and 15 minutes, or until the center is just set.
Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for 15 minutes.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Let it cool to room temperature.
Once cooled, refrigerate the cheesecake for at least 2 hours, or overnight, before serving. Enjoy your delicious Souffle Cheesecake!
Note: It’s important to be gentle when folding in the flour, as you don’t want to deflate the egg whites,
Here are a few additional tips and variations for your Souffle Cheesecake:
To ensure that your cheesecake does not crack, make sure that your cream cheese and eggs are at room temperature before beginning the recipe.
For a chocolate souffle cheesecake, add 1/2 cup of cocoa powder to the cream cheese mixture before folding it in the egg whites.
To add a fruity twist to your souffle cheesecake, add 1 cup of fresh berries (such as raspberries, blueberries, or strawberries) to the cream cheese mixture before folding in the egg whites.
To make a savory souffle cheesecake, try adding 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped herbs (such as parsley, basil, or thyme) to the cream cheese mixture before folding in the egg whites.
When making a souffle cheesecake it is important to use a water bath. This will prevent the edges of the cheesecake from over-baking and cracking.
Once the cheesecake is done baking, It’s important to not open the oven door while the cheesecake is baking because the temperature change can cause the cheesecake to fall.
The cheesecake should be chilled in the refrigerator for at least 2 hours or overnight before serving to set it properly
We hope these tips and variations will help you create a delicious and unique souffle cheesecake. Enjoy!
