Lemon Soufflé Cheesecake or Birthday Dessert 2017: a light and lemony airy as a cloud cheesecake that will please all the dessert lovers in your life.
Every year my husband makes me a special birthday dessert! He says that I cook for him all the other days, so he likes to do something special for me and make a special dessert for my birthday.
Take a look at the bottom of this post for other birthday desserts that he’s made for me from past years!
This year, I asked him to choose the dessert for me. I think it was so sweet that he said he would take on not only the making of the dessert, but the choosing of the dessert.
Last year I never made the time to pick a dessert, so it never happened. But this year, he took right to it; he searched Pinterest and came up with a few suggestions for me. This Lemon Soufflé Cheesecake from Sweet & Savory was the winner.
Or, should I say that I was the winner here!
He made this delicious Lemon Soufflé Cheesecake for me this year!
This Lemon Soufflé Cheesecake is light and airy. It’s creamy. It’s delicious! And, it was easy to make. We ate it for dessert, but we also ate it for breakfast! I mean, a light sweet cheesecake breakfast is just what this birthday girl needs!
Lemon Soufflé Cheesecake Notes
When you make the parchment paper liner, make it a bit taller than the pan in case the filling is a little more than the pan. Also, I suggest that you place the pan on a rimmed baking sheet before putting it in the oven; this will catch any spills that might happen.
My springform pan leaks on me, so I’m always happy to have the rimmed baking sheet to save me. A friend of mine also told me recently that she lines her pan with aluminum foil to stop it from leaking.
Cold eggs will separate more easily than room temperature eggs. And room temperature egg whites will reach hard peaks faster. This is why I suggest that you separate the eggs, then set aside, leaving them on the counter to come to room temperature.
I really like lemony desserts, so I often add a bit of lemon extract. It brightens up the dessert and makes it nice and lemony. If you don’t have any lemon extract, this ingredient can be skipped, but I really like the flavor it adds.
Cream of Tartar
The optional cream of tartar in the recipe helps the beaten egg whites form a stronger structure so they don’t deflate as much when you fold them into the batter. Cook’s Illustrated did a great article on the science behind how this works if you’re interested.
Some of the past desserts he’s made for me:
Lemon desserts you’ll love!
- Grandma’s Lemon Custard Pie with Lemon Curd Topping
- Lemon Soufflé Cheesecake
- Lemon Ice Cream
- Meyer Lemon Brûlée Tart
Lemon Soufflé Cheesecake Recipe
Lemon Soufflé Cheesecake
- 5 large eggs
- 8 ounces cream cheese, at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon lemon zest (about 3-4 small lemons)
- 2 tablespoons fresh lemon juice (about 1-2 small lemons)
- ½ teaspoon lemon extract, optional
- 1/4 teaspoon Cream of Tartar optional
- Powdered sugar for dusting, for garnishing
- Preheat the oven to 325° Adjust oven racks to middle and lowest positions.
- Line the bottom and sides of a springform pan with parchment paper, using a 3.5-inch wide long strip around the sides.
- Separate the egg whites and yolks into small bowls. Set the separated eggs aside, leaving them at room temperature.
- Using a stand mixer, or a hand beater with a large bowl beat the cream cheese until smooth and fluffy, about 2 minutes. Add the sweetened condensed milk, and beat for another minute. Add the egg yolks, zest, lemon juice, and lemon extract, and continue to beat until well combined, about 2-3 minutes.
In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Fold half of the beaten egg whites into the cream cheese mixture. Once well combined, add in remaining beaten egg whites, and fold gently until well-combined and there are no visible white.
- Place the empty springform pan on a rimmed baking sheet, and gently pour the batter into the prepared springform pan. Place a loaf pan on lowest oven rack and fill with hot water. Place the rimmed baking sheet with the filled springform pan on the middle rack, and bake for 45 minutes at 325° F.
- Turn the oven off, and allow the cake to cool in the oven for 30-40 minutes.
- Remove the cake from the oven, and take the sides of the springform pan off, and gently peel the parchment paper from the sides of the cake. Allow the cake to cool completely on the counter, and then refrigerate.
- Before serving, gently remove the parchment paper from the bottom of the cake, and place the cake on a platter. Dust with powdered sugar, if desired.
Special equipment: 8-inch, or larger, springform pan that’s 2.5-inches deep.
Store the cake in the fridge, covered, for up to 3 days.