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!
2tablespoonsfresh lemon juice(about 1-2 small lemons)
½teaspoonlemon extract, optional
1/4teaspoonCream of Tartaroptional
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.
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