Cheesecake has long been a beloved dessert, gracing the tables of celebrations and casual dinners alike. Yet, the souffléed cheesecake takes this classic recipe to new heights.
With its airy, puffed texture and creamy interior, this dessert combines tradition with innovation, giving you a sweet treat that feels both nostalgic and refreshingly modern.
A Cheesecake with History
Cheesecake is a dessert steeped in history, with origins tracing back to ancient Greece and reinventions across centuries. The souffléed cheesecake pays homage to this legacy while making subtle yet impactful changes.
By incorporating goat cheese alongside traditional cream cheese, this recipe creates a tangy twist that perfectly balances sweetness and richness. The crust, crafted from whole wheat graham crackers, adds a nutty depth, complementing the creamy filling.
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This variation aligns with the evolution of cheesecake recipes over time. From the dense New York-style cheesecake to lighter interpretations influenced by European custards, each iteration reflects changing tastes and techniques.
The souffléed cheesecake captures this spirit, offering a dessert that feels indulgent without being overly heavy.
Perfecting the Technique
The hallmark of this dessert is its unique texture—light, airy, and creamy. Achieving this requires a few key techniques:
- High-heat baking: The cheesecake begins at a high temperature, allowing it to puff up dramatically like a soufflé. The oven is then lowered to ensure an even, creamy interior.
- Goat cheese addition: Substituting part of the cream cheese with goat cheese not only lightens the texture but also introduces a subtle tang that enhances the overall flavor.
- Gentle cooling: Allowing the cheesecake to cool gradually in the oven prevents cracks and ensures a smooth, flawless surface.
While these techniques may sound advanced, the recipe is approachable for bakers of all levels. A little attention to detail is all it takes to create this show-stopping dessert.
Variations to Suit Every Occasion
One of the beauties of cheesecake recipes is their adaptability. The souffléed cheesecake is no exception. Here are a few ideas to tailor this dessert to your preferences:
- Cookie crumb crust: Swap out the graham cracker crust for Oreo or Nutter Butter crumbs for a richer, more decadent base.
- Pumpkin twist: Add pumpkin purée and warm spices like cinnamon and ginger to create a fall-inspired cheesecake perfect for holiday gatherings.
- Green tea infusion: Mix matcha powder into the filling for a Japanese-inspired variation with earthy, herbal notes.
- Gluten-free option: Use gluten-free graham crackers to make the crust, ensuring the dessert is accessible to everyone.
These variations highlight the versatility of this dessert, making it suitable for everything from casual dinners to elaborate celebrations.
Tips for Success
Even the best recipes can benefit from a few pro tips. Keep these in mind as you embark on your souffléed cheesecake journey:
- Use room temperature ingredients. Softened cream cheese and goat cheese blend more easily, resulting in a smoother filling.
- Watch the oven temperature. Cheesecake is sensitive to heat, so use an oven thermometer to ensure accuracy.
- Plan ahead. This dessert needs time to cool and set, so bake it a day in advance for best results.
By following these tips, you’ll achieve a cheesecake that’s as stunning to look at as it is delicious to eat.
Why Souffléed Cheesecake Stands Out
What sets the souffléed cheesecake apart from other recipes is its balance of flavors and textures. The filling is creamy yet airy, rich yet tangy.
The crust provides a perfect counterpoint, offering just enough crunch to complement the softness of the filling. It’s a dessert that feels indulgent without being overwhelming—a rare feat in the world of cheesecakes.
This recipe also lends itself beautifully to presentation. Serve it plain to let the golden-brown top shine, or dress it up with fresh berries, a drizzle of honey, or a dusting of powdered sugar.
No matter how you present it, this dessert is sure to impress.
A Must-Try Recipe for Dessert Lovers
If you’re looking for a dessert that’s both classic and innovative, the souffléed cheesecake is a perfect choice. Its rich history, modern twists, and endless adaptability make it a standout in any collection of cheesecake recipes.
So why not try it for your next special occasion—or simply to treat yourself? One slice is all it takes to fall in love with this light, luscious dessert.
Souffléed Cheesecake Recipe
Equipment
- 8×3.75-inch round pan (springform or solid)
- Parchment paper
- Stand mixer
- Digital thermometer
Ingredients
Graham Cracker Crust:
- 1¾ cups crispy whole wheat graham cracker crumbs
- 2 tbsp unsalted butter melted
- 1/8 tsp kosher salt
Cheesecake Filling:
- 2 pounds cream cheese softened (about 70°F)
- 1 cup 8 oz goat cheese, softened (about 70°F)
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp vanilla extract
- ¼ tsp kosher salt
- ¼ tsp orange flower water
- 2 cups sugar
- 6 large eggs
- ¾ cup heavy cream
Instructions
- Prepare the Pan: Preheat the oven to 450°F and position the rack in the lower-middle section. Grease an 8×3.75-inch round pan and line it with parchment paper. For springform pans, wrap the base in foil before attaching the sides.
- Make the Crust: Combine graham cracker crumbs, melted butter, and salt in a bowl. Stir until evenly moistened, then press the mixture into the pan, forming an even layer.
- Prepare the Filling: In a stand mixer, combine cream cheese, goat cheese, lemon juice, vanilla extract, salt, and orange flower water. Beat on low until roughly combined, then increase speed to medium and mix until smooth, scraping the bowl halfway. Add sugar all at once, reduce speed to medium-low, and mix thoroughly. Crack in eggs one at a time, whisking between additions. Strain the mixture through a fine-mesh sieve to remove clumps, then fold in the heavy cream.
- Bake: Pour the batter into the prepared pan, ensuring an even surface. Bake for 20 minutes, or until the cheesecake puffs slightly and browns lightly. Rotate halfway through if needed. Lower the oven temperature to 250°F, open the oven door for 10 minutes to release heat, then bake for another 35 minutes or until the center reaches 145°F.
- Cool: Let the cheesecake cool in the pan for 15 minutes. Use a thin knife to loosen the edges, then cool for an additional hour. Cover and refrigerate for at least 12 hours before serving.
- Unmold: For springform pans, release the latch and remove the sides. For solid pans, set the base over a warm, wet surface to loosen, then invert onto a serving plate. Peel off parchment paper, if used.
Notes
- Leftovers can be wrapped tightly and stored in the fridge for up to 10 days.
- Avoid over-baking to maintain a souffléed texture.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.