Go Back
–+ servings

Souffléed Cheesecake Recipe

This souffléed cheesecake combines a rich and creamy texture with a light, airy finish.
Incorporating goat cheese adds a subtle tang and smoothness, elevating this dessert to a luxurious level. It's a showstopper perfect for any occasion.
Print Recipe Pin Recipe
Active Time 1 hour
Course Dessert
Cuisine American
Servings 16

Equipment

  • 8x3.75-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 8x3.75-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.
Keyword Baked Cheesecake Variations, Creamy Cheesecake Ideas, dessert recipes, Graham Cracker Cheesecake Crust, Souffléed Cheesecake Recipe
Tried this recipe?Let us know how it was!