This raspberry lemon souffle cheesecake is like a cloud on your plate! It’s light, fluffy, and packed with zesty lemon and sweet raspberries for a refreshing treat.
Making this cheesecake feels like a fun science experiment—whipping egg whites until they’re super fluffy is always a blast! I love enjoying a slice on sunny days, it’s a perfect match!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form a delicious base for your cheesecake. If you don’t have graham crackers, you can use digestive biscuits or even vanilla wafer cookies for a twist.
Cream Cheese: For the creamiest texture, always use full-fat cream cheese. If you’re looking for a lighter option, try using Neufchâtel cheese instead, as it has less fat but a similar taste.
Fresh Raspberries: Fresh is best for this recipe, but frozen raspberries work too. Just make sure to thaw and drain them to avoid excess moisture in your cheesecake. You could also swap in blueberries or strawberries if you prefer.
Sour Cream: This adds richness and moisture. If you need a dairy-free substitute, consider using cashew cream or dairy-free yogurt, which will still keep that creamy texture.
How Do I Fold Egg Whites Without Deflating Them?
Folding egg whites into the cheesecake mixture is key for that light, fluffy texture. Here’s how to do it without losing all that air you whipped in:
- Use a large rubber spatula. This helps scoop and lift the mixture effectively.
- Start by adding a small amount of the whipped egg whites into the cream cheese mix. This lightens the batter and makes it easier to incorporate the rest.
- Gently fold in the remaining egg whites, scraping down from the sides and folding in the center. Do this in a circular motion until just combined—be careful not to overmix!
By following these tips, you’ll keep your cheesecake airy and light, making it the star of your dessert table!
Light and Fluffy Raspberry Lemon Souffle Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
- 4 large eggs, separated
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries (plus extra for garnish)
For Dusting:
- 1/4 cup powdered sugar
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes to prepare, plus 50-60 minutes for baking, and at least 4 hours (or overnight) to chill in the fridge. Plan ahead to enjoy this fluffy treat at its best!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy release later. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix well until everything is moistened. Press this mixture firmly into the bottom of the prepared pan to create a solid crust. Set aside while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Next, add the lemon zest, lemon juice, sour cream, vanilla extract, and salt. Mix everything until fully combined and creamy.
3. Incorporate Egg Yolks:
Now, beat in the egg yolks one by one. Make sure each yolk is well incorporated before adding the next. This will ensure a rich and smooth filling.
4. Whip the Egg Whites:
In a separate clean bowl, whisk the egg whites until stiff peaks form. This means when you lift the whisk, the egg whites should stand up straight and not collapse. Gently fold about one-third of the whipped egg whites into the cream cheese mixture using a rubber spatula—this will lighten the batter. Then, carefully fold in the remaining egg whites in two more additions. Be gentle to keep the mixture fluffy!
5. Add Fresh Raspberries:
Next, gently fold in the fresh raspberries, being cautious not to crush them too much. You want to keep those beautiful bits of fruit intact.
6. Bake the Cheesecake:
Pour the creamy raspberry mixture over the crust in your Springform pan and smooth the top. Place the cheesecake pan inside a larger baking dish filled with hot water, about halfway up the sides of the cheesecake pan—this water bath will help it bake evenly. Bake for about 50-60 minutes. The edges should look set, but the center will still jiggle slightly—this is perfect!
7. Cool and Chill:
After baking, turn off the oven and crack the door open slightly, letting the cheesecake cool inside for about 1 hour. Once cooled, remove it from the oven and the water bath. Place it in the refrigerator and chill for at least 4 hours or, even better, overnight.
8. Serve and Enjoy:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Dust the top with powdered sugar and garnish with extra fresh raspberries and lemon zest if desired. Slice gently and enjoy the light, fluffy, citrusy, and fruity souffle cheesecake!
FAQ for Light and Fluffy Raspberry Lemon Souffle Cheesecake
Can I Use Different Fruits in This Cheesecake?
Absolutely! You can swap the raspberries for other berries like blueberries, strawberries, or even blackberries. Just make sure to adjust the sweetness if you’re using a significantly different fruit.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, wait to dust with powdered sugar and add any fresh fruit until just before serving.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or substitute the crust with crushed gluten-free cookies or nuts for a delicious twist!
What If My Cheesecake Cracks While Baking?
Cracking can happen, especially if the cheesecake is baked too long or at too high a temperature. To prevent it, ensure your oven temperature is accurate and avoid over-baking. If it still cracks, don’t worry—just cover it with berries or whipped cream to conceal it when serving!
