Lemon Souffle Cheesecake Recipe

Name: Lemon Souffle Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (375 mL) butter cookie crumbs; 1/4 cup (50 mL) unsalted butter, melted; 4 packages (each 8 oz/250 g) cream cheese, softened; 1/2 cup (125 mL) sour cream; 1 1/2 cups (375 mL) granulated sugar; 4 egg yolks; 1 tbsp (15 mL) grated lemon zest; 3 tbsp (45 mL) freshly squeezed lemon juice; 1 1/2 tsp (7 mL) vanilla extract; 6 egg whites; 1/4 tsp (1 mL) cream of tartar; 1/4 cup (50 mL) confectioners (icing) sugar; 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Servings: persons

1 1/2 cups (375 mL) butter cookie crumbs
1/4 cup (50 mL) unsalted butter, melted
4 packages (each 8 oz/250 g) cream cheese, softened
1/2 cup (125 mL) sour cream
1 1/2 cups (375 mL) granulated sugar
4 egg yolks
1 tbsp (15 mL) grated lemon zest
3 tbsp (45 mL) freshly squeezed lemon juice
1 1/2 tsp (7 mL) vanilla extract
6 egg whites
1/4 tsp (1 mL) cream of tartar
1/4 cup (50 mL) confectioners (icing) sugar
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1
Preheat oven to 325F (160C)
2
Crust: In a bowl, combine cookie crumbs and butter.
3
Press into bottom of cheesecake pan and freeze.
4
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes.
5
Add egg yolks, one at a time, beating after each addition.
6
Stir in lemon zest, lemon juice and vanilla.
7
Set aside.
8
In a clean mixer bowl fitted with whip attachment, whip egg whites and cream of tartar on low speed for 1 minute.
9
Increase speed to medium-high and whip until stiff but not dry peaks form.
10
Fold into cream cheese mixture carefully so as not to deflate the mixture.
11
Pour over frozen crust, smoothing out to sides of pan.
12
Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
13
Let cool in pan on a wire rack for 2 hours.
14
Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
15
Decoration: Using a sugar dredger or flour sifter, dust top of cake with confectioners sugar.

3065

kcal

Calories

254

Fat

104

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups (375 mL) butter cookie crumbs, 1/4 cup (50 mL) unsalted butter, melted, 4 packages (each 8 oz/250 g) cream cheese, softened, 1/2 cup (125 mL) sour cream, and more.

Yes, Lemon Souffle Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Souffle Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions