Yogurt Cheesecake Souffle – a delicious recipe with yogurt, egg yolks, egg whites, all-purpose, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375F.
2
Butter six 6-oz.
3
ramekins.
4
Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan).
5
Set on a baking sheet.
6
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.
7
In a medium mixing bowl, beat egg whites and cream of tartar until foamy.
8
Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
9
Working in two or three batches, gently fold egg whites in to yolk mixture.
10
This can be done with a whisk or with a spatula.
11
Make sure all egg whites have been fully incorporated.
12
Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
13
Bake for about 15 minutes, until evenly risen and lightly browned around the edges.
14
Serve immediately.
343
kcal
Calories
17
g
Fat
26
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup plain yogurt (greek style, pref.), 3 large egg yolks, 3 large egg whites, room temperature, 3 tablespoons all-purpose flour, and more.
Yes, Yogurt Cheesecake Souffle 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.
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