This Easy Raspberry Lemon Soufflé Cheesecake is a light and fruity treat! With fluffy layers of creamy cheesecake and a tangy lemon flavor, it’s a dessert to impress.
The pops of raspberry make it even more refreshing! I love serving it chilled on a warm day; it’s like a little slice of happiness on a plate. Who can resist that? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a sweet and crunchy base. If you can’t find them, any plain cookie or digestive biscuits work well. I’ve used crushed Oreo cookies for a fun twist!
Cream Cheese: Essential for that creamy texture, I recommend full-fat for the best flavor. If you need a lighter option, you can use Neufchâtel cheese instead, but it may not be as rich.
Fresh Lemons: The zest and juice bring brightness. If you’re out of fresh lemons, bottled lemon juice works in a pinch, but fresh is always best for flavor!
Raspberries: Fresh raspberries add a lovely tartness. You can substitute with thawed frozen raspberries, just drain excess water after they thaw.
How Do You Achieve Fluffy Cheesecake with Perfectly Whipped Egg Whites?
A key step for this soufflé-like cheesecake is whipping the egg whites to stiff peaks. Here’s how to do it right:
- Use a clean, dry mixing bowl and beaters to avoid any grease affecting the foam.
- Separate the egg whites from the yolks carefully—if any yolk gets in, they won’t whip properly.
- Beat the egg whites on medium speed until they become frothy, then increase to high and add cream of tartar.
- Continue beating until the whites stiffen and hold peaks that don’t droop.
- Gently fold the whipped egg whites into the cream cheese mixture. Be careful not to deflate them!
Taking your time with the egg whites will give you a light and airy cheesecake that’s a joy to eat!
Easy Raspberry Lemon Soufflé Cheesecake
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cream of tartar (optional, for egg whites)
For the raspberry sauce:
- 2 cups fresh raspberries, plus extra for garnish
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes to prepare, plus 60-70 minutes to bake. After that, it needs at least 4 hours in the fridge to chill and set, so plan for a total of about 5 hours at least, including chilling time.
Instructions:
1. Prepare the crust:
Begin by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even. Bake for 8-10 minutes until slightly golden, then remove it from the oven and let it cool.
2. Make the raspberry sauce:
In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the raspberries release their juices and become soft. Next, strain the mixture through a fine sieve to remove the seeds, returning the smooth sauce to the saucepan. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove it from heat and let it cool to room temperature.
3. Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the sugar, vanilla extract, lemon zest, and lemon juice, mixing until combined. Then, add the egg yolks one at a time, mixing well after each addition. In a separate clean bowl, whip the egg whites (adding cream of tartar if you’re using it) until stiff peaks form. Carefully fold the whipped egg whites into the cream cheese mixture, being gentle to keep it light and airy.
4. Assemble and bake:
Pour the cheesecake filling over your cooled crust, smoothing the top with a spatula. Bake the cheesecake at 325°F (160°C) for about 50-60 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for an hour.
5. Chill and serve:
After cooling, take the cheesecake out and let it reach room temperature completely. Cover it and refrigerate for at least 4 hours, or preferably overnight, to allow it to set. Before serving, spread the raspberry sauce over the top and garnish with additional fresh raspberries. Carefully remove the sides of the springform pan and slice to serve.
Enjoy this fluffy, tangy, and beautifully topped raspberry lemon soufflé cheesecake!
FAQ for Easy Raspberry Lemon Soufflé Cheesecake
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese to reduce calories, but keep in mind that the texture may be slightly different. The cheesecake may be less creamy, but it will still be delicious!
What If I Don’t Have Fresh Raspberries?
You can substitute with frozen raspberries! Just make sure to thaw them first and drain any excess moisture before making the sauce. The flavor will still be fantastic!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3-4 days. Make sure it’s covered to prevent it from absorbing any odors from the fridge!
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake is perfect for making ahead of time. It can be made a day or two in advance and stored in the fridge until you’re ready to serve it. Just add the raspberry sauce and garnish right before serving for the best presentation!
