This Easy Raspberry Lemon Soufflé Cheesecake is a light and zesty dessert that is sure to impress! With tangy lemon and sweet raspberry flavors, it’s a tasty treat that feels fancy but is super simple to make.
I love how fluffy and bright this cheesecake is—it brightens up any day! Plus, it’s a great way to use fresh berries. Don’t be surprised if you find yourself going back for seconds! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: The foundation of the crust! If you’re out of graham crackers, try using crushed digestive biscuits or vanilla wafer cookies for a different flavor.
Cream Cheese: This is what makes the cheesecake creamy! Neufchâtel can be a lower-fat substitute if you’re looking for fewer calories.
Lemon Juice and Zest: Fresh lemons provide vibrant flavor. Bottled lemon juice works in a pinch, but fresh is best! Don’t skip the zest; it adds aromatic oils that enhance flavor.
Eggs: They’re key for fluffiness. You can substitute with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan option, but the texture will differ.
Raspberries: Fresh raspberries shine in this recipe, but frozen ones will work too—just thaw and drain excess liquid. For a different berry twist, try blueberries or strawberries!
How Do I Achieve the Perfect Soufflé Texture in My Cheesecake?
Getting that light, airy soufflé texture is crucial and fun! The key lies in how you treat the egg whites. Here’s how:
- Beat your egg whites until stiff peaks form. They should hold their shape when you lift out your beaters.
- Be gentle when folding them into the cream cheese mixture. Use a spatula and cut down through the mixture, then turn it over gently.
- Don’t overmix; a few streaks of egg white are okay. This helps trap air and keeps the cheesecake fluffy.
- Once in the oven, keep the temperature steady and avoid opening the door too soon. This prevents sudden temperature changes that can cause cracking!
Easy Raspberry Lemon Soufflé Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 teaspoons lemon zest
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
- Pinch of salt
For the Raspberry Sauce and Topping:
- 2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Time Needed:
This delightful dessert requires about 20 minutes of prep time, 1 hour for baking, and at least 4 hours to chill, recommended overnight. In total, allow about 5 hours and 20 minutes to enjoy your cheesecake, including chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is combined and the mixture holds together when pressed. Firmly press this mixture into the bottom of an 8- or 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool slightly.
2. Make the Cheesecake Batter:
In a large mixing bowl, use a mixer to beat the softened cream cheese until smooth. Gradually add in the granulated sugar, continuing to beat until creamy. Next, mix in the fresh lemon juice, lemon zest, and vanilla extract until everything is well combined. Add the egg yolks one by one, making sure to mix well after each addition.
3. Prepare the Egg Whites:
In a separate bowl, using clean beaters, beat the egg whites with a pinch of salt and cream of tartar (if using) until stiff peaks form. This means when you lift the beaters out, the egg whites should stand up straight without drooping.
4. Combine Batter:
Gently fold the beaten egg whites into the cream cheese mixture in three parts. Be super careful not to deflate the batter too much; this folding technique is key to achieving that fluffy soufflé texture!
5. Bake the Cheesecake:
Pour the cheesecake batter over your baked crust in the springform pan. Bake at 325°F (163°C) for 45-55 minutes, until the center is just set and the top is lightly golden. Once done, turn off the oven but leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. After that, remove it from the oven and let it chill in the fridge for at least 4 hours or overnight for best results!
6. Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 5-7 minutes. If you want a thicker sauce, stir in the cornstarch slurry and continue cooking for another 1-2 minutes. Remove from heat and allow to cool.
7. Assemble and Serve:
Once the cheesecake is fully chilled, carefully remove it from the springform pan and place it on a serving plate. Generously pour the raspberry sauce on top, letting some drizzle down the sides. Garnish with extra fresh raspberries for a beautiful finish! Slice and serve chilled for a refreshing treat!
Enjoy your light, fluffy, and luscious Raspberry Lemon Soufflé Cheesecake!
Frequently Asked Questions (FAQ)
Can I Use Different Berries for the Sauce?
Absolutely! While fresh raspberries add a delightful tartness, you can easily swap them for other berries like blueberries, strawberries, or blackberries. Just keep in mind that different berries may slightly change the flavor and sweetness of the sauce.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If the raspberry sauce is separate, store it in a separate container. To serve, you can enjoy it chilled or let it sit at room temperature for a few minutes before slicing.
Can I Make This Cheesecake Gluten-Free?
Yes! To make it gluten-free, simply use gluten-free graham crackers or a gluten-free cookie alternative for the crust. Always check the labels to ensure all ingredients are certified gluten-free.
What if My Cheesecake Cracks While Baking?
Cracking can happen, but it’s not the end of the world! To prevent cracks, follow these tips: avoid opening the oven door too early, let the cheesecake cool gradually in the oven, and consider baking it in a water bath. If it does crack, simply cover it with raspberry sauce to hide any imperfections!
