This Easy Raspberry Lemon Soufflé Cheesecake is a light and zesty treat that’s just perfect for warm days. The creamy filling combined with fresh raspberries makes it super yummy!
The best part? It comes together quickly, so you can impress friends or family without a ton of fuss. I love serving it chilled, and I think you will too! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are classic for cheesecake crusts because they’re sweet and crunchy. If you don’t have graham crackers, you can use crushed cookies like Digestives or Vanilla Wafers for a different flavor.
Cream Cheese: Regular cream cheese gives the best taste and texture. For a lighter option, reduced-fat cream cheese works too, but avoid fat-free as it may result in a watery filling.
Lemon Juice & Zest: Fresh lemon juice brightens the flavor. For a quick substitute, use bottled lemon juice, but fresh is always better when you can. Lemon zest adds an extra punch, so don’t skip it!
Raspberries: Fresh raspberries are ideal for their taste; frozen ones can work too, just be sure to thaw and drain excess moisture. If you prefer, you can substitute with strawberries or blueberries for a fun twist!
How Do I Get Fluffy, Light Cheesecake?
The key to a light soufflé cheesecake lies in how you handle the egg whites. Beating them to stiff peaks is crucial as this gives your cheesecake the airy texture.
- Use a clean, dry bowl to avoid any fat that might prevent the egg whites from whipping up.
- Once you’ve beaten the egg whites, gently fold them into the cream cheese mixture. This means no stirring! Use a spatula to lift and turn the mixture to keep that airiness.
Following these tips ensures your soufflé cheesecake turns out decadent and fluffy every time!
Easy Raspberry Lemon Soufflé Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- Fresh raspberries (for garnish)
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes to prep and about 60 minutes to bake. After that, you’ll need to chill it for at least 4 hours or overnight to let all those lovely flavors come together. Altogether, plan for about 5 hours of total time, most of which is hands-off!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (162°C). Prepare a 9-inch springform pan by lightly greasing it. This will help the cheesecake come out easily later on!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined and crumbly. Press this mixture firmly into the bottom of the springform pan to create a solid crust. Bake it in the oven for 10 minutes, then take it out to cool.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with a mixer until it’s creamy and smooth. Slowly add in the granulated sugar and continue to beat until it’s nicely blended. Next, add the egg yolks one at a time, mixing well after each addition.
4. Add the Flavor:
Mix in the lemon juice, lemon zest, vanilla extract, and cornstarch until everything is well combined and smooth.
5. Beat the Egg Whites:
In a separate clean bowl, beat the egg whites with the cream of tartar until they form stiff peaks. This step is important to get that lovely soufflé texture in your cheesecake!
6. Combine the Mixtures:
Gently fold the beaten egg whites into the cream cheese mixture in thirds. Do this carefully to keep the airiness of the egg whites—this is what makes the cheesecake fluffy!
7. Pour and Smooth:
Pour the filling over your cooled crust and smooth the top with a spatula. It should look nice and even.
8. Bake:
Place the cheesecake in the oven and bake for about 50-60 minutes. You’ll know it’s done when the center is just set, and a light golden crust has formed on top. Keep an eye on it!
9. Cool and Chill:
Once baked, remove the cheesecake from the oven and let it cool to room temperature. After it cools, refrigerate it for at least 4 hours—or overnight—for the best results.
10. Make the Raspberry Topping:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook this mixture over medium heat until the raspberries break down and start to simmer.
11. Thicken the Sauce:
Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens. Remove from heat, and allow it to cool.
12. Assemble the Cheesecake:
When the cheesecake has chilled and set, spread the cooled raspberry sauce over the top. For a lovely finish, garnish with fresh raspberries.
13. Serve & Enjoy:
Slice up your beautiful cheesecake and serve it chilled. Enjoy the luscious raspberry, zesty lemon, and creamy cheesecake flavors all together!
FAQ for Easy Raspberry Lemon Soufflé Cheesecake
Can I Use Different Berries for the Topping?
Absolutely! While raspberries provide a lovely tartness, you can substitute with strawberries, blueberries, or blackberries. Just be sure to adjust the sugar depending on the sweetness of the berries you choose!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crust’s texture, cover it loosely with plastic wrap instead of pressing directly onto the surface.
Can I Make This cheesecake Without Eggs?
Yes, if you want to make an egg-free version, you can use a vegan egg replacer or applesauce. The texture may be slightly different, but it should still be delicious!
How Can I Ensure the Cheesecake Doesn’t Crack?
A few tips for a crack-free cheesecake:
- Don’t overmix the filling.
- Use eggs at room temperature for even mixing.
- Consider baking in a water bath, which helps regulate temperature for even baking.
Following these steps can help you achieve a beautiful, smooth surface!
