Quick and Easy Cheesecake Souffles

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Quick and Easy Cheesecake Soufflés

This is a riff on a cheesecake pie recipe I have. I only had one brick of cream cheese, so I came up with these easy little soufflés instead. Yummy!
Course Dessert
Cuisine American, French
Keyword cheesecake, souffle
Prep Time 45 minutes
Cook Time 25 minutes
Servings 4 ramekins
Author misangela

Equipment

  • 4 Ramekins small 4oz size
  • 1 sheet pan with a lip to hold water, or use a casserole dish

Ingredients

  • 1 8oz cream cheese regular brick, not whipped or any of that
  • 2 Tbl sour cream heaping Tbl, regular not low fat
  • 2 Tbl key lime juice or reg lime, or lemon
  • 1 tsp vanilla extract
  • 1/4 cup sugar, plus 2 Tbl
  • 2 eggs, 1 whole, 1 yolk only
  • large crystal sugar at the end for crunch, optional

Instructions

  • This recipe actually only takes about 10 minutes to assemble, the first 35 minutes is to let the cream cheese and eggs come up to room temp. Or you can be like me, give it 15 mins and put up with small blobs of cream cheese in your soufflés. :D
  • Preheat oven to 350? and thoroughly spray ramekins with food release spray.
  • In a stand mixer (or hand mixer), blend together cream cheese, sour cream, citrus juice, vanilla and sugar until smooth, then add the eggs and beat for 2-3 mins on medium.
  • Fill ramekins to the lip (usually about 1/4" from top). This recipe was exactly 4 ramekins for me. My ramekins are about 4.5oz.
  • Put ramekins on sheet pan and put on oven rack. Add hot water to about 1/2" on sheet pan.
  • Bake for about 25 minutes or until they are set and just barely starting to brown around the edges. I tossed on some large crystal sugar at the end, just because I had it. Optional, but a nice little crunch.
  • Cool completely and refrigerate before serving. Or if you are like me and impatient, chuck one in the freezer for a few minutes, then devour it partially chilled. :D

Notes

I think I like these better than the original cheesecake pie recipe! The pie is in a graham cracker crust and I find that I like the filling more than the crust anyway. Perfect! 
This is a cross between cheesecake pie and key lime pie. I substituted key lime juice to get that flavour rather than lemon. It's good either way. 

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