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!
Servings 4 ramekins
Equipment
- 4 Ramekins small 4-5oz size
- 1 sheet pan with a lip to hold water, or use a casserole dish
- 1 hand or stand mixer
Ingredients
- 1 8oz cream cheese regular brick, not whipped or any of that
- 2 Tbl sour cream heaping Tbl, regular not low fat
- 3 Tbl key lime juice or reg lime, or lemon - use zest, too!
- 1 tsp vanilla extract
- 1/3 cup sugar
- 2 Large eggs, whole
- large crystal sugar at the end for crunch, optional
Instructions
- This recipe actually only takes about 10 minutes to assemble, the first 30 minutes is to let the cream cheese and eggs come up to room temp.
- Preheat oven to 350ºF and thoroughly spray ramekins with food release spray or coat in butter if you prefer. If you like, you can coat the insides with sugar. Set up 5 ramekins, see below.
- Take the room temp cream cheese and put in a microwave safe bowl. Nuke for 20 seconds at a time until it is soft and creamy. This will eliminate lumps!
- In a large bowl, mix together cream cheese, sour cream, citrus juice (and zest if you have it), vanilla and sugar on med low until smooth. Once blended, add the eggs and beat for 2 mins on medium.
- Fill ramekins to the lip (usually about 1/4" from top). This recipe was 4 ramekins for me. My ramekins are about 4.5oz. But if your eggs like to whip up, it might be 5 ramekins. Set up 5 to be sure.
- Put ramekins on sheet pan and put on oven rack. Add hot water to about 1/2" deep.
- 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. Or mix a little zest with sugar and add that!
- 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.