High Protein Lemon Soufflé Cheesecake (Light & Airy)

This is what happens when cheesecake decides to go to Pilates.

It’s light. It’s fluffy. It has that delicate soufflé-style lift — but still gives you creamy cheesecake energy. And yes… we’re boosting it with protein so it feels less like a sugar nap and more like a power move.

Bright lemon. Soft texture. Melt-in-your-mouth center.

It’s elegant but secretly easy.

Why This Recipe is Awesome

Traditional soufflé cheesecakes (inspired by the famous Japanese-style version) are known for their airy, cloud-like texture. We’re keeping that vibe — but adding:

• Greek yogurt for extra protein
• Protein powder for a boost
• A balanced sweetness that doesn’t overwhelm

The result?

✔ Creamy but light
✔ Sweet but fresh
✔ High protein but not dense
✔ Fancy enough for guests, easy enough for Tuesday

Ingredients You’ll Need

For the Cheesecake Base

• 8 oz (225g) light cream cheese, softened
• ½ cup Greek yogurt (plain or vanilla)
• ¼ cup vanilla protein powder
• ¼ cup maple syrup or honey
• 3 large eggs (separated)
• 2 tablespoons milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Pinch of salt

Optional: powdered sugar for dusting

Step-by-Step Instructions

1. Prep the Pan

Preheat oven to 325°F (160°C).

Line the bottom of a 6–7 inch springform pan with parchment paper. Lightly grease sides.

Wrap the outside of the pan with foil — we’ll be using a water bath.

2. Make the Creamy Base

In a bowl, beat softened cream cheese until smooth and lump-free.

Add Greek yogurt, maple syrup, milk, lemon zest, lemon juice, vanilla, cornstarch, salt, and protein powder. Mix until silky.

Add egg yolks one at a time and mix gently until combined.

Set aside.

3. Whip the Egg Whites

In a clean bowl, beat egg whites until soft peaks form.

Do NOT overwhip — we want soft, glossy peaks, not stiff and dry.

4. Fold Gently

Add one-third of the whipped egg whites into the batter and mix to loosen it.

Then gently fold in the remaining egg whites using a spatula. Slow, careful folds. Preserve that air — that’s what makes it soufflé-style.

5. Bake in a Water Bath

Pour batter into prepared pan. Tap gently to release large air bubbles.

Place the springform pan into a larger baking dish. Pour hot water around it until it reaches halfway up the sides.

Bake for 45–55 minutes.

The center should jiggle slightly but not look liquid.

Turn off the oven and leave the door slightly open for 15 minutes to prevent collapse.

6. Cool and Chill

Remove from oven and let cool fully at room temperature.

Refrigerate at least 3 hours (overnight is better).

Dust with powdered sugar before serving if desired.

Texture Check

This is NOT dense New York cheesecake.

It should be:

• Light
• Slightly jiggly
• Soft and airy
• Almost mousse-like in the center

If it feels heavy, it was either overmixed or overbaked.

Common Mistakes to Avoid

1. Overbeating egg whites
Stiff peaks make folding harder and reduce lift.

2. Skipping the water bath
Direct heat = cracks + dense texture.

3. Overbaking
It continues cooking as it cools.

4. Using cold cream cheese
Lumps ruin smoothness.

5. Adding too much protein powder
More protein = more density. Balance matters.

Alternatives & Substitutions

• Extra lemony? Add another teaspoon of zest.
• No cornstarch? Use arrowroot powder.
• Dairy-free version? Use dairy-free cream cheese and yogurt (texture will be slightly less airy).
• Lemon-blueberry version? Swirl in 2 tablespoons blueberry compote before baking.
• Higher protein boost? Add 1 tablespoon extra protein powder and 1 tablespoon extra milk to keep texture balanced.

Approximate Protein Boost

Compared to traditional cheesecake, this version delivers significantly more protein per slice thanks to:

• Greek yogurt
• Eggs
• Protein powder

It’s still dessert — but it’s doing something productive.

FAQ

1. Why did my cheesecake crack?

It likely baked too hot or skipped the water bath.

2. Why did it deflate?

Some deflation is normal. Major collapse means egg whites were over- or under-folded.

3. Can I make this without a springform pan?

Yes — use a lined cake pan and carefully remove after chilling.

4. Can I freeze it?

Yes, but texture becomes slightly denser after thawing.

5. Does it taste strongly like protein powder?

No — lemon and vanilla mask it well if you use a quality vanilla protein.

6. Is it very sweet?

No — it’s lightly sweet and bright. More balanced than traditional cheesecake.

7. Can I double the recipe?

Yes, but increase bake time slightly and monitor the center carefully.

Final Thoughts

This High Protein Lemon Soufflé Cheesecake is the dessert version of light, confident energy.

It’s soft. It’s bright. It feels elegant without being heavy.

It looks impressive.
It tastes refreshing.
And it proves that high-protein desserts don’t have to be dense bricks.

Slice it. Dust it. Serve it like you own a café.

What are we lightening up next?