Cheesecake Soufflés with raspberry sauce


Cheesecake Soufflés with raspberry sauce

These guilt-free Cheesecake Soufflés with raspberry sauce are every bit as wonderful as the cheesecake you know and love.


8 soufflés (1½ cups sauce)

Total Time

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Preheat oven to 400°.

Coat eight soufflé cups with butter, then crumbs; bake 10 minutes.

Whisk together milk, ½ cup lemon juice, ½ cup granulated sugar, Neufchatel, flour, and zest in a saucepan over medium-high heat, 5 minutes.

Combine egg yolks and vanilla, then whisk into milk mixture; cook 2 minutes. Transfer pan to a bowl filled with ice water to cool.

Beat egg whites, salt, and cream of tartar with a hand mixer to soft peaks. Gradually add ¼ cup granulated sugar, beating until stiff peaks form.

Whisk one-third of whites into milk-yolk mixture; fold in remaining whites. Fill soufflé cups with batter until ½-inch from top of cups; bake soufflés until puffed, 20 minutes.

Meanwhile, simmer raspberries, ½ cup granulated sugar, and 1 tsp. lemon juice in a saucepan, 5 minutes.

Dust soufflés with powdered sugar; serve with raspberry sauce.

Nutritional Facts

Nutritional Facts

Per soufflé with sauce

Calories: 208

% Daily Value*

Total Fat 7g 10%

Saturated Fat 3g 15%

Cholesterol 85mg 28%

Sodium 234mg 9%

Carbs 36g 12%

Protein 7g

*Percent Daily Values are based on a 2,000 calorie diet.

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