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Greek Yogurt Cheesecake Souffle

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Looking for a lighter cheesecake recipe? Try this Cheesecake Souffle made with Kalona SuperNatural Plain Greek Yogurt! With just a few simple ingredients you can create individual serving-size desserts that will please any crowd.

Greek Yogurt Cheesecake Souffle Ingredients

  • 1 cup Kalona SuperNatural Plain Greek Yogurt

  • 3 large egg yolks, room temperature

  • 3 large egg whites, room temperature

  • 3 tbsp organic all-purpose flour (gluten-free can be substituted)

  • 1/8 tsp salt

  • 1 tsp vanilla extract

  • 1/8 tsp cream of tartar

  • 1/4 cup organic cane sugar

Directions

Preheat the oven to 375F. Butter 8, 4-ounce ramekins with Kalona SuperNatural Unsalted Butter. Pour a small amount of sugar into each and roll the ramekins to coat. Set on a baking sheet.

In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract. Set aside. In a medium mixing bowl, beat egg whites and cream of tartar until foamy.  Gradually add in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites are soft peaks. Fold egg whites into yolk mixture in 3 batches. Make sure all egg whites have been fully incorporated.

Fill each ramekin to the top. Bake for about 12-15 minutes. Serve immediately.

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cheesecake souffle

Greek Yogurt Cheesecake Souffle

  • Author: Sara Rissi
Print Recipe

Ingredients

Scale

Cheesecake Souffle Ingredients

  • 1 cup Kalona SuperNatural Plain Greek Yogurt
  • 3 large egg yolks, room temperature
  • 3 large egg whites, room temperature
  • 3 tbsp organic all-purpose flour (gluten-free can be substituted)
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/8 tsp cream of tartar
  • 1/4 cup organic cane sugar

Instructions

Cheesecake Souffle Directions

Preheat the oven to 375F. Butter 8, 4-ounce ramekins with Kalona SuperNatural Unsalted Butter. Pour a small amount of sugar into each and roll the ramekins to coat. Set on a baking sheet.

In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract. Set aside. In a medium mixing bowl, beat egg whites and cream of tartar until foamy.  Gradually add in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites are soft peaks. Fold egg whites into yolk mixture in 3 batches. Make sure all egg whites have been fully incorporated.

Fill each ramekin to the top. Bake for about 12-15 minutes. Serve immediately.

  • Category: Dessert