Greek Yogurt Cheesecake Souffle

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cheesecake souffle

Greek Yogurt Cheesecake Souffle


  • Author: Sara Rissi

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