High-Protein Soufflé Cheesecake
High-Protein Souffle Cheesecake
Gold cracked tops, a cloud inside – 50 minutes, six mini cakes
These are Japanese-style souffle cheesecakes, not dense New York slabs. Cream cheese, whey, and whipped egg whites bake into mini rounds that puff, crack, and settle with a gold top and a cloud inside, like the tray in the photo. No crust. Fifty minutes.
Six mini cakes. They will sink a little. That is the look.
Bake: 28-32
Cakes: 6
Why you’ll love these cakes
- 12g protein per cake – dessert that is not empty
- Only 3g net carbs – no graham crust, no sugar
- About 50 minutes, one tray of minis
- Gold cracked tops, pale cloud inside, like the photo
- No water-bath drama if you bake them as minis
- They chill and keep
Health notes
- High protein: Cream cheese, eggs, and vanilla whey.
- Low carb: Powdered allulose or monk fruit.
- Six mini cakes: Macros are per cake, not the tray.
- They sink after baking. That is souffle, not a fail.
Key element – whip the whites, then fold, do not stir
The cloud in the photo is air from the whites. Whip them to soft peaks, then fold in three additions. Stirring knocks the air out and you get a dense puck. Room-temp cream cheese is required so the batter stays smooth.
Mary The High Protein Recipes
High-Protein Soufflé Cheesecake
- Prep15 min
- Total15 min
- Calories160 kcal
Ingredients
Instructions
- Heat and line. Heat oven to 325 F (165 C). Line a tray with parchment. Set out 6 greased 4-inch ramekins or a 6-cup muffin tin with parchment rounds.
- Base. Beat cream cheese until smooth. Mix in yolks, whey, powdered sweetener, cream, vanilla, lemon, and salt until no lumps. Do not whip air into this bowl.
- Whites. In a clean bowl, beat egg whites with cream of tartar to soft peaks. The peaks should droop, not stand stiff. Stiff whites are hard to fold.
- Fold. Stir 1/3 of the whites into the cream cheese to loosen it. Fold in the rest in two additions with a spatula. Stop when you still see a few white streaks.
- Bake and cool. Divide into 6 cups. Bake 28 to 32 minutes until the tops are gold and cracked, like the photo. The centers should still jiggle a little. Cool in the pan 15 minutes. They will sink. Chill 1 hour or eat warm.
Notes & Tips
- Room-temp cream cheese. Cold lumps never disappear.
- Soft peaks, not stiff. Over-whipped whites make tunnels.
- Do not open the oven for the first 25 minutes.
- A cracked, slightly sunken top is the look in the photo. Do not panic.
- Chill if you want a cleaner slice. Warm if you want more souffle.
Variations & serving ideas
- Cottage cheese: Blend 1 cup cottage until silk, then use instead of cream cheese. Tangier.
- No whey: Skip it. Protein drops a little. Add 1 extra Tbsp cream cheese.
- Muffin tin: Line 6 cups with parchment rounds. Same bake time.
- One 6-inch pan: Same batter. Bake 35 to 40 minutes. Cut 6 wedges.
- Lemon: Add 1 tsp lemon zest with the vanilla.
- Matcha: Sift 1 tsp matcha into the cream cheese base.
- Berry: Serve with 3 to 4 raspberries. Do not bake fruit in or they sink wet.
- One pan: Pour into a greased 6-inch springform. Bake 35 to 40 minutes. Cut 6.
Storage
- Eat warm: Best souffle (15 minutes after the oven)
- Refrigerator: Up to 4 days (Cover so the tops do not dry)
- Freezer: Up to 1 month (Thaw overnight in the fridge)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Total fat | 10 g |
| Sodium | 160 mg |
| Total carbohydrate | 4 g |
| Fibre | 1 g |
| Protein | 12 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this cheesecake keto-friendly?
Yes. About 3g net carbs per cake with powdered allulose and no crust.
Why did they collapse?
Souffle cakes always settle. A gold cracked top that sinks a little is the photo. If they go totally flat, the whites were over-folded or the oven was opened early.
Why is the inside dense?
The whites were stirred, not folded, or they were whipped too stiff. Soft peaks, then a light fold.
Do I need a water bath?
Not for these minis. A 325 F oven and small cups is enough. A large pan is more likely to crack without a bath.
Can I skip the whey?
Yes. Protein drops a few grams. The cakes still puff.
Warm or cold?
Warm is more souffle. Cold is more cheesecake. Both match the photo once the top is gold.
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