Yogurt ‘Cheesecake’ Souffles
- June 13, 2008
- Cakes - Cheesecake, Recipes, Souffles
- 38 comments
Can a dessert be a cheesecake when it doesn’t start with cheese? My gut feeling tells me that it can’t. In spite of that, I can’t resist calling these little yogurt-based souffles, “cheesecake souffles” because they taste exactly like a light and fluffy cheesecake – only without all the calories and fat of a “real cheesecake.”
When I first set about making these, I was simply experimenting with yogurt as a potential souffle base ingredient in a recipe that was originally created by Alice Medrich. Souffles are such classy little desserts and always make a great presentation, so I enjoy making them. But because I don’t want to spend too much time in the kitchen, I have a slight preference for souffles that don’t require pre-cooked bases. Yogurt has an appealing thickness to it, but it isn’t generally known for its ability to stand up to heat well. I shouldn’t have been worried because the eggs, sugar and flour that also go into the base of this dish serve to support the yogurt and give plenty of structure to the souffle.
The texture is very light and fluffy, similar to some souffle-style ricotta cheesecakes I’ve tried in the past, and has a very fine, pillowy consistency. If your egg whites are beaten well and you give each of your ramekins a tap on the counter before putting the into the oven, you should have no large air pockets in the souffles to mar their beautiful interiors. The souffles have a very slightly tangy flavor to them from the yogurt. They are lightly sweet and have a pleasant vanilla flavor. If you prefer your souffles/cheesecake to be sweeter, you can add 1 or 2 additional tablespoons of sugar or top off the finished souffles with a drizzle of chocolate syrup or fruit.
I used thick, Greek-style yogurt for this recipe and opted for a low fat instead of full-fat. Nonfat Greek yogurt actually works well, too, although the souffles will be very slightly richer with the low fat variety. If you don’t have Greek-style yogurt, you can use regular, plain yogurt. Make sure to choose a brand that is all natural, then pour the yogurt into a cheesecloth-lined strainer for about 15 minutes before using to thicken it up and drain off excess liquid.
Yogurt ‘Cheesecake’ Souffles
1 cup plain yogurt (greek style, pref.)
3 large egg yolks
3 large egg whites, room temperature
3 tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
butter and sugar, for ramekins
Preheat the oven to 375F.
Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.
Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
Bake for about 15 minutes, until evenly risen and lightly browned around the edges.
Serve immediately.
Makes 6.
38 Comments
OMG. Brilliant! Low fat, individually sized, and I have all these things in my fridge. I’m SO making this tonight. And…I may even eat TWO of them by myself!
Oh my, those look fabulous.. I’m storing this to try later..
I don’t know if i can deal with hot “cheesecake”. How do these hold up when cool?
Dustin – They do fall, but they actually retain a cake-like shape (as oppose to just sinking in the center) and taste good both chilled and at room temperature
SO clever – everything you could want in a pud …
Joanna
What a neat idea! And, lovely little ramekins. ;D
these are quite appealing… i’ve been craving an alternative to those high calorie cheese ones.. thanx
and i agree lovely ramekins
these are quite appealing… i’ve been craving an alternative to those high calorie cheese ones.. thanx
and i agree lovely ramekins
That’s exactly what I’d like right now! And I’ve even got yoghurt in the fridge…
Would it be possible to make them without the cream of tartar? Or could it be substituted here?
WOW, now that looks SO great. Must try this immediately!
Wow, these look really good, nice and fluffly. It’s hard to get natural (as in not sweetened) yogurt here, let alone greek… is there any reason I shouldn’t try these with homemade yogurt? Or in last case, how about commercial flavored yogurts?
Hey, this looks really good. Just wondering if you have a good recipe for New York cheesecake. your website is always my reliable reference.
Cheers.
These look so delicious. Thanks so much. Bookmarking this to a page on autism that I have made for my brother, with some great cooking sites.
Reenie,
Our local Walmart just started carrying Greek yogurt, so maybe it’s becoming more widespread.
I noticed that the recipe mentions “all natural” yogurt, so I’m wondering if that means no gelatin? I think any yogurt with added gelatin might be difficult to successfully strain through cheesecloth to thicken it…
Jennifer
Yes, by “all natural” I just mean a yogurt that doesn’t have gelatin or any other oddball thickening agents. It may work with yogurt like that, but I can’t guarantee it. And homemade yogurt should work just fine, although I would definitely strain it if yours tends to be on the thinner side.
Oh my oh my these look so good and I love that they’re made with yogurt!
I tried the recipe and I absolutely loved it! It’s great with fresh fruit sprinkled on top – I used blueberries.
Hi
I love your recipes so much…. but my oven can only adjust upto 200 degree… n most of your cookies, cakes etc need to preheat to at least 350… could U pls advise me
Thanks
Angie – It sounds like your oven measures in degrees celsius, while my temperature is given for Fahrenheit. 350F is 176C.
I am always on the lookout for recipes like this, I can wait to try it! It’s always hard to find desserts that are delicious but aren’t out of bounds. But At around 125 calories each you can’t go wrong. I’ll let you know how they go!
This looks delicious, especially with the yogurt!
These look so good! I’m afraid of souffles but I LOVE greek yogurt so maybe I’ll try this. Would it work in one big souffle dish as well? or only individual?
These are great!!
OOh, clever, using yogurt! I must try this!
wow~ I love cheese cake! and if I can eat it with less calories and fat of real cheese cake, I’m very happy!I’ll try this!
hi nicole,
Two questions, if you don’t mind answering. i recently found greek yogurt, but i have ‘non-fat’ greek variety from Fage. can i use that. and also will this recipe work without the cream of tartar, i can’t seem to find it.
Hi Ranjini – The nonfat greek yogurt will work fine for this recipe, and you don’t need the cream of tartar for it to work (all it does is help to stabilize the eggs as you are beating them, but it is definitely not required).
Good luck!
I don’t have cream of tartar, would I be able to make it without?
Yeah I used the non-fat yogurt as well, anyways I never put any of the fat quantities any recipe give, always try to put lower usually it doesn’t affect the result. And usually there is less aftertaste when you put less fat. By the way that recipe is awesome.
am always on the lookout for recipes like this, I can wait to try it! It’s always hard to find desserts that are delicious but aren’t out of bounds.
love your recipes so much…. but my oven can only adjust upto 200 degree… n most of your cookies, cakes etc need to preheat to at least 350
I love cheese cake! and if I can eat it with less calories and fat of real cheese cake, I’m very happy!I’ll try this!
Just tried this and was delicious! Only downside was that my souffles fell a little.
Delicious anyways
i tried first time and these are great…..
This is the first time I have ever left a comment on anyone’s food blog, but I just have to say that this recipe rocks!!
Have just made these, just put down my spoon in fact =) and can’t wait to tell you that these turned out near-perfect for me!! and coming from a beginner this proves that souffles need not be intimidating!!
I used plain natural low fat yoghurt and strained it for 15 mins and also squeezed out the excess liquid. The resulting souffle rose nicely, but cracked on the top, like the tops of muffins. Would anybody have any idea why this was so? Anyway the texture and taste was superb and it was so easy to make, I will not hesitate to make this again! great for impressing guests at dinner parties!
p.s. i served these with your balsamic strawberries, what wonderful stimulation to my palate
These look great, I LOVE how high they are!
Lovely recipe! I did a few modification: I added 1 tbsp lemon juice & lemon rind to the liquid. Added a hot water bath to bake the souffle in, sifted flour 3 times. It was yummy!