There is so much to love about silky, velvety cheesecake… except maybe that it can be kind of tricky to prepare. But not this one! This Lemon Souffle Cheesecake uses just four ingredients (five if you count the sprinkle of powdered sugar at the end) and has a delicious light and airy texture that’ll make you think of souffle with a silky cheesecake bite. So start your mixers – this one is easy enough that even novice bakers can handle it and everyone needs this lemon flavor in their life.

This is a crustless cheesecake and the filling has no flour, so the whole thing is naturally gluten free. It relies on just four simple things to come together – lemons, eggs, cream cheese, and sweetened condensed milk. The key to getting this amazing texture is in separating the eggs and whipping the egg whites into stiff peaks – that’s what adds the airiness to the heavier cream cheese and sweetened condensed milk. If you don’t have much egg white whipping experience, don’t let it intimidate you… Just start with a clean bowl, try to keep any yolk out of your whites, and have patience while you whip – they’ll turn white and stiffen up soon enough.

Thanks to lemon zest and lemon juice, this has plenty of bright citrus zing, and the fluffy but creamy texture is uniquely yummy. While it does help to use a water bath when baking like with traditional cheesecake, it’s much less prone to cracking and breaking. In other words, it’s a rather forgiving cheesecake – and it only takes four ingredients to get all that deliciousness!