Greek Yogurt Souffle Cheesecake Recipes

SOUFFLE CHEESECAKE

Souffle Cheesecake image

I'm a pastry chef in an international hotel in China. I often get new ideas of desserts from "recipezaar". These recipes are not very professional, but very interesting. Our guests like these desserts very much. "Souffle Cheese Cake" is a good recipe, made myself. When I made this cake in first time in 2001, our executive chef (a French) said: "Fantastic!"

Provided by marcus wang

Categories Cheesecake

Time 1h40m

Yield 1 8inch cake, 8 serving(s)

Number Of Ingredients 7

Ingredients

350 g cream cheese
100 g butter, softened
4 large eggs, separated
110 g sugar
45 ml lemon juice
40 g cake flour, siffed
80 ml warm milk

Steps:

Preheat oven to 170°C.
Butter the cake pan.
In a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well.
In a large bowl with an electric mixer, beat together egg white and sugar until fluffy.
Stir GENTLY in cream cheese mixture in three times, until just combined (DO NOT OVERMIX).
Put the batter into the cakepan, smooth the top.
Bake in water bath, about 70 minutes, or until a tester come out clean.
You must take the cakep an away immediately when you take the cake out from oven.
Serve when it's hot,with fruit coulis.

Nutrition Facts : Calories 364.5, Fat 28.2, SaturatedFat 17, Cholesterol 182, Sodium 241.1, Carbohydrate 21.5, Fiber 0.1, Sugar 14.2, Protein 7.5

GREEK YOGURT SOUFFLE CHEESECAKE

Greek Yogurt Souffle Cheesecake image

Make and share this Greek Yogurt Souffle Cheesecake recipe from Food.com.

Provided by internetnut

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup Greek yogurt
3 eggs, separated
1/3 cup Splenda sugar substitute, plus 2 tbl
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon lemon juice (zest if youÃ¢ d like, also)
1/8 teaspoon salt
1/8 teaspoon cream of tartar

Steps:

Preheat oven to 375 degrees. Coat eight 4-ounce ramekins with vegetable cooking spray and sprinkle a little Splenda inside each - like flouring a cake pan. Set on a baking sheet.
In a large bowl whisk the yogurt with the egg yolks, 1/3 cup Splenda, flour, vanilla, lemon, and salt until smooth.
In another bowl beat the egg whites and cream of tartar with an electric mixer until foamy. Add in the 2 tablespoons of Splenda and continue beating until very stiff peaks form. (When you pull the beaters straight up out of the whites the peaks stand up and don't curl.) Carefully fold the whites into the yogurt mixture until no puffs remain.
Divide among the ramekins and bake for 15 minutes or until just golden and set. Serving immediately they will be souffle-like. Chilled they will be more cheesecakey.

Nutrition Facts : Calories 39.2, Fat 1.8, SaturatedFat 0.6, Cholesterol 69.8, Sodium 63.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 2.7

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