LEMON SOUFFLE CHEESECAKE WITH BLUEBERRY TOPPING
Enjoy this light and lemony cheesecake with its delicious blueberry topping. It's excellent as a summer dessert, especially if you can find wild blueberries or huckleberries, or use frozen thawed and drained blueberries.
Provided by MERRYMOBERRY
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 6h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
- To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
- Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
- To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
- Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan.
- Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
- To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
- Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 47.1 g, Cholesterol 157.2 mg, Fat 32.1 g, Fiber 1.2 g, Protein 9.2 g, SaturatedFat 19.1 g, Sodium 305.5 mg, Sugar 36.5 g
LIGHT AND LUSCIOUS CHEESECAKE SOUFFLé
The Strawberry Swap of 2005 inspired me to create my own recipe using these wonderful berries. This light and airy dessert is sinless, delicious and satisfying. For those on Weight Watchers the souffle is Core plus a half point for the fruit spread (you can always omit). For Flexers, it's 2 points total.
Provided by justcallmetoni
Categories Cheesecake
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
- In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
- Gently fold the egg whites into the cottage cheese mix.
- Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).
- Bake souffles for 28-30 minutes until golden brown on top.
- Mix the fruit spread and water together. Add strawberries and mix.
- Serve warm souffles with berries spooned on top.
Nutrition Facts : Calories 89.5, Fat 2.8, SaturatedFat 0.9, Cholesterol 108.3, Sodium 67.7, Carbohydrate 3.9, Fiber 0.8, Sugar 2.7, Protein 11.4
SOUFFLE CHEESECAKE
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
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
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