Free Recipe Lemon Cheesecake Souffle
Recipe Type: E Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 12
Ingredients for Lemon Cheesecake Souffle Recipe
1 tb Butter, or margarine
1/2 c Almond biscotti crumbs
15 oz Low-fat ricotta cheese
1 c Plain nonfat yogurt
3/4 c Sugar
1/4 c All-purpose flour
1 tb Grated lemon peel
1/4 c Fresh lemon juice
1 ts Vanilla
1/2 ts Salt
2 lg Eggs, separated plus
2 lg Egg whites
1 tb Cherry liqueur, or
-maraschino cherry juice
1/8 ts Cream of tartar
Sliced strawberries
Lemon Cheesecake Souffle Preparation
1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish. Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish. 2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth. 3. In another bowl, with clean beaters, beat the 4 egg whites and cream of tartar on high speed until soft peaks form; gradually add remaining 1/4 cup sugar, continuing to beat until sugar is thoroughly incorporated. Gently fold whites into ricotta mixture. 4. Pour into prepared dish; bake in a 350 [degrees] oven until center is firm and top is golden brown, about 45 minutes. Spoon warm souffle into bowls; top with berries. A family favorite handed down from Gemma Sciabica”s mother, this cheesecake souffle has all the flavor of traditional cheesecake but a lot less cholesterol and fat. When we tested it, the cake rose out of the cheesecake pan, so we put the mixture into a souffle dish. Pulled from public library database by Brenda Adams and formatted/edited by Pat Hanneman. Busted by MC_Buster; mc post 4/18/97 Recipe by: Sunset Mar 1996, Gemma Sciabica, Modesto, CA Posted to MC-Recipe Digest V1 #577 by Brenda BADams <badams@northwest.com> on Apr 18, 1997
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