Best Lemon Soufflé Cheesecake Recipes

LEMON SOUFFLE CHEESECAKE WITH BLUEBERRY TOPPING

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.

LEMON SOUFFLé CHEESECAKE

Steps:

• Sprinkle half the graham crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.
• Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Cool 5 min. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender. Pour into large bowl. Stir in COOL WHIP.
• Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.

LEMON CHEESECAKE SOUFFLE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Coat a 2-quart souffle dish with cooking spray. Fold a sheet of foil or parchment in half lengthwise, wrap it around the outside of the souffle dish, and secure it in place with kitchen string so it forms a collar that rises 3 inches above the sides of the dish. Coat the inside of the dish with the cookie crumbs, leaving any loose crumbs in the bottom of the dish.
• Combine the ricotta, yogurt, 1/3 cup sugar, lemon juice, flour, egg yolk, lemon zest, vanilla, and salt in a blender container, cover, and process until the ricotta is smooth, scraping the sides as necessary. Transfer the mixture to a large bowl.
• Beat the egg whites and cream of tartar in a clean mixing bowl at high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
• Fold about 1/4 of the whites into the ricotta mixture, then fold the ricotta mixture into the remaining egg whites. Pour the mixture into the prepared souffle dish and bake for 45 minutes, or until the top is golden and the center is set.
• Immediately spoon the souffle into bowls and surround each serving with 1/4 cup berries.

LEMON SOUFFLE CHEESECAKE WITH BLUEBERRY TOPPING

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.