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
LITTLE LEMON SOUFFLES
If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
- Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
- Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
- Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
- Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
- Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.
LEMON SOUFFLE PUDDING
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
- Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
- Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.
- Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream.
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
LEMON SOUFFLE
Steps:
- Special equipment: six 8-ounce ramekins
- Preheat the oven to 400 degrees F.
- Melt 2 tablespoons butter in a small saucepan. Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge.
- Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar. Cook for 2 to 3 minutes. Remove from the heat and let cool. Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve.
- Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks.
- Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks.
- Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean.
- Place the filled ramekins on a sheet tray and into the preheated oven. Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes.
- Serve immediately, topped with Creme Anglaise.
- Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream. Whisk in half the sugar. Place the pan on a medium heat and bring it to a boil.
- While the cream is heating, whisk together the egg yolks and remaining sugar.
- When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan. Whisk to combine.
- Bring the sauce to a boil and immediately remove it from the heat and chill.
CHILLED LEMON SOUFFLE(ATK)
To make this lemon souffle "souffle" over the rim of the dish, use a 1-quart souffle dish and make a foil collar for it as follows: Cut a piece of foil 3 inches longer than the circumference of the souffle dish and fold it lengthwise into fourths. Wrap the foil strip around the upper half of the souffle dish and secure the overlap with tape. Tape the collar to the souffle dish as necessary to keep it from slipping. Spray the inside of the foil collar with vegetable cooking spray. When ready to serve, carefully remove the collar. For those less concerned with appearance, this dessert can be served from any 1 1/2-quart serving bowl. For best texture, serve the souffle after 1 1/2 hours of chilling. It can be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good. Cooking time is chill time.
Provided by Coppercloud
Categories Dessert
Time 1h50m
Yield 1 Souffle, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the lemon juice in a small nonreactive bowl; sprinkle the gelatin over. Set aside. Make an Ice water bath for next step.
- Heat the milk and 1/2 cup sugar in a medium saucepan over medium-low heat, stirring occasionally, until steaming and the sugar is dissolved, about 5 minutes. Meanwhile, whisk together the yolks, 2 tablespoons sugar, and cornstarch in a medium bowl until pale yellow and thickened. Whisking constantly, gradually add the hot milk to the yolks. Return the milk-egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until the foam has dissipated to a thin layer and the mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. Pour the mixture through a mesh sieve and into a medium bowl; stir in the lemon juice mixture and zest. Set the bowl with the custard in a large bowl of ice water; stir occasionally to cool.
- While the custard mixture is chilling, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to medium-high; gradually add the remaining 2 tablespoons sugar and continue to beat until glossy and the whites hold soft peaks when the beater is lifted, about 2 minutes longer. Do not over beat. Remove the bowl containing the custard mixture from the ice water bath; gently whisk in about one third of the egg whites, then fold in the remaining whites with a large rubber spatula until almost no white streaks remain.
- In the same mixer bowl (washing is not necessary), using the whisk attachment, beat the cream on medium-high speed until soft peaks form when the beater is lifted, 2 to 3 minutes. Fold the cream into the custard and egg-white mixture until no white streaks remain.
- Pour into the prepared souffle dish (see note) or bowl. Chill until set but not stiff, about 1 1/2 hours; remove the foil collar, if using, and serve, garnishing if desired.
Nutrition Facts : Calories 396.3, Fat 20.7, SaturatedFat 12.2, Cholesterol 150.2, Sodium 119.5, Carbohydrate 44.7, Fiber 0.2, Sugar 41.7, Protein 10.2
LEMON SOUFFLé CHEESECAKE
Don't be intimidated by the soufflé part! It describes the luscious texture of this lemony cheesecake-not the required skill level!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
LEMON CUSTARD SOUFFLE
Make and share this Lemon Custard Souffle recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Lightly butter a 9 x 2 inch round cake pan.
- Have ready another larger pan and hot water.
- Cream together butter and sugar.
- Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
- Add milk and cream.
- Beat whites in separate bowl with salt until it holds stiff peaks.
- Stir ¼ of white mixture into lemon mixture to lighten and then fold in remaining whites.
- Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
- Bake for 50 minutes to 1 hour, or until just set and top is golden.
- Serve warm.
Nutrition Facts : Calories 973.7, Fat 57.2, SaturatedFat 33.4, Cholesterol 476.9, Sodium 642.3, Carbohydrate 102.4, Fiber 0.7, Sugar 76.6, Protein 17.2
LEMON-SOUFFLE PUDDING CAKE
Steps:
- Preheat oven to 325°. Butter a shallow 1 1/2-2-quart baking dish, then sprinkle with granulated sugar. Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
- Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
- Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
- Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
- Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35-45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
- Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
LEMON SOUFFLé
Provided by Julia Reed
Categories dinner, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Butter an 8-cup soufflé dish and dust the bottom and sides with 2 tablespoons of the granulated sugar, shaking out excess.
- Heat the milk to boiling in a heavy saucepan. Remove from heat. Whisk the egg yolks, vanilla and 1 tablespoon of the granulated sugar until well blended, then whisk in the flour. Whisk in the hot milk in a thin, steady stream and blend until smooth. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until mixture is very thick, about 2 minutes. Remove from heat.
- Mix the lemon rind, lemon juice and 1 tablespoon powdered sugar in a cup and whisk into the egg yolk mixture. (At this point, the soufflé base can be refrigerated, covered with plastic wrap directly on its surface, for up to a day.) If the soufflé base is still warm, whisk briefly until smooth. Otherwise, place over low heat, whisk until just warm, and remove from heat.
- Beat the egg whites until soft peaks form. Sprinkle in the remaining 2 tablespoons granulated sugar and beat until stiff and shiny. Fold 1/4 of the whites into the soufflé base. Gently fold in the rest, being careful not to deflate mixture. A few white streaks may remain.
- Turn the mixture into the prepared dish and place on the center rack in the oven. Immediately reduce oven temperature to 375 degrees. Bake until soufflé is puffed and brown, about 20 to 25 minutes. (It should still wobble a bit.) Sprinkle powdered sugar over the top and serve immediately with lightly whipped cream or very cold créme anglaise.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 22 grams, TransFat 0 grams
More about "lemon souffle cake recipes"
THE ULTIMATE FRENCH LEMON SOUFFLé RECIPE
From thespruceeats.com
4.3/5 (55)Total Time 40 minsCategory DessertCalories 302 per serving
LEMON SOUFFLé CAKE - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
Servings 8Category Desserts, For Entertaining, Recipes, Themes
LEMON SOUFFLES - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
LEMON SOUFFLé PUDDING CAKES: DATE NIGHT DESSERT
From sofabfood.com
HOW TO MAKE A SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
STEAMED LEMON SOUFFLé CAKES - BAKE WITH ANNA OLSON
From bakewithannaolson.com
LEMON SOUFFLE DESSERT | BETTER HOMES & GARDENS
From bhg.com
LEMON SOUFFLé MAGIC CAKES - LIFE CURRENTS
From lifecurrentsblog.com
LEMON SOUFFLé PUDDING CAKES RECIPE - MAGGIE HARRISON
From foodandwine.com
Servings 6Total Time 1 hr 10 minsCategory Fruits
- In a large bowl, whisk 1/2 cup of the sugar with the egg yolks, flour, lemon juice and Meyer lemon zest and juice. Whisk in the buttermilk and whole milk.
- In another bowl, using a hand mixer, beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar at medium-high speed; beat until medium-firm peaks form. Whisk one-third of the beaten whites into the lemon mixture, then fold in the rest; the batter will be thin.
- Spoon the batter into the ramekins. Add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake the cakes for 30 to 35 minutes, until puffed. Serve warm or cold, with whipped cream.
HOW TO MAKE LEMON SOUFFLE - DELIA'S HOW TO COOK - BBC FOOD
From youtube.com
LEMON-SOUFFLé PUDDING CAKE RECIPE | BON APPéTIT
From bonappetit.com
LEMON PUDDING CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
STEAMED LEMON SOUFFLé CAKES - THE HOME CHANNEL
From thehomechannel.co.za
LEMON SOUFFLE PUDDING CAKE | RECIPES FROM A MONASTERY KITCHEN
From monasterykitchen.org
BEST LEMON SOUFFLE GLACE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEMON SOUFFLES (LOW-CARB | KETO-FRIENDLY) - SIMPLY SO HEALTHY
From simplysohealthy.com
IFOOD.TV
LEMON PUDDING SOUFFLé - WYSE GUIDE
From wyseguide.com
LEMON SOUFFLé PUDDING CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON PUDDING CAKE SOUFFLE | FOOD, DESSERTS, LEMON RECIPES
From pinterest.com
LEMON SOUFFLE PUDDING CAKES - THE MERCHANT BAKER
From themerchantbaker.com
LEMON SOUFFLé RECIPE - FOOD FANATIC
From foodfanatic.com
10 BEST NO BAKE LEMON SOUFFLE RECIPES | YUMMLY
From yummly.com
LEMON SOUFFLé CAKE - ROSA JACKSON
From rosajackson.com
EASY LEMON SOUFFLé RECIPE FOR DESSERT - EAT SOMETHING SEXY
From eatsomethingsexy.com
LEMON SOUFFLE PUDDING - JOY THE BAKER
From joythebaker.com
LEMON SOUFFLE CHEESECAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
LEMON PUDDING SOUFFLES RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
STEAMED LEMON SOUFFLé CAKES - FOOD NETWORK UK
From foodnetwork.co.uk
MARY BERRY'S HOT LEMON SOUFFLéS | BAKING RECIPES | GOODTO
From goodto.com
LEMON SOUFFLE CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEYER LEMON SOUFFLE' CAKE - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
MEYER LEMON SOUFFLéS - REALITY BAKES
From realitybakes.com
CHILLED LEMON SOUFFLéS RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
You'll also love