Light And Luscious Cheesecake Soufflé Food

LIGHT AND LUSCIOUS CHEESECAKE SOUFFLé

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.

SOUFFLéED CHEESECAKE

Steps:

• Adjust oven rack to lower-middle position and preheat to 450°F. This recipe requires an 8-by-3 3/4-inch round pan, whether springform, non-latching with a removable bottom, or a traditional cake pan. With a two-piece pan, wrap the bottom in foil before attaching the sides. With a solid pan, line the bottom with parchment paper. In either case, lightly grease the pan.
• Add the crumbs, butter, and salt to the prepared pan, stir with a fork until well combined, and then compress into an even layer.
• Combine cream cheese, goat cheese, lemon juice, vanilla extract, salt, and orange flower water in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until roughly combined, then increase to medium and beat until smooth, about 5 minutes; halfway through, pause to scrape the bowl and beater with a flexible spatula.
• Reduce speed to medium-low, add sugar all at once, and mix until well combined. Set a fine-mesh sieve over the bowl, crack in the eggs, and whisk until they pass through; discard any clots that remain. Resume mixing on low until well combined, then scrape the bowl and beater once more.
• In a 1-quart stainless steel saucepan, bring the cream to a full boil. Add to batter while mixing on low; this helps release any air pockets introduced in mixing. Use immediately, or refrigerate until needed-up to 1 week (bring to room temperature before baking).
• Pour into the prepared pan and place on a baking sheet. Bake until the cheesecake puffs 1/2 inch over the rim of the pan and is golden on top, about 20 minutes. If necessary, rotate the baking sheet halfway through baking to ensure even browning.
• Turn off the oven and open the door to vent for 10 minutes. Close the door, set oven to 250°F, and continue baking until the outer edges of the cheesecake feel firm and the center registers 145°F on a digital thermometer, about 35 minutes.
• Cool cheesecake for 15 minutes, then run a thin knife around the sides to loosen (this helps the cake settle evenly as it cools). Cool for an hour more, then cover and refrigerate until cold, at least 12 hours.
• Loosen the sides of the cheesecake with a thin knife. For a springform pan, simply pop the latch and remove the sides. For a non-latching pan, set on a large can of tomatoes or similarly sized object and use both hands to carefully drop the outer ring. For a solid cake pan, let stand in a few inches of scalding water until the pan feels warm. Drape the cake with plastic wrap and invert onto a large flat plate. Remove the pan or the bottom of a two-piece pan, peel off the parchment, and invert onto a serving plate.
• Cut with a long thin knife, pausing to clean the blade under hot running water between slices. Tightly wrapped in plastic, leftovers will keep for up to 10 days in the fridge.
• Cut with a long thin knife, pausing to clean the blade under hot running water between slices. Tightly wrapped in plastic, leftovers will keep for up to 10 days in the fridge.
• Cookie Crumb Cheesecake: Replace the Graham Cracker crumbs with an equal amount of Oreo crumbs or Nutter Butter crumbs.
• Fromage: For a truly cheesy cake, reduce the cream cheese to 24 ounces, omit the goat cheese, and divide the remaining 16 ounces between two or more of your favorite soft, rich cheeses. Some of my favorites include Fromage d'Affinois, Saint-Marcellin, Bûcheron, mascarpone, and even Saint Agur (a particularly creamy blue). Their flavor will shine through clearly, so choose something you know and love.
• Green Tea Cheesecake: The herbal, mossy flavor of Japanese green tea provides a lovely counterpoint to the tangy richness of cream cheese. Simply whisk 2 tablespoons matcha (not bagged or loose green tea) into the sugar and proceed as directed.
• Pumpkin Cheesecake: Reduce cream cheese to 1 1/2 pounds (3 cups), replace lemon juice with ½ ounce (1 tablespoon) dark rum, and increase kosher salt to 1/2 teaspoon. Along with sugar, add 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, and 1/2 teaspoon ground cloves. Omit heavy cream, and replace with 15 ounces (1 2/3 cups) pumpkin puree. If you like, serve with butterscotch sauce and a sprinkling of toasted hazelnut pieces.
• Gluten-Free: Prepare crust with the Gluten-Free variation of my Crispy Whole Wheat Graham Crackers (TK LINK TO RECIPE); thanks to the roasted soybean flour in the dough, they bake up with a nutty richness much like classic whole wheat.

LIGHT & FLUFFY CHEESECAKE

Steps:

• 1. Pour evaporated milk into mixing bowl and set it in the freezer for about 30-40 minutes, until ice crystals form around the edge.
• 2. While you wait for that to freeze up, dissolve the jello in the boiling water, and let cool to room temperature, just on the counter is fine.
• 3. Crush graham crackers, and mix with butter, the 2 Tbsp sugar, and cinnamon to form a loose crust mixture.
• 4. Mix the cream cheese, 1 cup sugar, and vanilla until it is soft.
• 5. By the time you've done the other steps, the evaporated milk ought to be close to done enough. Take it out of the freezer and whip it until it's the consistency of whipped cream/CoolWhip and will stand in peaks.
• 6. Add the cream cheese mixture and mix. Add the cooled jello last and mix again until just blended.
• 7. In a 9"x13"x2" pan, place 1/2 to 2/3 of the crumb mixture, and press it down. Pour the stuff you've been mixing up on top of that, then top with the rest of the crumbs.
• 8. Refrigerate at least 2 hours, but longer is better, even overnight. Then cut up in pieces and serve!

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.

LIGHT CHEESECAKE

Steps:

• Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
• Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
• Prepare 10 inch springform pan.
• Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
• Put batter in prepared pan.
• Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
• Bake at 350 for 50 Minutes.
• Then turn off oven and leave door halfway opened for 1 hour.
• After 1 hour remove cake from oven.

JUST PLAIN LUSCIOUS CHEESECAKE

Steps:

• Preheat oven to 375 degrees.
• For the crust, combine the graham crackers, 1/2 cup of the sugar and the melted butter in a food processor. Process until very fine and evenly moistened.
• Press crust mixture evenly into a springform pan. Put pan into the fridge for 10 minutes to firm. While this is firming work on the filling.
• For the filling, combine the cream cheese, 1 cup of the sugar, the egg, and 2 tablespoons of the vanilla into the food processor and cream together until very smooth.
• Pour the filling mixture into the crust and bake in a 375 degree oven for 35-40 minutes.
• When done baking, remove cheesecake from the oven and cool for 15 minutes.
• Raise the oven temperature to 450 degrees.
• While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with the remaining 2 tablespoons of vanilla and the remaining 2 tablespoons of sugar.
• Spread topping over the cooled filling.
• Bake in a 450 degree oven for 10 minutes.
• Let cool and ENJOY!