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Fresh Living Network
Lemon cheesecake soufflé

Lemon cheesecake soufflé

An easy unbaked egg-free soufflé that keeps well for a week.
6
RECIPE TYPE:Desserts
 
Method
  • Tie a double-layered  baking paper collar tightly around 2 x 9cm x 6cm deep soufflé dishes, or use 6-8  small (100ml) ramekins with straight sides
  • Pour water into a medium sized mixing bowl. Add lemon peel and juice.
  • Sprinkle cheesecake  mixture over water and beat  until well blended
  • Allow to stand  for a minute, then beat  mixture for another minute until smooth
  • Whip cream to soft peak stage.  Fold through cheesecake mixture with a spatula or metal spoon until evenly blended.
  • Fill ramekins with mixture right up to the edge of the paper (so that  it stands up 2-3cm  supported by the collar around the dish)
  • Refrigerate overnight to set. Before serving, carefully peel off paper collar
  • Serve sprinkled with lemon peel and icing sugar


Ina’s tip:

  • Cook blueberries with sugar and lemon juice to taste and spoon over lemon soufflé as a topping.

 

 

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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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