Oh yes, another cooking related article. But you know, I love cooking and trying new recipes, so now, when Easter holidays are here and you don’t have much to do – why not to try some of them?
Lemon Souffle Cheesecake
- 1 lemon
- 5 large eggs, at room temperature
- 225g of cream cheese, at room temperature
- 400g of sweetened condensed milk
- powdered sugar for dusting (optional)
- Preheat the oven to 160°C. You will need at least 6cm deep 20cm springform pan. Cut 9cm wide long strip and 20cm round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepared parchment paper. Set aside.
- Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice.
- Separate the egg whites and yolks. Set aside.
- In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.
- In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.)
- Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
- Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place an empty baking sheet on lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes.
- Turn off the oven and cool the cake in the oven for 30-40 minutes. Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve.
- Before serving, when the cake is chilled and set, gently remove the parchment paper from the bottom and place the cake on a platter. Dust with powdered sugar, if desired. Store the cake in the fridge, covered, for up to 3 days.
Lemon Cheesecake Mousse
- 3/4 cup of crushed graham crackers (6 full sheets)
- 2 tbsp of granulated sugar
- 3 tbsp of salted butter, melted
- 2 1/2 tbsp of fresh lemon juice
- 1 1/2 tbsp of cool water
- 1 1/2 tsp of unflavored gelatin powder
- 1 1/2 cups of heavy cream
- 1 cup of powdered sugar, divided
- yellow food coloring (optional)
- 340g of cream cheese, softened
- 1 jar of lemon curd
- Sweetened whipped cream, lemon wedges, blueberries and mint for garnish (optional)
- In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
- Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
- Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refridgerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Lemon Bundt Cake
- 1 box of lemon cake mix
- 1 small box of vanilla pudding
- 1/2 cup of sour cream
- 3/4 cup of oil
- 3/4 cup of water
- 1/2 cup of sugar
- 4 eggs
- 1 tbsp of lemon zest
- 3 tbsp of lemon juice
- 225g of cream cheese, softened
- 2 cups of powdered sugar
- 1 tbsp of lemon zest
- 1 tsp of lemon juice
- Preheat oven to 180°C.
- In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
- Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
- In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
- Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
- When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.
So, which one are you gonna try first? 🙂