Lemon Cheesecake Recipe

Lemon Cheesecake Souffle

Yield: 12 Servings

Ingredients

1 tb butter, or margarine
1/2 c almond biscotti crumbs
15 oz low-fat ricotta cheese
1 c plain nonfat yogurt
3/4 c sugar
1/4 c all-purpose flour
1 tb grated lemon peel
1/4 c fresh lemon juice
1 ts vanilla
1/2 ts salt
2 lg eggs, separated plus
2 lg egg whites
1 tb cherry liqueur, or
-maraschino cherr; y juice
1/8 ts cream of tartar
1 sliced strawberries

Instructions

1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish. Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish.

2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth.

3. In another bowl, with clean beaters, beat the 4 egg whites and cream of tartar on high speed until soft peaks form; gradually add remaining 1/4 cup sugar, continuing to beat until sugar is thoroughly incorporated. Gently fold whites into ricotta mixture.

4. Pour into prepared dish; bake in a 350 [degrees] oven until center is firm and top is golden brown, about 45 minutes. Spoon warm souffle into bowls; top with berries.

"A family favorite handed down from Gemma Sciabica's mother, this cheesecake souffle has all the flavor of traditional cheesecake but a lot less cholesterol and fat. When we tested it, the cake rose out of the cheesecake pan, so we put the mixture into a souffle dish."

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