Lemon Angel Cheesecakes

Dessert
March 25 , 2016 / By / , , / Post a Comment

Cet article est aussi disponible en: French

Springtime makes me want to stop baking with chocolate and start using lemons and lighter flavors. And today, the recipe is again very easy. The only downside is that to develop all of its flavors, it needs to be refrigerated at least  2 hours. Rough I know, but so worth the wait!

 

crustless cheesecakes ingredients

These cakes are light and fresh. You only need eggs, cream cheese, sugar and of course lemon. Hard to believe when you see the creaminess and the texture of that little cake. It was inspired by a French dessert from the island of Corsica: Fiadone. It’s originally made with brocciu cheese but for convenience and price, I chose to use cream cheese. The orginal recipe calls for 16 oz of cheese (about 500g) but mine is lighter as I use only half.

Cheesecakes ready to bake

Your cakes will look like little souffles in the oven. Make sure you don’t open the oven door or they will start deflating immediately. This dessert is delicate but once done, it’s a sturdy little cup, ready to be eaten with a fork or with your fingers. You choice. I won’t judge. I promise!

Plated lemon crustless cheesecakes
Print Recipe
Lemon Angel Cheesecakes Yum
Plated lemon crustless cheesecakes
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
cakes
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Servings
cakes
Ingredients
Plated lemon crustless cheesecakes
Instructions
  1. Preheat oven to 350 ° F and spray each lined ramequins with cooking spray.
  2. In a large mixing bowl, cream together your butter and your sugar until light and fluffy. Add the cream cheese, the egg yolks, the lemon zest and the vanilla extract until smooth.
  3. Beat the egg whites to firm peaks and fold into the cream cheese batter until all the white are incorporated and the batter turns into a light mousse.
  4. Divide into the ramequins, leaving room for expansion. Bake for 45 minutes. Once cooled down, plate them upside down and refrigerate for at least 2 hours. Once ready to eat, dust with sugar and enjoy!
Recipe Notes

These little cakes will keep for a few days in the fridge.

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VOAHANGY’S COOKING TIPS

#1
Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

#2
A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

#3
Clean up as you go. You'll be much happier after all that hard work!

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