Cheesecake Soufflés with raspberry sauce Recipe
These guilt-free soufflés are every bit as wonderful as the cheesecake you know and love.
Keywords
- Cake
- Cheesecake
- Fruit
- Mother's Day
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Cooking tools:
- Ramekin
- Hand mixer
- Microplane
- Pastry brush
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Oven
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 2 tsp. unsalted butter, divided
- 2 Tbsp. graham cracker crumbs, divided
- 1 cup 2% milk
- ½ cup plus 1 tsp. lemon juice, strained, divided
- 1 ¼ cups granulated sugar, divided
- 4 oz. Neufchatel, cubed, softened
- ¼ cup all-purpose flour
- 1 Tbsp. minced lemon zest
- 3 egg yolks, room temperature
- ¼ tsp. pure vanilla extract
- 5 egg whites, room temperature
- ½ tsp. kosher salt
- ¼ tsp. cream of tartar
- 12 oz. raspberries
- Powdered sugar
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