Eggs+-+Katie


 * Lemon  Souffle Cheesecake with ****Blueberry  Topping **

Ingredients

 * 1 1/4 cups graham cracker crumbs
 * 2 tablespoons brown sugar, packed
 * 1 tablespoon butter, melted (substitute margarine)
 * 4 (8 ounce) packages cream cheese, softened (substitute low-fat cream cheese or Neufchatel cheese)
 * 1 cup white sugar
 * 4 large egg yolks
 * 1 tablespoon finely grated lemon zest
 * <span style="color: #404040; font-family: Georgia,serif;">1/4 cup fresh lemon juice
 * <span style="color: #404040; font-family: Georgia,serif;">1 teaspoon vanilla extract
 * <span style="color: #404040; font-family: Georgia,serif;">1/2 cup sour cream
 * <span style="color: #404040; font-family: Georgia,serif;">4 large egg whites
 * <span style="color: #404040; font-family: Georgia,serif;">1/3 cup white sugar
 * <span style="color: #404040; font-family: Georgia,serif;">3 cups fresh blueberries* or frozen blueberries*, thawed
 * <span style="color: #404040; font-family: Georgia,serif;">1/3 cup white sugar
 * <span style="color: #404040; font-family: Georgia,serif;">1 teaspoon fresh lemon juice
 * <span style="color: #404040; font-family: Georgia,serif;">1/3 cup white sugar
 * <span style="color: #404040; font-family: Georgia,serif;">1 teaspoon fresh lemon juice

<span style="color: #404040; font-family: Georgia,serif;">Directions
<span style="color: #f83549; font-family: Georgia,serif;">*If you prefer you could also use strawberries or raspberries
 * 1) <span style="color: #404040; font-family: Georgia,serif;">Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan.
 * 2) <span style="color: #404040; font-family: Georgia,serif;">To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan.
 * 3) <span style="color: #404040; font-family: Georgia,serif;">Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack.
 * 4) <span style="color: #404040; font-family: Georgia,serif;">To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended.
 * 5) <span style="color: #404040; font-family: Georgia,serif;">Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. <span style="color: #f83549; font-family: Georgia,serif;">﻿Use fresh eggs, the thicker white will give the foam more stability. Be sure there is no fat in the egg whites, this includes the yolk, as it will prevent the egg whites from foaming. When you add sugar slowly it allows the foam to form properly. When the egg whites are beaten it unfolds the protein molecules, this process is denaturation.
 * 6) <span style="color: #404040; font-family: Georgia,serif;">Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan. <span style="color: #f83549; font-family: Georgia,serif;">Using a water bath partially insulates the souffle which prevents it from overcooking, it is a way of managing the heat.
 * 7) <span style="color: #404040; font-family: Georgia,serif;">Bake in preheated oven until the top is almost set, 50-55 minutes. <span style="color: #f83549; font-family: Georgia,serif;">﻿When the liquid forms a more solid mass it shows the process of coagulation. Coagulation is caused by heat.
 * 8) <span style="color: #404040; font-family: Georgia,serif;">Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving.
 * 9) <span style="color: #404040; font-family: Georgia,serif;">To make the topping, place 1 cup blueberries* and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool.
 * 10) <span style="color: #404040; font-family: Georgia,serif;">Mix remaining 2 cups blueberries* and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

<span style="color: #f83549; font-family: Georgia,serif;">media type="youtube" key="y77dNgSbrQI" height="390" width="640"

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