Lemon Souffle Cheesecake Recipe

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The production process is very simple, you simply need to adhere to the approaches that we have created on this web page. The complying with are the stages of how to cook Lemon Souffle Cheesecake Recipe.

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!

Yield: 6-8 SERVINGS

1 lemon
5 large eggs, at room temperature
8oz (225gr) cream cheese, at room temperature
14oz (400gr) sweetened condensed milk
Powdered sugar for dusting, optional

Helpful Equipment:
• 8″ Round Springform Pan


  1. Preheat the oven to 325°F (160°C). You will need at least 2.5-in (6cm) deep 8-in (20sm) springform pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepared parchment paper. Set aside.
  2. Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice.
  3. Visit Lemon Souffle Cheesecake @ sweetandsavorybyshinee.com for full directions.

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