At last. After days of putting off and rescheduling, I finally made my birthday dinner dessert tonight.
I posted the recipe as making 4 servings, which I had scaled down from the original 8 using Mastercook, but then halved it again to make only 2. Not a good idea. I want more!
First, if anyone does this using the recipe which I posted, Mastercook scaled the ingredients but not the instructions and there are 2 mistakes:
1) in the prep of the egg whites gradually add only 1/8 cup of granulated sugar while beating the whites (not the 1/4 indicated)
2) fold in 2 heaping tablespoons not the 1/3 cup.
The above are corrections for the instructions for 4 servings. Alter instructions by yet another half for 2 servings.
Okay, that taken care of, these were delicious. The lemon-y cheesecake flavor was very nice, but it was light rather than the heavier cheesecake. Very nice for spring/ summer. And that raspberry sauce was perfect with it (I added a splash of Chambord because I just had to!).
I've never made souffles before, and these weren't difficult at all. I did make them 4 hours before baking, and kept them in the refrigerator. As the (toaster) oven preheated, I took them out of the fridge to start to come to room temperature.
Now, they started to fall just a minute after being taken out of the oven. Woosh! Is this normal? They were gorgeous, rising a full inch above the rim of the ramekin, but within 2 minutes out of the oven they had sunk. This did make a very handy depression for the raspberry sauce, but is it to be expected?
hmmm, teeny photos... I'll have to figure out how to fix this...
I posted the recipe as making 4 servings, which I had scaled down from the original 8 using Mastercook, but then halved it again to make only 2. Not a good idea. I want more!
First, if anyone does this using the recipe which I posted, Mastercook scaled the ingredients but not the instructions and there are 2 mistakes:
1) in the prep of the egg whites gradually add only 1/8 cup of granulated sugar while beating the whites (not the 1/4 indicated)
2) fold in 2 heaping tablespoons not the 1/3 cup.
The above are corrections for the instructions for 4 servings. Alter instructions by yet another half for 2 servings.
Okay, that taken care of, these were delicious. The lemon-y cheesecake flavor was very nice, but it was light rather than the heavier cheesecake. Very nice for spring/ summer. And that raspberry sauce was perfect with it (I added a splash of Chambord because I just had to!).
I've never made souffles before, and these weren't difficult at all. I did make them 4 hours before baking, and kept them in the refrigerator. As the (toaster) oven preheated, I took them out of the fridge to start to come to room temperature.
Now, they started to fall just a minute after being taken out of the oven. Woosh! Is this normal? They were gorgeous, rising a full inch above the rim of the ramekin, but within 2 minutes out of the oven they had sunk. This did make a very handy depression for the raspberry sauce, but is it to be expected?
hmmm, teeny photos... I'll have to figure out how to fix this...