Dufflet's Light Lemon Cheesecake

Dufflet's Light Lemon Cheesecake Recipe with Yogurt and Berries

Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 8

Introduction

Dufflet's Light Lemon Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. This light and creamy cheesecake is bursting with lemon flavor and is sure to be a hit with your family and friends.

History

This recipe for Light Lemon Cheesecake has been a favorite at Dufflet Pastries for many years. It was created by the talented pastry chefs at Dufflet who wanted to create a lighter version of the classic cheesecake without sacrificing any of the flavor.

Ingredients

1 cup low-fat plain yogurt
1 cup granulated sugar
1 lemon, grated zest only
2 cups 1% cottage cheese
2 eggs
4 egg whites
2 tsp lemon juice
2 tsp vanilla extract
0.75 lb (340 g) light cream cheese, or block
0.25 cup all-purpose flour
fresh berries
1 cup graham cracker crumbs
1 tbsp unsalted butter, melted
1.5 tsp corn syrup

How to prepare

Line the bottom of a 9-inch springform pan with parchment or waxed paper and grease the sides.
Combine the crumbs with butter.
Stir together corn syrup with 1 tbsp water and mix into the crumbs until well combined.
Press the mixture into the bottom of the pan. Bake in a 375°F/190°C oven for 10 minutes or until firm to the touch.
Meanwhile, line a sieve with cheesecloth and drain the yogurt for 20 minutes.
In a food processor, combine granulated sugar and lemon rind until the sugar turns a pale yellow color.
Add cottage cheese, eggs, egg whites, lemon juice, and vanilla to the food processor and process until the mixture is very smooth.
Gradually mix in the cream cheese until well combined.
Gently press the yogurt to squeeze out any remaining liquid.
Add the yogurt to the food processor along with the flour and process just until smooth.
Pour the mixture into the springform pan and tap it on the counter to remove any air bubbles.
Place the pan in a larger pan and tightly wrap the base with foil.
Set the pan in the larger pan and pour enough hot water to come 1 inch up the side of the pan.
Bake in a 300°F/150°C oven for 1.5 hours or until the edges are set but the center still jiggles slightly.
Remove from the oven and let the cheesecake stand in the pan of water for 20 minutes.
Remove the cheesecake from the larger pan and discard the foil.
Allow the cheesecake to cool to room temperature.
Cover and refrigerate for 8 hours or up to 2 days.
Before serving, gently run a knife around the sides of the pan and arrange berries on top.

Variations

For a different flavor, try using lime juice and zest instead of lemon.
Add a swirl of raspberry or strawberry puree on top of the cheesecake before baking for a fruity twist.

Cooking Tips & Tricks

Make sure to drain the yogurt for 20 minutes to remove any excess liquid.

- Be sure to process the ingredients in the food processor until smooth to ensure a creamy texture.

- When baking the cheesecake, be sure to place the springform pan in a larger pan with hot water to create a water bath. This will help prevent the cheesecake from cracking.

Serving Suggestions

Serve Dufflet's Light Lemon Cheesecake with a dollop of whipped cream and fresh berries for a beautiful and delicious presentation.

Cooking Techniques

Be sure to drain the yogurt to remove excess liquid for a creamy texture.

- Use a water bath when baking the cheesecake to prevent cracking.

Ingredient Substitutions

You can use full-fat yogurt, cottage cheese, and cream cheese for a richer cheesecake.

- If you don't have corn syrup, you can use honey or maple syrup as a substitute.

Make Ahead Tips

Dufflet's Light Lemon Cheesecake can be made ahead of time and refrigerated for up to 2 days before serving. Just be sure to cover it tightly to prevent it from absorbing any odors from the fridge.

Presentation Ideas

Top the cheesecake with a variety of fresh berries, mint leaves, or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Dufflet's Light Lemon Cheesecake pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Dufflet's Light Lemon Cheesecake contains approximately 250 calories.

Carbohydrates

Each serving of Dufflet's Light Lemon Cheesecake contains approximately 25 grams of carbohydrates.

Fats

Each serving of Dufflet's Light Lemon Cheesecake contains approximately 10 grams of fats.

Proteins

Each serving of Dufflet's Light Lemon Cheesecake contains approximately 8 grams of proteins.

Vitamins and minerals

Dufflet's Light Lemon Cheesecake is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (yogurt, cottage cheese, cream cheese, eggs) and wheat (flour). It may also contain nuts if garnished with almonds or other nuts.

Summary

Dufflet's Light Lemon Cheesecake is a light and creamy dessert that is relatively low in carbohydrates and fats. It is a good source of proteins and vitamins, making it a delicious and nutritious treat.

Summary

Dufflet's Light Lemon Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its light and creamy texture and burst of lemon flavor, this cheesecake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Dufflet's Light Lemon Cheesecake. It was a crisp autumn day, and I was visiting my dear friend Margaret's house for our weekly baking session. Margaret was known for her exquisite dessert creations, and this particular day she had a special surprise for me.

As I entered her cozy kitchen, the sweet scent of vanilla and lemon greeted me, and I knew something delicious was in the works. Margaret handed me a worn and tattered recipe card, telling me that it was a family favorite passed down through generations. The name "Dufflet's Light Lemon Cheesecake" was scrawled across the top in elegant cursive script.

I eagerly began reading through the ingredients and instructions, marveling at the simplicity and elegance of the recipe. The combination of creamy cheesecake and zesty lemon flavor sounded like a match made in dessert heaven. Margaret recounted the story of how she had first discovered the recipe at a quaint little bakery in the countryside many years ago.

The bakery, owned by a woman named Dufflet, was famous for its light and fluffy cheesecakes that melted in your mouth with every bite. Margaret had struck up a conversation with Dufflet and managed to charm the recipe out of her after promising to keep it a closely guarded secret.

I was intrigued by the history behind the recipe and couldn't wait to try my hand at recreating it in my own kitchen. Margaret and I spent the afternoon mixing, stirring, and baking, carefully following each step to ensure that our cheesecake turned out just right.

The end result was a masterpiece – a perfect balance of tangy lemon and creamy cheesecake that was both light and indulgent at the same time. Margaret and I shared a slice of the decadent dessert, savoring each bite and relishing in the knowledge that we had mastered the art of Dufflet's Light Lemon Cheesecake.

From that day on, the recipe became a staple in my own baking repertoire, and I shared it with friends and family who were equally enchanted by its delectable flavor. The cheesecake became a symbol of friendship and tradition, a reminder of the joy that can be found in a simple recipe passed down through generations.

Over the years, I have made countless variations of Dufflet's Light Lemon Cheesecake, experimenting with different toppings and crusts to create new and exciting flavor combinations. Each time I bake the cheesecake, I am transported back to that crisp autumn day in Margaret's kitchen, surrounded by the warmth and laughter of good friends.

As I grow older, I find comfort in the familiar routine of baking Dufflet's Light Lemon Cheesecake, knowing that with each slice I am keeping alive a tradition that has brought me so much joy over the years. I am grateful for the friendships that have blossomed around this simple recipe, and I cherish the memories of all the times spent baking and sharing this delicious dessert with loved ones.

In the end, Dufflet's Light Lemon Cheesecake is more than just a recipe – it is a testament to the power of food to bring people together, to create lasting bonds and memories that will be cherished for years to come. And as long as I am able, I will continue to bake this beloved dessert, passing on the tradition to future generations so that they too can experience the magic of Dufflet's Light Lemon Cheesecake.