light lemon cheesecake

I made the jiggly cake and failed. It's basically a cream cheese soufflé but I goofed in so many places that mine failed to rise properly and the result is the best cake I've ever made or tasted, and that's no idle hyperbole. I just now finished the last slice and I'm Jones'n to make it again. That never happens.

I have to go out and buy a dozen eggs.

Where I went wrong.

* I mixed half cream cheese and half ricotta just for the heck of it. But only after I discovered a full package of cream cheese in the crisper.  I removed half of the un-mixed ricotta.

* I was careless with egg whites. I used an emersion blender and it's too much volume for that. I really should have dragged out the large mixer.

* I goofed on the egg yolks too. I used all thirteen and once I had the mixture I realized that's way too much. I checked. It's double the number called for.

So I divided that portion of the mixture in half then doubled all the other ingredients. That was really goofy because I was doubling half of both cream cheese and ricotta. My amounts were way off all over the place, salt, butter, everything was affected by that.

* I used 50% flour and 50% corn starch. 50gm/ 50gm. I should have used much less corn starch. 50gm/15gm.

My cake never jiggled, but like I said earlier, that's a female thing. Men like more substantial heaver food. We don't like foam-food, generally speaking. So my compressed cake turned out perfectly for me.

I really do want to try this again immediately. I like having it on hand. I intend to try different versions, from original foam-food, to something more compressed. It really is excellent.

Their versions are vanilla, chocolate, durian fruit, I think. So far I haven't encountered lemon or lime. I used two whole lemons and all the zest, and the flavor is simply fantastic.

The process is easy as a regular soufflé, because that's what it is.

Recommended.

See that stripe on the bottom? That's the best part of all. Honesty, the best chiffon-like texture I've ever had. Like lemon flavored soft-tofu.I made Eagle-brand lemon cream pie several times, and I made cheesecakes several times, and nothing comes close to this. This failure wins. It wins over all cakes and all pies. And there is no crust to mess about with. I forgot to sprinkle powdered sugar over the top, but I'm thinking a strawberry sauce will be excellent. Maybe some blueberries dropped all over the plate.

I'm going to repeat this for a birthday gathering coming up soon and blow people's' minds.