Tag: easy

Lemon Souffle Cheesecake

Lemon Souffle Cheesecake

Lemon Souffle Cheesecake with less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat


  • 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



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.


  • Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice.
  • Separate the egg whites and yolks. Set aside.
  • In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.
  • In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.)
  • Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
  • Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place an empty baking sheet on lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes.
  • Turn off the oven and cool the cake in the oven for 30-40 minutes. Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve.
  • Before serving, when the cake is chilled and set, gently remove the parchment paper from the bottom and place the cake on a platter. Dust with powdered sugar, if desired. Store the cake in the fridge, covered, for up to 3 days.


Source: Sweet & Savory/ Pinterest

Photo Credit: Sweet & Savory/ Pinterest

Roasted Tomato Caprese Frittata

Roasted Tomato Caprese Frittata


• 2 tablespoons olive oil

• 1 pint of cherry tomatoes

• 1 garlic clove, minced

• 3 cups of fresh spinach, diced

• 4 oz. fresh mozzarella balls

• 10 eggs

• ½ cup of 2% milk

• salt & pepper

• garnish with chiffoned fresh basil



  1. Preheat oven to 350.
  2. In a large bowl, whisk together eggs and milk. Season with salt & pepper and set aside.
  3. Heat a medium size oven safe skillet to medium heat.
  4. Add olive oil and cherry tomatoes to the pan and cook until slightly charred, about 3-4 minutes.
  5. Next add in garlic and spinach.
  6. Saute and stir until just wilted, about 2 minutes.
  7. Add in the egg mixture. Stir to mix everything together and top eggs with fresh mozzarella balls.
  8. Let sit on burner for 4 minutes.
  9. Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
  10. Garnish with fresh basil and serve!


Source: joyful healthy eats

Photo Credit: Pinterest

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