Cheesecake Recipe

This cheesecake recipe for a Cold Cheesecake Souffle is an awesome tasting desert. The recipe came from Le Pompano Restaurant, a French restaurant formerly located in Indian Shores, Florida. The chef/owner Michele Dennis is an award winning chef from Paris.

It only takes about 45 minutes to put together. This is a no bake cheesecake that is very versatile. The traditional way to make this dessert is with Lady Fingers. The cheesecake filling is also very tasty rolled inside crepes or placed on top of individual sponge short cakes, topped with strawberries or your favorite fruit.

It only takes a short time to put together, but you'll want to let the cheesecake set up in a spring form pan for about 8 hours before serving. Makes about 16 servings.

Cheesecake Recipe Ingredients:

• 2 Cups Whipping Cream
• 2 Cups Sugar
• 2 Teaspoons Vanilla
• 24 Ounces Cream Cheese
• 60 Lady Fingers
• Strawberries or Your Favorite Fruit

Place mixing bowl and mixing beaters in freezer to chill for mixing the whip cream. Whip whipping cream in chilled mixing bowl with chilled beaters until it forms stiff peaks, set aside. Combine cream cheese (room temperature) with the sugar and vanilla, mix until smooth. The cream cheese can also be softened in the microwave to make it easier to mix. Make sure cream cheese mixture has no lumps and is smooth. Fold whip cream into cream cheese mixture.

Line the side and bottom of the spring form pan with Lady Fingers. Pour half of cheesecake filling on top of Lady Fingers. Line the top of the cheesecake filling with the remaining Lady Fingers. Pour the remaining cheesecake filling on top of the Lady Fingers.

Place in refrigerator for 6-8 hours before removing the sides of the spring form pan. If you wish, garnish the top with strawberries or your favorite fruit. Makes about 16 servings.

For crepes or sponge short cakes; let the filling chill to set up before filling the crepes or topping the individual cakes. Garnish each with strawberries or your favorite fruit.

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