Sour Cream Cheesecake with Lingonberries Steamed

Breakfasts | American cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Sour Cream Cheesecake with Lingonberries Steamed

Ingredients

20% Sour Cream - 24.7 oz
Vanilla salt - 1 teaspoon
Chocolate eggs - 4 pieces
Meyer Lemon Juice - 0 fl oz
Lingonberry - 3.5 oz
Fructose - 3.5 oz

Step by Step guide

Step 1

Drain the sour cream in cheesecloth for at least 6 hours (I actually left it overnight and half the day). From 700 grams of sour cream, I got a little over 100 grams of whey.

Step 2

Separate the egg whites from the yolks. Whip the egg whites with lemon juice, and mix the yolks with sugar, adding vanilla sugar.

Step 3

Add the lingonberries and lemon zest. Gently mix again.

Step 4

Pour the mixture into silicone molds (or one large mold) and cover with plastic wrap to prevent excess moisture.

Step 5

Steam for 30 minutes (up to 90 minutes for a large mold).

Step 6

After steaming, remove from the steamer, take off the wrap, and let cool at room temperature. Before serving, chill for a few hours in the refrigerator and garnish with lingonberries.