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Cheesecake without base

0
1526
Kitchen European
Calorie content 208.3 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 3 gr.
Fats * 7.1 gr.
Carbohydrates* 38.8 g
* per 100 gr. product
Cheesecake without base
Content

The main ingredient for making cheesecake is cottage cheese, sour cream or curd cheese. I suggest making a cheesecake without a base, which is baked in a double boiler and turns out to be like an airy soufflé in structure. Everyone, young and old, will like this delicate dessert.

Ingredients

Cooking process

step 1 out of 12
Cover the colander or sieve with gauze folded in several layers. Put the sour cream on top, cover with gauze and let it hang for 5-6 hours. It is best to do this in the evening.
step 2 out of 12
Prepare the food you need.
step 3 out of 12
Wash the lemon well, remove the lemon zest with a fine grater.
step 4 out of 12
Divide chicken eggs into whites and yolks. Add some lemon juice to the chicken whites and beat with a mixer at medium speed until stiff peaks.
step 5 out of 12
Mix the yolks with granulated sugar and vanilla.
step 6 out of 12
Mix the loose sour cream well with the yolks. Gradually, in several steps, add the whipped egg whites, stir gently from bottom to top.
step 7 out of 12
Add cherry jam and lemon zest to the resulting mass. Mix thoroughly.
step 8 out of 12
Grease the bowl of the steamer with a little oil or, like me, cover with a baking bag.
step 9 out of 12
Lay out the prepared dough carefully.
step 10 out of 12
Smooth evenly with a silicone spatula.
step 11 out of 12
Wrap the bowl of the steamer with cling film, place in the appliance and bake for 1.5 hours. Remove the cling film and cool the cheesecake for half an hour.
step 12 out of 12
Serve the cooled cheesecake in portions, garnish with fresh berries. It is best to put the cheesecake overnight and chill in the refrigerator.

Bon Appetit!

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