Soufflee cheesecake with cherry glaze
very easy
75 mins
75 mins
Ingredients
- 200 g cream cheese preparation (12 % fat)
- 3 Eggs (size M)
- 100 ml low-fat milk
- 50 g low-fat yoghurt
- 1 package Vanillin sugar
- 1 TABLESPOON Lemon juice
- 85 g Sugar
- 15 g Flour
- 20 g Cornstarch
- 1 glass (370 ml) Sour cherries
- 1 g Locust bean gum
- 15 g flaked almonds
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cream cheese with the whisk of the hand mixer for 1-2 minutes. Separate the eggs. Add egg yolks, milk, yoghurt, vanillin sugar, lemon juice and 35 g sugar to the cream cheese and stir well. Mix flour and starch, sieve over the cheese mixture and fold in carefully
- 2
Grease a springform pan (20 cm Ø) and place it on 2 layers of foil, press the edge up and press on. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until stiff, while pouring in 50 g sugar. Fold the beaten egg white into the cream cheese mixture. Fill the mixture into the springform pan. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 50-60 minutes. Remove and let cool on a cake rack for about 1 hour, then put in a cool place for about 2 hours
- 3
Drain the cherries in a sieve, collecting 100 ml of juice. Pour the juice into a small pot, stir the locust bean gum thoroughly into the cold liquid. Bring to the boil and simmer for 1-2 minutes. Add the cherries, remove from heat and allow to cool
- 4
Roast the almonds in a pan without fat for about 2 minutes, take them out and let them cool down briefly. Arrange the cake on a plate. Spread cherry compote on top and sprinkle almonds over it
- 5
waiting time approx. 3 hours
Nutrition Facts
180 kcal
24 g
7 g
6 g
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