Strawberry soufflée cheesecake

Name: Strawberry soufflée cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 200 g Cream cheese Lean (1 % fat); 3 Eggs (size M); 50 g low-fat yoghurt; 100 ml low-fat milk; 1 package Bourbon vanilla sugar; 2 TABLESPOONS Lemon juice; 75 g Sugar; 1 coated tablespoons of flour and cornstarch; 7-10 Tbsp Salt; 250 g Strawberries; 2 TABLESPOONS Strawberry Jam; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

200 g Cream cheese Lean (1 % fat)
3 Eggs (size M)
50 g low-fat yoghurt
100 ml low-fat milk
1 package Bourbon vanilla sugar
2 TABLESPOONS Lemon juice
75 g Sugar
1 coated tablespoons of flour and cornstarch
7-10 Tbsp Salt
250 g Strawberries
2 TABLESPOONS Strawberry Jam
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, yoghurt, milk, vanilla sugar, lemon juice and half of the sugar, stir in. Mix flour and starch, sieve onto the cheese mixture and stir in
2
Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until stiff, add the remaining sugar. Fold in the beaten egg white. Grease a springform pan (approx. 20 cm Ø). Place the mould on 2 layers of aluminium foil, fold up at the edge and press firmly
3
Pour in the cheese mixture. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: unsuitable) for approx. 25 minutes. Reduce the temperature (electric oven: 125 °C/ convection oven: 100 °C/ gas: unsuitable), bake for another 30 minutes, remove from oven. Leave the cake to cool on a cake rack for about 1 hour, chill for another 2 hours
4
Remove the cake from the mould. Wash and clean the strawberries and cut them into thin slices. Cover the cake with them. Bring jam and 1 tablespoon of water to the boil in a pot and spread on the cake.
5
waiting time approx. 3 hours