Sour Cream Cheesecake with Lingonberries Steamed
Breakfasts • American
Description
Sour Cream Cheesecake with Lingonberries Steamed
Ingredients
- 20% Sour Cream 25 oz
- Vanilla salt 1 teaspoon
- Chocolate eggs 4 pieces
- Meyer Lemon Juice 0 fl oz
- Lingonberry 5 oz
- Fructose 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.
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