John Myers
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Cheesecake Souffle with Lukewarm Cherry Compote
The perfect cheesecake souffle with lukewarm cherry compote recipe with a picture and simple step-by-step instructions.
The souffle ‘
- 200 g Cream cheese
- 3 piece Eggs
- 100 Milliliters Milk
- 50 g Natural yoghurt
- 1 packet Vanilla sugar
- 1 tablespoon Lemon juice
- 85 g Sugar
- 15 g Flour
- 20 g Food starch
The compote
- 1 piece Sour cherry glass
- 1 piece Red cake topping
- 50 g Sugar
The preparation
- Preheat the oven to 150 ° C top and bottom heat.
The souffle ‘
- Separate the eggs, whip the egg whites with 50 grams of sugar and a pinch of salt until they are firm. Park.
- Whip the cream cheese, egg yolk, milk, remaining yogurt, vanilla sugar and lemon juice to a creamy mass. Mix the flours, sieve on the cream, work in.
- Carefully fold in the egg whites by hand, pour into a greased casserole dish and bake on the middle rack for 50 – 60 minutes.
- Cool down for 1 hours and then leave to cool in the refrigerator for 2 hours.
The compote
- Separate the cherries from the juice. Drink one glass of juice, add the other glass to the cherries. Put on and stir in the icing. Allow to cool slightly.
- Prick the soufflé with a spoon and serve with lukewarm cherry compote. Good Appetite.
TIP _ TIP _ TIP _
- If after a sumptuous lunch you don’t want this dessert anymore than a cake with kirsch, it also tastes great. :))
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