Usuba
Steamed Sour Cream Cheesecake with Lingonberries
A delicate steamed cheesecake made with rich sour cream instead of traditional cheese. A light and airy dish with a berry tartness that is prepared using a gentle method without an oven. Perfect for those who prefer homemade recipes to classic American desserts.
- Total
- 180 min
- Standard serving
- 276.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Strain the sour cream on cheesecloth for a minimum of 6 hours, preferably overnight and through the afternoon. This will allow excess whey to drain—approximately 100 ml from 700 g of sour cream. This will make the cream more delicate.
- 2
Step 2
Separate the egg whites from the yolks. Whip the whites with lemon juice until stiff peaks form. Mix the yolks with fructose and vanilla sugar.
- 3
Step 3
Combine the sour cream with the egg yolk mixture. Carefully add the beaten egg whites, stirring from bottom to top to avoid deflating the foam.
- 4
Step 4
Add cranberries and lemon zest. Gently mix once more.
- 5
Step 5
Spread the mixture into silicone molds or one large form. Cover with plastic wrap to prevent excess moisture.
- 6
Step 6
Steam for 30 minutes for small molds or up to 90 minutes for one large mold.
- 7
Step 7
Remove the cheesecake from the steamer, remove the film and let it cool at room temperature. Refrigerate for several hours. Garnish with lingonberries before serving.
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