Sour cream cheesecake with lingonberries steamed
4 servings
180 minutes
Sour cream cheesecake with lingonberry steamed is a delicate and airy treat inspired by American culinary traditions but with subtle notes of Russian soulfulness. The velvety texture of naturally fermented sour cream gives the dessert a special softness, while the lingonberry adds a pleasant tartness, creating a perfect balance of flavors. Light vanilla sweetness and citrus freshness make each bite a refined delight. It is steamed to preserve the richness and juiciness of the ingredients, making the dessert light and tender in every piece. It can be served chilled, adorned with fresh berries that add special aesthetics. This cheesecake is ideal for leisurely cozy evenings when you want to indulge in something exquisite yet natural and healthy.
1
We let the sour cream drain on cheesecloth for at least 6 hours (I actually kept it overnight and half a day). From 700 grams of sour cream, I got just over 100 grams of whey.
- Sour cream 20%: 700 g
2
Separate the egg whites from the yolks. Whip the whites with lemon juice, and mix the yolks with sugar, adding vanilla sugar.
- Chicken egg: 4 pieces
- Lemon juice: 3 ml
- Vanilla sugar: 1 teaspoon
3
Add the lingonberries and lemon zest. Mix gently once more.
- Cowberry: 100 g
4
We pour the mass into silicone molds (or one large mold) and cover it with plastic wrap to prevent excess moisture.
5
Steam for 30 minutes (up to 90 minutes for a large mold).
6
After steaming, remove from the steamer, take off the film, and let it cool at room temperature. Before consumption, keep it in the refrigerator for a few hours and decorate with lingonberries.
- Cowberry: 100 g