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Souffled cheesecake with strawberries
A light and fluffy cheesecake.
What you need
- 2 large eggs, beaten
- 200 g caster sugar
- 3-4 drops vanilla essence
- 50 g plain flour, sifted
- 4 medium eggs, separated
- 200 ml soured cream
- grated rind and juice of 1 lemon
- 2 tsp powdered gelatine
- To decorate
- 2 tsp caster sugar
- 1 lemon, thinly sliced
- 3-4 strawberries, sliced
Method
Preheat oven to 180°C.
Place the whole eggs, 75 g of the caster sugar and the vanilla essence into a large bowl. Whisk vigorously with an electric hand whisk until the mixture is very thick and pale.
Carefully and gradually fold in the flour using a large metal spoon. Pour the mixture into a greased and lined 20 cm / 8 inch spring-clip cake tin. Smooth over the surface and bake in the oven for 25 min or until the sponge springs back when lightly pressed.
Leave to cool slightly before turning the sponge out. Remove the lining and leave to cool completely on a wire tray.
To make the filling: Beat together the egg yolks with the remaining caster sugar until pale and creamy. Fold in the soured cream.
Place the lemon juice in a small bowl and sprinkle over the gelatine. Leave to stand for 10 min. Then place over a pan of simmering water and heat until dissolved. Allow to cool slightly. Then fold into soured cream mixture with the lemon rind.
Whisk egg whites until stiff but not dry. Fold into the cream mixture. Spoon mixture into the lightly greased and lined 20 cm / 8 inch spring-clip cake tine. Slice the sponge in half and place one half on top of the filling. Cover and chill for about 2 hours.
Turn the cheesecake out onto a serving plate. Remove the greaseproof paper and top with the other half of sponge. Sprinkle the top liberally with caster sugar and decorate with lemon and strawberry slices.
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Preparation 20 minutes Cook 25 minutes Waiting » 2 hours Chill 120 + Total 2 ¾ hours -
Energy 244 kcal/serving Fat 6.52 g/serving Carbohydrates 259.23 g/serving Glycaemic Index 62 Glycaemic Load 20.31 
Serving suggestion
Strawberries or fruit of your choice.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1023 | 762 | 10475 | 8350 |
| Energy (kcal) | 244 | 182 | 2500 | 2000 |
| Protein (g) | 8.50 | 6.33 | ||
| Carbohydrate (g) | 35.3 | 26.3 | 345 | 275 |
| Fat (g) | 8.76 | 6.52 | 95 | 70 |
| Fat (saturated) (g) | 3.98 | 2.97 | ||
| Fibre (g) | 1.67 | 1.24 | ||
| Sodium (mg) | 68.3 | 50.9 | ||
| Salt (equivalent) (g) | 0.17 | 0.13 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 123 | 91.7 | 800 |
| Vitamin B-12 (µg) | 0.49 | 0.37 | 1 |
| Vitamin B-6 (mg) | 0.10 | 0.08 | 2 |
| Vitamin C (mg) | 26.7 | 19.9 | 60 |
| Vitamin D (µg) | 30.2 | 22.5 | 266 |
| Vitamin E (mg) | 0.61 | 0.45 | 10 |
| Zinc (mg) | 0.63 | 0.47 | 15 |
| Calcium (mg) | 78.5 | 58.5 | 800 |
| Folate (mcg) | 34.0 | 25.3 | 200 |
| Iron (mg) | 1.18 | 0.88 | 14 |
| Magnesium (mg) | 12.5 | 9.27 | 300 |
| Niacin (mg) | 0.49 | 0.37 | 18 |
| Pantothenic acid (mg) | 0.74 | 0.55 | 6 |
| Riboflavin (mg) | 0.30 | 0.22 | 1.6 |
| Phosphorous (mg) | 107 | 80.4 | 800 |
| Thiamin (mg) | 0.10 | 0.07 | 1.4 |
This recipe is:
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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