This fun, soft, and jiggly cheesecake is a flavorful surprise. Just add a mint leaf to garnish, and a strawberry rose sauce to drizzle over or plate under. This dessert is the perfect lite finish to a wonderful dinner.
Yields: 6 servings
Prep Time: 30 mins
Cook Time: 80 mins
Ingredients
For the cheesecake:
⅔ cup milk
4 oz cream cheese
7 tablespoons butter
8 eggs, yolk
¼ cup flour
¼ cup cornstarch
13 large egg whites
⅔ cup granulated sugar
powdered sugar, for dusting
For the strawberry sauce:
4 cups fresh or frozen strawberries
⅛ cup sugar
¼ cup Rose wine
For the Cheesecake
Preheat oven to 320°F (160°C).
In a small pot over medium heat, whisk the milk, cream cheese, & butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly mix in with the milk & stir well.
Sift in the flour & the cornstarch, and make sure to remove all lumps
In a large bowl, beat egg whites until soft peaks form then slowly add in sugar and mix until hard peaks form
Take a small portion of the egg whites & fold into the egg yolk mixture, then repeat until all of it has been incorporated
Make sure to line your baking sheet, or use store bought cupcake liners.
Pour batter into the liners and shake/hit against the counter lightly to release air bubbles.
Place the filled pan into a larger baking pan.
Fill the larger pan about 1-inch with hot water. This will act as a “steamer”.
Bake for 15 minutes, then reduce the heat to 280°F, & bake for another 10 minutes, until the cupcakes double in size.
Repeat until
Remove from the oven, add powdered sugar as desired, and drizzle sauce as needed.
For the sauce:
In a medium saucepan over medium heat, add the sugar and rose into the pan and heat until the sugar has dissolved.
Add in the strawberries and cook for about 10-12 minutes or until the fruit has softened and begun to break down. You can also slightly mash the strawberries with the back of a wooden spoon.
Once done, remove from heat and let cool until ready to eat with the cheesecake.