Three Ingredient Lemon Souffle Cheesecake
This recipe looks a lot harder in the video than it really is!! The joys of live filming! That’s all I can say. Follow the recipe as written, don’t hurry it and you will be just fine! Trust me. I’m a recipe developer!
I think this recipe is perfect for people who want dessert with less fuss. And just think of the possibilities. Like using different chocolates, with different oils, or adding alcohol...the combo’s are endless.
So get creating. And steaming.
Just make sure you let the moulds get cold before trying to get the cheesecakes out! Enjoy.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 6 eggs, seperated
- Pinches Pink Salt Flakes BUY
- 250 Grams cream cheese
- 250 Grams Chocolate white, in pieces BUY
- 10 Drops doTERRA lemon oil or other oil flavour of choice BUY
- water for rinsing and steaming
Place egg whites and salt into Thermomix bowl and whip 6 min/37°C/Butterfly/speed 3/MC OFF.
Remove whipped egg whites and reserve in a mixing bowl.
Add cream cheese and white chocolate to the Thermomix bowl. Melt 5 min/40°C/speed 3.
Add egg yolks and lemon oil to Thermomix bowl and blend 10 sec/speed 4.
Add half of the whipped egg white into the Thermomix bowl and combine 12 sec/Interval.
Empty contents of Thermomix bowl into the remaining whipped egg whites and fold in using your silicone spatula being careful not to lose air.
Rinse Thermomix bowl with water and fill to 500ml mark.
Brush dariole moulds with EVOO.
Divide mixture between the moulds only to the 3/4 mark of each mould. Place into Varoma dish and tray.
Steam 30 min/Varoma/speed 4. Chill completely before trying to take them out of the moulds.
Dust with icing sugar and serve with berries of choice.
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