After a whirlwind two weeks, many tears and an amazing crowdfunding campaign (see the entire story here), we're getting ready for the holiday of Shavuot (Pentecost).
Since it's customary to feast on dairy products on this holiday, we enlisted the talented Amit Donskoy to prepare this dreamy strawberry cheesecake souffle. Let us know if you try it (or send us a slice!)
Strawberry Cheesecake Souffle // Amit Donskoy
50 grams butter
1/4 cup sugar (50 grams)
200 grams strawberries, cut into squares
1/2 teaspoon vanilla extract
For the Souffle:
2 egg yolks and 3 egg whites
1 container (250 grams) cream cheese, 5-9% fat
1/2 container (100 milileter) yoghurt or sour cream
1 1/4 cups sugar - 1 tablespoon honey
1/4 cup cornflour
2 tablespoons self rise flour
For garnish: thyme, sugar powder
- Heat the oven at low-mid heat (160 celsius // 325 farenheit)
- Butter your ramekins and sprinkle sugar at the bottom and sides
- Place the strawberries in a bowl. Add sugar and vanilla and stir gently.
- Add a tablespoon of the strawberry mixture to each dish.
- In a different bowl, place the egg yolks, yoghurt and half the sugar and honey. Stir. Add the cornflour and self rise flour and stir into a constant mixture.
- In the mixer bowl, place the 3 egg whites and whip. Gradually add the sugar and whip into a firm and shiny foam. Transfer the whip into the cheese mixture and fold gently. Pour into the personal dishes, on top of the strawberry mixture.
- Place the dishes inside a deep oven pan with water. Bake for 10 minutes. Lower the heat to 150 celsius (302 farebheit) and bake for another 15 minutes. Take out of the oven, add more strawberries on top and garnish with thyme and sugar powder. Serve hot. Keep in the refrigerator (without the strawberry topping) for up to 5 days. Heat in the microwave for 2 minutes and enjoy watchin the souffle rise all over again :)
Recipe & Styling - Amit Donskoy
Photography - Kfir Harbi
Originally published on LaIsha Magazine