White cheese cake with strawberries and lemon

Ingredients

• 400 g White cheese (or skyr or Greek yogurt) (Choose a whole, unsweetened product)
• 3 Eggs (Fresh eggs, at room temperature)
• 80 g Granulated sugar (or substitute like erythritol) (Divided: 40 g in the whites, 40 g in the coulis)
• 30 g Cornstarch (Sift before use)
• 5 ml Vanilla extract (About 1 teaspoon)
• 1 Organic lemon (Finely grated zest + 1 teaspoon juice for the coulis)
• 300 g Fresh strawberries (Wash, hull, reserve a few for decoration)
• 20 g Sugar for the coulis (Adjust according to the sweetness of the strawberries)
• 5 Fresh basil leaves (For the finishing touch, optional)

Instructions

1. Prepare the workstation

   Gather all ingredients, measure them and prepare the equipment. Preheat the oven to 180 °C.

   Time: PT5M

   Temperature: 180°C

2. Separate egg whites and yolks

   Crack the eggs and separate the whites from the yolks into two separate bowls.

   Time: PT5M

3. Whip the egg whites

   Using an electric whisk, beat the egg whites. As soon as they start to foam, add 40 g of sugar in a stream and continue until stiff peaks form.

   Time: PT10M

4. Prepare the yolk mixture

   In the second bowl, whisk the yolks with the white cheese, sifted cornstarch, vanilla extract, lemon zest and the remaining 40 g of sugar until a smooth batter forms.

   Time: PT5M

5. Fold in the whipped egg whites

   Add a small portion of the whipped whites to the yolk mixture to lighten it, then fold in the rest by lifting the batter with a spatula, taking care not to break the air bubbles.

   Time: PT5M

6. Prepare the pan

   Cut a circle of parchment paper slightly larger than the bottom of the pan, place it at the bottom, then cut a strip of paper for the sides to facilitate unmolding.

   Time: PT5M

7. Bake the cake

   Pour the batter into the pan, smooth the surface and bake for 35‑40 minutes at 180 °C. The cake should be lightly golden and a knife inserted in the center should come out clean.

   Time: PT40M

   Temperature: 180°C

8. Prepare the strawberry coulis (while baking)

   Rinse the strawberries, quarter them, add the juice of half a lemon and 20 g of sugar, then blend with an immersion blender until smooth.

   Time: PT5M

9. Reduce the coulis

   Pour the purée into a small saucepan, heat over low heat for 5 minutes while stirring until it thickens slightly and becomes a bright red.

   Time: PT5M

10. Unmold the cake

    Once the cake has cooled slightly (about 10 minutes), place it on a rack, remove the paper and unmold gently.

    Time: PT5M

11. Decorate

    Cut the reserved strawberries into slices or cubes, arrange on top, drizzle generously with coulis, sprinkle with lemon zest and add a few fresh basil leaves.

    Time: PT5M

Nutrition Facts

Calories

137

Protein

8 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of White cheese (or skyr or Greek yogurt): Skyr, Greek yogurt
• Instead of Eggs: Organic free-range eggs
• Instead of Granulated sugar (or substitute like erythritol): Erythritol, Powdered stevia
• Instead of Cornstarch: Rice flour, Arrow‑root
• Instead of Vanilla extract: Vanilla bean, Vanilla powder
• Instead of Organic lemon: Lime
• Instead of Fresh strawberries: Raspberries, Blackberries
• Instead of Sugar for the coulis: Erythritol
• Instead of Fresh basil leaves: Mint

Equipment Needed

• Two large bowls
• Electric or manual whisk
• Flexible spatula
• Round cake pan (20 cm)
• Parchment paper
• Chef's knife
• Cutting board
• Immersion blender
• Small saucepan
• Oven
• Cooling rack (optional)
• Oven thermometer (optional) (optional)
• Kitchen brush (for the paper) (optional)

Critical Steps — Do Not Skip

• Whip the egg whites to stiff peaks without over‑beating.
• Fold in the whipped whites gently to preserve the air bubbles.
• Do not open the oven during the first 20 minutes of baking.

Chef Tips from the Video

• Use 0% fat white cheese for an even lighter texture.
• Add a pinch of salt to the whipped whites to stabilize the bubbles.
• For a more intense flavor, let the strawberries macerate with the sugar and lemon for 15 minutes before blending.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3‑4 days in the refrigerator.

Freezer: Wrap individual portions in plastic film and freeze for up to 1 month.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• The cake stores very well in the refrigerator; make it the day before and add the coulis just before serving.
• The strawberry coulis can be prepared 2 days ahead and kept refrigerated.