Annelyse Chardon is a foodie with many hats: recipe creator , food stylist and even cooking columnist . We salivate in front of his ultra-fresh, sexy and too easy to prepare white cheesecake. An insane cake, in all lightness of course!
500g of white cheese
100g of sugar
100g of red fruits
zest of 1 lemon
Preheat the oven to 175 ° C, if possible by convection (by rotating heat).
Butter and line a small mold (ideally 18 cm) with baking paper.
Whisk the cream cheese with grated lemon zest, half the sugar, egg yolks and the sifted flour.
Whip the egg whites until stiff and when they just start to foam, add the rest of the sugar in several batches.
Let the mixer run until you get a shiny and supple meringue.
Gently fold it into the cottage cheese mixture.
Add the red fruits, mix gently and pour into the mold .
Put the cake in the oven for 45 minutes of baking . At the end of the cooking time, turn off the oven and open the door a crack for 30 minutes before removing the cake and delicately unmolding it.
Recipe and styling: Annelyse Chardon
© Julie Mechalie / Cniel