Protein Cake with End-of-Summer Peach Confit by @louloukitchen_

55 min

8 servings

🥣

400 g

Skyr

🧀

250 g

Philadelphia cream cheese

🥚

3 large

Eggs

🥚

1 large

Egg yolk

🍦

10 ml

Vanilla extract

🍬

75 g

Sugar

🌽

20 g

Cornstarch

🍑

2

Peaches

  1. Preheat

    Preheat the oven to 200°C / 390°F.

  2. Step
    • Egg
    • Egg yolk

    Separate 1 egg yolk from 1 egg.

  3. Whisk
    • Skyr
    • Cream cheese

    Whisk 400 g skyr with 250 g cream cheese until smooth.

  4. Whisk
    • Egg
    • Egg yolk

    Whisk in 3 eggs and the 1 egg yolk until fully combined.

  5. Add
    • Vanilla extract
    • Granulated sugar

    Add 1 teaspoon vanilla extract and 60 g granulated sugar.

  6. Whisk
    • Cornstarch

    Whisk 20 g cornstarch into the batter until no lumps remain.

  7. Pour

    Pour the cheesecake batter into an 18 cm round cake pan.

  8. Bake

    Bake the cheesecake at 200°C / 390°F for 40 minutes.

  9. Cool

    Cool the cheesecake to room temperature before chilling it.

  10. Refrigerate

    Refrigerate the cheesecake overnight, for at least 8 hours.

  11. Cut
    • Peach

    Cut 2 peaches into wedges.

  12. Cook
    • Peach
    • Granulated sugar
    • Water

    Cook the peach wedges with 15 g granulated sugar and 30 ml water.

  13. Stir
    • Vanilla extract
    • Peaches

    Stir in 1 teaspoon vanilla extract and simmer the peaches until syrupy.

  14. Slice
    • Peach

    Slice the chilled cheesecake and spoon the warm or cooled peach compote alongside.

Protein Cake with End-of-Summer Peach Confit by @louloukitchen_

55 min

8 servings

🥣

400 g

Skyr

🧀

250 g

Philadelphia cream cheese

🥚

3 large

Eggs

🥚

1 large

Egg yolk

🍦

10 ml

Vanilla extract

🍬

75 g

Sugar

🌽

20 g

Cornstarch

🍑

2

Peaches

Preparation Steps

  1. Step 1/14

    Preheat the oven to 200°C / 390°F.

  2. Step 2/14

    Separate 1 egg yolk from 1 egg.

    🥚Egg
    🥚Egg yolk
    🥣Mixing bowl

  3. Step 3/14

    Whisk 400 g skyr with 250 g cream cheese until smooth.

    🥣Skyr
    🧀Cream cheese
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/14

    Whisk in 3 eggs and the 1 egg yolk until fully combined.

    🥚Egg
    🥚Egg yolk
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/14

    Add 1 teaspoon vanilla extract and 60 g granulated sugar.

    🍦Vanilla extract
    🍬Granulated sugar
    🥣Mixing bowl
    🥄Whisk
    🥄Measuring spoon

  6. Step 6/14

    Whisk 20 g cornstarch into the batter until no lumps remain.

    🌽Cornstarch
    🥣Mixing bowl
    🥄Whisk

  7. Step 7/14

    Pour the cheesecake batter into an 18 cm round cake pan.

    🥣Mixing bowl
    🍰18 cm round cake pan
    🥄Spatula

  8. Step 8/14

    Bake the cheesecake at 200°C / 390°F for 40 minutes.

    🍰18 cm round cake pan

  9. Step 9/14

    Cool the cheesecake to room temperature before chilling it.

    🍰18 cm round cake pan

  10. Step 10/14

    Refrigerate the cheesecake overnight, for at least 8 hours.

    🍰18 cm round cake pan

  11. Step 11/14

    Cut 2 peaches into wedges.

    🍑Peach
    🔪Knife
    🪵Cutting board

  12. Step 12/14

    Cook the peach wedges with 15 g granulated sugar and 30 ml water.

    🍑Peach
    🍬Granulated sugar
    💧Water
    🍳Skillet
    🥄Spatula

  13. Step 13/14

    Stir in 1 teaspoon vanilla extract and simmer the peaches until syrupy.

    🍦Vanilla extract
    🍳Skillet
    🥄Spatula
    🥄Measuring spoon

  14. Step 14/14

    Slice the chilled cheesecake and spoon the warm or cooled peach compote alongside.

    🍑Peach
    🔪Knife
    🥄Spatula

Composition

Ingredients

Types

Dairy, Eggs, Flavorings, Thickeners

Ingredients

Skyr, Philadelphia cream cheese, Eggs, Egg yolk, Vanilla extract, Sugar, Cornstarch, Peaches

Notes

Vanilla extract (a little, for the cake batter, for the peach confit), Sugar (for the cake batter, a little, for the peach confit), Peaches (for the confit)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

277 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 23g, Fat: 12g, Fiber: 1g, Sugars: 21g

Nutritional Information

Minerals

Calcium: 197mg, Phosphorus: 220mg, Potassium: 235mg

Vitamins

Vitamin A: 145µg, Vitamin B12: 0.8µg, Vitamin C: 3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Whisk, 18 cm round cake pan, Skillet, Spatula, Knife, Cutting board, Measuring spoon

Appliances

Oven, Stove, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Breakfast, Brunch, Post-workout, Summer

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Dense, Silky, Jammy

Flavors

Sweet, Tangy, Vanilla, Fruity, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool completely before refrigerating,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep peach compote separate when possible), freezer : 2 months (Freeze cheesecake slices without peach compote,Wrap slices tightly before freezing)