Savory Cheesecake with Pine Nuts
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
5211
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,211 cal. | (248 %) | ||
| Protein | 149 g | (152 %) | ||
| Fat | 422 g | (364 %) | ||
| Carbohydrates | 212 g | (141 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.6 g | (59 %) |
more nutritional values
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 11.8 μg | (59 %) | ||
| Vitamin E | 37.7 mg | (314 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 415 μg | (138 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 100.6 μg | (224 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 2,166 mg | (54 %) | ||
| Calcium | 1,061 mg | (106 %) | ||
| Magnesium | 366 mg | (122 %) | ||
| Iron | 17.8 mg | (119 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 209.5 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 1,891 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the base
- softened butter (for the springform pan)
- 250 grams Pastry flour
- 50 grams ground almonds
- 2 tsps Baking powder
- 150 grams softened butter
- 1 tsp salt
- 3 eggs
- 5 Tbsps Pesto
- For the filling
- 40 grams Pine nuts
- 500 grams cream cheese
- 2 eggs
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- Basil (for garnish)
Preparation steps
1.
Preheat the convection oven to 180°C (approximately 350°F) and coat the springform pan with butter. Mix the flour with the almonds and the baking powder. Whisk the butter with the salt, eggs and pesto. Gradually add the flour and stir to combine. Pour into the springform pan and smooth.
2.
For the filling, finely chop 1 tablespoon of the pine nuts. Stir the cream cheese with the chopped nuts, eggs, salt, pepper and lemon juice. Pour onto the base and smooth. Bake in the oven for about 40 minutes. Cover with foil for the last 20 minutes of baking to prevent excessive browning.
3.
Remove from the oven and let cool. To serve, remove from the springform pan and serve sprinkled with the remaining pine nuts and garnished with basil.
