Oatmeal Cheesecake Crust with Apricots
Oatmeal Cheesecake Crust with Apricots - This cake gives a summery touch to any coffee table and makes a big impression
Healthy, because
Even smarter
Nutritional values
This cake is low in calories and low in fat content, so a slice will definitely fit within your weight loss diet. In addition, there is a good portion of vitamin A, which is good for those who spend a lot of time in the sun.
The apricots can easily be replaced by unskinned, fresh peaches. Those with a hazelnut allergy can prepare the cake with almonds.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 212 mg | (5 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 43 mg |
Ingredients
- Ingredients
- 2 ozs whole-grain Oatmeal
- 2 ozs sliced Hazelnuts
- 5 ozs cane sugar
- 1 lb Apricot
- 2 eggs
- 1 lb Cottage cheese (or cream cheese)
Kitchen utensils
Preparation steps
Cut a piece of parchment paper the size of a springform pan (24 cm diameter / 9 1/2-inch diameter) and line the bottom of the pan with the paper.
Mix the oats and hazelnuts. Spread half of the mixture over the bottom of the springform pan and sprinkle with 1 1/2 tablespoons of sugar.
Rinse apricots, cut in half, and cut into slices.
In a mixing bowl beat the eggs, 1/3 cup sugar and 2 tablespoons hot water for 3 minutes with a hand mixer. While mixing, gradually add the cottage cheese. Mix until smooth and creamy.
Fill the springform pan with the cheese mixture and smooth the surface with a spatula. Spread the apricot wedges evenly over the cheese mixture.
Layer the remaining oat-hazelnut mixture over the cheese mixture as evenly as possible. Then sprinkle the remaining sugar evenly over the top.
Place pan on the middle oven rack in a preheated oven at 200°C / 400°F / convection 350°F. Bake for 45 minutes. Remove cheesecake and let cool in the pan on a wire rack. Loosen cake from the edges of the pan, cut cake into 12 pieces and serve.
