Baked Cream Cheese Gateau

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Baked Cream Cheese Gateau
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
735
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie735 kcal(35 %)
Protein12.12 g(12 %)
Fat49.76 g(43 %)
Carbohydrates60.67 g(40 %)
Sugar added24.46 g(98 %)
Roughage0 g(0 %)
Vitamin A511.72 mg(63,965 %)
Vitamin D1.24 μg(6 %)
Vitamin E3.83 mg(32 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.53 mg(48 %)
Niacin4.03 mg(34 %)
Vitamin B₆0.07 mg(5 %)
Folate94.85 μg(32 %)
Pantothenic acid0.65 mg(11 %)
Biotin1.82 μg(4 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C0.09 mg(0 %)
Potassium160.65 mg(4 %)
Calcium95.73 mg(10 %)
Magnesium16.55 mg(6 %)
Iron1.83 mg(12 %)
Iodine32.25 μg(16 %)
Zinc0.7 mg(9 %)
Saturated fatty acids29.2 g
Cholesterol223.26 mg

Ingredients

for
6
For the dough
1 ¾ cups all-purpose flour
½ cup butter
1 tablespoon caster sugar
1 pinch salt
water
For the filling
2 cups cream cheese
cup cream (48% fat)
3 eggs (separated)
cup caster sugar
3 tablespoons Corn starch
vanilla extract
1 pinch salt
To decorate
powdered sugar
How healthy are the main ingredients?
cream cheesesaltegg
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Mortar, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Citrus juicer, 1 Bowl, 1 Slotted spoon, 1 Roasting pan, 1 Slotted spatula, 1 Paper towel, 1 Baking sheet

Preparation steps

1.
For the dough: mix the flour and salt in a mixing bowl and rub in the butter until the mixture resembles bread crumbs. Stir in the sugar. Gradually add just enough water to form a dough. If the dough is crumbly add more water. If it is wet and sticky, add a little more flour. Form the dough into a ball, wrap in clingfilm and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter a 24cm|9" deep springform tart tin.
3.
Roll out the dough on a lightly floured surface and line the base and sides of the tin.
4.
For the filling: mix together the cream cheese, cream, egg yolks, sugar, cornflour and vanilla until blended.
5.
Whisk the egg whites with the salt until stiff, but not dry and gently fold into the cheese mixture until incorporated. Pour into the pastry case and smooth the surface. Bake for about 40 minutes, until the filling is set. Cool completely in the oven, then remove and place on a serving plate. Sift over a little icing sugar just before serving.
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