Baked Pepper Savoury Cheesecake

0
Average: 0 (0 votes)
(0 votes)
Baked Pepper Savoury Cheesecake
share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
598
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie598 cal.(28 %)
Protein21 g(21 %)
Fat45 g(39 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage14.1 g(47 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.3 μg(2 %)
Vitamin E13.8 mg(115 %)
Vitamin K26.2 μg(44 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin10.3 mg(86 %)
Vitamin B₆1.6 mg(114 %)
Folate220 μg(73 %)
Pantothenic acid1.5 mg(25 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C472 mg(497 %)
Potassium1,194 mg(30 %)
Calcium166 mg(17 %)
Magnesium119 mg(40 %)
Iron4 mg(27 %)
Iodine13 μg(7 %)
Zinc2.3 mg(29 %)
Saturated fatty acids19.7 g
Uric acid58 mg
Cholesterol82 mg
Complete sugar26 g

Ingredients

for
6
Ingredients
10 large Red pepper
2 cups cream cheese
1 cup Greek yogurt
lemon juice (from 1 lemon)
1 cup Pine nuts
cup Almond flour
2 Tbsps chopped parsley
1 Tbsp chopped Dill
How healthy are the main ingredients?
cream cheesePine nutsparsleyDill
Preparation

Kitchen utensils

1 Cutting board, 1 Mini food processor, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 Small knife, 1 Baking sheet, 1 Tablespoon, 1 Brush, 1 Bowl, 1 Fine grater

Preparation steps

1.
Heat the oven to 200ºC (180ºC fan), 400ºF, gas 6.
2.
Place the peppers on 2 baking sheets and bake in the oven for 20 minutes, turning from time to time, or until the skins have blackened.
3.
Let the peppers cool then peel off and discard the skins, seeds and membranes. Rinse the flesh under cold running water, pat dry with kitchen paper and set aside.
4.
Beat the cream cheese, yoghurt and lemon juice in large bowl until smooth. Season with salt and pepper.
5.
Toast the pine nuts in a dry frying pan until lightly browned. Reserve some of the pine nuts for decoration and roughly chop the remainder.
6.
Stir the chopped pine nuts, ground almonds, parsley and dill into the cream cheese.
7.
Lay a 25 cm/10 in ring mould onto a baking sheet lined with a sheet of greaseproof paper and line the base with red peppers.
8.
Pour half the cream cheese mixture into the mould, add a layer of red peppers and pour in the remaining cheese.
9.
Arrange the remaining red peppers on top of the cheesecake and chill for at least 6 hours.
10.
Carefully slide the cheesecake onto a serving plate, remove the ring mould and scatter over the reserved pine nuts.