Bell Pepper Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,246 cal. | (155 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 233 g | (201 %) | ||
| Carbohydrates | 187 g | (125 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 27 g | (90 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 25.8 mg | (215 %) | ||
| Vitamin K | 158.5 μg | (264 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 574 μg | (191 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 46.6 μg | (104 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 953 mg | (1,003 %) | ||
| Potassium | 2,366 mg | (59 %) | ||
| Calcium | 660 mg | (66 %) | ||
| Magnesium | 188 mg | (63 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 140.4 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 589 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 800 grams Bell pepper
- 8 sheets gelatin
- 500 grams cream cheese
- 4 Tbsps milk
- 1 Tbsp Mustard
- salt
- white peppers
- 2 Tbsps parsley
- 200 grams Whole grain cracker
- 75 grams butter
Preparation steps
Rinse the peppers, cut in half, remove the seeds and pith and chop. Cook in boiling salted water for around 4-5 minutes then shock in ice water. Transfer to a food processor and pulse into a coarse puree.
Soak the gelatin in cold water.
Stir the cream cheese and milk until smooth. Add the mustard and parsley and season with salt and pepper.
Melt the gelatin in a small saucepan over low heat with 2-3 tablespoons cream cheese mixture then mix into the remaining cream cheese mixture. Fold in the pepper puree.
Crush the crackers with a rolling pin. Beat the butter until soft then mix in the crackers. Press into the base of a greased springform pan.
Fill the springform pan with the cream cheese and pepper mixture, cover with foil and chill for at least 3 hours in the refrigerator.
To serve, remove the foil and cut the cheesecake into serving pieces with a sharp knife.
