Caramel Cheesecake in a Jar
Healthy, because
Even smarter
Nutritional values
The fat-soluble vitamin E from the walnuts helps protect against premature aging processes and prevents damage to the body cells that can be caused by free radicals.
This dessert is very suitable for preparation the day before, so the cake can solidify overnight in the refrigerator.
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 167 mg | (4 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 whole lemon
- 10 Oatmeal Cookies
- 4 ozs reduced fat Sour cream
- 10 ozs softened cream cheese
- 2 Tbsps sugar
Preparation steps
Rinse the lemon, finely grate the peel and juice into a small bowl. Place the oatmeal cookies in a freezer bag and crush with a rolling pin until finely ground. Reserve about 4 tablespoons of the crushed cookies and distribute the rest into the bottom of 4 glass jars. Drizzle the cookie crumbs with rum, if desired.
Beat the sour cream, cream cheese and lemon zest until smooth. Heat the sugar in a saucepan and stir until melted. Stir in the lemon juice and simmer until the sugar has caramelized. Remove from heat, allow to cool slightly, and stir into the sour cream/cream cheese mixture. Spoon the mixture into the glass jars and refrigerate for 1 hour.
Sprinkle the remaining cookie crumbs onto the cheesecakes and serve.
