Checkerboard Cheesecake Torte

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Checkerboard Cheesecake Torte
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
Calories:
519
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie519 kcal(25 %)
Protein14.46 g(15 %)
Fat29.81 g(26 %)
Carbohydrates49.51 g(33 %)
Sugar added25.37 g(101 %)
Roughage0.66 g(2 %)
Vitamin A391.48 mg(48,935 %)
Vitamin D1.22 μg(6 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.23 mg(21 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate23.35 μg(8 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.38 μg(1 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C7.95 mg(8 %)
Potassium180.89 mg(5 %)
Calcium158.95 mg(16 %)
Magnesium2.62 mg(1 %)
Iron1.37 mg(9 %)
Iodine34.6 μg(17 %)
Zinc0.08 mg(1 %)
Saturated fatty acids18.17 g
Cholesterol175.46 mg
Author of this recipe:

Ingredients

for
1
For the cake layers
250 grams
3
1 pinch
125 grams
125 grams
125 milliliters
2 teaspoons
2 tablespoons
600 grams
180 grams
50 grams
4
1
2
organic Lemons (zested)
½
100 grams

Preparation steps

1.

For the cake layers, beat butter and sugar until creamy. Beat eggs and salt into butter mixture. Mix flour and baking powder and add to butter mixture alternately with milk. If batter is too thick, add 1-2 tablespoons more milk. Divide batter into two portions and mix cocoa powder into one portion.

2.

Preheat oven to 180°C (approximately 350°F).

3.

For the cheesecake layers, beat cream cheese, sugar and flour. Beat eggs, one at a time, into cheesecake mixture. Halve vanilla bean lengthwise, scrape out seeds with a sharp knife and add with lemon and orange zest to cheesecake mixture. Beat cream until stiff and fold into cheesecake mixture.

4.

To add height to rim springform pan, cut a piece of parchment paper about 80 cm long (approximately 30 inches long). Fold paper in half twice lengthwise and form into a ring around inside rim of springform pan. Fit 2 pastry bags with round tips. Fill one pastry bag with white cake batter and the other with chocolate cake batter. With about half of each batter, alternately pipe white and chocolate batter circles into bottom of springform pan until completely covered. Carefully spread about half of the cheesecake mixture over batter in pan. Repeat layers with remaining cake batter and cheesecake filling.

5.

Bake torte 15 minutes at 160°C (approximately 325°F), then reduce oven temperature to 130°C (approximately 265°F) and bake 1 3/4 hours longer. Open oven door and let torte cool in pan in oven, preferably overnight. Cut torte into pieces to serve.