Cheesecake
Healthy, because
Even smarter
Nutritional values
The vegan cheesecake with raisins will delight you and your guests. Already the fine scent attracts every cake fan. The curd and cream cheese alternative provides plenty of protein, while raisins strengthen the nerves: in addition to a good portion of various B vitamins, the high proportion of magnesium in the dried fruits ensures a stable nervous system, more balance and resistance to stress.
If you do not like raisins, simply leave out the dried fruit. Summer fruit kick, anyone? For a little variety you can also add 200 grams of fresh strawberries, raspberries or nekatrines to the curd mixture.
(Percentage of daily recommendation)
| Calorie | 3,645 cal. | (174 %) | ||
| Protein | 180 g | (184 %) | ||
| Fat | 162 g | (140 %) | ||
| Carbohydrates | 322 g | (215 %) | ||
| Sugar added | 215 g | (860 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 8.7 μg | (44 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 41.4 mg | (345 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 362 μg | (121 %) | ||
| Pantothenic acid | 12 mg | (200 %) | ||
| Biotin | 129.3 μg | (287 %) | ||
| Vitamin B₁₂ | 13.8 μg | (460 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,272 mg | (57 %) | ||
| Calcium | 1,233 mg | (123 %) | ||
| Magnesium | 217 mg | (72 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 92 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 1,249 mg | |||
| Complete sugar | 320 g |
Ingredients
- Ingredients
- butter (for greasing the pan)
- 1 organic lemon
- 100 grams raisins
- 3 centiliters Rum
- 4 eggs
- 200 grams sugar
- 1 gram vanilla pudding mix
- 80 grams butter
- 1 ⅕ kilograms Quark
- powdered sugar (for dusting)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) and grease the springform pan.
Rinse the lemon in hot water and grate the peel. Juice the lemon. Drizzle the raisins with the rum. Stir the eggs with the sugar until creamy. Stir in the vanilla pudding mix. Melt the butter. Mix the melted butter, quark, the lemon zest, 2 tbsp lemon juice and the egg mixture together. Fold in the raisins. Pour the quark mixture into the springform pan and smooth.
Bake in the oven for about 1 hour. If the cake is too dark, cover with aluminum foil. Then leave to cool.
To serve, sprinkle with powdered sugar.
