Cheesecake Bars
Cheesecake Bars - Cake instead of bread as a snack—guaranteed to be good!
Healthy, because
Even smarter
Nutritional values
This snacking cake contains very little fat and calories, but is packed with the B-vitamin biotin (also called vitamin H or vitamin B7), which is important for beautiful skin, hair and fingernails.
Instead of dried mango, dried cranberries, apricots or raisins are a great substitute.
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 ozs butter
- 3 ozs sugar
- 1 tsp Vanilla
- 2 eggs
- 16 ozs Sour cream
- 11 ozs apple sauce (sugar-free)
- 4 ozs Semolina
- 2 ozs dried Mangoes
Kitchen utensils
Preparation steps
Combine 3 1/2 tablespoons butter with the sugar, vanilla, and eggs in a bowl and mix in sour cream by the spoonful. Beat with a hand mixer briefly but thoroughly.
Stir in the applesauce and semolina, then fold in the mango.
Brush a rectangular baking pan (8 x 12 inches) with the remaining butter and pour in the batter. Bake on the middle rack of a preheated oven at 350°F/convection 325°F until set, about 40 minutes. If the cake is browning too quickly, cover loosely with aluminum foil during the last 10 minutes.
Allow the cheesecake to cool slightly in the pan. Cut in half lengthwise and then cut each half into 6 (2 x 4 inch) pieces. Wrap up firmly if transporting.
