Cheesecake with Berries
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
5134
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,134 cal. | (244 %) | ||
| Protein | 124 g | (127 %) | ||
| Fat | 378 g | (326 %) | ||
| Carbohydrates | 309 g | (206 %) | ||
| Sugar added | 192 g | (768 %) | ||
| Roughage | 13.2 g | (44 %) |
more nutritional values
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 51.4 μg | (86 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 457 μg | (152 %) | ||
| Pantothenic acid | 9.5 mg | (158 %) | ||
| Biotin | 114 μg | (253 %) | ||
| Vitamin B₁₂ | 13.8 μg | (460 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 2,089 mg | (52 %) | ||
| Calcium | 1,126 mg | (113 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 222 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 2,020 mg | |||
| Complete sugar | 274 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 700 grams Double cream cheese (60-75% fat)
- 175 grams sugar
- 5 eggs
- 400 grams Whipped cream
- 3 Tbsps cornstarch
- 2 tsps Bourbon vanilla
- 1 Tbsp lemon juice
- 1 Tbsp grated Lemon peel
- 80 grams Raspberry jelly
- 250 grams Raspberries
Preparation steps
1.
Mix cream cheese with sugar. Separate eggs and add yolks one at a time to cream cheese. Fold in sour cream. Mix in cornstarch, vanilla, lemon zest and lemon juice. Beat egg whites until stiff and fold into mixture.
2.
Line springform pan with parchment paper and pour in cream cheese mixture. Bake at 175°C (approximately 350°F) for 60 minutes, covering after 30 minutes with baking paper. Let cheesecake stand for 15 minutes in oven with heat shut off. Remove from oven and from springform pan. Garnish with rinsed raspberries and warm raspberry jelly. Cut and serve.
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