Cheesecake with Fresh Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,055 cal. | (241 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 273 g | (235 %) | ||
| Carbohydrates | 512 g | (341 %) | ||
| Sugar added | 273 g | (1,092 %) | ||
| Roughage | 36.3 g | (121 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 89 μg | (148 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 358 μg | (119 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 89.1 μg | (198 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,894 mg | (72 %) | ||
| Calcium | 1,040 mg | (104 %) | ||
| Magnesium | 452 mg | (151 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 159 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 672 mg | |||
| Complete sugar | 365 g |
Ingredients
- For the cheesecake
- 150 grams softened butter
- 300 grams Granola (without dried fruit)
- 500 grams Quark
- 200 grams Vanilla yogurt
- 200 grams powdered sugar
- Juice of 2 lemons
- 10 sheets silver gelatin
- 300 grams Whipped cream
- For the fresh fruit
- 1 Nectarine
- 3 large Strawberries
- 2 Tbsps Blueberries
- 2 Tbsps Raspberries
- 5 small Grape
- 3 Tbsps sugar
- 3 Tbsps water
Preparation steps
For the cheesecake: Crush the granola then mix with the softened butter. Press into the base and up the sides of a springform pan. Mix the quark, yogurt, sugar and lemon juice. Bloom the gelatin in cold water for 10 minutes, squeeze out excess water and gently melt over low heat with a little quark mixture. Fold into the remaining quark mixture and chill. Whip the cream until stiff then fold in when the chilled mixture starts to set. Transfer to the prepared pan and chill for 3-4 hours in the refrigerator.
For the fresh fruit topping: Rinse the fruit and pat dry. Pit the nectarine and cut into thin wedges. Halve the strawberries or quarter. Heat the water and sugar until the sugar dissolves, let cool slightly then add the fruit and toss to combine. Arrange in the center of the cake. Remove the cake from the springform pan and serve on a serving platter.
