Cheesecake with Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 283 mg | (7 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the pastry
- 300 grams Pastry flour
- 100 grams powdered sugar
- 1 pinch salt
- cinnamon
- 175 grams butter
- 1 egg yolk
- For the topping
- 4 Oranges
- For the cream
- 4 eggs
- 100 grams butter
- 150 grams powdered sugar
- 1 organic Orange
- 500 grams Cottage cheese
- 250 grams cream cheese
- 100 milliliters Whipped cream
- 2 packets vanilla pudding mix
- For decorating
- 2 Tbsps powdered sugar
Preparation steps
For the pastry: Mix flour, powdered sugar, salt and cinnamon. Cut butter into pieces and add together with egg yolk to flour mixture. Knead quickly and wrap in plastic wrap, refrigerate for 30 minutes.
For the topping: Peel oranges and cut into slices.
For the cream: Separate eggs. Beat egg whites until stiff. Whisk butter with powdered sugar. Rinse orange in hot water, grate zest and squeeze juice and add both to butter mixture. Gradually add egg yolks and combine mixture with cottage cheese, cream cheese, cream and pudding powder. Fold in egg whites.
Roll out 2/3 of pastry on a floured surface and arrange in a lined with parchment paper baking pan (26 cm) (approximately 10 inches). Shape remaining pastry into a roll and make 4 cm (approximately 1 1/2 inch) edge all around.
Spread cream on the pastry and smooth. Top cake with orange lices and bake in preheated oven at 175°C (approximately 350°F) for about 70 minutes. Remove from the oven and cool on a wire rack. Dust with powdered sugar and serve with whipped cream.
