Cheesecake with Peaches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the cake
- 2 eggs each (M) and egg whites
- 80 grams sugar
- 1 packet Vanilla sugar
- grated zest of 1 lemons
- 80 grams Pastry flour
- 40 grams cornstarch
- For the filling
- 6 Clear Gelatin sheet
- 500 grams Sour cream
- 100 grams low fat cream cheese
- 80 grams powdered sugar
- Grated zest and juice of 1 lemons
- 75 grams Whipped cream
- 1 can Peaches
- For decoration
- peach slices, chocolate chips and Lemon balm (For garnish)
Preparation steps
For the cake, line the bottom of a springform pan (26 cm, approximately 10 inches in diameter) with parchment paper. Preheat oven to 170°C (gas Mark 4, approximately 350°F). Separate eggs. Whip all 4 egg whites until stiff. Sprinkle with 2 tablespoon sugar. Beat egg yolks with the remaining sugar until creamy and add vanilla sugar, lemon zest and 4 tablespoons of hot water. Sift flour and cornstarch together. Fold both egg mixtures and flour together.
Pour batter into springform pan. Bake in the oven about 25 minutes. Loosen the side of the springform pan and cool on a wire rack. Soak gelatin for 5 minutes in cold water. Mix sour cream, cream cheese, powdered sugar and lemon zest together. Heat lemon juice.
Squeeze water from gelatin and dissolve into lemon juice. Quickly stir in sour cream mixture. Whip whipping cream until stiff and fold in. Drain peaches. Cut peaches in half. Refasten ring on springform pan. Arrange peaches over the top of the cake and spread cream over peaches.
Allow cake to cool for 3 hours. Garnish with fresh peach slices, chocolate shavings and lemon balm prior to serving.
