Cheesecake with Pineapple
Cheesecake with Pineapple - An ultra-fast, fruity cheesecake
Healthy, because
Even smarter
Nutritional values
Ideal for bakers under time pressure: After only a quarter of an hour of work, the fruity cheesecake is in the oven. When the cake is finished - which, by the way, does not have a dough base - it is ready to be eaten by anyone who wants a low-fat and low-calorie diet. Because one piece only contains around 120 calories!
Served lukewarm, the cheesecake is also delicious as a dessert.
(Percentage of daily recommendation)
| Calorie | 121 cal. | (6 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 3 slices Pineapple (about 100 grams)
- 1 small lemon
- 1 lb Quark
- 4 ozs sugar
- 3 eggs
- ½ cup
- 1 pkg vanilla pudding mix
- 1 pinch cinnamon
- 1 Tbsp powdered sugar
Kitchen utensils
Preparation steps
Cut pineapple into small pieces.
Rinse lemon in hot water, wipe dry and finely grate the peel. Cut lemon in half and squeeze.
Line the bottom of a 24 cm (approximately 9 1/2-inch) springform pan with parchment paper. In a bowl, mix lemon juice, zest, quark, sugar, eggs, milk, vanilla pudding and cinnamon with a hand mixer. Fold in the pineapple pieces.
Pour the mixture into the pan and place immediately in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F). Bake for 55-60 minutes.
Pierce with a wooden skewer in the center of the cake. If the skewer comes out clean, the cake is ready. If batter clings to the skewer, continue baking for a few minutes.
Cool cake on a wire rack, remove from the mold and place on a plate. Place powdered sugar a tea strainer and sprinkle over the cake.
