Cheesecake with Pomegranate and Kumquats

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Cheesecake with Pomegranate and Kumquats

Cheesecake with Pomegranate and Kumquats - Sweet cake and fruit sauce - simply delicious!

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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
110
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie110 kcal(5 %)
Protein7 g(7 %)
Fat1 g(1 %)
Carbohydrates17 g(11 %)
Sugar added10 g(40 %)
Roughage0.6 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate16 μg(5 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C6 mg(6 %)
Potassium104 mg(3 %)
Calcium46 mg(5 %)
Magnesium9 mg(3 %)
Iron0.6 mg(4 %)
Iodine3 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.4 g
Uric acid4 mg
Cholesterol41 mg

Ingredients

for
16
Ingredients
3 eggs
1 lemon
650 grams Quark
1 packet vanilla pudding mix
150 grams sugar
1 pinch salt
2 pomegranates
1 tablespoon honey
6 Kumquat
How healthy are the main ingredients?
sugarhoneyegglemonsaltpomegranate

Preparation steps

1.

Separate the eggs. Squeeze the lemon.

Stir together the egg yolks with quark, vanilla pudding mix, sugar, and 1 tablespoon lemon juice.

2.

Beat the egg whites with 1 pinch of salt to stiff peaks and fold into the egg yolk mixture. Spread in a parchment-paper-lined springform pan (22 cm/ 8 1/2 inches in diameter). Bake in an oven preheated to 180°C (approximately 350°F) for about 40 minutes.

3.

Meanwhile, halve the pomegranate and pull out the seeds, working over a bowl to collect the juice.

4.

Strain the pomengrate juice into a saucepan, add the  remaining lemon juice, honey, and 4 tablespoons water. Stir over low heat just until the honey has dissolved. Stir in the pomegranate seeds and remove from heat.

5.

Remove the cake from the oven and let cool slightly. Unmold the cake onto a serving plate and let cool completely.

6.

Meanwhile, rinse and pat dry the kumquats.

To serve, spoon the pomegranate sauce over the cheesecake and garnish with kumquats.