Cheesecake with Pomegranate and Kumquats
Cheesecake with Pomegranate and Kumquats - Sweet cake and fruit sauce - simply delicious!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 110 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 eggs
- 1 lemon
- 650 grams Quark
- 1 packet vanilla pudding mix
- 150 grams sugar
- 1 pinch salt
- 2 pomegranates
- 1 Tbsp honey
- 6 Kumquat
Preparation steps
Separate the eggs. Squeeze the lemon.
Stir together the egg yolks with quark, vanilla pudding mix, sugar, and 1 tablespoon lemon juice.
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.
Meanwhile, halve the pomegranate and pull out the seeds, working over a bowl to collect the juice.
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.
Remove the cake from the oven and let cool slightly. Unmold the cake onto a serving plate and let cool completely.
Meanwhile, rinse and pat dry the kumquats.
To serve, spoon the pomegranate sauce over the cheesecake and garnish with kumquats.
