Cheesecake with Raisins
Healthy, because
Even smarter
Nutritional values
A real classic reissued: Cheesecake with a rusk base! In the spelt variant, the base not only tastes finely nutty, but also contains fibre. These indigestible food components keep you full for a long time and get your digestion going.
It does not always have to be white household sugar! Raw cane sugar has a mild caramel-like sweetness and is gently extracted from sugar cane. Thus still a few minerals remain. Alternatively, you can also use whole cane sugar or coconut blossom sugar - both alternatives have a strong caramel note and have a comparable sweetening power to household sugar.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 170 mg | (4 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 100 grams Whole grain cracker
- 1 kilogram Quark
- 1 packet vanilla pudding mix
- 150 grams sugar
- 1 packet Vanilla sugar
- 2 eggs
- 1 packet grated Lemon peel
- 1 pinch salt
- 100 grams raisins
- 1 egg yolk (For brushing)
Preparation steps
Line the bottom of a springform pan (26 cm in diameter) (approximately 10 inches) with parchment paper and spread with crackers.
Whisk quark with pudding powder, sugar, vanilla sugar, eggs, lemon zest and salt. Fold in raisins.
Spread cream in the pan and smooth. Whisk egg yolk and brush cake with it. Bake in preheated oven at 175°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for about 1 hour. Remove from the oven and cool in a pan. Carefully loosen from the pan and transfer to a plate. Serve cut into slices.
