Cheesecake with Raisins and Candied Orange Peel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,431 cal. | (211 %) | ||
| Protein | 181 g | (185 %) | ||
| Fat | 250 g | (216 %) | ||
| Carbohydrates | 357 g | (238 %) | ||
| Sugar added | 120 g | (480 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 10.7 μg | (54 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 4.3 mg | (391 %) | ||
| Niacin | 42.6 mg | (355 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 398 μg | (133 %) | ||
| Pantothenic acid | 11.8 mg | (197 %) | ||
| Biotin | 133.6 μg | (297 %) | ||
| Vitamin B₁₂ | 13.2 μg | (440 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 2,503 mg | (63 %) | ||
| Calcium | 1,240 mg | (124 %) | ||
| Magnesium | 212 mg | (71 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 149.1 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 1,710 mg | |||
| Complete sugar | 213 g |
Ingredients
- For crust
- 150 grams Pastry flour
- 80 grams cold butter
- 1 pinch salt
- 1 Tbsp sugar
- 1 egg
- For filling
- 60 grams softened butter
- 100 grams sugar
- 4 eggs
- 200 grams Crème fraiche
- 1 kilogram Quark
- lemons (zest)
- 80 grams raisins
- 2 Tbsps vanilla pudding mix
Preparation steps
Stir together the flour and salt and make a well in the center. Cut the cold butter into small pieces place in the well with the egg and 1 - 2 tablespoons of lukewarm water. Using two knives or a pastry cutter process until the crust looks like coarse meal. Shape into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
Roll out the dough between two sheets of plastic wrap.
Line the pan with the dough and bake in an oven preheated to 175°C (approximately 350°F) for 10 minutes.
Cream the butter with half of the sugar until fluffy. Separate the eggs.
Beat the yolks into the butter mixture one at a time.
Stir in the creme fraiche, quark, lemon zest, raisins and pudding mix.
Whip the egg whites with the remaining sugar until stiff.
Fold the egg whites into the filling mixture.
Transfer the filling to the pan and bake for 30-35 minutes. Remove from the oven and unmold before serving.
