Cheesecake with Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 38 g | (152 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the base
- 300 grams white Couverture (cooking chocolate)
- 25 grams Coconut oil
- 50 grams slivered almonds
- 100 grams Corn flakes
- For the filling
- 10 sheets white gelatin
- 300 milliliters Woodruff syrup
- 200 grams cream cheese
- 150 grams Yogurt (0.1% fat)
- 375 milliliters Whipped cream
- 1 Tbsp sugar
- 500 grams Strawberries
- mint (for garnish)
Preparation steps
Break couverture chocolate into pieces and melt with coconut oil in a double boiler, let cool slightly.
Roast almonds and combine with the cornflakes. Fold into the chocolate coconut oil mixture.
Transfer the chocolate mixture to a springform pan and press firmly and evenly into the bottom of the pan. Place in the refrigerator to set.
Soak gelatine to dissolve, stir woodruff syrup slowly and refrigerate until the mixture starts to gel. Mix together the cream cheese and yogurt. Combine with woodruff syrup and gelatine, continue to refrigerate as the mixture gels.
Wash strawberries, cut in half or into quarters. Set aside 100 g of strawberries to decorate the top of the cake.
Whip cream with sugar until stiff and fold together with the strawberries. Combine with the woodruff syrup and cream cheese mix. Spread over the cake base. Return to the refrigerator to cool for a few hours.
Remove the outer ring of the springform pan. Garnish the cake with the remaining strawberries and a little mint.
