Cheesecake with Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,798 cal. | (228 %) | ||
| Protein | 116 g | (118 %) | ||
| Fat | 340 g | (293 %) | ||
| Carbohydrates | 316 g | (211 %) | ||
| Sugar added | 210 g | (840 %) | ||
| Roughage | 24.4 g | (81 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 510 μg | (170 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 81.8 μg | (182 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 374 mg | (394 %) | ||
| Potassium | 3,603 mg | (90 %) | ||
| Calcium | 1,569 mg | (157 %) | ||
| Magnesium | 422 mg | (141 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 194.3 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 642 mg | |||
| Complete sugar | 277 g |
Ingredients
- For the base
- 250 grams white Chocolate
- 2 Tbsps Whipped cream
- 50 grams Shelled peanut (unsalted)
- 50 grams Corn flakes
- For the topping
- 6 sheets gelatin
- 600 grams Strawberries
- 1 handful Basil
- 300 milliliters Whipped cream
- 400 grams cream cheese
- 150 grams Yogurt (0.1% fat)
- 1 generous pinch Vanilla bean
- 75 grams sugar
- 1 Lime (grated zest and juice)
Preparation steps
For the base, chop the chocolate and melt with the cream in a double boiler over hot water. Cool. Chop the nuts coarsely and mix with the cereal. Stir into the cooled chocolate. Line a springform pan with plastic wrap. Evenly distribute the chocolate mixture in the pan and refrigerate about 1 hour.
For the filling, soften the gelatin in cold water. Rinse the strawberries and halve or quarter depending on size. Rinse the basil, pat dry, and finely chop, reserving a few leaves for garnish. Whip the cream. Mix the cream cheese with the yogurt, vanilla, sugar, lime juice, and zest until smooth. Combine with the whipped cream, basil, and about 3/4 of the strawberries. Spread mixture on the base, smooth the top, and refrigerate for at least 3 hours cold.
Loosen and remove from pan. Garnish with remaining strawberries and basil to serve.
