Cheesecake with Tropical Fruits
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,708 cal. | (224 %) | ||
| Protein | 112 g | (114 %) | ||
| Fat | 326 g | (281 %) | ||
| Carbohydrates | 323 g | (215 %) | ||
| Sugar added | 121 g | (484 %) | ||
| Roughage | 42.6 g | (142 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 46.7 mg | (389 %) | ||
| Vitamin K | 112 μg | (187 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 536 μg | (179 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 57.6 μg | (128 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 499 mg | (525 %) | ||
| Potassium | 4,677 mg | (117 %) | ||
| Calcium | 1,113 mg | (111 %) | ||
| Magnesium | 506 mg | (169 %) | ||
| Iron | 19.2 mg | (128 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 172.4 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 703 mg | |||
| Complete sugar | 267 g |
Ingredients
- For fruit toppings
- 2 Star fruit
- 1 Mango
- 150 grams Cape gooseberries
- 4 Kiwi
- mint (for garnish)
- For the cake
- 150 grams Multi-grain cracker
- 2 Tbsps ground almonds
- 100 grams melted butter
- 8 sheets gelatin
- 4 Tbsps Pear syrup
- 1 organic Orange (zest)
- 200 grams Yogurt (0.1% fat)
- 400 grams cream cheese
- 50 grams powdered sugar
- 1 Vanilla bean (seeds)
- 150 milliliters Whipped cream
- 1 Tbsp freshly chopped mint
Preparation steps
Line a springform pan with parchment paper.
For the cake, put the crackers in a freezer bag and crumble coarsely with a rolling pin. Mix the crumbs well with the almonds and the butter. Spread on the bottom of the pan, press down evenly and refrigerate.
Dissolve the gelatine in cold water. Slowly heat the pear syrup with the orange zest and dissolve the squeezed out gelatin in it. Mix the yogurt with the cream cheese, powdered sugar and the vanilla seeds until smooth, and then stir 4-5 tablespoons of it into the dissolved gelatin mixture. Then stir this into the remaining cream cheese. Beat the cream until stiff and fold in the mint. Spread the mixture into the pan and smooth. Chill for a minimum of 4 hours.
For fruit topping, peel the fruit, or rinse it, clean and cut into pieces or slices.
Loosen the cake from the pan, cut into pieces and top with the fruits. Serve garnished with mint.
