Cherry Cheesecake
Healthy, because
Even smarter
Nutritional values
With its fine, nutty aroma, spelt is becoming increasingly popular and enjoys the reputation of being healthier than wheat. However, spelt contains only slightly more protein, magnesium, zinc and iron than wheat, with which the grain is also closely related.
Prefer sour cherries for the cheesecake - with their fine acidity and reserved sweetness they make the cake beautifully aromatic. With sweet cherries the cake would taste rather flat.
(Percentage of daily recommendation)
| Calorie | 8,334 cal. | (397 %) | ||
| Protein | 226 g | (231 %) | ||
| Fat | 410 g | (353 %) | ||
| Carbohydrates | 929 g | (619 %) | ||
| Sugar added | 319 g | (1,276 %) | ||
| Roughage | 37.2 g | (124 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 13.8 μg | (69 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 4.4 mg | (400 %) | ||
| Niacin | 55.7 mg | (464 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 694 μg | (231 %) | ||
| Pantothenic acid | 14.6 mg | (243 %) | ||
| Biotin | 139.4 μg | (310 %) | ||
| Vitamin B₁₂ | 13.2 μg | (440 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 4,628 mg | (116 %) | ||
| Calcium | 1,312 mg | (131 %) | ||
| Magnesium | 373 mg | (124 %) | ||
| Iron | 17.2 mg | (115 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 15.5 mg | (194 %) | ||
| Saturated fatty acids | 247.7 g | |||
| Uric acid | 432 mg | |||
| Cholesterol | 2,091 mg | |||
| Complete sugar | 474 g |
Ingredients
- For the base and crumbles
- 500 grams Pastry flour
- 120 grams sugar
- 250 grams softened butter
- 1 pinch salt
- softened butter (for the pan)
- For the topping
- 1 kilogram Cherries
- 1 kilogram Quark
- 125 grams softened butter
- 200 grams sugar
- 5 eggs
- 60 grams Semolina flour
- 1 tsp Baking powder
- 1 packet vanilla pudding mix (for 500 ml of liquid)
Preparation steps
For the base: combine flour with sugar, butter and salt in a mixing bowl. Whisk with the dough attachment of the hand mixer until crumbly.
Butter baking pan.
Spread about 2/3 of crumbs on the bottom of the pan and press evenly, making an edge all around. Refrigerate the rest of crumbs.
For the topping: rinse and pit cherries. Drain quark in fine sieve. Whisk butter with 100 grams (approximately 3 1/2 ounces) of sugar until fluffy. Separate eggs. Whisk egg yolks gradually into butter. Mix flour with baking powder and pudding powder. Add quark and flour into butter mixture. Fold in cherries. Beat egg whites with remaining sugar until stiff. Fold into cherry mixture. Spread cream onto cake base and smooth.
Sprinkle with remaining crumbs and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour.
Remove from oven and cool in the pan. Cut into slices and serve.
