Cherry Cheesecake
Healthy, because
Even smarter
Nutritional values
Cherries contain a lot of anthocyanins, a natural plant dye which has been proven to prevent cell damage by free radicals.
Make sure to use sour cherries for this recipe, which help cut the sweetness of the cake and add a delicious tartness.
(Percentage of daily recommendation)
| Calorie | 7,063 cal. | (336 %) | ||
| Protein | 209 g | (213 %) | ||
| Fat | 426 g | (367 %) | ||
| Carbohydrates | 592 g | (395 %) | ||
| Sugar added | 326 g | (1,304 %) | ||
| Roughage | 35.1 g | (117 %) |
| Vitamin A | 4.5 mg | (563 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 28.4 mg | (237 %) | ||
| Vitamin K | 97.7 μg | (163 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 4.8 mg | (436 %) | ||
| Niacin | 51.6 mg | (430 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 881 μg | (294 %) | ||
| Pantothenic acid | 13.9 mg | (232 %) | ||
| Biotin | 144.8 μg | (322 %) | ||
| Vitamin B₁₂ | 12.1 μg | (403 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 3,995 mg | (100 %) | ||
| Calcium | 1,286 mg | (129 %) | ||
| Magnesium | 564 mg | (188 %) | ||
| Iron | 37.2 mg | (248 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 19 mg | (238 %) | ||
| Saturated fatty acids | 244.1 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 2,158 mg | |||
| Complete sugar | 410 g |
Ingredients
- For the crust
- 350 grams Shortbread
- 2 Tbsps ground almonds
- 50 grams Oats
- 2 Tbsps cocoa powder
- 175 grams melted butter
- For the filling
- 500 grams Sour cherry
- 60 grams cornstarch
- 5 eggs
- 1 pinch salt
- 500 grams Quark
- 500 grams cream cheese
- 120 grams sugar
- 2 Tbsps Vanilla sugar
- 2 Tbsps lemon juice
Preparation steps
For the crust, place shortbread in a freezer bag and crumble coarsely with a rolling pin. Place crumbs in a bowl with almonds, oatmeal, cocoa powder and butter. Mix well.
Line a baking sheet with parchment paper and place 2/3 of crust mixture on top. Press evenly into baking sheet and refrigerate.
Preheat oven to 350°F.
For the filling, rinse cherries and remove pits. Mix with 2 tablespoons of cornstarch. Separate eggs and beat egg whites with salt until stiff. Mix egg yolks with sour cream, cream cheese, sugar, vanilla sugar, lemon juice, and remaining cornstarch. Fold in egg whites and cherries. Spread over crust and smooth. Top with remaining crust mixture. Bake for 1 hour. Remove and cool. Cut into pieces and serve.
