Chocolate Cheesecake
Healthy, because
Even smarter
Nutritional values
Dark chocolate has a particularly high cocoa content - this is how plenty of flavanols get into the cheesecake. These secondary plant substances improve cardiovascular function and reduce the strain on the heart during aging: with increasing age, our blood vessels become less flexible and stretchy. Less flexible arteries are closely linked to cardiovascular diseases.
While dark chocolate contains a lot of cocoa, white chocolate consists of cocoa butter, sugar and milk solids, so cocoa is a no-go. When buying white chocolate, pay attention to the declaration of ingredients. Only cocoa butter should be included as fat - products with vegetable oil do not melt on the tongue and stick to the palate.
(Percentage of daily recommendation)
| Calorie | 1,297 cal. | (62 %) | ||
| Protein | 14.4 g | (15 %) | ||
| Fat | 104.3 g | (90 %) | ||
| Carbohydrates | 77.43 g | (52 %) | ||
| Sugar added | 19.96 g | (80 %) | ||
| Roughage | 0.42 g | (1 %) |
| Vitamin A | 354.97 mg | (44,371 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.89 mg | (7 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.61 mg | (5 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 0.79 μg | (0 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Vitamin B₁₂ | 0.18 μg | (6 %) | ||
| Vitamin C | 0.03 mg | (0 %) | ||
| Potassium | 368.01 mg | (9 %) | ||
| Calcium | 246.9 mg | (25 %) | ||
| Magnesium | 115.02 mg | (38 %) | ||
| Iron | 6.03 mg | (40 %) | ||
| Zinc | 1.69 mg | (21 %) | ||
| Saturated fatty acids | 62 g | |||
| Cholesterol | 188.02 mg |
Ingredients
- Ingredients
- 200 grams Chocolate biscuit
- 100 grams butter
- 1 generous pinch cinnamon
- 100 grams Dark chocolate (70%)
- 1 Tbsp Coffee liqueur
- 100 grams white Chocolate (30%)
- 1 Vanilla bean
- 200 grams Crème fraiche
- 250 grams Mascarpone
- 80 grams sugar
Preparation steps
Crumble chocolate cookies and mix well with melted butter and cinnamon. Spread on the bottom of springform pan and press well. Refrigerate for about 30 minutes.
Melt dark chocolate over hot water bath, stirring and add coffee liqueur. Melt white chocolate over hot water bath.
Slit vanilla pod and scrape out seeds. Whisk creme fraiche with mascarpone, vanilla seeds and sugar until smooth. Halve cream and add dark chocolate to one half, combine remaining cream with white chocolate. Spread both mixtures on the pastry base and stir with a fork to make wavy pattern. Refrigerate for at least 3 hours and serve.
