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Chocolate Cheesecake

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Chocolate Cheesecake
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 5 min.
Ready in
Calories:
1297
calories
Calories

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.

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,297 kcal(62 %)
Protein14.4 g(15 %)
Fat104.3 g(90 %)
Carbohydrates77.43 g(52 %)
Sugar added19.96 g(80 %)
Roughage0.42 g(1 %)
Vitamin A354.97 mg(44,371 %)
Vitamin D0 μg(0 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.61 mg(5 %)
Vitamin B₆0.02 mg(1 %)
Folate0.79 μg(0 %)
Pantothenic acid0.24 mg(4 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C0.03 mg(0 %)
Potassium368.01 mg(9 %)
Calcium246.9 mg(25 %)
Magnesium115.02 mg(38 %)
Iron6.03 mg(40 %)
Zinc1.69 mg(21 %)
Saturated fatty acids62 g
Cholesterol188.02 mg

Ingredients

for
1
Ingredients
200 grams Chocolate biscuit
100 grams butter
1 generous pinch cinnamon
100 grams Dark chocolate (70%)
1 tablespoon Coffee liqueur
100 grams white Chocolate (30%)
1 Vanilla bean
200 grams Crème fraiche
250 grams Mascarpone
80 grams sugar
How healthy are the main ingredients?
MascarponeChocolatesugarcinnamon

Preparation steps

1.

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. 

2.

Melt dark chocolate over hot water bath, stirring and add coffee liqueur. Melt white chocolate over hot water bath.

3.

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.