Chocolate Russian Cheesecake

0
Average: 0 (0 votes)
(0 votes)
Chocolate Russian Cheesecake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
585
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein13.88 g(14 %)
Fat29.67 g(26 %)
Carbohydrates61.37 g(41 %)
Sugar added20.96 g(84 %)
Roughage0.74 g(2 %)
Vitamin A360.69 mg(45,086 %)
Vitamin D1.25 μg(6 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.36 mg(33 %)
Niacin3.08 mg(26 %)
Vitamin B₆0.02 mg(1 %)
Folate92.43 μg(31 %)
Pantothenic acid0.26 mg(4 %)
Biotin1.12 μg(2 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C2.54 mg(3 %)
Potassium171.02 mg(4 %)
Calcium138.72 mg(14 %)
Magnesium9.18 mg(3 %)
Iron2.45 mg(16 %)
Iodine37.88 μg(19 %)
Zinc0.34 mg(4 %)
Saturated fatty acids16.63 g
Cholesterol204.63 mg
Author of this recipe:

Ingredients

for
1
For the cake mixture
3 ½ cups
2
1 ⅙ cups
½ cup
sugar (scant)
4 tablespoons
For the filling
¾ cup
2
Vanilla pod (halved lengthways, seeds scraped out)
5
eggs (separated)
4 cups
low-fat Quark
cup
¾ cup
1
unwaxed lemon (zest)
You will also need
1
4 tablespoons
How healthy are the main ingredients?
eggsugareggSour creamsugarlemon

Preparation steps

1.
Put all the ingredients for the cake mix in a bowl with a pinch of salt and mix together with the dough hook attachment on a hand mixer. If necessary, knead a little more by hand. Wrap the dough in cling film and chill for at least 30 minutes.
2.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
3.
For the filling, mix together the cornflour and vanilla seeds then stir in the egg yolks, quark, sour cream, sugar, and lemon zest to form a smooth mixture. Whisk the egg whites to form very stiff peaks and fold into the quark mixture.
4.
Roll out 2/3 of the dough to the size of the baking tray and place on the tray. Spread the quark mixture over the dough. Pull or crumble the remaining dough into small pieces and spread on top of the quark mixture.
5.
Bake in the oven for 35-40 minutes.
6.
Mix together the egg yolk and cream and spread over the cake at the end of the baking time. Bake for a further 10 minutes. Remove from the oven, leave to cool completely, cut into slices and serve.