Cream Cheese Gateau with Berries

0
Average: 0 (0 votes)
(0 votes)
Cream cheese gateau with berries
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 7 h. 20 min.
Ready in
Calories:
577
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie577 kcal(27 %)
Protein9 g(9 %)
Fat43.19 g(37 %)
Carbohydrates38.35 g(26 %)
Sugar added22.37 g(89 %)
Roughage0 g(0 %)
Vitamin A406.66 mg(50,833 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.64 mg(22 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.32 mg(29 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.05 mg(4 %)
Folate38.74 μg(13 %)
Pantothenic acid0.49 mg(8 %)
Biotin1.45 μg(3 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C3.57 mg(4 %)
Potassium150.26 mg(4 %)
Calcium110.54 mg(11 %)
Magnesium10.49 mg(3 %)
Iron0.55 mg(4 %)
Iodine23.72 μg(12 %)
Zinc0.48 mg(6 %)
Saturated fatty acids25.33 g
Cholesterol176.88 mg
Author of this recipe:

Ingredients

for
6
Ingredients
4 ½ ounces
gluten-free Biscuit (plain)
0.333 cup
2 cups
cup
1 teaspoon
2
½ cup
¼ cup
1 tablespoon
To decorate
gluten-free biscuit crumb

Preparation steps

1.
Grease a 15cm|6" springform cake tin and line the base with non-stick baking paper.
2.
Mix together the biscuit crumbs and butter and press into the base of the tin.
3.
Beat together the cream cheese, sugar and vanilla until smooth.
4.
Add the eggs, soured cream, lemon juice and flour and beat until smooth. Spoon into the tin.
5.
Fill a the slow cooker with 1cm|1/2" of hot water and place a rack in the bottom. Place the cake tin on the rack.
6.
Cover the slow cooker with a triple layer of absorbent kitchen paper and the lid. Cook on HIGH for 1 3/4- 2 hours.
7.
Remove the lid and the paper and place the cheesecake in the tin onto a wire rack to cool to room temperature.
8.
Cover with cling film and chill for at least 4 hours.
9.
Remove from the tin and sprinkle with biscuit crumbs. Decorate with raspberries.