Cream Cheese Gateau with Coulis

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Cream Cheese Gateau with Coulis
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h.
Ready in
Calories:
635
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie635 kcal(30 %)
Protein8.34 g(9 %)
Fat43.53 g(38 %)
Carbohydrates53.85 g(36 %)
Sugar added40.86 g(163 %)
Roughage1.5 g(5 %)
Vitamin A403.2 mg(50,400 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.29 mg(26 %)
Niacin1.17 mg(10 %)
Vitamin B₆0.06 mg(4 %)
Folate22.96 μg(8 %)
Pantothenic acid0.54 mg(9 %)
Biotin1.83 μg(4 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C7.37 mg(8 %)
Potassium158.01 mg(4 %)
Calcium119.63 mg(12 %)
Magnesium13.22 mg(4 %)
Iron0.28 mg(2 %)
Iodine15 μg(8 %)
Zinc0.55 mg(7 %)
Saturated fatty acids25.65 g
Cholesterol165.29 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1 ¼ cups
0.333 cup
butter (melted)
3 cups
cream cheese (softened)
1.333 cups
superfine caster sugar
cup
2
large eggs (beaten)
2 tablespoons
2 teaspoons
1 ½ cups
½ cup
How healthy are the main ingredients?
cream cheeseSour creameggRaspberry

Preparation steps

1.
Pulse together the crushed biscuits and melted butter in a food processor.
2.
Pack the mixture into the base of a 20 cm | 8" springform cake tin, spreading it evenly with the back of a tablespoon. Chill until ready to use.
3.
Preheat the oven to 190°C(170° fan)|375F|gas 5.
4.
Beat together the cream cheese, caster sugar, sour cream, eggs, half the lemon juice, and the vanilla extract until smooth; 3 minutes.
5.
Pour the mixture onto the chilled crust, tapping the tin lightly to release any trapped air bubbles. Line a roasting tray with a tea towel. Lift the tin into the tray, and pour boiling water around the tin so that it comes halfway up its side.
6.
Bake for 30 minutes. Reduce the oven to 120°C(100° fan)|250F|gas 1/2 and continue to bake the cheesecake for 2 hours until set.
7.
Remove to a wire rack to cool. Cook the raspberries and icing sugar with two tablespoons of water and the remaining lemon juice in a saucepan set over a medium heat.
8.
Cook until soft and juicy, stirring frequently. Blend in a food processor, pass through a fine sieve, and chill.
9.
Chill the cooled cheesecake overnight before turning out, slicing, and serving with the raspberry coulis.