Cream Cheese Gateau with Red Fruit

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Cream Cheese Gateau with Red Fruit
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Health Score:
Health Score
3,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
1180
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,180 kcal(56 %)
Protein13.17 g(13 %)
Fat91.73 g(79 %)
Carbohydrates81.94 g(55 %)
Sugar added7.15 g(29 %)
Roughage0.87 g(3 %)
Vitamin A597.64 mg(74,705 %)
Vitamin D0.85 μg(4 %)
Vitamin E0.86 mg(7 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.74 mg(6 %)
Vitamin B₆0.03 mg(2 %)
Folate4.59 μg(2 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C8.59 mg(9 %)
Potassium142.93 mg(4 %)
Calcium290.21 mg(29 %)
Magnesium7.91 mg(3 %)
Iron3.78 mg(25 %)
Iodine8 μg(4 %)
Zinc0.17 mg(2 %)
Saturated fatty acids48.88 g
Cholesterol211.78 mg
Author of this recipe:
How healthy are the main ingredients?
lemonRhubarbRhubarb

Ingredients

for
6
For the base
1.333 cups
Ginger biscuit (crushed to crumbs)
1 tablespoon
0.333 cup
butter (melted)
For the filling
1.333 cups
1.333 cups
cream (48% fat)
1 teaspoon
1 tablespoon
1
unwaxed lemon (finely grated zest)
For the topping
1 ½ cups
Rhubarb (cut into chunks)
cup
2 tablespoons
1 tablespoon
½ teaspoon
To decorate
2
thinly pared strips Rhubarb

Preparation steps

1.
For the base: preheat the oven to 160°C (140° fan) 325°F gas 3. Butter a 23cm|9" springform cake tin.
2.
Mix together the biscuit crumbs, sugar and butter and press into the base of the tin. Bake for 10 minutes, then set aside to cool.
3.
Beat the mascarpone until smooth and light. Slowly whisk in the cream and vanilla until just thickened. Stir in the lemon juice and zest. Spoon onto the biscuit base and spread in an even layer. Chill for at least 4 hours until firm.
4.
For the topping: put the rhubarb, water, ginger syrup and icing sugar in a pan and slowly bring to a boil. Simmer gently for 5-10 minutes until just tender.
5.
Remove the rhubarb and strain the liquid into a bowl. Return the liquid to the rinsed-out pan.
6.
Mix 1 tablespoon of the liquid with the cornflour until smooth, then stir into the pan. Bring to a boil, then cook gently and remove from the heat as soon as it is slightly thickened. Leave to cool.
7.
Place the cheesecake on a serving plate and spoon over the topping. Decorate with rhubarb strips.