Cream Cheesecake with Berries and Thyme
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 300 grams Multi-grain cracker
- 250 grams butter
- For covering
- 400 grams cream cheese
- 200 grams cream cheese (low fat)
- 150 grams Yogurt (0.1% fat)
- 200 grams Whipped cream
- 5 sheets white gelatin
- 3 Tbsps lemon juice
- 75 grams sugar
- 250 grams Berry
- thyme (for garnish)
Preparation steps
Line the bottom of a 28 cm (approximately 11-inch) springform pan with parchment paper.
Crumble the cookies into a bowl. Melt the butter and mix with the cookies until well combined. Press the mixture into the bottom and a little up the sides of the pan. Refrigerate.
Soak the gelatin in plenty of cold water.
In a bowl, beat both of the cream cheeses with the yogurt, lemon juice and sugar until smooth. Squeeze the gelatine and melt in a small saucepan over medium heat. Add some cream and mix, then quickly stir into the remaining cream, cool slightly. Whip the cream until stiff and fold into the cream cheese mixture until well combined. Scrape into the pan and smooth the top. Refrigerate the cake until set, at least 3 hours.
Rinse and dry the berries and hull if using strawberries. Rinse the thyme and shake dry. At serving time, garnish the cake with berries and thyme.
