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Crumble-topped Cream Cheese Gateau

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Crumble-topped Cream Cheese Gateau
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
535
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie535 kcal(25 %)
Protein13.41 g(14 %)
Fat34.36 g(30 %)
Carbohydrates43.37 g(29 %)
Sugar added23.76 g(95 %)
Roughage0.75 g(3 %)
Vitamin A295.06 mg(36,883 %)
Vitamin D0.83 μg(4 %)
Vitamin E2.49 mg(21 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.43 mg(12 %)
Vitamin B₆0.01 mg(1 %)
Folate48.92 μg(16 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C0.48 mg(1 %)
Potassium23.46 mg(1 %)
Calcium68.17 mg(7 %)
Magnesium4.27 mg(1 %)
Iron2.18 mg(15 %)
Iodine25 μg(13 %)
Zinc0.14 mg(2 %)
Saturated fatty acids18.97 g
Cholesterol163.41 mg
Author of this recipe:

Ingredients

for
1
For the pastry base
cup
½ cup
1 pinch
0.333 cup
butter (diced)
1
cup
¼ cup
For the cheesecake filling
1 cup
2 ¼ cups
cheese curd (e. g. quark)
4
eggs (separated)
1 teaspoon
cup
3 tablespoons
For the crumble topping
1 cup
1 tablespoon
1 teaspoon
½ cup
½ cup
butter (diced)
To decorate
Preparation

Kitchen utensils

1 Skillet, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon oder Pfannenwender, 1 Plastic wrap

Preparation steps

1.
For the pastry base: put the flour, cocoa and salt in a mixing bowl and make a well in the centre. Scatter the butter around the well. Put the egg in the centre of the flour and 1 tablespoon water. Add the sugar and with a knife or your finger tips mix the ingredients, until the mixture resembles coarse breadcrumbs. Knead together to form a smooth dough, adding more water if necessary. Wrap in cling film and chill for 30 minutes.
2.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25 cm | 10" springform tin. Roll out the pastry on a lightly floured surface and line the base of the tin.
3.
For the cheesecake filling: beat together the mascarpone and quark until smooth. Whisk the egg yolks with the vanilla, sugar and cornflour until creamy, then stir into the quark mixture. Whisk the egg whites until stiff, then fold into the quark.
4.
For the crumble topping: mix the flour with the cocoa powder, coffee powder and sugar. Rub in the butter until the mixture resembles coarse breadcrumbs.
5.
Pour the filling on top of the pastry base, smooth and cover with the crumble topping. Bake for 45 - 50 minutes, until firm. Cool completely in the tin, then remove and sift over a little icing sugar.