Easter Cheesecake
Easter Cheesecake - Crunchy crust, creamy filling—as mild as a spring breeze!
Healthy, because
Even smarter
Nutritional values
For a sweet cake here is amazingly little fat on the cake plate! No wonder, because the cream consists mainly of high-protein yoghurt and cream cheese. In addition to colour and even more freshness, mango gives it a thick portion of provitamin A plus vitamin C.
If you want to prepare the cream cheese cake with mango more often and outside Easter, you can of course cut out other shapes from the mango slices, in spring, for example, butterflies, flowers or hearts.
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 206 mg | (5 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 5 ozs Russian bread (such as ABC biscuits or chocolate alphabet cookies)
- 4 ozs Cultured butter
- 2 Mangoes (about 350 grams)
- 6 sheets white gelatin
- 14 ozs Yogurt (low-fat)
- 14 ozs Cream cheese (13% fat)
- 3 ½ Tbsps sugar (70 grams)
- 3 sprigs Lemon balm
Kitchen utensils
Preparation steps
Put cookies in a freezer bag, crush with a rolling pin into fine crumbs and transfer to a bowl.
Melt butter in a small pot and stir into crumbs.
Cut a piece of parchment paper into a circle of about 26 cm diameter (approximately 10 1/4 inches) and place over the bottom of a 24 cm (approximately 9 1/2-inch) diameter springform pan. Place the springform pan rim over the paper and secure it to prevent the parchment paper from slipping.
Press the crumb-butter mixture firmly into the bottom of the springform pan with the back of a tablespoon to form a flat pie crust. Chill in the refrigerator.
Peel mangos and cut flesh into 4 thin slices (2-3 mm thick) (approximately 1/8 inch thick) avoiding the pits. Cut out 12 bunny shapes with a small cutter .
Put mango bunnies on a plate, cover with plastic wrap and refrigerate. Cut remaining flesh into small cubes.
Soak gelatin in cold water. Place yogurt, cream cheese and sugar in a bowl and mix with a hand mixer until sugar dissolves.
Put wet gelatin in a small pot and stir until dissolved over low heat. Stir about 2 tablespoons of the cream cheese mixture into the gelatin, then quickly add the gelatin mixture to the remaining cream cheese and yogurt mixture and whisk.
Fold in mango cubes and pour filling into the crust. Smooth with a spatula and let solidify for at least 3 hours in the refrigerator.
Rinse lemon balm, shake dry, pluck leaves and cut into fine strips. Decorate the cheesecake with the mango bunnies and lemon balm to serve.
