Fruit Cheesecake
Fruit Cheesecake - Fruity, creamy, and delicious - wonderful for children
Healthy, because
Even smarter
Nutritional values
A light fruitcake that will delight the whole family. The cake is not only convincing in taste, but also with its high biotin and vitamin B12 content. Biotin is especially needed in our metabolism, but also for hair and nails. Vitamin B12 provides fresh blood and protects our nerve fibres.
Instead of elderberries you can also use black currants - just as delicious and pretty to look at.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 212 mg | (5 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 88 mg |
Ingredients
- Ingredients
- 8 ozs Pastry flour (plus more for dusting)
- 1 tsp Dry yeast
- ¾ cup
- 3 Tbsps sugar
- 9 ozs green Grape
- 9 ozs Elderberry
- 1 Tbsp butter
- 4 eggs
- 5 ozs Sour cream
- 5 ozs cream cheese
- 1 tsp vanilla extract
Kitchen utensils
Preparation steps
Mix flour and yeast thoroughly in a bowl. Heat the milk until lukewarm and add 2 teaspoons sugar. Mix into a smooth dough with a hand mixer.
Let rise, covered for 30-40 minutes in a warm place until the dough has doubled.
Meanwhile, rinse grapes and elderberries, drain well and pluck from the stems.
Knead the dough again briefly with your hands. Roll out on a floured surface to a round, about 12 inches in diameter.
Grease a tart pan (12-13 inches in diameter) with butter. Fit dough into the pan, pressing it into the edge.
Distribute fruit over the dough.
Beat the eggs, sour cream, cream cheese, remaining sugar, and vanilla in another bowl with the hand mixer and pour filling over the fruit.
Bake cake on bottom rack of preheated oven at 350°F until filling is set in the middle, 40-45 minutes. Cool completely in pan on a wire rack before serving.
