Glazed Citrus Cream Cheese Gateau

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Glazed Citrus Cream Cheese Gateau
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Health Score:
4,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
519
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie519 kcal(25 %)
Protein8.69 g(9 %)
Fat40.93 g(35 %)
Carbohydrates29.42 g(20 %)
Sugar added18.86 g(75 %)
Roughage0.02 g(0 %)
Vitamin A403.29 mg(50,411 %)
Vitamin D0.75 μg(4 %)
Vitamin E2.83 mg(24 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.06 mg(9 %)
Vitamin B₆0.05 mg(4 %)
Folate25.4 μg(8 %)
Pantothenic acid0.49 mg(8 %)
Biotin2.27 μg(5 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C1.13 mg(1 %)
Potassium113.98 mg(3 %)
Calcium107.88 mg(11 %)
Magnesium8.13 mg(3 %)
Iron0.2 mg(1 %)
Iodine25.89 μg(13 %)
Zinc0.48 mg(6 %)
Saturated fatty acids23.88 g
Cholesterol204 mg
Author of this recipe:
How healthy are the main ingredients?
eggLime

Ingredients

for
8
Ingredients
1 cup
Digestive biscuit (pulsed into fine crumbs)
0.333 cup
2 ⅔ cups
low-fat cream cheese
¾ cup
2 tablespoons
plain flour
1 teaspoon
2 tablespoons
3
large eggs
1
large egg yolk
cup
sliced Limes (to garnish)

Preparation steps

1.
Preheat the oven to 190°C | 375F | gas 5.
2.
Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand.
3.
Use this mixture to line the base of an 8 inch springform straight-sided tart tin. Transfer to the fridge to chill.
4.
Meanwhile, beat the low-fat cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes.
5.
Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract, lime juice and then the eggs and egg yolk, one at a time, beating between additions.
6.
Add the low-fat sour cream and mix until smooth. Pour into the biscuit base and tap gently on the side to release any trapped air bubbles.
7.
Transfer to a baking sheet and bake for 10 minutes before reducing the temperature to 130°C | 250F | gas 1/2.
8.
Bake for a further 20-25 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours.
9.
Once cool, remove from the springform tin and sit on a chopping board. Use a hot, sharp knife to cut into portions and sit on serving plates.
10.
Garnish each with a slice of lime before serving.