Lactose-free Cheesecake with Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,412 cal. | (258 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 391 g | (337 %) | ||
| Carbohydrates | 351 g | (234 %) | ||
| Sugar added | 242 g | (968 %) | ||
| Roughage | 22.5 g | (75 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 25.1 mg | (209 %) | ||
| Vitamin K | 79.5 μg | (133 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 421 μg | (140 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 65.1 μg | (145 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 314 mg | (331 %) | ||
| Potassium | 2,653 mg | (66 %) | ||
| Calcium | 939 mg | (94 %) | ||
| Magnesium | 338 mg | (113 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 230 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 1,013 mg | |||
| Complete sugar | 295 g |
Ingredients
- For the crust
- 200 grams Shortbread
- 50 grams chopped almonds
- 250 grams Lactose-free butter (for the pan)
- For the filling
- 6 sheets gelatin
- 500 grams Strawberries
- 100 grams powdered sugar
- 2 Tbsps lemon juice
- 4 Tbsps Pear syrup
- 200 grams Lactose-free cream cheese
- 400 grams Lactose-free Quark
- 150 milliliters Lactose-free Whipped cream
- mint (for garnish)
Preparation steps
For the crust: Place the biscuits in a freezer bag and crumble coarsely with a rolling pin. Combine the crumbs with nuts and melted butter and mix well. Press into the bottom of a springform pan and chill for about 30 minutes.
For the filling: Soak gelatin sheets in cold water for about 10 minutes. Rinse the strawberries and cut into quarters. Set aside half for the garnish and purée the rest with the powdered sugar and the lemon juice. Squeeze excess water from the gelatin and heat in a pan with the lemon juice and pear syrup until dissolved and slightly thickened. Combine the cream cheese with the quark and strawberry puree until smooth and stir 4-5 tablespoons of it into the dissolved gelatin. Then stir in the remaining cream, beating until stiff. Spread batter on the crust and smooth. Chill at least 4 hours.
Loosen the cake from the mold and cover with the reserved strawberries. Serve with mint garnish.
