Mini Cheesecakes
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
advanced
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 150 mg | (4 %) | ||
| Calcium | 534 mg | (53 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 eggs
- 50 grams butter
- 200 grams Goat cheese (soft)
- 80 grams freshly grated Goat cheese (hard)
- 50 milliliters Whipped cream
- 2 Tbsps Pastry flour
- salt
- Nutmeg (freshly grated)
- For garnish
- candied Violet
- Violet (fresh)
- 2 Tbsps Red currant jelly
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Line small ramekins with parchment paper.
2.
Separate the eggs. Beat the butter with the egg yolks until fluffy. Stir the soft goat cheese, the grated (hard) goat cheese, and the heavy cream into the egg yolk mixture. Beat the egg whites until stiff peaks form, then carefully fold in the flour and cream cheese mixture into the beaten egg whites. Season with a pinch of salt and nutmeg.
3.
Spoon the mixture into the ramekins and bake until golden brown, for about 15-20 minutes. Carefully remove from the ramekins and place on serving plates. Garnish with currant jelly, fresh violets and the candied violets. Serve immediately.
