Local Superfoods

Raspberry Cheesecake

5
Average: 5 (5 votes)
(5 votes)
Raspberry Cheesecake

Raspberry cheesecake - This cake will add summer to the dinner table!

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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
301
calories
Calories

Healthy, because

Even smarter

Nutritional values

Not only do raspberries taste delicious, they also protect our cells from free radical damage thanks to the antioxidants they contain. Almonds score points with lots of vegetable protein and plenty of vitamin E.

The cake can also be made vegetarian, i.e. without gelatine - just use vegetable agar-agar for thickening.

1 piece contains
(Percentage of daily recommendation)
Calorie301 kcal(14 %)
Protein12 g(12 %)
Fat19 g(16 %)
Carbohydrates19 g(13 %)
Sugar added9 g(36 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C17 mg(18 %)
Potassium277 mg(7 %)
Calcium100 mg(10 %)
Magnesium51 mg(17 %)
Iron1.2 mg(8 %)
Iodine5 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids8.4 g
Uric acid16 mg
Cholesterol34 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
8
Ingredients
6 tablespoons butter
3 ounces Amaretti cookies
3 tablespoons chopped almonds
18 ounces large, ripe Raspberries
6 sheets gelatin
14 ounces cream cheese
1 tablespoon lemon juice
3 tablespoons sugar
2 tablespoons raspberry Brandy
½ cup Heavy cream
6 leaves mint
How healthy are the main ingredients?
Raspberrycream cheesealmondsugarmint

Preparation steps

1.

Line a springform pan with a 20 cm (approximately 8 inch) diameter with parchment paper. Using a food processor, crumble cookies and almonds together. Add melted butter and mix to combine. Spread mixture evenly into bottom of springform pan and press down firmly. Refrigerate until firm.

2.

In the meantime, rinse raspberries. Bloom gelatin in cold water. Mix cream cheese with lemon juice, vanilla and sugar. Squeeze gelatin well and warm slightly to dissolve with raspberry brandy in a saucepan. Stir in 2 tablespoons of cream cheese mixture and then pour back into cream cheese mixture. Beat heavy cream until stiff and fold into mixture. 

3.

Spread half of the raspberries on crust. Top with cheese mixture and refrigerate for at least 2 hours.

4.

Rinse mint and shake dry. Once cake has set, remove springform ring and chill. Garnish with remaining raspberries and mint, slice and serve.