Raspberry Chocolate Cheesecake

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Raspberry Chocolate Cheesecake
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Health Score:
5,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
1630
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,630 kcal(78 %)
Protein21.77 g(22 %)
Fat131.82 g(114 %)
Carbohydrates94.3 g(63 %)
Sugar added14.97 g(60 %)
Roughage6.57 g(22 %)
Vitamin A847.02 mg(105,878 %)
Vitamin D0.38 μg(2 %)
Vitamin E5.98 mg(50 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.63 mg(57 %)
Niacin5.77 mg(48 %)
Vitamin B₆0.23 mg(16 %)
Folate117.34 μg(39 %)
Pantothenic acid1.34 mg(22 %)
Biotin17.21 μg(38 %)
Vitamin B₁₂0.56 μg(19 %)
Vitamin C23.79 mg(25 %)
Potassium880.51 mg(22 %)
Calcium296.84 mg(30 %)
Magnesium173.31 mg(58 %)
Iron8.49 mg(57 %)
Iodine13.08 μg(7 %)
Zinc3.1 mg(39 %)
Saturated fatty acids71.68 g
Cholesterol289.24 mg

Ingredients

for
1
Ingredients
200 grams
70 grams
ground Hazelnuts
170 grams
300 grams
200 grams
white Chocolate
250 milliliters
400 grams
200 grams
60 grams
2 tablespoons

Preparation steps

1.

Line a springform pan with parchment paper.

2.

Place oatmeal wafers in a freezer bag, seal and crush with a rolling pin. Place in a bowl and mix with hazelnuts. Melt butter at a low temperature and mix with crumbs. Press mixture into bottom of springform pan using the bottom of a glass.

3.

Rinse raspberries and pat dry. Place a handful aside for garnish.

4.

Chop chocolate coarsely and melt with 50 ml (approximately 1/4 cup) of cream over a hot water bath. Remove from heat. Mix cream cheese with quark, sugar and lemon juice. Add chocolate cream while stirring. Beat remaining cream until stiff and fold into cream cheese mixture along with raspberries. Spread cream cheese mixture over crust and smooth.

5.

Chill cheesecake for at least 4 hours in the refrigerator.

6.

To serve, loosen from pan and place remaining raspberries in center of cake.