Raspberry Quark Cheesecake

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Raspberry Quark Cheesecake
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
336
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie336 kcal(16 %)
Protein7.7 g(8 %)
Fat20.76 g(18 %)
Carbohydrates28.76 g(19 %)
Sugar added12.57 g(50 %)
Roughage3.42 g(11 %)
Vitamin A236.6 mg(29,575 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.48 mg(21 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.16 mg(10 %)
Vitamin B₆0.07 mg(5 %)
Folate26.07 μg(9 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.15 μg(3 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C9.92 mg(10 %)
Potassium181.65 mg(5 %)
Calcium88.11 mg(9 %)
Magnesium24.09 mg(8 %)
Iron0.68 mg(5 %)
Iodine20 μg(10 %)
Zinc0.47 mg(6 %)
Saturated fatty acids11.73 g
Cholesterol116.82 mg
Author of this recipe:

Ingredients

for
1
For the base
1 ⅕ cups
ground cinnamon
4 tablespoons
½ cup
cold butter (scant)
1
For the topping
2 ⅔ cups
½ cup
sugar (scant)
3
eggs (separated)
3 tablespoons
½ cup
melted butter (scant)
3 tablespoons
grated lemon zest
3 ⅕ cups
Raspberries (some set aside to garnish.)
How healthy are the main ingredients?
cinnamonsugareggsugareggRaspberry

Preparation steps

1.
Pile the flour on the work surface, stir in a pinch of salt and cinnamon and the sugar and make a well in the middle. Place the butter around the well and crack the egg in the middle. Add 2 tbsp cold water and chop all the ingredients up to form breadcrumbs. Quickly knead into a dough and shape into a ball. Wrap in cling-film and chill for around 30 min.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a cake tin with baking paper.
3.
Roll out the pastry between 2 sheets of baking paper and place in the baking tin.
4.
Mix together the quark, sugar, egg yolks, cornflour, butter, lemon juice and zest. Beat the egg whites until stiff and fold into the quark mixture.
5.
Spread half the mixture on the base and add the raspberries. Spread with the remaining cream and bake for around 60 min. If necessary cover with grease baking paper to keep from browning too quickly.
6.
Remove from the oven and leave to cool. Remove from the tin and garnish with the remaining raspberries. Serve dusted with icing sugar.