Savory Cheesecake with Pine Nuts

0
Average: 0 (0 votes)
(0 votes)
Savory Cheesecake with Pine Nuts
share Share
print
bookmark_border Copy URL
Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1245
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,245 kcal(59 %)
Protein27.85 g(28 %)
Fat100.56 g(87 %)
Carbohydrates60.27 g(40 %)
Sugar added0 g(0 %)
Roughage2.36 g(8 %)
Vitamin A852.13 mg(106,516 %)
Vitamin D2.2 μg(11 %)
Vitamin E12.12 mg(101 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.94 mg(85 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.12 mg(9 %)
Folate68.4 μg(23 %)
Pantothenic acid0.78 mg(13 %)
Biotin10 μg(22 %)
Vitamin B₁₂1.71 μg(57 %)
Vitamin C2.68 mg(3 %)
Potassium497.68 mg(12 %)
Calcium373.9 mg(37 %)
Magnesium56.09 mg(19 %)
Iron3.83 mg(26 %)
Iodine66 μg(33 %)
Zinc1.24 mg(16 %)
Saturated fatty acids47.88 g
Cholesterol399.38 mg

Ingredients

for
1
For the base
softened butter (for the springform pan)
250 grams Pastry flour
50 grams ground almonds
2 teaspoons Baking powder
150 grams softened butter
1 teaspoon salt
3 eggs
5 tablespoons Pesto
For the filling
40 grams Pine nuts
500 grams cream cheese
2 eggs
salt
freshly ground peppers
2 tablespoons lemon juice
Basil (for garnish)
How healthy are the main ingredients?
cream cheesealmondPine nutssalteggegg

Preparation steps

1.

Preheat the convection oven to 180°C (approximately 350°F) and coat the springform pan with butter. Mix the flour with the almonds and the baking powder. Whisk the butter with the salt, eggs and pesto. Gradually add the flour and stir to combine. Pour into the springform pan and smooth.

2.

For the filling, finely chop 1 tablespoon of the pine nuts. Stir the cream cheese with the chopped nuts, eggs, salt, pepper and lemon juice. Pour onto the base and smooth. Bake in the oven for about 40 minutes. Cover with foil for the last 20 minutes of baking to prevent excessive browning.

3.

Remove from the oven and let cool. To serve, remove from the springform pan and serve sprinkled with the remaining pine nuts and garnished with basil.