Small Berry Cheesecakes

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Small Berry Cheesecakes
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Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
306
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie306 cal.(15 %)
Protein8 g(8 %)
Fat20 g(17 %)
Carbohydrates22 g(15 %)
Sugar added10 g(40 %)
Roughage0.9 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin K3.1 μg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C14 mg(15 %)
Potassium114 mg(3 %)
Calcium59 mg(6 %)
Magnesium11 mg(4 %)
Iron0.8 mg(5 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids12.5 g
Uric acid14 mg
Cholesterol88 mg
Complete sugar13 g

Ingredients

for
12
Ingredients
120 grams Corn flakes (chocolate)
80 grams softened butter
300 grams Wild strawberry
For the dough
100 grams butter
100 grams sugar
2 eggs
400 grams Quark
200 grams cream cheese
1 generous pinch Vanilla bean
1 generous pinch grated Lemon peel (untreated)
1 pinch salt
20 grams cornstarch
1 tsp Baking powder
powdered sugar (for dusting)
How healthy are the main ingredients?
cream cheesesugareggsalt

Preparation steps

1.

Preheat the oven to 160°C convection (approximately 320°F). Line a muffin tin with paper cupcake liners.

2.

Set aside one handful of cornflakes for garnishing. Fill the rest into a freezer bag, seal it and crumble/crush them. Mix the crushed cornflakes with the butter and spread this into the muffin cups. Press to even out.

3.

Rinse the berries, pat dry and place aise a handful for garnishing. Sprinkle the rest on top of the crushed cornflakes in the muffin tins.

4.

For the dough, beat the butter with sugar until fluffy and gradually add the eggs. Stir in the well-drained quark, the cream cheese, vanilla, lemon zest and salt. Mix the cornstarch with the baking powder and stir into the mixture. Pour the batter into the muffin tins and bake until golden brown, about 30 minutes. Remove from the oven, let cool slightly, then remove from tins to cool completely.

5.

Decorate with reserved cornflakes and berries and serve dusted with powdered sugar.