Small Currant Cheesecakes
Healthy, because
Even smarter
Nutritional values
100 grams of black currants provide three times as much vitamin C as lemons! The dark berries therefore not only help to strengthen the immune system, but also protect our cells from harmful free radicals, which can be caused by stress, illness, or even smoking.
If you would like, you can partially replace the butter cookies with 20-40 grams of oats. This not only saves sugar, but also provides intestine-healthy fibre!
(Percentage of daily recommendation)
| Calorie | 684 kcal | (33 %) | ||
| Protein | 10.99 g | (11 %) | ||
| Fat | 44.15 g | (38 %) | ||
| Carbohydrates | 58.9 g | (39 %) | ||
| Sugar added | 20.93 g | (84 %) | ||
| Roughage | 4.46 g | (15 %) |
| Vitamin A | 383.21 mg | (47,901 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 3.49 mg | (29 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 0.76 mg | (6 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 21.91 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.97 μg | (9 %) | ||
| Vitamin B₁₂ | 0.67 μg | (22 %) | ||
| Vitamin C | 113.82 mg | (120 %) | ||
| Potassium | 385.82 mg | (10 %) | ||
| Calcium | 185.61 mg | (19 %) | ||
| Magnesium | 22.06 mg | (7 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 25.87 g | |||
| Cholesterol | 196.31 mg |
Ingredients
- For the tarts
- 180 grams Shortbread
- 100 grams butter
- 1 Vanilla bean
- 4 eggs
- 350 grams Quark
- 350 grams cream cheese
- 150 grams Crème fraiche
- 50 grams cornstarch
- 1 Tbsp lemon juice
- 130 grams sugar
- For the topping
- 500 grams black Currants
- 1 tsp cornstarch
- 200 milliliters red Grape juice
- 3 Tbsps sugar
Preparation steps
Line a baking sheet with parchment paper and set 8 tart tins of approximately 8 cm diameter (approximately 3 inches) on it.
For the tarts: Mill the cookies into crumbs. Melt the butter and mix with the crumbs. Spread on the bottoms of the tart tins and press firmly.
Preheat the oven to 150°C (approximately 300°F).
Split the vanilla pod and scrape out the seeds. Separate the eggs. Beat the yolks with the vanilla seeds, low-fat quark, cream cheese and crème fraîche. Add the cornstarch and lemon juice. Beat the egg whites with the sugar until stiff and carefully fold into the quark mixture. Pour into the tart tins and bake for about 40 minutes. Remove and let cool completely.
For the topping: Rinse the currants and pat dry. Mix the cornstarch with 2-3 tablespoons of grape juice until smooth. Boil the currants with the remaining grape juice and the sugar. Stir in the cornstarch and cook for 1-2 minutes until slightly thickened. Remove from heat and let cool.
Remove the tarts from the tins. Serve covered with currant sauce and dusted with powdered sugar.
