Small Raspberry-Pistachio Cheesecakes
(1 vote)
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
799
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams Multi-grain cracker
- 80 grams melted butter
- 500 grams cream cheese
- 4 eggs
- 100 grams powdered sugar
- 1 Tbsp cornstarch
- 250 grams Raspberries
- 60 grams chopped Pistachio
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Crumble the crackers into a bowl and mix with the melted butter to form a paste. Press the mixture into 6 small ovenproof glasses.
2.
In the bowl of an electric mixer, beat the cream cheese with the eggs, powdered sugar and cornstarch starch. Rinse the raspberries, pat dry with fold into the cream cheese mixture along with half the pistachios. Spoon into the glasses and sprinkle with the remaining pistachios. Bake until set, about 30 minutes. Cool to room temperature then refrigerate until cold, about 2 hours.
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