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Strawberry Cheesecake

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Strawberry Cheesecake

Strawberry Cheesecake - Fresh, light and delicious!

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
280
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie280 kcal(13 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates25 g(17 %)
Sugar added8 g(32 %)
Roughage1.4 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C19 mg(20 %)
Potassium154 mg(4 %)
Calcium72 mg(7 %)
Magnesium19 mg(6 %)
Iron0.8 mg(5 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids6.8 g
Uric acid12 mg
Cholesterol30 mg
Author of this recipe:

Ingredients

for
16
Ingredients
300 grams
½ teaspoon
ground Cinnamon
180 grams
10 sheets
silver Gelatin
500 grams
600 grams
120 grams
3 tablespoons
350 milliliters
2 tablespoons
Nuts (such as walnuts or hazelnuts)
3 sprigs

Preparation steps

1.

Crush the cookies finely with a rolling pin and mix with the cinnamon and margarine. Press into the base of a springform pan (26 cm diameter) (approximately 10 inches) lined with parchment paper and chill.

2.

Bloom the gelatin in cold water. Rinse the strawberries, drain and hull. Set some aside for garnish. Mix the quark with the sugar and lemon juice.

3.

Squeeze out the excess water from the gelatin and gently melt with 2 tablespoons quark mixture. Stir into the remaining quark mixture until smooth.

4.

Whip the cream until stiff and fold in. Spread 1/2 the quark mixture over the cookie base, top with the strawberries, cover with remaining quark mixture and chill for at least 4 hours in the refrigerator.

5.

Coarsely chop the nuts. Rinse the mint and shake dry. Garnish the cheesecake with the mint, nuts and reserved strawberries.