Strawberry Cheesecake
Strawberry cheesecake - classic cheesecake with smart ingredients and fresh berries Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Strawberries are low-calorie and figure-friendly fruits, and are also rich in minerals and fiber.
You can also replace the strawberries the blueberries or blackberries.
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45.7 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 22.8 mg | (24 %) | ||
| Potassium | 209 mg | (5 %) | ||
| Calcium | 75.7 mg | (8 %) | ||
| Magnesium | 31.1 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5.6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 29.3 mg | |||
| Cholesterol | 79.1 mg |
Ingredients
- Ingredients
- 1 cup Spelt flour
- ½ cup coconut sugar
- salt
- 5 eggs
- 1 stick butter
- 1 vanilla extract
- 2 lbs cream cheese
- 4 Tbsps Whole Grain Spelt Flour
- ½ lemon (for the juice)
- 1 pint Strawberries
Preparation steps
Put flour, 3 tbsp of coconut sugar, 1 pinch of salt, 1 egg and diced butter in a bowl. Using a dough hook, work into a smooth dough. Form into a ball and refrigerate for 30 minutes.
In the meantime, Separate remaining eggs and beat egg whites until stiff. Mix egg yolks with cream cheese, 3 tbsp. semolina, lemon juice, vanilla and remaining coconut sugar. Fold the egg whites into the mixture.
Roll out the dough on a floured work surface place in a greased springform pan and raise one edge.
Wash and clean the strawberries; ⅓ of which set aside Pour the custard mixture into the pan, turn the berries in the semolina and press them into the batter. Bake the cake in a preheated oven at 180 °C/ 350°F (convection 160 °C/325°F) for 50 minutes.
Let the cake cool down and remove from the springform pan. In the meantime puree the remaining strawberries and serve as a sauce.
