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Yogurt cheesecake with pears
(0 votes)
Difficulty:
easy
Preparation:
45 min.
Preparation
ready in 3 hrs 45 mins
Calories:
1087
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,087 cal. | (52 %) | ||
| Protein | 19.81 g | (20 %) | ||
| Fat | 81.16 g | (70 %) | ||
| Carbohydrates | 74.04 g | (49 %) | ||
| Sugar added | 18.71 g | (75 %) | ||
| Roughage | 3.03 g | (10 %) |
more nutritional values
| Vitamin A | 790.29 mg | (98,786 %) | ||
| Vitamin D | 1.11 μg | (6 %) | ||
| Vitamin E | 2.32 mg | (19 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 3.54 mg | (30 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 41.03 μg | (14 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 2.51 μg | (6 %) | ||
| Vitamin B₁₂ | 0.67 μg | (22 %) | ||
| Vitamin C | 7.85 mg | (8 %) | ||
| Potassium | 561.99 mg | (14 %) | ||
| Calcium | 309.55 mg | (31 %) | ||
| Magnesium | 22.79 mg | (8 %) | ||
| Iron | 3.88 mg | (26 %) | ||
| Zinc | 1.27 mg | (16 %) | ||
| Saturated fatty acids | 47.28 g | |||
| Cholesterol | 303.84 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- Dough
- 150 grams Ladyfinger
- 125 grams melted butter
- 5 Tbsps Cocoa
- 1 can Pear (850 grams)
- 600 grams cream cheese
- 300 grams Yogurt (0.1% fat)
- 3 Tbsps lemon juice
- 1 packet clear Pie glaze
- 75 grams sugar
- Cocoa
Preparation steps
1.
Line springform pan with parchment paper. Crumble the ladyfingers with a rolling pin and mix with the butter and cocoa powder. Press the mixture into the bottom of the springform pan.
2.
Drain the pears in a sieve and collect the juice. Mix together the cream cheese, yogurt and lemon juice until smooth.
3.
In a pot combine the glaze, sugar and 150 ml pear juice (possibly adding water to make the measurement). Bring to a boil and stir into the cream cheese.
4.
Cut the pears into small pieces. Spread 1/4 of the cream on the crust. Place the pear pieces on top of the cream. Cover with the remaining cream. Refrigerate for about 3 hours.
5.
Decoratively sprinkle the cake with the cocoa powder before serving.
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