Four Berries Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 169.9
- Total Fat: 9.6 g
- Cholesterol: 29.5 mg
- Sodium: 446.9 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.5 g
- Protein: 6.9 g
View full nutritional breakdown of Four Berries Cheesecake calories by ingredient
Introduction
Baked cheesecake Baked cheesecakeNumber of Servings: 16
Ingredients
-
For the Base
Flour, white, 1.25 cup
Egg, fresh, 1 small
Margarine like spread, approximately 40% fat, 75 grams
Granulated Sugar, 0.5 cup
Baking Soda, 2 tsp
For the Filling
Perfect Italiano Light Ricotta, 500 grams
Philadelphiha Extra Light (5% fat), 220 grams
Orange Peel 3 tbsp
Four Berries Mix (frozen), 200 grams
Flour, white, 0.5 cup
Egg, fresh, 2 small
Granulated Sugar, 0.5 cup (remove)
Directions
Place the ingredients for the base in a bowl. Use hands or a mixer to form a dough until they are well combined.
Place the dough in a spring form that has been greased with a teaspoon of margarine and slightly covered with bread crumbs. Distribute the dough evenly on the base and press the edges up for about 1 cm. Place in the fridge for 15 minutes (until the filling is ready)
For the filling
Combine ricotta, philadelphia (extra light), 2 egg yolks, 0.5 cup of flour and 0.5 cup of sugar as well as the grated orange peel and mix it until it is smooth.
Use the two egg whites and beat them until they are stiff. Carefully take the egg white mixture under the cheese mixture.
Fill half of the cheese mixture into the spring form. Place the frozen berries sparsely over the dough (use small berries). Top the berries with the rest of the dough.
Place in oven at 180 degree Celsius for 55 minutes. Turn oven off and oven flap and let the cake cool for another 15 minutes in the oven.
Number of Servings: 16
Recipe submitted by SparkPeople user MHABICHT.
Place the dough in a spring form that has been greased with a teaspoon of margarine and slightly covered with bread crumbs. Distribute the dough evenly on the base and press the edges up for about 1 cm. Place in the fridge for 15 minutes (until the filling is ready)
For the filling
Combine ricotta, philadelphia (extra light), 2 egg yolks, 0.5 cup of flour and 0.5 cup of sugar as well as the grated orange peel and mix it until it is smooth.
Use the two egg whites and beat them until they are stiff. Carefully take the egg white mixture under the cheese mixture.
Fill half of the cheese mixture into the spring form. Place the frozen berries sparsely over the dough (use small berries). Top the berries with the rest of the dough.
Place in oven at 180 degree Celsius for 55 minutes. Turn oven off and oven flap and let the cake cool for another 15 minutes in the oven.
Number of Servings: 16
Recipe submitted by SparkPeople user MHABICHT.