Strawberry pomegranate cheesecake

Strawberry pomegranate cheesecake
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 312.2
  • Total Fat: 14.0 g
  • Cholesterol: 30.6 mg
  • Sodium: 373.8 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 10.9 g

View full nutritional breakdown of Strawberry pomegranate cheesecake calories by ingredient


Introduction

See more information in my blog http://danieladanaphotographer.blogspot.sk
/2015/05/lahky-jahodovy-cheesecake-s-g
ranatovym.html See more information in my blog http://danieladanaphotographer.blogspot.sk
/2015/05/lahky-jahodovy-cheesecake-s-g
ranatovym.html
Number of Servings: 14

Ingredients

    1,5 cup zwieback crumbs
    1,5 cup graham cracker crumbs
    4 tbsp honey
    4 tbs coconut oil
    2-4 tbs milk or according to need
    750 g low fat smooth curd (cottage cheese) with 0.5 % fat
    250 g mascarpone
    4 tbs all purpose flour
    2 tbs lemon juice
    2 tsp vanilla extract
    ¼ cup granulated sugar
    2 yolks
    4 whites
    12 strawberries with stems
    1 pomegranate
    2 plates of gelatin

Directions

1. Stir together zwieback crumbs, graham cracker crumbs, honey and oil. Add the milk if needed to get a proper consistency. Press the mixture firmly into bottom and halfway up sides of a 23 cm springform pan.

2. Mix together smooth cottage cheese, mascarpone, flour, lemmon juice and vanilla until smooth. Add sugar, yolks. Finely, stir in gently beaten whites.

3. Scrape the mixture into crust, bake 40 – 45 minutes, or until little brownish around edges.

4. Turn off oven, open little the door and let cake coo in oven for 30 minutes

5. With metal spatula, loosen cheesecake from sides of pan. Remove pan side. Place cheesecake on a plate and arrange strawberries and pomegranate in center. Brush fruits with melted jelly.

Serving Size: 12 2 inch pieces