Baked Pepper Savoury Cheesecake
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
598
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 472 mg | (497 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 10 large Red pepper
- 2 cups cream cheese
- 1 cup Greek yogurt
- lemon juice (from 1 lemon)
- 1 cup Pine nuts
- ⅔ cup Almond flour
- 2 Tbsps chopped parsley
- 1 Tbsp chopped Dill
Preparation
Kitchen utensils
1 Cutting board, 1 Mini food processor, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 Small knife, 1 Baking sheet, 1 Tablespoon, 1 Brush, 1 Bowl, 1 Fine grater
Preparation steps
1.
Heat the oven to 200ºC (180ºC fan), 400ºF, gas 6.
2.
Place the peppers on 2 baking sheets and bake in the oven for 20 minutes, turning from time to time, or until the skins have blackened.
3.
Let the peppers cool then peel off and discard the skins, seeds and membranes. Rinse the flesh under cold running water, pat dry with kitchen paper and set aside.
4.
Beat the cream cheese, yoghurt and lemon juice in large bowl until smooth. Season with salt and pepper.
5.
Toast the pine nuts in a dry frying pan until lightly browned. Reserve some of the pine nuts for decoration and roughly chop the remainder.
6.
Stir the chopped pine nuts, ground almonds, parsley and dill into the cream cheese.
7.
Lay a 25 cm/10 in ring mould onto a baking sheet lined with a sheet of greaseproof paper and line the base with red peppers.
8.
Pour half the cream cheese mixture into the mould, add a layer of red peppers and pour in the remaining cheese.
9.
Arrange the remaining red peppers on top of the cheesecake and chill for at least 6 hours.
10.
Carefully slide the cheesecake onto a serving plate, remove the ring mould and scatter over the reserved pine nuts.
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