Grapes and Sea-buckthorn Berries Cheesecake

The recipe Grapes and Sea-buckthorn Berries Cheesecake can be made in approximately 1 hour and 20 minutes. This recipe serves 1 and costs $10.3 per serving. One portion of this dish contains about 61g of protein, 287g of fat, and a total of 3693 calories. This recipe from Home Cooking Adventure has 12 fans. Head to the store and pick up powdered sugar, sour cream, digestive biscuits, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 80%. Grapes And Sea-buckthorn Berries Cheesecake, Pan-Seared Black Sea Bass with Endives and Grapes, and Buckthorn BBQ Sauce are very similar to this recipe.

Servings: 1

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

Sea-buckthorn Berries

Black grapes cut into halves

1 pound (500 g ) cream cheese

5 oz (150 g) digestive biscuits

3 eggs

1 tbsp honey

Finely grated zest of 1 lemon

1 tbsp powdered sugar

8 oz (200 g) sour cream

5 tbsp sugar

4 tbsp (60 g), unsalted butter, melted

1 tsp vanilla extract

Equipment:

food processor

oven

frying pan

knife

Cooking instruction summary:

Preheat oven to 150C (300 F).Crush digestive biscuits. Melt butter and blend with crushed biscuits until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 20 cm (8 inch) or if you don't want that tall use a 10 inch (26 cm) spring form pan (with a removable base). For the cheese filling beat cheese, sour cream, lemon zest, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. Pour the filling over the prepared crust. Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.To serve, remove sides of the pan. Garnish the cheesecake with grape halves and powdered sugar and use Sea-buckthorn Berries for contrast.

 

Step by step:


1. Preheat oven to 150C (300 F).Crush digestive biscuits. Melt butter and blend with crushed biscuits until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 20 cm (8 inch) or if you don't want that tall use a 10 inch (26 cm) spring form pan (with a removable base). For the cheese filling beat cheese, sour cream, lemon zest, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed.

2. Pour the filling over the prepared crust. 

3. Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan.

4. Let it cool completely at room temperature. Cover and refrigerate overnight.To serve, remove sides of the pan.

5. Garnish the cheesecake with grape halves and powdered sugar and use Sea-buckthorn Berries for contrast.


Nutrition Information:

Quickview
3692k Calories
61g Protein
287g Total Fat
229g Carbs
35% Health Score
Limit These
Calories
3692k
185%

Fat
287g
442%

  Saturated Fat
156g
979%

Carbohydrates
229g
76%

  Sugar
154g
172%

Cholesterol
1274mg
425%

Sodium
2676mg
116%

Alcohol
1g
8%

Get Enough Of These
Protein
61g
123%

Vitamin A
10180IU
204%

Vitamin B2
2mg
123%

Phosphorus
1193mg
119%

Selenium
74µg
106%

Calcium
845mg
85%

Manganese
1mg
69%

Vitamin B5
6mg
65%

Iron
10mg
57%

Vitamin B12
3µg
51%

Folate
203µg
51%

Vitamin D
7µg
49%

Zinc
6mg
42%

Potassium
1401mg
40%

Vitamin B1
0.57mg
38%

Vitamin E
5mg
37%

Vitamin B3
7mg
37%

Magnesium
129mg
32%

Vitamin B6
0.63mg
31%

Vitamin K
29µg
28%

Copper
0.56mg
28%

Fiber
4g
20%

Vitamin C
9mg
12%

covered percent of daily need
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