Cheesecake with Halva and Oatmeal Cookies
Vitamin E
selenium (Se)
copper (Cu)
phosphorus (P)
manganese (Mn)
Vitamin H
Description
Delicate creamy cheesecake with a crunchy oatmeal cookie base and sweet halva notes
- Crush oatmeal cookies into crumbs using a blender or rolling pin
- Melt butter and mix with cookie crumbs
- Press mixture into a mold and refrigerate for 15-20 minutes
- Soak gelatin in 22.5 ml of cold water for 10 minutes
- Beat cream cheese with sugar until smooth
- Separately whip cold heavy cream to soft peaks
- Heat soaked gelatin in a water bath until fully dissolved, without boiling
- Pour gelatin into the cheese mixture in a thin stream, stirring constantly
- Gently fold whipped cream into the cheese mixture with a spatula using upward motions
- Crumble halva by hand or cut into small pieces
- Add half of the halva to the cheese mixture and stir lightly
- Pour mixture over the cookie base and smooth the surface
- Sprinkle remaining halva on top
- Refrigerate cheesecake for at least 3-4 hours until fully set
- Before serving, run a knife along the edge of the mold and carefully remove the cheesecake
507
370 kcal / 100 g
kcal
9.2 g
6.7 g / 100 g
Protein
37.3 g
27.2 g / 100 g
Carbohydrates
35.7 g
26.1 g / 100 g
Fats
1.2 g
0.9 g / 100 g
Ash
1.9 g
1.4 g / 100 g
Fiber
37.8%
Water
20.0 g
14.6 g / 100 g
Sugars
8.2 g
6.0 g / 100 g
Starch
0.13 g
0.09 g / 100 g
Omega-3
4.26 g
3.11 g / 100 g
Omega-6
18.4 g
13.4 g / 100 g
SFA
