Cheesecake bombe with summer fruits

Vegetarian
Gluten Free
Health score
18%
Cheesecake bombe with summer fruits
35 min.
6
262kcal

Suggestions


Indulge your senses with our delightful Cheesecake Bombe with Summer Fruits, a perfect dessert that celebrates the flavors of the season. This vegetarian and gluten-free treat not only tickles your taste buds but also elevates any gathering with its vibrant presentation. Imagine a luscious cheesecake at the center of your table, surrounded by an array of juicy summer fruits like strawberries, raspberries, and blueberries—each bite bursting with freshness.

What makes this cheesecake bombe truly special is its rich and creamy texture, achieved by combining curd or ricotta cheese with low-fat fromage frais, creating a light yet indulgent experience. The optional splash of Crème de Cassis or crème de mûre adds an exciting twist that enhances the overall flavor profile, inviting you to savor every spoonful.

This dessert is not just about taste; it’s also visually stunning, making it a showstopper at any event. With its simple preparation time of just 35 minutes and the ability to be made ahead of time, it fits perfectly into your busy schedule. Whether you're hosting a summer soirée or enjoying a cozy family dinner, this Cheesecake Bombe with Summer Fruits is sure to impress your guests and leave them craving more. Get ready to indulge in a slice of summer!

Ingredients

  • tbsp blackberries (blackberry liqueur)
  • 350 fruit mixed fresh such as strawberries, raspberries, blueberries ()
  • tbsp powdered sugar 
  •  orange juice 
  • large orange zest grated
  • 250 raspberries 
  • 500 ricotta cheese 
  • 600 strawberries 
  • 500 frangelico low fat
  • 500 frangelico low fat

Equipment

  • food processor
  • bowl
  • sieve
  • colander

Directions

  1. Beat together the cheese, sugar and zest. Fold in the fromage frais. Line a large sieve, colander or two new traditionally shaped terracotta flowerpots (10-12cm across the top) with muslin or a clean Jcloth and spoon in the mixture, pressing it down firmly. Set over a bowl and put in the fridge for at least 4 hours or overnight to drain off the liquid and firm up the mixture.Tip all the sauce ingredients into a food processor and blitz until smooth, then press through a sieve.
  2. Pour into a serving jug.When you're ready to serve, hull the strawberries and halve if large.
  3. Mix with the other fruits.Turn the cheese out on to one large or two smaller platters and remove the cloth. Surround with the fruit and dust with icing sugar.
  4. Serve the sauce in the jug for pouring over each portion.

Nutrition Facts

Calories262kcal
Protein16.16%
Fat37.96%
Carbs45.88%

Properties

Glycemic Index
28.33
Glycemic Load
4.15
Inflammation Score
-7
Nutrition Score
14.843043508737%

Flavonoids

Cyanidin
28.14mg
Petunidin
0.24mg
Delphinidin
0.86mg
Malvidin
0.06mg
Pelargonidin
25.29mg
Peonidin
0.12mg
Catechin
6.39mg
Epigallocatechin
0.98mg
Epicatechin
2.23mg
Epicatechin 3-gallate
0.15mg
Epigallocatechin 3-gallate
0.39mg
Eriodictyol
0.02mg
Hesperetin
1.2mg
Naringenin
0.47mg
Kaempferol
0.55mg
Myricetin
0.09mg
Quercetin
1.84mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:262.28kcal
13.11%
Fat:11.51g
17.7%
Saturated Fat:6.95g
43.41%
Carbohydrates:31.29g
10.43%
Net Carbohydrates:25.02g
9.1%
Sugar:19.94g
22.15%
Cholesterol:42.5mg
14.17%
Sodium:74.67mg
3.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.02g
22.05%
Vitamin C:80.27mg
97.3%
Manganese:0.74mg
36.76%
Fiber:6.27g
25.06%
Calcium:208.35mg
20.83%
Selenium:12.66µg
18.08%
Phosphorus:178.5mg
17.85%
Vitamin B2:0.22mg
13.06%
Vitamin A:616.96IU
12.34%
Folate:49.36µg
12.34%
Potassium:391.65mg
11.19%
Vitamin K:10.52µg
10.02%
Magnesium:37.27mg
9.32%
Zinc:1.38mg
9.23%
Copper:0.17mg
8.28%
Iron:1.28mg
7.11%
Vitamin B6:0.12mg
6.24%
Vitamin E:0.84mg
5.6%
Vitamin B3:1.06mg
5.28%
Vitamin B5:0.51mg
5.13%
Vitamin B12:0.28µg
4.72%
Vitamin B1:0.07mg
4.54%
Vitamin D:0.17µg
1.11%