RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.4595
Energy (kCal)	835.1258
Carbohydrates (g)	121.9044
Total fats (g)	36.0498
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2747
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3857
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5150
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.9807
Proline (g)	0.6097
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.2700
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0329
Copper, Cu (mg)	1.2349
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5205
Total lipid (fat) (g)	36.0498
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	77.0358
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	52.1367
Energy (kcal)	835.1258
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1080
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4410
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	100.6766
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	8.2426
Lutein + zeaxanthin (g)	2.7733
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7462
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	77.6583
Fatty acids, total saturated 16:0 (g)	3.2223
Carbohydrate, by difference (g)	121.9044
Vitamin D (IU)	0.0000
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.2398
Tyrosine (g)	0.5595
Potassium, K (mg)	361.5925
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	2.2942
Serine (g)	0.7283
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7080
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0903
Histidine (g)	0.3930
Isoleucine (g)	0.5745
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.4621
Water (g)	138.7638
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.2850
Sodium, Na (mg)	61.1408
Iron, Fe (mg)	2.2949
Energy (kJ)	3494.6717
Ash (g)	4.0499
Caffeine (mg)	0.0000
Glycine (g)	0.9150
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	15.4951
Fatty acids, total polyunsaturated (g)	15.7863
Vitamin E (alpha-tocopherol) (mg)	0.0295
Sucrose (g)	100.2475
Vitamin B-6 (mg)	0.1222
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4282
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5489
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9677
Folate, food (g)	77.0358
Fatty acids, total saturated 20:1 (g)	0.0503
Fatty acids, total monounsaturated (g)	13.5966
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.0029
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.0493
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	341.0333
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6982
Glutamic acid (g)	2.9790
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.0230
Folate, DFE (g)	77.0358
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.1445
Tryptophan (g)	0.2925
Threonine (g)	0.5542
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	1.1424
Protein (g)	13.4595
Cryptoxanthin, beta (g)	1.4933
Fatty acids, total saturated 18:1 undifferentiated (g)	13.4238
Betaine (mg)	0.0000
Phosphorus, P (mg)	566.9367
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> New Zealander
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. BASE: Finely crush biscuits. | 2. Combine biscuit crumbs, lemon rind, juice and butter. | 3. Line the base and sides of a 20 cm spring-form tin with biscuit mixture. | 4. Chill while preparing filling. | 5. FILLING: Combine gelatine and water. | 6. Leave to swell for 10 minutes. | 7. Beat cream cheese until soft. | 8. Add sour cream and beat until well combined. | 9. Add sugar, lemon juice, rind and vanilla. | 10. Beat until sugar has dissolved. | 11. Dissolve gelatine over hot water. | 12. Add to cheese mixture and mix. | 13. Pour filling into prepared base and chill until set. | 14. TOPPING: Arrange fruit pieces in a nice design on cheesecake. | 15. Measure 1/2 cup of the remaining syrup and put in a small saucepan. | 16. Sprinkle gelatine over and leave to swell for 5 minutes. | 17. Gently heat the gelatine mixture, stirring until gelatine has dissolved. | 18. Stir in sugar, stirring until dissolved. | 19. Remove from heat and pour over cheesecake (the cheesecake should already be set and still in the tin). | 20. Chill until set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
digestive biscuit	1	packet		-	-	-	-
lemon	1	teaspoon	rind	1.2808	0.4116	0.0486	0.0132
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
butter	75	g	melted	427.5	19.6425	13.3575	36.0
gelatin	2	teaspoons		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
cream cheese	1	container		-	-	-	-
cream	1	container	sour	-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
lemon juice	2	tablespoons		3.355	1.0523	0.0534	0.0366
lemon	1	teaspoon	rind	1.2808	0.4116	0.0486	0.0132
vanilla essence	1	teaspoon		-	-	-	-
fruit pineapple ring	1	can	canned	-	-	-	-
gelatin	1	teaspoon		-	-	-	-
sugar	2	tablespoons		402.99	100.79799999999999	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
fruit essence chosen pineapple	3/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Quick 'n' Easy Fruit Cheesecake (No-Cook)