Baked cheesecake with rhubarb-strawberry mirror

Name: Baked cheesecake with rhubarb-strawberry mirror
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 125 g Butter or margarine; 250 g Sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 1 kg Low-fat curd; 4 TABLESPOONS Milk; 80 g Durum wheat semolina; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated zest of 2 untreated lemons; 300 g Strawberries; 250 g Rhubarb; 200 ml Sour cherry nectar; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 40 g Cornstarch; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

125 g Butter or margarine
250 g Sugar
2 packages Vanillin sugar
4 Eggs (size M)
1 kg Low-fat curd
4 TABLESPOONS Milk
80 g Durum wheat semolina
2 TABLESPOONS Lemon juice
7-10 Tbsp grated zest of 2 untreated lemons
300 g Strawberries
250 g Rhubarb
200 ml Sour cherry nectar
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
40 g Cornstarch
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Place the soft fat, 150 g sugar and 1 packet of vanilla sugar in a mixing bowl and whisk with the whisk of the hand mixer until foamy. Separate the eggs and stir the egg yolk into the fat-sugar cream. Add quark, milk, semolina, lemon juice and zest and stir in. Beat the egg whites until stiff and finally add 25 g sugar. Fold the beaten egg whites into the quark mixture and place in a greased springform pan (26 cm Ø) sprinkled with breadcrumbs.
2
Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. If necessary, leave to rest for 5-10 minutes in a switched-off oven. Let the finished cake cool down in the mould on a cake rack. Carefully wash, drain and clean the strawberries. Clean, wash and drain the rhubarb. Slice the rhubarb and cut the strawberries into pieces. Boil up cherry nectar, rhubarb, strawberries, 75 g sugar, 1 packet vanilla sugar and lemon peel and let simmer for 1-2 minutes. Mix cornstarch and 100 ml cold water, stir into the compote and let simmer again for another 1 minute. Remove lemon peel. Put hot compote on the cheesecake, let it cool down and let it get firm.
3
Slice the rhubarb and cut the strawberries into pieces. Boil up cherry nectar, rhubarb, strawberries, 75 g sugar, 1 packet vanilla sugar and lemon peel and let simmer for 1-2 minutes. Mix cornstarch and 100 ml cold water, stir into the compote and let simmer again for another 1 minute. Remove lemon peel. Put hot compote on the cheesecake, let it cool down and let it get firm. Remove the cake from the tin, lift it onto a cake plate and dust with icing sugar. Serve with a dash of creamy yoghurt as desired
4
waiting time approx. 4 hours