Banana-Rhubarb Cheesecake

Name: Banana-Rhubarb Cheesecake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 70 g Butter; 85 g Rusk; 50 g ground almonds without skin; 50 g white chocolate; 5 g Coconut oil; 5 sheets Gelatine; 300 g Double cream cream cheese; 200 g Whole milk yoghurt; 1 package Vanillin sugar; 6 TABLESPOONS Sugar; 1/2 Lemon; 2 medium ripe bananas; 200 g Whipped cream; 500 g Rhubarb; 1 TEASPOON Raspberry flavoured red fruit jelly powder (package); 1 coated Tsp Cornstarch; 7-10 Tbsp Oil; 1 Freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

70 g Butter
85 g Rusk
50 g ground almonds without skin
50 g white chocolate
5 g Coconut oil
5 sheets Gelatine
300 g Double cream cream cheese
200 g Whole milk yoghurt
1 package Vanillin sugar
6 TABLESPOONS Sugar
1/2 Lemon
2 medium ripe bananas
200 g Whipped cream
500 g Rhubarb
1 TEASPOON Raspberry flavoured red fruit jelly powder (package)
1 coated Tsp Cornstarch
7-10 Tbsp Oil
1 Freezer bag

Directions

1
Spread the bottom of a springform pan (26 cm Ø) with oil. Melt butter. Put the rusk in a freezer bag and crumble it. Mix butter, rusk crumbs and almonds and press on the bottom of the springform pan. Put the mould in a cold place. Roughly chop the chocolate. Put chocolate and coconut oil in a small bowl and melt over a warm water bath.
2
Brush the base with the chocolate and put it back in the fridge. Soak the gelatine in cold water. Mix cream cheese, yoghurt, vanillin sugar and 3 tablespoons of sugar. Squeeze lemon. Peel bananas. Puree lemon juice and bananas and stir half of the puree into the cream. Squeeze the gelatine and dissolve in a small pot. Stir in the rest of the banana puree, then stir into the cheese cream. Whip the cream until stiff and fold in. Pour the cheese mixture into the springform pan and chill for about 4 hours. Wash, clean and cut the rhubarb into pieces. Bring 250 ml water and 3 tablespoons sugar to the boil. Cook the rhubarb for about 2 minutes.
3
Squeeze the gelatine and dissolve in a small pot. Stir in the rest of the banana puree, then stir into the cheese cream. Whip the cream until stiff and fold in. Pour the cheese mixture into the springform pan and chill for about 4 hours. Wash, clean and cut the rhubarb into pieces. Bring 250 ml water and 3 tablespoons sugar to the boil. Cook the rhubarb for about 2 minutes. Remove rhubarb from the liquid with a skimmer, place on a plate and chill. Mix starch, groats powder and 2 tablespoons of water and thicken the rhubarb stock with it. Let the stock simmer for about 1 minute, then let it cool down while stirring occasionally. As soon as the stock is only lukewarm, add the rhubarb pieces. Remove the cheesecake from the mould. Spread the compote over the cake before serving
4
Remove rhubarb from the liquid with a skimmer, place on a plate and chill. Mix starch, groats powder and 2 tablespoons of water and thicken the rhubarb stock with it. Let the stock simmer for about 1 minute, then let it cool down while stirring occasionally. As soon as the stock is only lukewarm, add the rhubarb pieces. Remove the cheesecake from the mould. Spread the compote over the cake before serving
5
3 1/2 hours waiting time