Rhubarb cheesecake

Name: Rhubarb cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 225 g Butter; 300 g + 1 tablespoon of flour; 450 g Sugar; 4 TABLESPOONS Semolina; 100 g flaked almonds; 50 g Sugar crystals; 800 g Rhubarb (net: approx. 650 g); 200 g Double cream cream cheese; 750 g Low-fat curd; 6 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Icing sugar; 7-10 Tbsp parchment paper or grease and breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

225 g Butter
300 g + 1 tablespoon of flour
450 g Sugar
4 TABLESPOONS Semolina
100 g flaked almonds
50 g Sugar crystals
800 g Rhubarb (net: approx. 650 g)
200 g Double cream cream cheese
750 g Low-fat curd
6 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Icing sugar
7-10 Tbsp parchment paper or grease and breadcrumbs

Directions

1
Melt 175 g and 50 g butter separately, let cool again. Mix 300 g flour, 175 g melted butter and 150 g sugar into crumbles using the dough hooks of the hand mixer. Spread 2/3 on the bottom of a bouncing tray (28 cm Ø bottom; 32 cm Ø top) lined with parchment paper (or greased and sprinkled with breadcrumbs) and press down. Sprinkle with semolina. Mix the remaining crumbles, flaked almonds, sugar crystals and 1 tablespoon of flour with the dough hooks again briefly, refrigerate. Clean, wash and cut the rhubarb into small pieces. Put 200 g aside.
2
Simmer the remaining rhubarb and 100 g sugar for 3 minutes while stirring, drain. Cream 50 g melted butter, cream cheese, quark, 200 g sugar and eggs. Stir in pudding powder. Spread the cooked rhubarb first, then the quark mixture in the bouncing tin. Mix the remaining crumbles and rhubarb pieces and spread on the quark mixture. Bake in the preheated oven (electric: 175 °C/ convection: 150 °C/ gas: level 2) for 65-75 minutes. Allow to cool completely and serve dusted with icing sugar