Rhubarb cheesecake with crumbles

Name: Rhubarb cheesecake with crumbles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 575 g Flour; 375 g Butter or margarine; 225 g Sugar; 3 packages Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated peel of 1 untreated orange; 1 kg Rhubarb; 200 g Double cream cream cheese; 2 TABLESPOONS Icing sugar; 200 g Marzipan raw mass; 6 Eggs (size M); 1 package Baking Powder; 3-4 Tbsp Milk; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

575 g Flour
375 g Butter or margarine
225 g Sugar
3 packages Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp grated peel of 1 untreated orange
1 kg Rhubarb
200 g Double cream cream cheese
2 TABLESPOONS Icing sugar
200 g Marzipan raw mass
6 Eggs (size M)
1 package Baking Powder
3-4 Tbsp Milk
7-10 Tbsp Grease

Directions

1
Knead 200 g flour, 150 g fat in flakes, 100 g sugar, 1 packet vanilla sugar, 1 pinch of salt and orange zest into crumbles. Set aside. Clean, wash and cut the rhubarb into pieces and drain well in a sieve.
2
Mix cream cheese with icing sugar and 1 sachet of vanillin sugar. Dice the marzipan. Mix 225 g fat, 125 g sugar, 1 packet vanillin sugar, 1 pinch of salt and marzipan with the whisk of the hand mixer until creamy.
3
Stir in the eggs one by one. Mix 375 g flour and baking powder and stir in alternately with the milk. Put the dough on a well greased fat pan and smooth it down. Put cream cheese in patches on the dough.
4
Spread rhubarb evenly on the cake. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let the cake cool down on a grid, cut it into 24 pieces and arrange on a plate.