Rhubarb cheesecake with crumbles
very easy
45 mins
45 mins
Ingredients
- 100 g cold butter
- 200 g Flour
- 70 g Sugar
- 1 Egg
- 4 TABLESPOONS Semolina
- 7-10 Tbsp For the crumbles
- 100 g Flour
- 90 g Butter
- 60 g Sugar
- 70 g Oatmeal
- 7-10 Tbsp For the quark mixture:.
- 800 g Rhubarb (net: approx. 650 g)
- 140 g Double cream cream cheese
- 740 g Low-fat curd
- 70 g + 140 g sugar
- 5 Eggs (size M)
- 1 package Vanilla custard powder
- 7-10 Tbsp Optional: Icing sugar
Directions
- 1
For the base, knead all the ingredients except the semolina into a smooth short pastry. Grease the springform pan (26cm ø) and dust with flour. Lightly flour a clean work surface and roll out the dough round.
- 2
Use the edge of the springform pan to cut out the bottom of the dough and line the bottom of the springform pan with it. Use the rest of the dough for the rim. The rim does not have to reach to the top. Sprinkle the dough with semolina and put the springform pan in a cool place.
- 3
For the crumbles, put all ingredients in a bowl, knead into crumbles and chill. Preheat the oven to 175 °C (fan-assisted: 150 °C).
- 4
For the quark mixture, clean and wash the rhubarb and cut it into small pieces. Put 200 g aside. Simmer the remaining rhubarb and 70 g sugar for 3 minutes while stirring and then drain. Cream 50 g melted butter, cream cheese, low-fat curd, 140 g sugar and eggs.
- 5
Stir in the pudding powder.
- 6
Prick the cake base several times with a fork. Place the cooked rhubarb pieces on the cake base, then spread the quark mixture over it.
- 7
Mix the cold crumbles and rhubarb pieces and spread on the curd mixture. Bake in a preheated oven for 65-75 minutes. Remove the cake from the oven, let it cool down and serve dusted with icing sugar as desired.
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