Souffle cheesecake with rhubarb-raspberry compote

Name: Souffle cheesecake with rhubarb-raspberry compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 250 g Low-fat curd; 3 Eggs (size M); 100 ml Milk; 1 package Vanillin sugar; 2 TABLESPOONS Lemon juice; 125 g Sugar; 1 1/2 TABLESPOONS Cornstarch; 1 pinch Salt; 100 g Raspberries; 300 g Rhubarb; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

250 g Low-fat curd
3 Eggs (size M)
100 ml Milk
1 package Vanillin sugar
2 TABLESPOONS Lemon juice
125 g Sugar
1 1/2 TABLESPOONS Cornstarch
1 pinch Salt
100 g Raspberries
300 g Rhubarb
7-10 Tbsp Grease

Directions

1
Mix the curd with the whisk of the hand mixer until creamy. Separate the eggs. Stir egg yolks, milk, vanilla sugar, lemon juice and 50 g sugar into the quark. Stir in starch.
2
Whisk the egg whites and salt with the whisk of the hand mixer until stiff, adding 25 g sugar. Fold the beaten egg whites into the curd mixture. Pour the mixture into a greased springform pan (20 cm Ø).
3
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes. Reduce the temperature (electric oven: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) and bake for a further 30 minutes, remove from the oven and allow to cool on a cake rack for about 1 hour.
4
Carefully remove the cake from the tin, place it on a cake plate and chill for another 2 hours.
5
Raspberries selected. Wash and clean the rhubarb, cut into pieces and mix with 50 g sugar. Leave to steep for 20-30 minutes. If necessary, add 2 tablespoons of water and cook covered to a compote. Pour into a bowl and let cool.
6
Stir in the raspberries. Spread half of the compote in the middle of the cake, add the rest of the compote.