Vanilla cheesecake with rhubarb compote

Name: Vanilla cheesecake with rhubarb compote
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Ingredients: 100 g roasted unsalted peanuts; 225 g Flour; 325 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 175 g Butter; 1 Vanilla pod; 200 g Double cream cheese; 500 g Low-fat curd; 2 TABLESPOONS fresh squeezed lemon juice; 1 package Sauce powder "Vanilla flavor; 3 TABLESPOONS ground almonds; 600 g Rhubarb; 500 ml Cranberry juice; 20 g Cornstarch; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 16

100 g roasted unsalted peanuts
225 g Flour
325 g Sugar
3 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
175 g Butter
1 Vanilla pod
200 g Double cream cheese
500 g Low-fat curd
2 TABLESPOONS fresh squeezed lemon juice
1 package Sauce powder "Vanilla flavor
3 TABLESPOONS ground almonds
600 g Rhubarb
500 ml Cranberry juice
20 g Cornstarch
7-10 Tbsp Fat and flour

Directions

1
Chop nuts for the floor. Knead flour, 125 g sugar, 1 packet vanilla sugar, salt, 1 egg, 125 g butter in flakes and nuts to a dough. Grease a tart mould (28 cm Ø, 3 cm high at the edge; with lift-off base) and sprinkle with flour.
2
Pour the dough into the mould, press the base and rim. Prick several times with a fork and chill for about 30 minutes. In the meantime, add the vanilla pod lengthwise.
3
Mix 50 g butter, 1 packet of vanilla sugar, vanilla pulp and 125 g sugar well with the whisk of the hand mixer.
4
Separate 4 eggs. Add egg yolks to the butter-sugar mixture and mix. Add cream cheese, quark and lemon juice and stir well. Add sauce powder and mix well as well.
5
Beat egg whites until stiff. Fold into the quark mixture in portions. Sprinkle the base with almonds. Add the quark mixture, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
6
manufacturer) bake on the bottom rack for approx. 50 minutes. Remove from the oven, place on a cake rack and allow to cool.
7
Clean, wash and cut the rhubarb into pieces of about 1 cm. Bring juice, 1 packet of vanillin sugar, 75 g sugar and rhubarb to the boil in a pot. Simmer for 4-5 minutes. Stir 5 tablespoons of water and starch until smooth.
8
Pour into the boiling rhubarb while stirring, bring to the boil and simmer for about 1 minute. Pour into a bowl and let it cool down.
9
Carefully remove the cake from the tin, lift it out and cut it into pieces. Arrange the cake on plates with some rhubarb compote. Add the rest of the compote.