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Rhubarb Raspberry Cheesecake

Rhubarb Raspberry Cheesecake
2 h.
Preparation
5 h. 30 min.
Ready in
moderate
Difficulty

Ingredients

for 1 baking sheet
For the crust
150 grams Pastry flour
100 grams Butter
50 grams Sugar
1 Egg yolk
Butter (for greasing)
Pastry flour (for dusting)
For the cake
2 Eggs
50 grams Sugar
50 grams Pastry flour
1 teaspoon Lemon juice
For the cream
75 grams Rhubarb jam
400 grams Rhubarb
50 milliliters White wine
2 tablespoons Lemon juice
100 grams brown Sugar
500 grams Yogurt (0.1% fat)
250 grams Quark
500 milliliters Whipping cream
12 sheets Gelatin
4 centiliters Raspberry liqueur
75 grams grated Chocolate
1 Mango
150 grams Raspberries
Mint (for garnish)
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Preparation steps

1

For the crust: Combine all ingredient and quickly knead to form a smooth dough. wrap and chill about 30 minutes. Roll out and press into a springform pan that has been greased with butter and dusted with flour. Prick several times with a fork. Bake in an oven preheated to 160°C (approximately 320°F) for about 25 minutes, until golden brown. Remove from oven, wait a moment, gently release from pan and allow to cool.

2

For the cake: Separate eggs and beat whites with lemon juice and sugar until stiff. take turns incorporating yolks and flour into egg whites. Pour into a springform lined with parchment paper. Bake in an oven preheated to 180°C (approximately 350 °F) for about 10-15 minutes. Remove from over, release from pan and allow to cool. 

3

Put the crust back into the pan and spread half the jam on the bottom. Put sponge cake on top, then spread with remaining jam. 

4

For the cream: Soak gelatine in cold water.

5

Rinse and chop rhubarb. Boil rhubarb in a pot of white wine with lemon juice and 2 tablespoons sugar. Cover and cook for 2-3 minutes, until rhubarb is tender but not falling apart. Pour through a sieve, reserving rhubarb and liquid. Allow to cool. 

6

For the cream: Combine yogurt with remaining sugar, 3-4 tablespoons of rhubarb cooking liquid and Quark. Mix until smooth. Heat gelatin and liqueur in a small pot. Stir some yogurt mixture into the pot, then incorporate into the yogurt mixture. Add half the grated chocolate and rhubarb. Beat cream until stiff peaks for and fold 2/3 of cream into yogurt mixture. Pour cream into pan, smooth and chill for 3 hours. Release it from the springform pan and spread remaining whipped cream. Sprinkle remaining grated chocolate and raspberries. Peel mango, cut from core, slice, and put on top of the pie. Slice, garnish with mint and serve.