Whisk your taste buds away with this Rhubarb-Strawberry Cheesecake Delight, a harmonious blend of tart rhubarb, sweet strawberries, and creamy cheesecake nestled on a homemade crust.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 7 ounces butter
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons vanilla sugar or vanilla extract
- A pinch of salt
For the Filling:
- 26 ounces quark (20% fat)
- 4 medium-sized eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3.5 ounces melted butter
- 2/3 cup cream
- 1 tablespoon cornstarch
- 1 tablespoon sour cream
- 1 heaping teaspoon flour
For the Topping:
- 14 – 17 ounces rhubarb
- 2 handfuls of strawberries
Instructions:
- Preheat the oven to 180°C (356°F) with the fan setting. Line a 26 cm springform pan with parchment.
- For the crust: Combine the flour, butter, sugar, egg, vanilla, and salt. Knead to form a dough. Divide into three portions for the base, sides, and topping.
- Press the largest portion into the pan’s bottom and up the sides. Refrigerate.
- For the filling: Mix quark, eggs, sugar, vanilla, melted butter, cream, cornstarch, sour cream, and flour until smooth. Pour into the crust.
- For the topping: Clean and chop rhubarb and strawberries. Arrange on the filling and sprinkle with crumbled dough.
- Bake for 60-65 minutes until set and golden. Cool completely before chilling.
Serve this Rhubarb-Strawberry Cheesecake as a sublime treat that captures the essence of spring with every creamy, tangy, and sweet bite. Enjoy the perfect symphony of flavors! 🍓🍰👩🏻🍳
