Rhubarb cheesecake recipe

Rhubarb cheesecake recipe
Rhubarb cheesecake recipe

Rhubarb cheesecake with ginger

The fresh sourness of the rhubarb in combination with the sweet, creamy taste of the ‘cheese in the cake’ makes this cheesecake with rhubarb one of my favorites.

Wash the rhubarb and cut into pieces. Put the rhubarb, together with the cinnamon sticks, slices of ginger, star anise and a pinch of salt in a heavy-bottomed pan with a little water. Keep stirring so that it does not burn but softens gently.

Simmer for 5 to 10 minutes until the rhubarb is soft and stir in the honey. Let the rhubarb compote cool completely and remove the cinnamon sticks, ginger and star anise.

Melt the butter. Grind the cookies in the food processor and mix in the melted butter. Press the biscuit mixture flat into the bottom of a springform pan.

Soak the gelatin sheets in cold water.

Beat the cream cheese with 200 ml of whipped cream and sugar.

Heat the remaining 200 ml whipped cream in a pan, squeeze out the gelatin leaves and dissolve them in the warm cream. Stir well so that there are no lumps.

Fold the warm gelatin cream into the cream cheese mixture.

Spread a layer of cooled rhubarb compote on your pie crust.

Mix the cream cheese mixture with about 200 ml rhubarb compote and pour it on top.

Let the cake stiffen in the fridge, about 4 hours. Garnish with some more rhubarb compote or larger pieces of rhubarb.

Rhubarb cheesecake recipe

TOTAL TIME:  hours 30 min

INGREDIENTS

Bottom

  • 200 gr biscuits
  • 80 gr butter

Cream cheese mixture

  • 400 gr cream cheese
  • 400 ml of whipped cream
  • 50 gr sugar
  • 3 sheets of gelatin

rhubarb Compote

  • 1 bunch of rhubarb 750 gr
  • 2 tbsp honey
  • 2 pieces of star anise
  • 40 gr ginger unpeeled in slices
  • 2 cinnamon sticks

INSTRUCTIONS

  1. Wash the rhubarb and cut into pieces. Put the rhubarb, together with the cinnamon sticks, slices of ginger, star anise and a pinch of salt in a pan with a thick bottom, with a little water. Keep stirring so that it does not burn but softens gently.
  2. Simmer for 5 to 10 minutes until the rhubarb is soft and stir in the honey. Let the rhubarb compote cool completely and remove the cinnamon sticks, ginger and star anise.
  3. Melt the butter. Grind the cookies in the food processor and mix in the melted butter. Press the biscuit mixture flat into the bottom of a springform pan.
  4. Soak the gelatin sheets in cold water.
  5. Beat the cream cheese with 200 ml of whipped cream and sugar.
  6. Heat the remaining 200 ml whipped cream in a pan, squeeze out the gelatin leaves and dissolve them in the warm cream. Stir well so that there are no lumps.
  7. Fold the warm gelatin cream into the cream cheese mixture.
  8. Spread a layer of cooled rhubarb compote on your pie crust.
  9. Mix the cream cheese mixture with about 200 ml rhubarb compote and pour it on top.
  10. Let the cake stiffen in the fridge, about 4 hours. Garnish with some more rhubarb compote or larger pieces of rhubarb.

DISCLAIMER

The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.

 

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