Strawberry rhubarb cheesecake
Ready in: 1:30 h
Preparation time: 10 min.
Created on: 20.02.2017
Last changes: 14.02.2018
- Lightly grease a spring-form tin (26 cm in diameter) with butter. Break the sponge fingers into pieces and process in batches in the blender jug using the turbo button/3 seconds. Melt the butter in a small saucepan or in the microwave, add to the biscuit crumbs and mix for 40 seconds/speed setting 4. Spread the mixture evenly over the base of the springform tin. Chill in the refrigerator for about 30 minutes. Rinse out the blender jug.
- Wash and trim the rhubarb, then cut into 1-cm pieces. Combine with the icing sugar in a bowl, leave to draw for 10 minutes, then drain in a sieve, retaining the juice. Drain the quark in a sieve too. Wash and dry the strawberries, then trim them and cut into quarters.
- Pre-heat the oven to 180 °C. Beat the butter together with the sugar until creamy for 1 minute/speed setting 5 and then scrape it down using the spatula. Add the quark, 2 tablespoons of rhubarb juice, eggs, flour and baking powder, and mix for 1 minute/speed setting 5.
- Spread half of the quark mixture evenly over the crumb base. Divide the rhubarb and strawberries evenly over the top and the cover with the remaining quark mixture. Smooth over and bake for about 50 minutes. Switch off the oven and leave the cake to cool in the oven.
Bon appétit with Monsieur Cuisine