Strawberry-Rhubarb Cheesecake

Ingredients for 1 servings:

• 250 g flour
• 70 g sugar
• 125 g butter
• 1 egg(s)
• ½ pack of vanilla pudding powder
• 1 packet of vanilla sugar
• 500 g low-fat curd cheese
• 2 eggs
• 100 g sugar
• 100 ml oil
• 400 g rhubarb
• 200 g strawberries
• 40 g butter
• 2 tbsp almonds, ground
• 60 g flour
• 70 g sugar
• 3 tbsp oat flakes
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with crumbles and shortcrust pastry base

First, prepare the shortcrust pastry. Cream the butter and sugar until light and fluffy, add the egg and flour, and chill in the refrigerator for about 15 minutes. For the filling, beat the egg whites until stiff peaks form. Mix the low-fat quark with the egg yolk, sugar, vanilla pudding, and oil, and fold in the beaten egg whites. Spread the shortcrust pastry into a greased springform pan as the base, forming a rim about 4 cm high. Add the quark mixture and bake in the oven at 180°C for about 35-40 minutes. In the meantime, peel the rhubarb and cut into pieces about 2 cm wide. Cook in a saucepan with a splash of water for about 5 minutes until soft. Wash and quarter the strawberries, and mix with the rhubarb. Mix the crumble ingredients with a dough hook. When the cake slowly browns in the oven, spread the strawberry-rhubarb mixture on top and press down lightly. Spread the crumble dough over the top. Place everything in the oven for another 15 – 20 minutes until the crumbles turn light brown.