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Cheesecake without a base with rhubarb

updated

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Ingredients for 1 servings:

  • 250 g mascarpone
  • 475 g quark
  • 50 ml rapeseed oil
  • 150 g sugar
  • 50 g vanilla pudding powder
  • ½ lemon(s), juice
  • 3 eggs, separated
  • 250 g rhubarb

Instructions

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

for a 26 cm springform pan, gluten-free

Peel and finely chop the rhubarb, and cook with 1 tablespoon of sugar and a little water for 10 minutes, until soft. Separate the eggs and beat the egg whites until stiff. Blend the egg yolks, quark, mascarpone, rapeseed oil, sugar, and vanilla pudding powder until smooth, finally adding the lemon juice. Add the rhubarb and mix, then fold in the egg whites. Pour everything into a 26cm springform pan. Bake in a preheated oven (top/bottom heat) at 170°C on the middle rack for about 50 minutes. Let the cake cool for about 15 minutes in the switched-off oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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