John Myers
Buttermilk Cheesecake with Rhubarb
The perfect buttermilk cheesecake with rhubarb recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 150 g Flour
- 60 g Cold butter
- 1 Egg
- 50 g Sugar white
- For covering:
- 400 g Fresh rhubarb
- 2 tablespoon Sugar white
- For the cast:
- 500 g Lowfat quark
- 250 Milliliters Buttermilk
- 2 Eggs
- 150 g Sugar white
- 75 g Flour
- 1 packet Vanilla sugar
- 1 packet Lemon zest
- Clean the rhubarb. Now cut into pieces, place in a bowl and sprinkle with the sugar.
- Make a shortcrust pastry from butter, sugar, egg and flour. Shape the dough into a ball, wrap in foil and refrigerate for 30 minutes.
- Mix the quark, buttermilk, vanilla sugar and sugar together well in a bowl. Add the eggs, flour and lemon zest and stir in.
- Pour the shortcrust pastry into the prepared springform pan, roll out on the base and pull up one edge. Now place the springform pan in the (fan-assisted) oven preheated to 165 degrees and bake for about 10-15 minutes.
- After the baking time, take it out of the oven and spread the rhubarb pieces on top. Now distribute the pouring over it. Put the cake back in the oven and finish baking at 175 degrees (fan oven).
- After the baking time, take it out of the oven, let it cool down for 15 minutes, remove the springform pan and let it cool down. Put the cake in the fridge overnight, because it tastes best when chilled.
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