in Recipes

cheesecake

updated

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Ingredients for 1 servings:

  • 500 g quark, 40%
  • 500 g ricotta
  • 300 g sugar
  • 4 m.-sized eggs
  • 250 g ladyfingers
  • 60 g cornstarch
  • 20 g flavoring (Citroback)
  • 200 g rhubarb, blanched
  • Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

with rhubarb

Combine quark, ricotta, eggs, and sugar. Fold in the lemon zest and cornstarch, then stir in the cooled rhubarb. Roughly chop the sponge fingers. Grease the springform pan. Place the sponge fingers in the pan as the base. Pour in the mixture, smooth it out, and bake in the preheated oven for 50 minutes. Turn off the oven and let the cake cool with the door slightly ajar. Remove from the pan and sprinkle with powdered sugar.

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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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