Cheesecake with Rhubarb Topping

5 from 7 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 200 kcal




    • 125 g Butter
    • 1 Egg
    • 250 g Flour
    • 2 teaspoon Baking powder

    Curd mass

    • 60 g Butter
    • 150 g Sugar
    • 1 packet Vanilla sugar
    • 2 Eggs
    • 45 g Flour
    • 500 g Quark
    • 125 ml Milk


    • 250 g Rhubarb
    • 150 g Strawberry Jam
    • Food starch
    • Strawberries
    • Addendum
    • 65 g Sugar FOR THE DOUGH



    • Stir the softened butter until foamy, add the egg and sugar and stir everything well
    • Mix the flour with the baking powder, sieve over the egg mixture and knead well with the dough hook.
    • Grease a springform pan (26 cm) and roll out 2/3 of the dough on the base, prick several times with a fork.
    • Pre-bake the base in a 180 c. Oven (top and bottom heat) for 15 minutes, remove and allow to cool.
    • Shape the rest of the dough into a roll and pull it up as an edge.

    Curd mass

    • Stir butter, vanilla sugar, and stir well, add sugar and eggs
    • Stir in the flour onto the mixture, add the quark and milk and stir everything into a smooth mixture.
    • Put the quark mass on the pre-baked base and bake it in the 180 c. Oven for 40-50 minutes until golden - make a chopstick test
    • Take the cake out of the oven and let it cool down.


    • Clean the rhubarb, cut into cubes, briefly bring to the boil with the jam and thicken with a little cornstarch - allow to cool
    • Now distribute the corn on the cheesecake and decorate with halved strawberries.
    • A delicious cake with a dollop of cream *********************** GOOD APPETIT ***************** *
    • Unfortunately I forgot the sugar in the dough, it's 65 grams - sorry


    Serving: 100gCalories: 200kcalCarbohydrates: 34.8gProtein: 6.4gFat: 3.5g
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    Written by John Myers

    Professional Chef with 25 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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