Cheesecake with Rhubarb Topping

ground

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

Curd mass

1. Stir butter, vanilla sugar, and stir well, add sugar and eggs
2. Stir in the flour onto the mixture, add the quark and milk and stir everything into a smooth mixture.
3. 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
4. Take the cake out of the oven and let it cool down.

Topping

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