John Myers
Contents
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Ingredients
- 150 g Butter
- 50 g Sugar
- 1 Egg
- 225 g Sifted flour
- 2 tbsp Breadcrumbs
- 500 g Fresh rhubarb
- 50 g Sugar
- 1 packet Bourbon - vanilla sugar
- 100 ml Strawberry juice
- 30 g Food starch
- 500 g Quark
- 300 g Cream cheese
- 250 g Mascarpone
- 150 g Sugar
- 1 packet Cheesecake help
- 4 Eggs
- Powdered sugar
Instructions
- Knead a shortcrust pastry out of butter, sugar, egg and flour. Wrap in cling film and place in the refrigerator for 30 minutes.
- Grease a springform pan (approx. 26 cm diameter). Roll out dough. Place in the mold and pull up one edge. Prick the bottom several times with a fork. Scatter breadcrumbs on the bottom. Put the mold back in the refrigerator.
- Clean the rhubarb and cut into pieces. Bring to a boil with sugar, vanilla sugar and juice. Let simmer for 2 minutes and remove from heat. Mix the cornstarch with a little water until smooth. Stir in the rhubarb. Bring to the boil again briefly while stirring, remove from heat and allow to cool.
- Mix the quark with the cream cheese, mascarpone and sugar. Stir in the cheesecake aid. Stir in eggs one at a time.
- Spread the rhubarb on the floor. Put the quark mixture on top and smooth it out. Bake on the lowest rack of the oven at 175 degrees for about 50 to 60 minutes. Let cool down a bit with the oven door open. Remove from the edge with a knife and let cool down completely.
- Sprinkle with powdered sugar before serving.
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 22.4gProtein: 5.9gFat: 12.7g
