Fruity cheesecake

Ingredients for 1 servings:

• 200 g spelt flour (type 630)
• 1 tsp baking powder
• 1 tbsp cocoa powder
• 300 g sugar
• 1 packet of vanilla sugar
• 5 eggs (size M)
• 80 g butter
• 1 tbsp butter
• 500 g rhubarb
• 750 g quark
• 100 ml cream
• 2 packets of pudding powder (vanilla flavor)
• 3 tbsp breadcrumbs
• 250 g strawberries
• 1 pack of cake glaze, red
• n. B. Water for the cake glaze
• n. B. Sugar for the cake glaze
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Mix flour, baking powder, cocoa powder, 80g sugar, vanilla sugar, 1 egg, and 80g butter into a dough. Line the bottom and sides of a greased 28cm springform pan with the dough. Bake for approx. 10 minutes at 200°C (top/bottom heat, fan oven: 180°C, gas mark 4), then let cool briefly. Trim the rhubarb, cut into pieces, and sauté with 60g sugar and 1 tbsp butter for approx. 10 minutes. Separate the remaining eggs, mix the egg yolks with the quark, cream, remaining sugar, and vanilla pudding powder. Beat the egg whites until stiff and fold in. Sprinkle the breadcrumbs over the pre-baked base. Add the rhubarb and cover with the quark mixture. Bake for 40 minutes. Trim and slice the strawberries. Place them over the cake and cover with the glaze prepared according to the package instructions.