Rhubarb cheesecake

Ingredients for 1 servings:

• 175 g biscuit(s) (e.g.: wholemeal shortbread biscuits, ladyfingers, amarettini)
• 90 g butter, melted
• Cinnamon, to taste
• Fat for the mold
• 500 g rhubarb, prepared and weighed
• 2 eggs
• 150 g sugar
• 2 packets of vanilla sugar
• 500 g quark, drained
• 100 g butter, melted, cooled
• 2 packs of pudding powder (vanilla flavor) for cooking

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours 10 minutes

creamy and delicious summer cake, also combinable with other fruits

Crumble the biscuits either in a food processor or place them in a plastic bag and roll them over with a rolling pin. Add all the remaining ingredients for the base and quickly mix everything with a fork. Press the mixture firmly into the base of the greased 26 cm dish and refrigerate for at least 30 minutes. For the filling, trim the rhubarb and cut it into 1 cm long pieces. Mix with 1 packet of vanilla sugar and let it sit for at least 1 hour (preferably overnight). Beat the eggs with the sugar and remaining vanilla sugar for about 5 minutes until frothy. Then stir in the quark for another 3 minutes. Stir in the melted butter and custard powder until the mixture is smooth. Spread the drained rhubarb on the base and spread the cheese mixture over it. Bake at approx. 160°C (fan oven) for about 50 minutes. After about 25 minutes of baking, cover the cake with aluminum foil. Let the cake cool in the oven and loosen it from the edges with a knife (this will prevent it from cracking during cooling). My tip: The ingredients for the filling should be at room temperature. It’s best to take them out of the refrigerator 2 hours before baking.