Rhubarb cheesecake

Ingredients for 1 servings:

• 2 eggs
• 50 g sugar
• 4 egg whites
• 2 packets of vanilla sugar
• 1 packet of vanilla pudding powder
• 1 tbsp lemon zest, grated
• 500 g low-fat curd cheese
• 100 g low-fat yogurt
• 200 g rhubarb
• 1 pinch of salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

First, cook the trimmed rhubarb with a sachet of vanilla sugar. Then drain. Beat the eggs together with the sugar and the other sachet of vanilla sugar until frothy. Then stir in the custard powder and lemon zest. The quark must be very well drained, almost dry, before adding it to the egg and sugar mixture with the yogurt. Then mix everything until smooth. Stir the drained rhubarb into the mixture. Next, beat the egg whites with a pinch of salt until stiff peaks form and then carefully fold into the quark mixture. Pour everything into a springform pan lined with baking paper and bake at 160°C (preheated) for about 55 minutes. The baking time may vary slightly depending on the oven.