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Rhubarb cheesecake with raisins without a base

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Ingredients for 1 servings:

  • 500 g low-fat curd cheese
  • 5 tbsp, heaped sugar, brown
  • 5 eggs
  • 2 packets of vanilla pudding powder
  • 800 ml compote (rhubarb compote), homemade
  • 100 g raisins
  • 1 tbsp, heaped flour
  • Fat for the mold
  • Flour for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Whisk together the quark and eggs. Stir in the sugar, custard powder, and rhubarb. Mix the raisins with the tablespoon of flour, place in a fine sieve to remove any excess flour, and stir the raisins into the batter. The flour prevents the raisins from sinking to the bottom during baking. Pour into a greased and floured 28cm baking dish and bake for 1 hour at 160°C (top/bottom heat). After baking, leave to stand in the warm oven with the door slightly ajar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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