John Myers
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Rhubarb Cheesecake with Sprinkles
The perfect rhubarb cheesecake with sprinkles recipe with a picture and simple step-by-step instructions.
For the dough:
- 100 g Extra fine sugar
- 350 g Flour
- 2 teaspoon Baking powder
- 130 g Extra fine sugar
- 1 pinch Salt
- 1 Egg
- 200 g Butter
For the filling:
- 500 g Quark 40%
- 2 Eggs separated
- 130 g Extra fine sugar
- 1 Vanilla sugar
- 1 Zitroback
- 1 vanilla Pudding powder for cooking
- 50 g Liquid butter
- Wash the rhubarb, cut off the ends, peel or peel the sticks. peel off the threads and then cut them into pieces. Mix with 100 g sugar and let stand covered for about 30 minutes. Then pour into a sieve and let the liquid drain off.
- For the dough, sieve the flour with baking powder into a bowl, add the sugar, salt, the egg and the butter, which is as cool as possible, in pieces and work everything with the dough hook. When a crumbly mass has formed, knead briefly with your hands until the dough is nice and smooth. Wrap in foil and let rest in the refrigerator for about 30 minutes.
- During this time, line a 28 cm springform pan with baking paper and make the filling. To do this, beat the egg whites until stiff and set aside. Mix the quark with the egg yolk, sugar, custard powder, vanilla sugar, lemon bake and melted butter and finally fold in the egg whites.
- Sprinkle 2 / 3 of the dough into the laid-out form and press flatly on with the flat of your hand – pulling up a small edge as you do so. Pour the quark mixture into the mold and smooth it out, spread the rhubarb pieces over it and sprinkle the remaining third of the dough over it.
- Bake the cake in a preheated oven at 190 degrees for about 60 minutes and let it cool in the tin.
- Serve sprinkled with powdered sugar.
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