Strawberry-Rhubarb Cheesecake

Ingredients for 1 servings:

• 75 g almonds
• 100 g wholemeal butter biscuits
• 100 g butter
• 100 g whipped cream
• 5 sheets of white gelatin
• 400 g double cream cheese
• 150 g natural yogurt
• 130 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s)
• 250 g strawberries
• 1 stalk(s) rhubarb
• 250 ml water
• 1 pack of red cake glaze (strawberry flavor)
• some strawberries for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours 30 minutes; Total time approx. 13 hours 30 minutes

Line the bottom of a springform pan with baking paper. Melt the butter in a saucepan. Meanwhile, roughly chop the almonds and toast them in a non-stick pan without fat until golden brown. Roughly crumble the biscuits. Mix both ingredients well with the melted butter. Press the mixture evenly into the base of the pan and refrigerate for about 30 minutes, until firm. For the cream, slice the strawberries and chill. Wash the rhubarb and cut into small pieces. Cook the pieces with 30g sugar and 1/4 l water for about 3 minutes (so that the rhubarb hasn’t broken down yet). Then pour the rhubarb through a sieve and let it cool. Soak 5 sheets of gelatine in cold water. Wash the lemon in hot water, dry it, and finely grate the zest. Halve the lemon and squeeze the juice. Whip the cream until stiff peaks form and chill. Briefly whisk the cream cheese, yogurt, 100g sugar, vanilla sugar, lemon zest, and 3 tablespoons of lemon juice until smooth. Squeeze out the gelatine, dissolve it over very low heat, and remove from the heat. Stir in 2 tablespoons of the cream cheese mixture, then stir everything into the remaining mixture. Fold in the cream. Spread 1/3 of the mixture on the crunchy base, arrange the sliced ​​strawberries and rhubarb on top, and spread the remaining mixture evenly over the fruit. Chill for 30 minutes. Cut the strawberries into pieces for decoration and arrange them on the cake. Dissolve the cake glaze according to the package instructions. Carefully pour over the strawberries. Cover the cake and let it rest for a few hours or overnight.