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Rhubarb Cheesecake
Delicious rhubarb pieces turn this cake into a refreshing treat!
Prep Time: about 40 min.
Resting Time: 30 min.
Baking Time: 35 - 40 min.
Difficulty: medium
Yield: one springform pan = 12 pieces
Resting Time: 30 min.
Baking Time: 35 - 40 min.
Difficulty: medium
Yield: one springform pan = 12 pieces
Ingredients for the base:
- 150g flour
- 60g cold butter
- 60g Frusano Corn Sugar or Frusano Rice Syrup - Squeeze Bottle
- 1 egg
Ingredients for the cheesecake:
- 500g low fat cottage cheese (Magerquark) (lactose free if necessary)
- 250g buttermilk (lactose free if necessary)
- 180g Frusano Corn Sugaror Frusano Rice Syrup - Squeeze Bottle
- 75g flour
- 2 eggs
- 400g rhubarb
Directions:
- For the base, combine the flour, butter (cut into pieces), Organic Corn Sugar or Frusano Organic Rice Syrup and egg in a large bowl and knead into a smooth dough with your hands. Roll out the dough on a lightly-floured work surface and then transfer it to a greased springform pan. Press the edges up the sides of the pan. Let sit for 30 minutes in a cool area.
- While the base is resting, wash the rhubarb and cut it into small pieces.
- Combine all remaining ingredients in a homogenous mass.
- Spread the filling over the base and top with the rhubarb pieces.
- Preheat the oven to 180°C (top and bottom heat) and bake on the middle rack for 35-40 minutes. Allow to cool in the pan.
Tip: For an even stronger rhubarb flavor, add Frusano Rhubarb Spreadfrom Frusano. Just warm two tablespoons of the spread and spread it over the cooled cake.
