We can probably all agree that cheesecake in any form is one of the best desserts. Whether with blueberries, strawberries or even without fruit. And since rhubarb is currently in high season, we would like to offer this ingredient for the cheesecake. The following rhubarb cheesecake recipe doesn't take much time to prepare or bake, making it perfect if you're looking for a simple but delicious cake. However, it needs to rest in the fridge for a few hours, which is why you can prepare it using the pre-dough.
A hint of ginger gives this cheesecake with rhubarb a particularly interesting aroma and pampers you with the usual cream on a buttery biscuit base. Topped with sprinkles (you can leave them out for a no-bake cake) it's lightfruity Cheesecakeguaranteed to attract everyone's attention. The delicious oneDessert with rhubarbprepare as follows:
For the floor:
- 300 g Butter biscuits
- 100g melted butter
For the rhubarb filling:
- 400 g rhubarb, cut into pieces (3 cm)
- 75g sugar
- ½ tsp ground ginger
- 2 tbsp water
For the cheese cream:
- 500 g cream cheese
- 100g powdered sugar
- 1 TL Vanilleextrakt
- 150 ml high fat cream
For the sprinkles (optional):
- 120 g Flour
- 60g sugar
- 60 g butter, cut into cubes
How to prepare the cake
Preheat the oven to 200 degrees. Prepare a 20cm springform pan.
Start with the sprinkles:
- Mix all the ingredients listed into a crumbly dough.
- Spread this in the form of sprinkles on a baking tray.
- Bake the streusel for 15 to 20 minutes, until it begins to turn slightly golden brown.
- Let them cool.
For the floor:
- Crush the cookies into a fine powder.
- Add the butter.
- Process both into a dough and press it evenly into the springform pan.
Cook the rhubarb filling:
- Place rhubarb, sugar, ginger and water in a saucepan.
- Heat the contents over medium heat.
- Cook about 7 minutes, stirring occasionally.
- The rhubarb should end up soft but not mushy.
- Allow excess liquid to drain through a sieve and cool completely.
You make the cream cheese filling for the rhubarb cheesecake with streusel as follows:
- Mix the cream cheese, powdered sugar and vanilla in a bowl.
- Then work in the cream too. You can also beat this beforehand and then fold in the whipped cream.
- Fold in the rhubarb filling.
- Spread the cream on the floor.
- Top with the cooled sprinkles.
- Let the cheesecake with rhubarb and streusel set in the refrigerator for 5 to 6 hours. Only then remove the ring from the springform pan.
Cherries are also in season. How about a juicy one?Cherry cake with sprinkles?
