🍰 Rhubarb Cheesecake with Almond Base

Name: Rhubarb Cheesecake with Almond Base
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g flour; 1 pinch salt; 60 g sugar; 120 g butter; 1 egg; 40 g ground almond kernels; 400 g sour cream; 400 g quark; 50 g cornstarch; 4 eggs; 100 g sugar; 2 tbsp vanilla sugar; 400 g rhubarb; 60 g apricot jam

456 kcal · 30 min · 4 servings

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Ingredients

200 g flour
1 pinch salt
60 g sugar
120 g butter
1 egg
40 g ground almond kernels
400 g sour cream
400 g quark
50 g cornstarch
4 eggs
100 g sugar
2 tbsp vanilla sugar
400 g rhubarb
60 g apricot jam

Instructions

1. Mound the flour on a clean work surface.
2. Mix the flour with salt and sugar.
3. Make a well in the center of the flour mixture.
4. Cut the cold butter into small cubes.
5. Distribute the butter pieces around the well.
6. Place the egg in the center of the well.
7. Chop all ingredients roughly with a knife until small crumbs form.
8. Knead the crumbs quickly by hand into a smooth dough.
9. Shape the dough into a ball.
10. Wrap the dough ball in cling film.
11. Chill the dough in the refrigerator for 30 minutes.
12. Roll out the dough after the resting period.
13. Grease a springform pan with butter.
14. Dust the greased pan with flour.
15. Place the dough in the pan and press it up the sides.
16. Sprinkle the almonds evenly over the dough base.
17. Preheat the oven to 180 degrees Celsius fan-assisted.
18. Mix the sour cream with the quark in a bowl.
19. Stir 40 grams of starch into the quark mixture.
20. Add the eggs, sugar, and vanilla sugar.
21. Whisk the mixture until smooth and creamy.
22. Pour the cream into the prepared pan.
23. Smooth the surface of the cream.
24. Wash the rhubarb thoroughly.
25. Remove the tough ends and cut the rhubarb into pieces.
26. Toss the rhubarb pieces with the remaining starch.
27. Distribute the rhubarb evenly over the quark cream.
28. Bake the cake for about 60 minutes until golden brown.
29. Cover the cake with aluminum foil if it browns too quickly.
30. Melt the apricot jam in a small saucepan.
31. Remove the cake from the oven.
32. Brush the hot surface with the melted jam.
33. Let the cake cool down completely.
34. Carefully release the cake from the pan.
35. Serve the cake.

Nutrition per serving

kcal: 456
Protein: 13 g · Fett/Fat: 24 g · Carbs: 46 g