Rhubarb cheesecake with strawberries

METHOD

How to make it

1. 01

   STEP 1

   Done

   Mix 200 gr rhubarb and 200 gr strawberries in a pan with the 75 g crystal sugar, 1 el water and a pinch of salt. Bring to the boil, turn the fire slightly lower and leave 15 - 20 for minutes to get a nice mashed potatoes that no longer looks watery. Skip to a tray and let cool completely.

2. 02

   STEP 2

   Done

   Cover your baking form with baking paper through a strip of 25 Cut off the width that you put in the form and overlap left and right. If you first grease the baking form with baking spray, the baking paper remains well attached to it.

3. 03

   STEP 3

   Done

   Melt the 100 Gr butter in a pan. Scale at the same time 250 Gr digestive cookies fine in the stand mixer. Or put them in a big zip-lock bag and roll them nicely with a rolling pin. When the butter melts, remove the pan from the fire. Add the finely ground biscuits and spatula carefully through the butter until it is well absorbed. Drop the mixture into the baking form and divide evenly. Then press well with the bulbous side of a spoon. Put the baking mould in the fridge until you fill it

4. 04

   STEP 4

   Done

   Preheat the oven 175 degrees (lower and upper heat).

5. 05

   STEP 5

   Done

   Create the 600 Gr cream cheese in a large bowl and stir loose. Add the 150 gr white bastard sugar and knock about 3 minutes to a creamy whole. In the meantime, get a spatula along the bottom so you can be sure that all cream cheese is whipped.

6. 06

   STEP 6

   Done

   In the meantime, knock the 125 gr crème fraîche, 2 tl maizena and 1 Delenate vanilla extract in a bowl and add to the cream cheese mixture. Knock the whole thing still 1 minute.

7. 07

   STEP 7

   Done

   Now add one for a 3 eggs. Mix very briefly until the egg is just absorbed, then add the next egg. Knock the mixture still 1x very briefly (I always do this with a guard) and then shovel the mixture to the bottom. Distribute evenly.

8. 08

   STEP 8

   Done

   Scoop spoons of rhubarb puree over the mixture and pull the blade of a knife through to get beautiful swirls.

9. 09

   STEP 9

   Done

   Put the baking mould in the preheated oven before 40 minutes. Then turn off the oven and leave the baking mould 30 minutes in the residual heat. Remove from the oven, let cool on a grill until lukewarm and put in the refrigerator to completely cool. Here you have about 3 hours before.

10. 10

    STEP 10

    Done

    I cut out this rhubarb cheesecake 16 Squares. You can choose to cut the edges completely or to leave them so late. I always think it's a shame to cut away those nice pieces. ;-).