Ricotta cheesecake with rhubarb

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 200 degrees (upper and lower heat).

2. 02

   STEP 2

   Done

   Wash and dry the stems rhubarb. Then cut the stems into coarse, oblique bars.

3. 03

   STEP 3

   Done

   Note: The redder / pinker your stems are rhubarb the pinker your puree will get. Don't peel the stems! Especially in the beginning of the season that is not necessary. Any stiff wires you can just pull off.

4. 04

   STEP 4

   Done

   Mix the rhubarb in a large oven dish with the 150 grams of sugar and the vanilla sugar bag. Scoop over, evenly divide into the dish and cover with aluminium foil.

5. 05

   STEP 5

   Done

   Place the dish 15 - 20 minutes in the middle of the oven until the rhubarb begins to soften (prick in with a fork to check). Then remove the foil from the dish and put uncovered in the oven for another 5 minutes. Put the dish from the oven on a wire rack and let cool completely.

6. 06

   STEP 6

   Done

   Create half the pieces of rhubarb carefully (so they do not break) in a tray with half the syrup. Grind the other half of the rhubarb fine to a puree. Cover both and put in the refrigerator until use.

7. 07

   STEP 7

   Done

   For the bottom you cover a springform tin (size between 22 and 24 cm) with baking paper and grease the edges with butter or baking spray.

8. 08

   STEP 8

   Done

   Mix the patent flour, almond flour, crystal sugar, vanilla extract, piment powder and butter in a cooking machine (with chopping knife) and pulsate to blend looks like a crumble topping with lumps. Remove the dough and knead twice. Then divide evenly over the bottom of the springform tin and press with the bulbous side of a spoon. Put the spring form in the refrigerator for 15 minutes.

9. 09

   STEP 9

   Done

   Tip: No stand mixer? You can also make the ingredients come together by kneading your fingertips, as you would for a crumble.

10. 10

    STEP 10

    Done

    In the meantime, preheat the oven to 150 degrees (upper and lower heat). Bake the bottom for 35 minutes in the middle of the oven and then let cool on a rack.

11. 11

    STEP 11

    Done

    For the filling, beat cream cheese with sugar and salt creamy with a (hand) mixer. Use the beater at an intermediate position and make sure there are no lumps in the cream cheese.

12. 12

    STEP 12

    Done

    Then add the ricotta, lemon rasp and juice, maizena and vanilla extract and knock for a few more minutes until you have a creamy mixture.

13. 13

    STEP 13

    Done

    Finally, the eggs pass through, one by one. These just need to be mixed, don't knock too long.

14. 14

    STEP 14

    Done

    Meanwhile your bottom is cooled, grease the edge of the springform tin again with butter or baking spray. Then pour the filling to the bottom. Tap slightly three times with your springform tin on the counter, thus avoiding any air leaving you less likely to rupture.

15. 15

    STEP 15

    Done

    Put the springform tin in the oven (still 150 degrees) and bake 60 - 70 minutes until the inside of the ricotta cheesecake is just cooked. Do not open the oven all this time and leave it in the oven for 2 hours after baking, with the door closed. Then open the door and let the cheesecake cool on a grill.

16. 16

    STEP 16

    Done

    Note: You shouldn't get tears like that in theory. But it's always possible. I had a tear myself. But in the end you don't see any of that, because all that delicious rhubarb is still going over it.

17. 17

    STEP 17

    Done

    Cut once with a sharp, warm knife (first hold under the hot tap and then dry) along the edge of the ricotta cheesecake in the springform tin. This makes it easier to get the cheesecake out after cooling in the fridge. Then cover the spring form and put for at least 4 hours in the refrigerator, but preferably an entire night.

18. 18

    STEP 18

    Done

    Just before you start serving, you'll cut again with a warm knife along the edge. Open the springform tin and place the ricotta cheesecake on a nice plate or cake dish. Distribute a part of the rhubarb puree over the cheesecake. Here come pieces of roasted rhubarb. First let it leak (and/or pat gently dry with kitchen paper) so they are not too moist. Sprinkle some more toasted almond stew and your ricotta cheesecake with rhubarb is ready to