The sweet-tart taste of childhood captured in a delicious rhubarb cheesecake.
Ingredients
Cheesecake filling
- Sugar – 220 g
- Eggs – 6 pieces
- Butter – 170 g
- Potato starch – 50 g
- Vanilla – 3 g
- Ground cheesecake curd – 1 kg
Rhubarb
- Powdered sugar – 3 tablespoons
- Rhubarb – 500 g
Crust
- Butter – 160 g
- Corn flour – 150 g
- Milk – 70 ml
- Xylitol – 5 tablespoons
- Rice flour – 150 g
- Almond flour – 150 g
Preparation
Step 1: Prepare the Crust In a food processor, grind all the crust ingredients. Knead the dough into a uniform mass. Grease a mold with a bit of butter and line the bottom with the dough, pressing firmly.
Step 2: Prepare the Cheesecake Filling Mix eggs with sugar. While mixing, gradually add butter, potato starch, vanilla seeds, and cheesecake curd. Once you achieve a uniform mass, pour it into the mold.
Step 3: Arrange the Rhubarb Clean and chop the rhubarb into pieces the width of the baking mold. Mix with powdered sugar. Arrange on top of the cheesecake filling to cover the entire surface.
Step 4: Bake the Cheesecake Place the cheesecake in an oven preheated to 160-170°C (convection mode). Place a tray filled with boiling water on the lowest rack of the oven. Bake for 90 minutes. After this time, slightly open the oven door to release steam.
Leave the cheesecake in the oven until it cools down.
