In Alsace, any garden has rhubarb plants. In Alsace, any kitchen smells like baked cheesecake every now and then. Casserole&Chocolat(e) has decided to combine the two: rhubarb cheesecake!!
Isn’t it obvious after all?? Just think about it… The softness of a baked cheesecake, the acidity of the rhubarb, it’s a winning combination for sure!!
And it is another way to enjoy rhubarb season since it doesn’t last long… You are just going to L-O-V-E it!!
And if you like your cheesecake with a fruit sauce, I strongly recommend a strawberry sauce. The strawberry/rhubarbe combination is pure common sense…
I think you are ready to get to the next step…
The recipe, Chef!
- 300 g pastry
- 3-4 rhubarb stalks
- 60 g sugar
- Vanilla powder
- 600 g smooth cream cheese
- 15 cl cream
- 4 eggs
- 1 egg white
- 60 g starch (or flour if you don't have starch)
- 190 g sugar
Cook, at low heat, for 10 minutes, the rhubarb (peeled and cut in cubes) with the 60 g of sugar and vanilla powder.
Preheat your oven at 210 degrees.
In a large bowl, put the smooth cream cheese, the cream, the egg yolks, the sugar, the vanilla sugar and the starch. Mix.
Whip the egg whites firmly.
Add the egg whites with a spatula to the cream cheese mixture.
Spread your pastry with a generous thickness and put it in your mold.
Pour the rhubarb compote on the pastry and spread it.
Pour the cream cheese mixture on the rhubarb.
Bake for 45 minutes.
After 45 minutes, turn off your oven, open the door and leave the cake inside for a few minutes.
Then, let it cool down at room temperature for 20 minutes before unmolding.