Rhubarb-cheesecake
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ingredients
6 pcs egg yolk 150 g sugar (I use cane sugar) 250 g butter 100 ml sweet cream 1 packet baking powder 250 g semi-coarse flour 1 pk vanilla sugar
Cheese dough
4 pcs egg 750 g cottage cheese 100 g cane sugar 1 packet vanilla sugar 2 tbsp Golden cob salt 500 g cleaned rhubarb
foam
6 pcs egg white 150 g caster sugar salt
progress
I’ve altered the original recipe a little. Specifically, I used a combination of whole wheat flour instead of white flour and mixed white sugar with cane sugar.
1.
Wash, dry and cut the rhubarb into smaller pieces.
2.
Mix the softened butter with the icing sugar and vanilla sugar until foamy. Add one egg yolk at a time, beating well each time. Add the cream and beat again.Finally, stir in the flour mixed with baking powder by hand.
3.
Spread the dough on a baking tray lined with baking paper. Set aside for a while.
4.
Make the cheesecake batter. Beat 4 egg yolks with icing sugar and vanilla sugar, add custard powder, beat. Add the cottage cheese and beat well.
5.
Whip the egg whites with a pinch of salt to a stiff snow, which is carefully folded by hand into the cottage cheese batter. Spread the cheesecake batter over the first pastry and sprinkle with the rhubarb. Bake in a preheated oven at 180 degrees for about 30 – 35 minutes.
6.
Remove from the oven and allow to cool a little. Reduce the oven temperature to 150 degrees.
7.
Whisk 6 egg whites with a pinch of salt until stiff foam. Progressively add the icing sugar and beat well to a thick foam. Using a pastry bag, spread the beaten egg whites decoratively over the batter and return to the oven to bake the foam until golden brown.
