Sweet and sour baking pleasure: The simple rhubarb apple cheesecake recipe to bake
Whether for a cozy coffee drink on Sunday or as a sweet souvenir for your loved ones – this recipe is guaranteed to delight you.
Rhubarb and apple cheesecake
When spring arrives, we look forward to a very special ingredient in the bakery: rhubarb! In our rhubarb and apple cheesecake, the subtle acidity of rhubarb merges with the natural sweetness of juicy apples.
1525 minutes
30 minutes
55 minutes
1440 minutes
Pies
bake
special occasions
€ € € €
Ingredients for 1 springform pan (Ø 26 cm)
for 12 servings
For the floor
-
100g butter
-
200 g wholemeal biscuits
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80 g ground almonds
For the filling
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500 g rhubarb
-
150 g applesauce
-
180g sugar
-
1 pack of vanilla pudding powder for cooking
-
500 g cream cheese
-
250 g quark
-
1 egg
-
150 g cream
-
1 tsp vanilla paste
For topping and decoration
-
200 g rhubarb
-
2 tbsp preserving sugar 2:1
-
200 g cream
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1 pack vanilla sugar
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2.5 tbsp freeze-dried raspberries
preparation
- Melt butter. Preheat the oven to 180°C and line the baking pan with baking paper. Crumble the biscuits finely and mix with the melted butter and almonds. Press into the bottom of the prepared baking pan. Pre-bake in the oven for approx. 10 minutes. Do not turn off the oven.
- Wash and clean the rhubarb and cut it into cubes. Mix with the applesauce. Mix the sugar, vanilla pudding powder, cream cheese, quark, egg, cream and vanilla paste into a smooth cream. First put the rhubarb, then the cream into the mold and carefully smooth it out. Bake the cake in the oven for approx. 45 minutes. Allow to cool on a wire rack, then place in the refrigerator overnight.
- For the rhubarb topping, wash the rhubarb, clean it, cut it into small pieces and simmer it until soft with 2 tablespoons of water and the preserving sugar. Puree, let cool slightly, spread on the cooled cake, chill again. Beat the cream and vanilla sugar until stiff and top the cake with it. Garnish with crushed raspberries if desired.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 2,030 kJ 485 kcal |
| Fat | 33.0g |
| Carbohydrates | 36.0g |
| protein | 10.0g |
