Rhubarb Cheesecake “it’s the Rhubarb time of the year”
Rhubarb time is almost coming to its end. For those who still have the pleasure to eat some: try this geometrically shaped cheesecake tart with roses.
The rhubarb is glazed in raspberry jam and rose leaves to give the sour sticks a balanced, interesting touch. Actually, we had this cake when we said goodbye to France with all our friends and Collocs. Now, Moritz and I are enjoying the first weeks of holidays in two different parts of Germany. For me, it’s always a way of keeping up with him when I see the recipes he posts. So guys: for the next few weeks you are going to see two different worlds on this blog 🙂 *
How you do it:
- Preheat the oven to 180°C
- Start with mixing the small pieces of butter with the salt and sugar until the butter has combined itself.
- Add the water and the apple cider vinegar as well as the flour and mix until combined and no lumps are visible.
- Place this in the fridge for around 10 minutes to cool.
- Take out of the fridge and place into your quiche form (20 diameters)
- Place little holes on the bottom with a fork in order to hinder the dough from rising
- Bake for 15 minutes and cool.
Cream & Rhubarb
- For the Rhubarb: start with pealing the outer skin from the rhubarb
- If you want to decorate it as shown in the picture: Measure 5 cm along the rhubarbs side and diagonally for 5 cm so you receive a diamond shape. Repeat until all rhubarb is cut completely.
- Heat the Orange Juice in a pan and add the sugar. Stir until resolved and starts to bubble. Add the jam and stir until resolved.
- Add the rhubarb and roses and stir until all pieces are covered. Let this cook until rhubarb starts to soften. (Not too much, so it will start to lose its texture)
- For the Cream: In a big bowl slowly start blending the cream cheese. Sour cream, egg, sugar, zest, and salt until smooth. Fill on top of the crust and decorate with the rhubarb.
- Bake for 35 minutes and serve.