Rhubarb-Strawberry Cheesecake

INGREDIENTS

For the Crust:

• 350 g all-purpose flour (Type 405)
• 200 g butter
• 100 g sugar
• 1 egg
• 8 g vanilla sugar
• 1 pinch of salt

For the Filling:

• 750 g well-drained quark , preferably with 20% fat content
• 4 medium-sized eggs
• 160 g sugar
• 1 teaspoon vanilla extract
• 100 g melted butter
• 150 ml cream (liquid)
• 1 tablespoon cornstarch
• 1 tablespoon sour cream
• 1 heaping teaspoon flour

For Topping:

• 400 - 500 g rhubarb
• 2 handfuls of strawberries

METHOD

1. Preheat the oven to 180 degrees Celsius (fan-forced) and line a 26 cm springform pan with parchment paper.

For the Crust:

1. In a bowl, combine the flour, butter, sugar, egg, vanilla sugar, and pinch of salt. Knead the ingredients together to form a dough.
2. Divide the dough into 3 parts. Use the largest part for the bottom crust, the medium-sized part for the sides of the springform pan, and the smallest part for the crumble topping later.
3. Press the dough evenly into the bottom and sides of the prepared springform pan. Place the pan in the refrigerator.

For the Filling:

1. In a large bowl, thoroughly mix together the well-drained quark, eggs, sugar, vanilla extract, melted butter, whipped cream, cornstarch, sour cream, and flour until a smooth mixture forms.
2. Pour the filling carefully onto the crust in the springform pan and smooth it out.

For the Decoration:

1. Wash, peel, and cut the rhubarb into small pieces. Wash the strawberries, slice them, and let them drain well.
2. Evenly distribute the rhubarb pieces and strawberry slices on top of the cheesecake filling.
3. Use the remaining dough as crumble topping to sprinkle over the cake.
4. Bake the cake in the preheated oven for 60-65 minutes, until the filling is set and the cake is golden brown. Make sure it is completely cooled before removing it from the springform pan.
5. Chill in the refrigerator for several hours before serving.
6. Enjoy!

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This recipe was prepared and brought to you by the talented chef @foodwithstyle

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