Buttermilk Cheesecake with Rhubarb
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 150 g flour, type 1050
- 60 g butter
- 50 grams sugar
- 1 egg (s)
For the filling:
- 500 g quark (low-fat quark)
- 250 g buttermilk
- 150 grams sugar
- 75 g flour, type 405
- 2 egg (s)
- 1 packet vanilla sugar
- 1 lemon (s), untreated, the zest it
- 400 g rhubarb
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead the dark flour with butter, sugar and egg to a shortcrust pastry (add a little more water if necessary) and refrigerate for 30 minutes.
- Meanwhile, clean the rhubarb and cut into bite-sized pieces.
- Mix the remaining ingredients to a homogeneous mass.
- Roll out the shortcrust pastry and line a greased springform pan (28 cm) with it.
- Briefly prebake at 165 ° C in a preheated oven until it is no longer greasy.
- Stir the rhubarb pieces into the filling and finally distribute everything on the prebaked shortcrust pastry.
- Bake the cake for 30-40 minutes, until the filling feels firm even in the middle.
- Tastes best when chilled.
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