Rhubarb – Cream Cheesecake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter
- 100 g suar
- 1 packet vanilla sugar
- some lemon peel, grated
- 50 ml amaretto
- 3 large egg (s)
- 200 g cream cheese
- 220 g flour
- 2 teaspoons baking soda
For covering:
- 400 g rhubarb
- 2 tablespoon sugar
- 50 g almond sticks
- 2 tablespoon jam, apricot (apricot)
Print Recipe
Pin Recipe Instructions
- First wash the rhubarb, peel and cut into pieces approx. 1 cm in size. Mix well with the 2 tablespoons of sugar in a bowl.
- For the dough, stir together the butter, sugar, vanilla sugar, lemon zest and amaretto until frothy. Mix in the eggs one at a time. Add the cream cheese and stir in as well. Mix the flour and baking powder and fold in.
- Pour the dough into a springform pan (28cm diameter) and smooth it out.
- Cover with the rhubarb pieces and sprinkle the almond sticks over them.
- Bake in the oven at 180 degrees for about 30-40 minutes.
- Spread the heated apricot jam immediately after baking and allow to cool.
- Serve with whipped cream.
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