Vanilla cheesecake with rhubarb compote
- 100 g roasted unsalted peanuts
- 225 g flour
- 325 g Sugar
- 3 packet Vanillin sugar
- 1 pinch salt
- 5 eggs (size M)
- 175 g Butter
- 1 Vanilla pod
- 200 g double cream cheese
- 500 g low-fat quark
- 2 EL freshly squeezed lemon juice
- 1 Parcel Sauce powder 'Vanilla flavor'
- 3 EL g ground almond kernels
- 600 g Rhubarb
- 500 ml Cranberry juice
-
20 g cornstarch - fat and flour
80 minutes
very easy
- 1.
- Chop nuts for the bottom. Knead flour, 125 g sugar, 1 packet of vanilla sugar, salt, 1 egg, 125 g butter in flakes and nuts to form a dough. Grease a tart pan (28 cm Ø, 3 cm edge height; with lift-off base) and sprinkle with flour.
- 2.
- Pour the dough into the pan, press the bottom and edge down. Prick several times with a fork and chill for about 30 minutes. In the meantime, cut the vanilla pod lengthways and scrape out the vanilla pulp with the back of the knife.
- 3.
- Mix 50 g butter, 1 packet of vanilla sugar, vanilla pulp and 125 g sugar with the whisk of the hand mixer.
- 4.
- Separate 4 eggs. Add the egg yolks to the butter and sugar mixture and stir. Add the cream cheese, quark and lemon juice and stir in well. Add the sauce powder and stir well.
- 5.
- Beat the egg whites until stiff. Fold into the curd mixture in portions. Sprinkle the bottom with almonds. Put the quark mixture on top, smooth it out and put it in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
- 6.
- manufacturer) on the lower rail for approx Bake for 50 minutes. Take out of the oven, place on a wire rack and let cool down.
- 7.
- Clean and wash the rhubarb and cut into pieces approx. 1 cm in size. Juice, 1Bring the packet of vanilla sugar, 75 g sugar and rhubarb to the boil in a saucepan. Let simmer for 4–5 minutes. Mix 5 tablespoons of water and starch until smooth.
- 8.
- Pour into the boiling rhubarb while stirring, bring to the boil and simmer for approx. 1 minute. Pour into a bowl and let cool.
- 9.
- Carefully remove the cake from the tin, lift it out and cut into pieces. Arrange the cake with a little rhubarb compote on plates. Add the rest of the compote.
1 piece approx:
- 390 kcal
- 1630 kJ
- 12 g protein
- 20 g fat
- 41 g carbohydrates
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