Strawberry Rhubarb Cheesecake is perfect cake for late summer when rhubarbs and strawberries are in season. This cake balances between the tartness of the rhubarb and the sweetness of the strawberries. Delicious and light cake for those late summer days. I hope you enjoy this recipe!
Recipe
cake ring 16 cm x 7 cm
Ingredients
Cookie Crust
100 g digestive cookies
50 g butter
Rhubarb compote
150 g rhubarb
50 g sugar
1 tbsp water
Rhubarb cream cheese filling
100 g cream cheese
125 g quark
1 dl rhubarb compote
1,5 tbsp (15 g) sugar
2 gelatin sheets + 2 tbsp water
100 g cream
Strawberry cream cheese filling
100 g cream cheese
125 g quark
50 g sugar
1,5 dl strawberries
2 gelatin sheets + 2 tbsp water
100 g cream
Strawberry rhubarb juice jelly
100 g strawberries
100 g rhubarb
100 g sugar
200 g Water
2 gelatin sheets + water
Decoration
white chocolate
strawberries
White chocolate covered cashew nuts
Instructions
1. Make the rhubarb compote. Wash and cut the rhubarb and put in a pot with sugar and water. Bring to a boil. Mix until rhubarbs are softened. Let it cool.
2. Make the crust. Crush the digestive cookies in a bag using a rolling pin or crush them in a food processor. Pour cookies into a small bowl and stir in melted butter. Put a baking sheet under the cake ring and cover the sides with a cake collar. Press the mixture firmly into the bottom. But in to the fridge.
3. Make the rhubarb filling. Soak sheets of gelatin in cold water around 5 minutes. Beat the cream cheese, quark and sugar together until well combined and smooth. Add in rhubarb compote and mix in well. Lift gelatin sheets from the cold water and squeeze quently to remove excess water. Put in a heatproof bowl with water and microwave it around 10 to 20 seconds (do not let it boil). Put the dissolved gelatin to the cream cheese mixture. Add in loosely whipped cream and mix until combined. Pour the filling over the crust and spread into an even layer. Refrigerate for 50 minutes.
4. Make the strawberry filling. Add the strawberries to a food processor and puree until smooth. Soak sheets of gelatin in cold water around 5 minutes. Beat the cream cheese, quark and sugar together until combined and smooth. Add in strawberry puree and mix in well. Lift gelatin sheets from the cold water and squeeze gently to remove excess water. Put in a heatproof bowl with water and microwave it around 10 to 20 seconds. Put the dissolved gelatin to the cream cheese mixture. Add in loosely whipped cream and mix until combined. Pour the filling over the rhubarb filling. Refrigerate for 4 hours or overnight.
5. Make the strawberry rhubarb juice jelly. Wash the rhubarb and cut in to pieces. Bring water to a boil. Add rhubarb and strawberries and let simmer until soft. Stir in the sugar and turn off the heat. Once cool pour juice through a strainer. Soak sheets of gelatin in cold water around 5 minutes. Put in a heatproof bowl with 2 tbsp of juice and microwave it around 10 to 20 seconds. Pour the gelatin to the rest of the juice. Pour jelly over the cheese cake. Refrigerate for 30-60 minutes.
6. Remove the cake ring and decorate the cake.
Background music: Sweet Dreams by Michele Nobler
7 авг 2019
