Cooking Rhubarb Cheesecake

Table of contents:

Cooking Rhubarb Cheesecake
Cooking Rhubarb Cheesecake

Video: Cooking Rhubarb Cheesecake

Video: Cooking Rhubarb Cheesecake
Video: Family Recipes -- Rhubarb Cheesecake 2024, May
Anonim

Incredibly delicious and delicate cheesecake cake made from soft cream cheese with rhubarb and sour cream. Such a dessert will decorate a family tea party, by the end of which not even a piece will remain of it.

Cooking rhubarb cheesecake
Cooking rhubarb cheesecake

It is necessary

  • Twelve servings
  • For the test:
  • - 1 glass of flour;
  • - 100 g of butter;
  • - 3 tbsp. tablespoons of sugar.
  • For filling:
  • - 3 cups of chopped rhubarb;
  • - 0.5 cups of sugar;
  • - 0.5 cups of sugar;
  • - 500 g cream cheese;
  • - 2 eggs;
  • - 1 tbsp. a spoonful of flour.
  • For the cream:
  • - 1 glass of sour cream;
  • - 2 tbsp. tablespoons of sugar;
  • - 1 teaspoon of vanilla sugar or extract.

Instructions

Step 1

Mix flour, butter and sugar in a bowl, rub it with your hand to make the mixture crumbly, put it on the bottom of a split form, tamp it.

Step 2

Separately, mix finely chopped rhubarb with 1 tablespoon flour and 1/2 cup sugar. Place this mixture on top of the base. Wrap the tin in foil or place it on a baking sheet to prevent juice from dripping to the bottom of the oven while baking. Bake for 15 minutes at 190 degrees. Then remove the form from the oven and reduce the temperature to 180 degrees.

Step 3

Whisk the cream cheese and 1⁄2 cup sugar in a deep bowl to create a creamy consistency. Beat the eggs one at a time, stir gently, but do not beat this cream! Pour over the hot rhubarb. Return the mold to the oven.

Step 4

Bake the rhubarb cheesecake for 45 minutes or until the filling is firm. Do not open the oven door during cooking! It is advisable after the end of the baking time to turn off the oven and let the treat cool there for 15 minutes, otherwise it may cool down.

Step 5

Immediately coat the hot cake with sour cream, which is easy to prepare: mix the sour cream with sugar and vanilla until smooth. Cool the finished cheesecake cake completely and only then cut into portions.

Step 6

Do not open the oven door during baking. After the baking time has ended, it is advisable to turn off the oven and let the cheesecake cool slowly there for 15 minutes so that the center becomes firm and does not settle.

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