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Enchanting rhubarb and strawberry cheesecake: a tangy and sweet symphony with a crispy crumble

Enchanting rhubarb and strawberry cheesecake: a tangy and sweet symphony with a crispy crumble

Indulge in the vibrant flavors of spring with this enchanting rhubarb and strawberry cheesecake. This dessert elegantly combines the tartness of rhubarb and the sweetness of strawberries on a rich, creamy cheesecake layer, all topped off with a golden, buttery crumble. The perfect balance of textures and flavors, this cheesecake transforms traditional ingredients into a sophisticated and delicious treat that is sure to impress.

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Why you will love it

The magic of this cheesecake lies in its combination of contrasting flavors and textures. The creamy sweetness of the cheesecake filling provides a rich base that complements the tart rhubarb and sweet strawberries. The crispy crumble topping adds a delicious crunch, making each bite a complete sensory experience. This dessert is not only a joy to eat but also a pleasure to contemplate, with its colorful layers and rustic charm.

Perfect opportunity

This strawberry rhubarb cheesecake is ideal for any spring or summer celebration, including Mother's Day, Easter, or a special brunch. It's also perfect for any gathering where you want to present seasonal ingredients in an elegant form. Whether it's a family dinner, a garden party or just a treat to enjoy warmer days, this cheesecake will be the highlight of your dessert table.

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Decorating Tips

For a stunning presentation, arrange thin slices of fresh strawberries and rhubarb on the cheesecake before serving. A dusting of powdered sugar or a drizzle of strawberry syrup can enhance the visual appeal and add an extra touch of sweetness. Consider garnishing with fresh mint leaves or edible flowers for a pop of color and an extra layer of freshness.

Ingredients:

  • For the dough:
    • 175 grams of all-purpose flour
    • 100 grams of butter
    • 50 grams of sugar
    • 1 small beaten egg
    • 4 grams of vanilla sugar
    • A pinch of salt
  • For the filling:
    • 375 grams of well-drained white cheese (20% fat)
    • 2 medium eggs
    • 100 grams of sugar
    • 1 teaspoon of vanilla extract
    • 50 grams of melted butter
    • 75 milliliters of heavy cream
    • 10 grams of cornstarch
    • 15 grams of flour
    • 1/2 tablespoon sour cream
  • For garnish:
    • 130 grams of rhubarb, peeled and cut into pieces
    • 130 grams of strawberries, hulled and sliced
  • For the crumble:
    • 50 grams of all-purpose flour
    • 25 grams of cold butter cut into small pieces
    • 25 grams of sugar

Instructions:

  1. Prepare the oven and the pan:
    • Preheat the oven to 180°C (356°F, fan). Line a 20cm springform pan with baking paper.
  2. Make the crust:
    • In a bowl, knead the flour, butter, sugar, beaten egg, vanilla sugar and salt to make a dough. Press this dough into the bottom and sides of the prepared pan. Refrigerate.
  3. Make the garnish:
    • Mix quark, eggs, sugar, vanilla, melted butter, cream, cornstarch, sour cream and flour until smooth. Pour over cooled crust.
  4. Add the fruit and crumble:
    • Evenly distribute the rhubarb and strawberries over the filling. Mix the flour, cold butter and sugar to obtain a crumble; sprinkle over fruit.
  5. Cook and cool:
    • Bake for 60-65 minutes until the filling is set and the top is golden brown. Let cool completely, then refrigerate for several hours or overnight.

This rhubarb and strawberry cheesecake with its crunchy crumble topping is ready to be the star of your next party. Enjoy the harmonious blend of flavors and the joy it brings!

Appreciate!

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