Wednesday, June 26, 2013

Rhubarb cheesecake!

Rhubarb, with its acid taste, is a very delicious ingredient for summer desserts. With the right recipe it can make a dish fresh and tastefull.


-100g shortbread cookies,
- 50g butter, 
-50g chooped almonds, 
-275g sugar,
-300g rhubarb,
-2 packages of vanilla pudding,
-350ml rhubarb juice,
- 750g cream cheese,
-6 eggs + 2 egg whites,
-2 table spoons of lemon zest,
-strawberries for decoration

Firstly very finly grind your shortbread cookies. With your hands mix in the butter, then add almonds and 25g of sugar. Prepare your baking dish and at the bottom evenly set the mixture. Wash the rhubarb and chop it in 2 cm pieces. Mix 50g of sugar and 1 pack of vanilla pudding powder with 4 table spoons of rhubarb juice.  Bring the rest of the juice to boil and like you would make a pudding, add the pudding powder mixture and stir frequently, so it starts to thicken. Live the mixture to cool off a little bit, then add the chopped rhubarb. In another bowl mix creme cheese, 200g of sugar, 6 eggy and additional 2 egg whites, plus 1 pack of vanilla pudding powder and the lemon zest. Prepare your oven to 180 degrees celsius. Set the rhubarb mixture on top of the cookie layer and evenly spread it out, wtihout touching the corners of the dish. On top of that set the creme cheese mixture and fill in the corners with it. Bake for 90 minutes and then decorate it with strawberries on top.


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