Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cheesecake
Rhubarb compote
Utensils
One springform tin (approx. 24 cm in diameter), base lined with baking paper, sides lined with a strip of baking paper (approx. 12 cm wide)
How it's done
Cheesecake
Place the eggs in a bowl, add the sugar, mix. Using the whisk on a mixer, beat for approx. 5 mins. until light and fluffy. Mix in the cream cheese and all the other ingredients up to and including the vanilla seeds, fold in the whipped cream. Transfer the mixture to the prepared tin.
Bake
Approx. 1 hrs. 10 in the lower half of an oven preheated to 180 °C. Remove, leave the cheesecake to cool in the tin and chill for at least 12 hrs. or overnight.
Rhubarb compote
Mix the rhubarb, sugar and lemon zest in a pan, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. until just soft. Mix in the lemon juice, place ⅓ of the rhubarb along with the strawberries in a measuring cup, puree. Mix in the remainder of the rhubarb compote, leave to cool.
Serve
Spread the rhubarb compote on top of the cheesecake.
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