for 16 pieces

Cheesecake

4	eggs
200 g	sugar
600 g	double cream cheese (e.g. Philadelphia)
300 g	cream quark
45 g	Maizena cornflour
1	organic lemon, grated zest and the juice
1	vanilla pod, seeds removed
2 ½ dl	full cream, beaten until stiff

Rhubarb compote

500 g	rhubarb, diagonally in approx. 4 cm wide pieces
50 g	sugar
1	organic lemon, grated zest and 2 tbsp of juice
200 g	strawberries, quartered

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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