Rhubarb Cheesecake

Rating: 3.00 / 5.00 (37 Votes)

Total time: 45 min


For the cake base:

For the curd:


Wash and peel rhubarb and cut into bite-sized pieces. Sprinkle with granulated sugar, mix well and let stand until further use.

Preheat the oven to 180 °C convection oven. Line a springform pan with baking paper.

For the cake base, crumble the cookies. Mix with oatmeal and butter and press evenly into the prepared pan.

For the curd mixture, mix the curd with cream cheese, eggs, sugar, vanilla pulp and semolina until smooth. Whip the whipped cream until stiff and fold in loosely. Finally, strain the rhubarb and fold in.

Pour the mixture onto the oat cookie base and spread evenly. Bake in a hot oven for about 45 minutes until golden brown.

Let cool completely in the pan and garnish with mint before serving.

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