Cakes No baking cakes fruit cakes

Rhubarb cheesecake

Rhubarb cheesecake. A creamy, delicate cheesecake on the bottom of lotus cookies with tangy, characteristic rhubarb is the perfect combination for afternoon coffee.

Ilość porcji / Servings – 12
Czas przygotowania / Prep. time: 45 mins
Czas gotowania / Cook time: 15 mins
12 hrs
Drukuj / Print

Składniki / Ingredients:

For a cookie bottom

  • 70 g butter (melted)
  • 210 g lotus cookies

For rhubarb

  • 6 rhubarb stalks cut into smaller pieces
  • 2 tablespoons of butter
  • 4 tbsp brown sugar
  • 1/2 pack of yellow jelly

For cheesecake

  • 1200 ml philadelphia cheese
  • 3/4 glass of sugar
  • juice of 1 lemon
  • 12 leaves of gelatin

Sposób wykonania / Instructions:

For a cookie bottom

  • Crush the cookies with a blender or a rolling pin to sand, mix with melted butter.
  • 26 cm diameter cake tin lay out with a cookie mixture. Press into the bottom, level, cool in the fridge for half an hour.

For rhubarb

  • Heat butter in a frying pan, add rhubarb to it and fry for 2-3 minutes. Finally, sprinkle the rhubarb with sugar and caramelize it thoroughly for another 1-2 minutes. At the end pour in the gaslarette and mix thoroughly. cool down

For cheesecake

  • Put the cheese in a bowl, mix with a mixer or beat with a sugar whisk. Squeeze lemon juice, add to the mass
  • Soak the amount of gelatin in the leaves in cold water for about 5-7 minutes, then remove and lightly squeeze.
  • Heat the squeezed gelatin in a small dish and dissolve. Then add 2-3 tablespoons of cheese mass each time mixing. Now you can pour the gelatin into the cheese mass and mix. Pour the cheese mass onto the bottom of the cookie. Make rhubarb blots on the top. Put in the fridge to concentration