Cheesecake With Rhubarb And Strawberry |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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magine the cold cheesecake with the warm fruits and the kick that the ginger gives. Absoultely yummy! Ingredients:
ingredients |
250 g cream cheese |
115 g sugar |
15 g flour |
1 pinch of salt |
1 pack vanilla sugar |
2 eggs |
1 egg yolk |
zest of 1 lemon |
2 tablespoon honey |
2 tablespoon elderberry syrup |
juice of 1 lemon |
piece of ginger |
3 rhubarb stalks |
5-6 strawberries |
Directions:
1. Preheat oven to 160°C- Grease muffin forms (it is enough for 5). Set some water to boil.
2. In a large bowl, beat together cream cheese, sugar, vanilla sugar, flour, salt until smooth. Add the whole eggs, one at a time, beating well after each addition. Place muffin form in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the muffin form. Bake for 30-35 minutes. Let it cool.
3. In a saucepan heat honey, elderberry syrup, lemon juice and grated ginger. Add sliced rhubarb and cook for 2-3 minutes. Mix with sliced strawberries.
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