Cold cheesecake with rhubarb It’s the perfect cake for warmer days. A crunchy, butter bottom with a hint of cinnamon goes perfectly with the cheesecake mass, which you will prepare on the basis of cottage cheese and mascarpone cheese. It is also worth adding a lemon zest that will make the dough even more refreshing. The whole complements Sweet and sour rhubarb layer. The dough comes out so tasty that you will gladly reach for a second piece.
The dough is best prepared in a cake tin with a diameter of 24 cm.
Bottom:
- 250 g of wheat flour,
- 90 g of cold butter,
- 1 egg yolk,
- 4 tablespoons of powdered sugar,
- a pinch of salt,
- 1 teaspoon of cinnamon,
- half a teaspoon of baking powder,
- 2 teaspoons of cold water.
Rhubarb:
- 400 g of rhubarb,
- 100 g of fine sugar,
- 3 teaspoons of potato flour,
- SOK from one lemon.
Cheese mass:
- 1 kg of the brilliance of the bride,
- 350 g Serka Mascarpone,
- 150 g of powdered sugar,
- juice and skin grated with 1 lemon,
- 20 g of gelatin powder,
- 100 ml of water.
Additionally:
- whipped whipped cream,
- mint leaves.
Sift flour, cinnamon and baking powder into a bowl. Add butter and chop everything quickly with a knife until the dough resembles crumble. Add yolk, sugar, salt, water. Knead the dough quickly. Form a ball from it, slightly flatten and wrap with cling film. Put in the fridge for a minimum of 60 minutes.
Put the bottom of the cake tin with a diameter of 24 cm with baking paper. Take the dough out of the fridge and roll out. Put the bottom of the cake tin with it and prick it with a fork. Put in a preheated oven to 180 degrees Celsius and bake for 15 minutes.
Wash the rhubarb and dice. Transfer to a saucepan and backfill with sugar. Heat the rhubarb on low heat under cover until it softens and releases juice. Remove the saucepan from the fire. Mix the lemon juice with potato flour and add to the rhubarb. You can add a little water. Insert a gas saucepan again and mix for about 1-2 minutes. Set aside to cool.
Wash the lemon, brew, grate the skin and squeeze the juice. Melt gelatin in cold water and set aside for 10 minutes to swell. Place curd, mascarpone cheese, powdered sugar, skin and lemon juice in a bowl. Also add gelatin. Blend until a uniform, smuggled mass.
Put the rhubarb on the bottom of the cookie. Then put the cheese mass, spread all over and level with a spatula. Cool the cheesecake for several hours in the fridge to concentration. Decorate with whipped cream and mint leaves.
Sources: Terazpoczy.pl
