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Cheese cake with rhubarb jelly

Recipe

Cheesecake with rhubarb jelly

Serves 6-8 persons

Equipment: Cake ring or spring form (16 cm diameter)

 

Cheese curd:

3 pcs of isinglass

100 g of powdered sugar

200g of Greek yoghurt (10%)

200g of cream cheese

1 dl of cream (whipping cream)

2 table spoons of freshly pressed lemon juice

 

Base:

150g of gingerbreads (or digestives)

75g butter

 

Jelly:

300g of rhubarb (fresh or frozen)

75g of sugar

2 table spoons of freshly pressed lemon juice

1 pcs of isinglass

 

Decoration:

Fresh fruit or berries

 

Method:

1. Crumble the gingerbreads (or digestives) and melt the butter and mix these two ingredients

Put baking paper in the bottom of the spring form and fill it up with the mixture.

Place the form in the fridge for 10 minutes.

 

2. Let the three pcs. of isinglass soak in amply cold water. Take the form from the fridge and place a

piece of plastic around the edges of the spring form

3. Whip the yoghurt and cream cheese well together with the powdered sugar

4. Warm up the lemon juice and press the water from the isinglass before putting it into the warm lemon juice

5. Whip the cream to a soft foam and put it aside.

6. Take a quarter of the cheese cream and pour the lemon juice in it while stirring carefully

7. Take the rest of the cheese cream and stir into the other cream cheese with lemon juice and stir it into the whipped cream.

8. Pour the cheese cream in the spring form and place in the fridge for at least 4 hours.

9. Cut the rhubarbs in 1 cm pieces and bake them with the sugar in an ovenproof dish for 20 minutes at 180 degrees

Filter the rhubarb juice into a cup.

10. Put one isinglass to soak in amply cold water for 10 minutes

11. Mix the isinglass with 1-1½ dl of the rhubarb juice and heat it up gently

12. Take the cheese cake out of the fridge.

13. When the jelly is finger warm, pour it on top of the cheese cake. (If the jelly is too firm before pouring it on top of the cheese cake, you can slowly re heat and melt it)

14. Put the cake into the fridge for a least 15 minutes. Take the cake out of the fridge half an hour before serving.

Remove the plastic from the spring form rim and decorate it with fresh fruit or berries.

Carafe 1L
Orange

€ 35.95

Jug 1L
Yellow

€ 35.95

EASY peeling knife
STAINLESS STEELE

€ 19.95


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