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CHEESECAKE WITH RHUBARB†
(KÄSEKUCHEN MIT RHABARBER)
Cake:
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup sugar
1 egg
8 tablespoons (or 1 stick) butter or margarine
2 tablespoons plain breadcrumbs
Filling:
4 eggs
1 cup sugar
1/2 cup water
15 oz. ricotta cheese
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 lbs. rhubarb
1 tablespoon plain breadcrumbs
dash of salt
Cake:
Grease a springform pan (10” X 13”). Sprinkle with 2 tablespoon
breadcrumbs and set aside. Place flour on the countertop and
over the top sprinkle baking powder and sugar. Make a well,
drop in the egg and cut the butter or margarine into slices over
it. Knead into smooth dough and place in the refrigerator for
45 minutes.
Filling:
Peel the rhubarb, cut off the roots and leaf ends and cut into
1” pieces. Place in a saucepan with 1/2 cup sugar, 1/2 cup
water and bring to a boil. Cover the pan and simmer until
soft. Pour into a colander to drain. Take the dough out of the
refrigerator and knead it twice. Line the springform pan making
sure it comes up the sides for 1/2 inch. Prick over the entire
bottom of the pan with a fork. Bake in a preheated oven at 350º
for 20 minutes. Remove from the oven and set aside. Separate
the eggs. Beat the whites with a dash of salt until stiff and
place in the refrigerator. Beat yolks with 1/2 cup sugar until
creamy (5 minutes). Add ricotta cheese, vanilla extract and
corn starch and beat until mixed. Sprinkle 1 tablespoon
breadcrumbs over the baked dough and lay the rhubarb over it
evenly. Take the stiff egg whites and fold them carefully into
the cheese mixture. Pour the cheese mixture over the rhubarb
and smooth evenly over the top. Immediately bake in a preheated
oven at 340º for 40-50 minutes until the top is golden. After
baking let the cake sit in the pan 10 minutes. Loosen the edges
with a knife and cool the cake in the pan for 1 hour before
serving.
Makes 1 cake |
