Cheese cake rhubarb cake
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- 1 Strawberry tray
- 100 g Cream
- 150 g Sugar
- 200 g Speculoos biscuits
- 3 Eggs
- 400 g Cottage cheese
- 400 g Rhubarb stems
- 50 g Butter
- Wash the rhubarb stems and cut them into sections. Place them in a saucepan with 80 g of sugar and let them simmer over low heat for 15 to 20 minutes. Mix and let cool.
- Preheat the oven to 180 ° C (th.6). Crush the biscuits with soft butter to obtain a coarse and granular dough. Line the bottom of a hinged mould with it and bake for 10 minutes.
- In a bowl, whisk the cottage cheese with the cream and remaining sugar. Add the eggs one by one and then the rhubarb compote. Pour the mixture over the dough. Lower the oven temperature to 140°C (th.4/5) then put in the oven and leave it to cook
- Just before serving, decorate with the strawberries.