Incredibly delicious and delicate soft cream cheese cheesecake with rhubarb and sour cream. Such a dessert will decorate a family tea party, by the end of which there will not be a piece left of it.
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You will need
- For twelve servings
- For the test:
- - 1 glass of flour;
- - 100 g butter;
- - 3 tbsp. tablespoons of sugar.
- For filling:
- - 3 cups chopped rhubarb;
- - 0.5 cups of sugar;
- - 0.5 cups of sugar;
- - 500 g cream cheese;
- - 2 eggs;
- - 1 tbsp. a spoonful of flour.
- For cream:
- - 1 glass of sour cream;
- - 2 tbsp. tablespoons of sugar;
- - 1 teaspoon of vanilla sugar or extract.
Instruction manual
1
Mix the flour with butter and sugar in a bowl, grind it with your hand to make the mixture friable, put it on the bottom of a detachable shape, tamp.
2
Separately, mix finely chopped rhubarb with 1 tablespoon of flour and half a glass of sugar. Put this mass on the base on top. Wrap the mold with foil or place on a baking sheet so that the juice does not drip onto the bottom of the oven during baking. Bake for 15 minutes at 190 degrees. Then remove the mold from the oven, and reduce the temperature to 180 degrees.
3
Whip the cream cheese and a half cup of sugar in a deep bowl to make a creamy consistency. Beat the eggs one at a time, gently stir, but do not beat this cream! Pour over hot rhubarb. Return the form to the oven.
4
Bake a rhubarb cheesecake for 45 minutes or until the filling is dense. Do not open the oven door during cooking! It is advisable to turn off the oven after baking time and allow the treat to cool there for 15 minutes, otherwise it may cool.
5
Immediately brush a hot cake with sour cream, which is easy to prepare: mix sour cream with sugar and vanilla until smooth. Cool the finished cheesecake cake and only after that cut into portions.
6
Do not open the oven door during baking. After the baking time has ended, it is advisable to turn off the oven and let the cheesecake slowly cool there for 15 minutes, so that the center becomes dense and does not settle.