Recipe: Steam-oven cheesecake with rhubarb sauce

INGREDIENTS

FOR THE BASE

150 g wholemeal biscuits

65 g butter

FOR THE FILLING

750 g fresh cheese

250 g sour cream

1 teaspoon vanilla extract

200 g sugar

1 pinch salt

30 g cornflour

3 large eggs

FOR THE GLAZE

200 g fresh cheese

100 g sour cream

2 - 3 tablespoons sugar

FOR THE SAUCE

150 g rhubarb (red stalks)

70 ml water

30 g sugar

1 tablespoon red berry jam

20 g pistachios

Allergens are marked in bold

Preheat the oven to 160°C CircoTherm® hot air. Line the bottom of a springform tin (24 cm diameter) with parchment paper. In a small saucepan, melt the butter. Grind the biscuits very finely. Add melted butter to the biscuit crumbs, mix well and press into the bottom of the springform tin. Bake for 10 minutes, remove from the oven and let cool.

For the filling, stir the fresh cheese until smooth. Add sour cream and vanilla extract and mix well. Combine sugar, salt and cornflour and gradually add to the cheese mixture. Incorporate the eggs one by one.

Distribute the cheese mixture on the biscuit base. Cover the cheesecake with aluminium foil and bake at 100°C steam setting (shelf level 2) for 60 to 70 minutes. Remove the cheesecake from the oven, remove the foil and let cool.

For the glaze, stir together fresh cheese, sour cream and sugar until creamy and spread onto the cooled cheesecake. Cover the cheesecake with a cloth and refrigerate for at least 4 hours.

For the rhubarb sauce, rinse the rhubarb and remove the ends. Cut into pieces about 2 cm wide. In a saucepan, briefly bring water and sugar to a boil. Stir in the berry jam and let simmer for about 5 minutes. Add the rhubarb pieces and simmer until they have the desired texture.

Chop pistachios coarsely and distribute the sauce and nuts over the thoroughly cooled cheesecake.