Name: Springlike Rhubarb Cream Cheese Cake
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 12 Portionen
Ingredients: 100 g Butter; 200 g Oat biscuits; 525 g Cream cheese double cream level; 200 g Natural yoghurt; 1 Pck. Vanilla sugar; 6 Blatt Gelatine; 50 ml Rhubarb nectar; 100 g Sugar; 400 g Rhubarb; 1 Zweig(e) Mint

This Thermomix® recipe for Springlike Rhubarb Cream Cheese Cake is ready in 3 h 45 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rhubarb cream cheese cake is an absolute eye-catcher on every spring table! The combination of crispy biscuit base, creamy cream cheese filling and fruity rhubarb compote is simply irresistible. I especially like to make it when the rhubarb comes fresh from the garden. The slight acidity of the rhubarb harmonizes perfectly with the sweetness of the cake. A tip: Prepare the cake the day before, then it can infuse in the fridge overnight and taste even better. Perfect for Easter, birthdays or just for coffee!

Ingredients (10 ingredients)

100 g Butter
200 g Oat biscuits
525 g Cream cheese double cream level
200 g Natural yoghurt
1 Pck. Vanilla sugar
6 Blatt Gelatine
50 ml Rhubarb nectar
100 g Sugar
400 g Rhubarb
1 Zweig(e) Mint

Preparation (11 steps)

Melt butter

Thermomix® Setting

3 min/122°F/Speed 1 50

Put 100 g butter in the mixing bowl and melt for 3 minutes/50°C/speed 1.

180

Chop oat biscuits

Thermomix® Setting

10 sec/Speed 8

Put 200 g oat biscuits in the mixing bowl and chop for 10 sec./speed 8. Add the melted butter and mix for 10 sec./speed 4.

Prepare biscuit base

Grease a springform pan (26 cm). Put the biscuit-butter mixture in the springform pan and press firmly as a base.

Prepare cream cheese cream

Thermomix® Setting

20 sec/Speed 3

Put 525 g cream cheese, 200 g natural yoghurt and 1 packet vanilla sugar in the mixing bowl and stir for 20 sec./speed 3.

Prepare gelatine

Soak 6 sheets of gelatine in cold water according to the package instructions and leave to swell for about 10 minutes.

Dissolve gelatine

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 50 ml rhubarb nectar and 50 g sugar in the mixing bowl and heat for 3 minutes/50°C/speed 2. Add the squeezed gelatine and stir for 20 sec./speed 3 until it has dissolved.

180

Refine cream cheese cream

Thermomix® Setting

20 sec/Speed 3

Add the gelatine-rhubarb nectar mixture to the cream cheese cream in the mixing bowl and stir for 20 sec./speed 3.

Fill and cool the cake

Spread the cream cheese cream on the biscuit base, smooth it out and put it in the fridge for at least 3 hours (or overnight).

Prepare rhubarb

Wash, clean, peel 400 g rhubarb and cut the stalks into approx. 2 cm wide slices.

Steam rhubarb

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Put 50 g sugar in the mixing bowl and caramelize for 3 minutes/120°C/speed 1. Add rhubarb and 4 tablespoons rhubarb nectar and steam for 5 minutes/100°C/reverse rotation speed 1.

300