Hello friends,
I always make the most of rhubarb season. I’m truly a fan, and as you probably know, the combination with strawberries is absolutely delightful. So, it’s no surprise that this new recipe came to mind, resulting in the airy rhubarb and strawberry cheesecake.
The inspiration for this airy rhubarb and strawberry cheesecake
Directly inspired by the Mazaltov by Jean-Paul Hévin, this airy rhubarb and strawberry cheesecake is sure to impress you. At home, it was a hit! Even the teens, who insisted they didn’t like rhubarb, asked for seconds! Now that’s some solid proof!
Rhubarb, I love it!
Before diving deeper into the details of this recipe, let me remind you of the existing rhubarb recipes on the blog:
the classic meringue rhubarb tart, a traditional recipe from my Alsace. I can still picture myself picking rhubarb in the family garden to make this famous tart with my grandmother!
the rhubarb and strawberry tart (inspired by chef Philippe Conticini)
my white cheese and rhubarb tart, another classic Alsatian dish! This famous white cheese tart from my Alsace is perfectly complemented by a delicious rhubarb compote, providing a beautifully balanced and tangy touch.
the rhubarb and strawberry verrines, a very indulgent and easy-to-make treat
and the latest addition, the rhubarb, strawberry, and vanilla cake, a delicate balance of three flavors that complement each other beautifully!
The winning association
You may have noticed that this isn’t the first time I’ve paired rhubarb with strawberries, and it surely won’t be the last. The combination of the sweetness of strawberries and the tartness of rhubarb is probably my favorite spring pairing. Much like chocolate and pear in winter…
Rhubarb has everything to please
In addition to its delicate flavor, rhubarb boasts numerous health benefits…
Often misunderstood as just a vegetable, rhubarb is rich in fiber, which is essential for maintaining a healthy digestive system.
Good for your health
The soluble fibers in rhubarb are known for their ability to lower blood cholesterol levels. They bind to fats in the intestine, helping to reduce the absorption of bad cholesterol. This action contributes to preventing cardiovascular issues and maintaining a healthy heart.
They also promote regular bowel movements, which is crucial for avoiding constipation and ensuring smooth digestion. (source Quitoque)
Let’s return to our airy rhubarb and strawberry cheesecake recipe…
As I mentioned earlier, I was inspired by Chef Jean-Paul Hévin, whose chocolates I absolutely adore. Frankly, this Best Craftsman of France in Pastry and Confectionery provides such refined, balanced, and indulgent products that it’s hard to resist…
A mix of several recipes
I started with his cheesecake recipe, which I blended with my famous Alsatian white cheese tart (the one I previously mentioned), my no-bake cheesecake (for the crust), and of course, rhubarb, strawberries, and… ginger! The result is packed with flavor, indulgence, and a presentation that I absolutely love! 😉
The rhubarb will be prepared as a compote made with ginger syrup, and the strawberries will be used in two ways: one part will be cooked into a syrup, while the other will be served fresh, simply sliced as desired!
The necessary utensils:
A saucepan,
One fine mesh strainer,
A blender for crushing the biscuits (or a resealable plastic bag and a rolling pin),
One 10-inch round springform pan,
A mixing bowl or a large salad bowl,
An electric whisk or a stand mixer,
A spatula,
One cutting board,
And a good paring knife.
So there you have it, I’ve shared everything! Are you ready to embark on making my airy rhubarb and strawberry cheesecake?
The recipe, Chef!
Light Rhubarb and Strawberry Cheesecake
( Vote !)
Loading...Ingredients
- Rhubarb with Ginger
- 200 g of water
- 50 g of sugar
- 2 cm of ginger root
- 250 g of rhubarb
- Strawberry Syrup
- 100 g of strawberries
- 30 g of sugar
- Biscuit
- 70 g of melted butter
- 175 g of dry biscuits
- Preparation with Quark
- 570 g of quark at 0%
- 120 g of sugar
- 1 packet of vanilla sugar
- 70 g of cornstarch
- 3 egg yolks
- 1/2 lemon
- 370 g of egg whites
- 100 g of sugar
- Finishing
- 2 tablespoons of powdered sugar
- 10 strawberries
Instructions
Rhubarb with Ginger
Make a syrup by heating water, sugar, and peeled ginger cut into 4 slices.
Cook for 5 minutes, then add the rhubarb, also peeled and cut into pieces of 2-3 cm.
Cook over low heat and covered for 5-6 minutes.
At the end of cooking, set the rhubarb pieces on a plate in your refrigerator, keep the syrup free of ginger slices.
Strawberry Syrup
Add 100 g of strawberries and 30 g of sugar to the syrup.
Cook for 15 to 20 minutes until you achieve a syrupy texture.
Strain through a sieve to keep only the syrup.
Set aside in the refrigerator.
Biscuit
Finely crush the biscuits.
Pour the melted butter over them and mix well.
Spread at the bottom of your mold and flatten well.
Pour the pieces of rhubarb with ginger over the dough, leaving 1 cm free at the edge.
Set aside in the refrigerator.
White Cheese Preparation
Preheat your oven to 240 degrees.
In your mixing bowl, combine the white cheese, 120 g of sugar, vanilla sugar, cornstarch, egg yolks, and lemon juice.
Beat the egg whites with the 100 g of sugar until stiff peaks form.
Incorporate two tablespoons of egg whites into the white cheese mixture with a whisk to loosen it well.
Add the remaining egg whites. Mix gently with a spatula.
Cheesecake
Pour the white cheese mixture on top and smooth the surface with a spatula.
Bake for 10 minutes.
When the top of the cake begins to brown (a fairly dark color), open the oven door to quickly lower the temperature, set the oven temperature to 150 degrees and bake for another 50 to 60 minutes.
Check the cooking by inserting a knife blade into the center of the cake; it should come out clean. Allow to cool and then unmold.
Finishing
Once the cheesecake is cooled, sprinkle with powdered sugar.
Place your fresh strawberries in the center and drizzle with strawberry syrup.
Serve!
FAQ
How to succeed a light rhubarb strawberry cheesecake without it being too heavy?
To achieve a light texture, whip the egg whites with sugar and gently fold them into the quark mixture, being careful not to break them, finishing the mixture with a spatula.
Can I prepare this rhubarb strawberry cheesecake in advance to serve it the next day?
Yes, you can definitely make it the day before: let it cool completely after baking, then store it in the refrigerator before unmolding it and decorating it with fresh strawberries and syrup just before serving.
How do I know if my light rhubarb and strawberry cheesecake is well cooked?
Check the doneness by inserting a knife blade into the center of the cake: it should come out clean, the surface should be well colored, and the cooking finishes at a lower temperature.
How to prevent my cheesecake from cracking on the surface?
I recommend watching the cooking in two stages, quickly lowering the temperature when the top starts to brown nicely and letting the cheesecake cool gradually before unmolding.
Can we adapt the cheesecake if we don't like the taste of ginger with rhubarb?
Yes, simply make the syrup following the same method but without adding the ginger slices, or by adding less for a more discreet flavor.
What equipment is essential for this light rhubarb and strawberry cheesecake recipe?
Prepare a 26 cm high-sided pan, an electric whisk or stand mixer, a saucepan, a chinois sieve, a spatula, and a blender or rolling pin to crush the biscuits.
How to arrange the rhubarb in the cheesecake for a nice result?
Spread the pieces of ginger rhubarb on the biscuit base, leaving about 1 cm free at the edge so that the quark filling covers everything well without overflowing.
How to use strawberries in this light rhubarb strawberry cheesecake?
Part of the strawberries is used to flavor the strawberry syrup added to the cooking syrup, while the rest is used fresh, simply cut, placed in the center of the cooled cheesecake, and then covered with this syrup.
Can we use this cheesecake as a strawberry dessert even outside the peak rhubarb season?
Yes, as long as you have rhubarb (fresh or already cooked in compote), this cheesecake makes an excellent spring strawberry dessert with a nice balance of sweetness and acidity.
No Comments