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Pink Vanilla Cheesecake with Rhubarb

Pink rhubarb called. forced rhubarb appears on sale in January, well before the real rhubarb season in the gardens. In the UK, the largest 'rhizome' of rhubarb is in Yorkshire, where it is grown without light, and collects by candlelight ... This rhubarb is softer and sweeter than traditional. Delights in baking and desserts. If you can not buy it anywhere, choose more red parts of the stem, green, for example, to compost. To the pink, landine rhubarb baked vanilla cheesecake. It looks beautifully covered with a pink feather, and I do not think I have to write taste, pride! 🍆🍆🍆

You have to try it, it's the sky in the mouth 😃😃😃



Ingredients on the bottom: 🍇🍇🍇

160 g of butter, oatmeal or whole wheat bread
30 g of butter, melted
Put the cookies and butter in the blender and mix to the value of the wet sand sandwich.

Form 23 cm in diameter with baking paper, the bottom, the sides do not lubricate. Cook the cake to the bottom of the mold, level up. Bake at 175 degrees C for about 10 minutes or until browned. Take off, lightly cool the cheese preparation time.

Bipolar mold from the outside with aluminum foil - cheesecake will be baked in a water bath.

Cheese Ingredients: 🍉🍉🍉

500 g of semi-fat or greasy cream cheese, ground thirsty
250 ml of sour cream 18%
3 eggs
1/2 - 2/3 cup of fine sugar for baking
1 tablespoon of potato starch
1 tablespoon of wheat flour
1 teaspoon of vanilla extract or vanilla paste or 8 g of vanilla sugar
All ingredients are in the room.

Place all ingredients on the cheese in a bowl of mixer. Mix to mix; Do not mix for too long, by unnecessarily aeration the cheese - the aerated cheesecake grows and then settles down. We do not want this; Cheesecake after baking should be equal to the table.

Pour the cheesecake over the bottom of the cheese. Bake in a water bath * at 160ºC for about 50 minutes. The prepared cheesecake should be bevelled and resilient on top. After baking rest, do not get cold. Cool overnight in the refrigerator - after this time the cheesecake gets the right consistency.

Pink rhubarb sauce: 🍏🍏🍏

250 g of pink rhubarb (or red stems with ordinary rhubarb)
2 tablespoons of sugar
1 teaspoon of vanilla paste or 1 vanilla bean sprout
1 tsp reinforced concrete powder or 1 reinforced concrete slab
Sprinkle the gelatin with cold water, cover (about 30 ml), set aside for 10 minutes.

Cut the rhubarb into small pieces (the stem is not peeled). Put in a pot, sprinkle with sugar, vanilla, add 1 tablespoon of water. Heat on a low power burner, do not cover, for about 10 minutes or longer, until completely ruptured and softened rhubarb, often stirring (additionally add 1 tablespoon of water). Hot and boiled descent with a burner, swollen with gelatin and mix thoroughly until it is dissolved. Wake up in the memory room.

Squeeze the rhubarb sauce on the surface of the cheesecake, level up. Cool.

* A water bath consists of a serpentine mold inserted into a larger form of heat resistant vessel, and pouring the water to half the height of the mold with cheese mass. Cheesecake baked with steam, so in very high humidity. For steam, the cheesecake bakes at any place, even in the middle; Does not crack after baking and preserves the ideal, creamy consistency.

Bon Appetit :-) 😏😏








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