Zoe´s cheesecake with rhubarb vanilla marmelade / german style
Thank god it´s rhubarb time. It´s officially spring and what is this season without fresh rhubarb?!
I have this super good german cheesecake two layer recipe which I want to share with you. I made this cake a lot of times in the past, but I felt that something was missing. I found out that cheesecake and jam make a very good & super delicious couple. That is why I decided to bring them both together. They love each other, and so do I. I really hope you´ll do, too.
I went to the market to buy fresh rhubarb from the farmer here in town and started with preparing the jam a day before.
The weather was nice, I had the best company from Capper (my dog) & the garden. That´s all I needed that day. And of course, fresh ingredients. Here is to you my recipe.
Note: Make sure you have about 5 (mas o menos) clean boiled glasses for the jam. Tops and glasses have to be very clean!
- 1 kilo of fresh rhubarb
- 1 kilo jam sugar
- 2 pods of vanilla
- juice of 1 lime
- Clean / peel your rhubarb and cut off the edges. Cut it into small pieces.
- In a pot bring water to a boil. Once it starts boiling give in the rhubarb and let cook for a few seconds.
- Take the pot from the heat and pour the rhubarb into a sieve. Rinse it with cold water. Put it in a big bowl. This process helps to reduce the oxalic from the rhubarb.
- If you like a fine jam without scrap, puree now your rhubarb.
- Mix the rhubarb with the jelling sugar until combined completely.
- Give in the lime juice and the vanilla pods. Cover the bowl with a towel and leave over night or a few hours on a cold place.
- After waiting time bring water to a boil in a pod and cook the rhubarb sugar mixture for 4 minutes.
- Stir the jam constantly.
- Remove the vanilla pods and scrape out the pulp. Stir it into the jam.
- Divide the jam over the cleaned glasses full to the brim.
- Close the glasses with the tops, turn them around and let them on a wet cold and folded towel for about 10 minutes. This process vacuumed your jam and gives it a long-lastingness.
CHEESECAKE (german version with two layers)
- 65 g butter
- 75 g sugar
- 200 g flour
- 1/2 package baking powder
- vanilla pod
- 1 egg
- 500 g Quark
- 150g sugar
- 3 egg yolks
- 400 ml sour cream
- 150 ml oil
- 125 ml full fat milk
- 1 package pudding powder vanilla
- 3 egg whites
- 1 pinch of salt
- 3 tbsp sugar
- fat for battering baking pan & little sugar
Grease & sugar well a 28 ∅round baking pan and preheat your oven to 175° degrees.
For the batter base
- With butter, 75 g sugar, flour, baking powder and 1 egg knead a batter. Put it in the fridge for a while (during preparation time)
For the 1. cake part
- Mix quark, 150 g sugar, 3 egg yolks (egg whites should be kept in the fridge), sour cream, oil, milk, vanilla pod and the vanilla pudding powder until all ingredients are well-combined. Keep 1 cup of this mixture beside.
- Divide the cooled batter base into your well-greased baking pan up to the edges.
- Fill the pan with the quark vanilla mixture and bake the cake for 45 minutes in the preheated oven.
For the 2. cake part
- 5 minutes before ending of the baking time beat your cold egg whites with the pinch of salt and the 3 tbsp sugar until they are very stiff.
- Combine the egg white with the cup of the quark mixture that you kept before, carefully.
- Cover the cake with this mass and bake again for 15 minutes.
- After that period leave your cheesecake in the oven with door open. That prevents the cake from tearing.
- Take the cheesecake from the oven when it is gold brown. Store it in the fridge until serving.
- Before serving your cake, heat up the rhubarb jam a moment in a pan so it gets a little bit liquid again. It will be much easier to spread over the cake.
Ready to enjoy! ❤ I hope you´ll like this recipe as much as I do. Let me know what you think about it and how it worked out when you tried it.