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A very light and refreshing cheesecake made with creamy curd cheese on a yeast dough base. It looks beautiful with pink chunks of rhubarb nestled in the creamy cheese filling.
Ingredients:
200 g flour (+ extra for dusting)
180 g sugar
Pinch of salt
1 packet of dry yeast (7 g)
40 g melted butter
100 ml lukewarm milk
3 medium eggs
400 g rhubarb
Zest of 1 lemon
750 g natural creamy curd cheese (if using sweetened, reduce the sugar in the recipe)
2 packets of vanilla pudding powder or 80 g potato starch + 1 packet of vanilla sugar
Optional: powdered sugar for dusting
Instructions:
In a large bowl or the bowl of a stand mixer, knead together the flour, 30 g sugar, yeast, melted butter, 1 egg, milk, and a pinch of salt. The dough should pull away from your hands; if necessary, add a little extra flour (about 3 tbsp). Cover with a cloth and leave in a warm place for 1 hour to rise.
Wash the rhubarb and cut it into 1 cm pieces. Separate the remaining 2 eggs, keeping the whites and yolks apart. Whip the egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks with the curd cheese, 150 g sugar, lemon zest, and pudding powder. Fold in the rhubarb. Then gently fold in the egg whites, adding them gradually to the cheese mixture.
Preheat the oven to 175ºC.
Grease a 26 cm springform pan and line it with baking paper. Roll out the dough on a floured surface into a circle about 30 cm in diameter and fit it into the pan. Pour the cheese filling over the dough base.
Bake on the middle rack for 50–60 minutes. Let cool in the turned-off oven with the door slightly open. Optional: dust the top with powdered sugar before serving.
