Rhubarb Cheesecake with Macastreusel
Preparation time: 120 minutes - Difficulty: easy
- 200 g spelt flour type 630
- 70 g ground almonds
- pinch of salt
- 0.5 tsp baking powder
- 1 egg yolk, the white can be included in the filling
- 100 g raw cane sugar
- 2 tbsp Maca Powder (Bio)
- 150 g very soft butter
For the filling:
- 400 g cream cheese
- 200 g sour cream
- 1 egg and the egg white
- pulp of 1 vanilla pod
- zest of 1 organic lemon
- 80 g sugar
- 350 g rhubarb cleaned and cut into 2 cm pieces
Preparation of the base:
Preheat oven to 180 degrees convection. Baking time approx. 1 hour in total.
Knead all ingredients well and put 2/3 of the dough into a greased 24 springform pan and prepare a nice cake base.
Pre-bake this for 20 min. Refrigerate the rest of the crumble dough.
After the baking time, let the base cool briefly before adding the filling.
Mix all ingredients except the rhubarb to a smooth cream, spread on the slightly cooled cake base, spread the rhubarb pieces on top, press down lightly and sprinkle with the crumbles.
Bake for another 40-45 min on the middle shelf.
Make sure that it does not get too dark, if necessary cover with baking paper.