Strawberry Cheesecake with stewed rhubarb topping

27 June 2016

cheesecake à la fraise

Cheesecake and especially Strawberry Cheesecake is one of my favorite desserts. It was also one of our very first recipes on Cosmic tomatoes, who’s first anniversary we will celebrate soon. Last week I went gathering strawberries. My harvest went up to 3 kilos et I was wondering what I will do with all this fruit.  The idea of cheesecake with strawberry and rhubarb came to me because most people love it and it makes a combo of the two seasonal fruits here in Alsace.

Apart from the unmoulding phase which is always a bit risky for this type of recipes, you will see that this strawberry cheesecake is rather simple and you will enjoy making it.

cheesecake à la fraise

Strawberry Cheesecake with stewed rhubarb topping

Ingredients (for 5 ):

– 500g Mascarpone

– 250g Rhubarb

– 450g Strawberry + ten for decoration

– Juice of a quarter of a lemon

– 6 Mint leaves

– 20 Small meringues (homemade meringue recipe here)

– 250 Oat

– A handful of flax seeds

– A handful of sesame seeds

– 2Tbsp Honey

– 70g Butter

– 2g Agar Agar

– Sugar

Mix the oat, the flax seed and the sesame seeds in a large bowl and add two tablespoons of honey.

lin-avoine-sesame-cheesecake

Melt the butter.

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Mix the butter with the rest of the preparation.

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Spread the mixture into the bottom of a springform pan.

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Keep cool for at least 5 hours. That’s it, you’ve completed the first step of your strawberry cheesecake!

cheesecake-fraise-croute-frigo

Blend 200 grammes of strawberry.

strawberry-blender

In a bowl mix the mascarpone, lemon juice, 6 chopped mint leaves, chunked meringues and the strawberries.

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Add sugar to suit your taste. I tend to put as little as possible.

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Mix the Agar agar with a spoonful of the mascarpone mixture and boil for 1 min.

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Add the agar agar mixture to the rest of the filling and mix around very quickly.

filling-cheesecake-agar-agar

Stew the rhubarb (previously peeled, cut into chunks and disgorged in a large bowl with sugar) with 250g of strawberries and sugar 70g.

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Cut thin slices of strawberries and place them along the sides of the springform pan.

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Add 4 tablespoons of the rhubarb stew to your mascarpone filling.

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Pour the filling into the springform pan.

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Keep in the fridge for at least 5 hours! And yes the strawberry cheesecake must be earned. That said, you can accelerate the process by placing the cheesecake in a freezer.

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Cross your fingers and unmold! Once unmolded Coat the top of the cheesecake with the strawberry and rhubarb stew. At last, put some strawberries and meringues to decorate.

demouler-chessecake-fraise

cheesecake à la fraise

To make a nice decoration on top, cut the strawberries in half and make a bevel cut on the outside. They will sit on their own without sinking into the cake.

cheesecake à la fraise

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