Cheesecake, Wine, Rhubarb, Mascarpone

Rhubarb Cheesecake

Ingredients

Servings 1 portion
  • 30 ml dry white wine
  • 100 g of beer mascarpone
  • sugar - 1 tbsp.
  • 100 g cream with 30% fat
  • softened butter
  • 2 shortbread cookies
  • vanilla sugar
  • handful of peeled hazelnuts
  • 2 cuttings of rhubarb

Cooking

Step 1

Crush the cookies coarsely. Chop nuts. Peel the rhubarb, cut into 1 cm thick slices. Melt the butter in a frying pan over low heat, add the cookies and nuts. Cook on the lowest heat for 2-3 minutes.

Step 2

Place a serving ring on a plate. Put a mixture of cookies and nuts inside it, smooth the surface. Whip the cream until soft peaks appear. Add mascarpone and sugar, stir. Transfer the mixture to the inside of the serving ring, smooth the surface. Carefully remove the ring.

Step 3

Pour the wine together with the same amount of water into the pan, add vanilla sugar, boil. Add rhubarb, cook 6-8 minutes. Arrange rhubarb on top of cheesecake and serve immediately.

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