Rhabarber Käsekuchen: German Cheesecake with Rhubarb Compote

Rhubarb German Cheesecake Käsekuchen reciope dirndl kitchen10

5 from 2 votes

Rhabarber Käsekuchen: German Cheesecake with Rhubarb Compote

If you're a rhubarb fan, this German treat is for you! Rhubarb compote marbled German cheesecake must be one of the best seasonal pairings with your afternoon coffee: tart, slightly sweet and so lecker!

Prep Time30

Cook Time1

Resting Time12

Total Time13 30

Course: Brunch, Coffee, Dessert, Kaffee

Cuisine: German

Keyword: Authentic German Cheesecake, German Cheesecake, German Cheesecake with Rhubarb, German Rhubarb Cheesecake, Käsekuchen, Rhubarb Cheesecake

Servings: slices

Calories: 329kcal

Ingredients

Käsekuchen Crust

200 g honey graham crackers for a more authentic version, try using Leibniz Butterkekse (German butter biscuits)
90 g butter

Rhubarb Compote

500 g rhubarb weigh after trimming and peeling
120 g sugar
2 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
125 ml white wine a semi-dry or dry Riesling would be great in this!

Käsekuchen Filling

1 kg quark I think it's important to use quark in the recipe. You can substitute up to half of the quark with greek yogurt and fat free sour cream or a mixture of both. Please know that substitutions will affect the texture of the cake, but it's close.
300 g rhubarb compote use the extra compote as a topping for pancakes or crêpes, warmed up over vanilla ice cream or swirled into vanilla muffins - yum!
4 eggs
2 teaspoon pure vanilla extract
26 g corn starch
170 g sugar

Metric - US Customary

Instructions

Rhubarb Compote

For the rhubarb compote, wash, trim and peel the rhubarb and cut into 1 inch pieces. Transfer to a pot, stir in sugar and vanilla and allow to sit (heat off) for 30 minutes. The sugar will help draw out the juices of the rhubarb.
Add the vanilla and cinnamon, place a lid on top, and cook on medium low heat for about 5 to 10 minutes or until barely softening enough for the rhubarb to break apart. Only stir occasionally. Transfer to a bowl and allow to cool some.

Käsekuchen

Preheat oven (conventional setting) to 350 degrees Fahrenheit (175 degrees Celsius). Prep a 10 inch spring form by putting parchment paper on the bottom, then secure the ring around it.
Turn your graham crackers or butter biscuits into crumbs (I filled the cookies into a freezer bag, and used the flat side of a meat tenderizer to make crumbs). Melt the butter and mix together with the cracker crumbs.
Press the cookie crumbs onto the bottom of the spring form using your hands or the backside of a spoon, let sit in the fridge while you prepare the cheesecake filling.
To prepare the cheesecake filling, whisk together the quark and 300 g or 10 ½ oz of the rhubarb compote (you can also swirl it into your cheesecake once the cheesecake mixture is poured into the spring pan). Add in eggs, vanilla pudding powder and sugar and whisk together until combined.
Pour the mixture on top of your cookie crumb crust in the spring form and bake for 60 to 70 minutes in the preheated oven (loosely lay some aluminum foil over the cake towards the last 10 minutes of baking - this is to prevent the cheesecake from getting too dark).
Very important: once finished baking, turn off your oven, crack open the oven door just slightly, and let your cheesecake cool down in the oven. This is to help prevent the top from cracking too much. Mine still cracked some, so don't be mad at yourself if yours does ;-) Then transfer your cheesecake to the fridge overnight.

Nutrition