Saturday, May 18, 2013

Rhubarb Cheesecake Muffins

Spring came quite late this year in Germany; our garden was still covered in snow six weeks ago, and I was worried when we would finally get to see the first rhubarb. Once the snow was gone, everything started growing in a hurry. My beloved rhubarb grew very nicely, and after a few weeks I was already able to harvest some for my baking.

Rhubarb is a very good ingredient for making cheesecakes since it makes them less sweet. I posted a recipe for a rhubarb cheesecake with a nice buttery crust before. This time I have decided to make them in muffin forms. The recipe is super quick and easy to make. They are not very sweet, so you might want to add more sugar to it if you want your cheesecake a little sweeter.

Rhubarb Cheesecake Muffins

- makes 12 -

2 eggs
80 g sugar
1⁄2 tsp. pure vanilla extract
250 g quark (if not available you can use fromage blanc or ricotta, or make quark yourself)
100 g mascarpone
65 g flour
25 g corn starch
30 g semolina
1 1/4 tsp. baking powder
250 g rhubarb
powdered sugar to finish

Preheat oven to 180°C (350°F). Line a 12 cup muffin pan with paper liners.

Seperate the eggs. With a mixer beat the egg yolks together with 2 tablespoons hot water, the sugar and pure vanilla extract for about 5 minutes until light and foamy. Then mix in the quark and mascarpone. Also add the corn starch, semolina and flour and mix until combined.

Wash the rhubarb and cut into small pieces, about 1 cm (1/2-inch). Fold the rhubarb into the cheesecake batter. Beat the egg whites until stiff peaks form. Then fold the into the batter.

Fill the batter into the prepared muffin pan and bake in the preheated oven for about 30-40 minutes. Dust with powdered sugar before serving.

Enjoy and Guten Appetit!

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