Rhubarb Strawberry Cheesecake - Rabarber- och jordgubbscheesecake

RHUBARB STRAWBERRY CHEESECAKE

Rabarber- och jordgubbscheesecake

Serves 8

Layer:

10.6 oz digestives

3½ oz butter

3 tablespoons Nutella

Filling:

6 gelatin sheets

or 3 teaspoons gelatin powder

5.3 oz rhubarb

5.3 oz strawberries

0.8 cup sugar

7 oz cream cheese

2.4 cups creme fraiche

1 tablespoon vanilla sugar

Layer:

Crush the biscuits, preferably in a food processor. Melt the butter and mix it in together with Nutella. Line a springform pan, diameter approx 9 inches, with baking paper. Flatten out the crumbs in the bottom of the pan. Place in the fridge while you make the filling.

Filling:

Soak the gelatin sheets in cold water for 5 minutes, or do as you normally do with the powder. Thinly slice the rhubarb. Trim and chop the strawberries. Bring rhubarb, strawberries and 0.2 cup of the sugar to a boil. Boil for about 10 minutes to a compote.

Mix remaining sugar with cream cheese and creme fraiche. Stir in the vanilla sugar, take up and melt the gelatin sheets over low heat. Stir them into the batter and pour it in the pan. Add the compote in spoonfuls and make a marbled pattern with a knife or a fork. 

Leave to set in the fridge for at least 4 hours.

Enjoy!

Bella