A creamy cheesecake with rhubarb, almonds and a soft meringue, don’t you just love this combination?! The cheese filling is made with ricotta and mascarpone, they make this cheesecake so very creamy. The base of the cake is made of almonds, I also used a touch of lemon for flavor, it enriches the entire cake, while the Italian meringue creates a nice finish. With summer fruit season right around the corner, feel free to replace rhubarb with peaches or other fruits.
Ingredients
crust
- 120 g ground almonds
- 60 g sugar
- 100 g butter
- 2 tablespoons roasted almond flakes
- 1 teaspoon lemon zest
rhubarb
- 300 g rhubarb, chopped
- 150 g sugar
- 1 teaspoon lemon juice
- 1 tablespoon corn starch
- 1/2 teaspoon cinnamon
cheese filling
- 250 g ricotta
- 250 g mascarpone
- 100 g sugar
- 1 egg
- 2 egg yolks
- 1 tbsp corn starch
- seeds from 1/2 vanilla pod
meringue
- 2 egg whites
- 120 g sugar
- pinch of salt
Instructions
Preheat the oven to 190°C.
Combine the ground almonds and sugar, add butter, almond flakes and lemon zest. Press the mixture into a greased 20 cm spring form pan. Place the pan in the fridge.
Combine the rhubarb with sugar, corn starch, cinnamon and lemon juice. Remove the base layer from the fridge and add the rhubarb. Place in the oven and bake for 15 minutes.
In the meantime combine the ricotta with mascarpone, corn starch, sugar and vanilla seeds, then add the egg and egg yolks. Stir gently until just combined. Pour the cheese filling onto the rhubarb in an even layer, put back in the oven and bake for 40 minutes more.
Let chill completely.
Start to beat the egg whites, add salt and beat until fluffy. Then slowly add the sugar, little by little, beating constantly until a thick and glossy meringue mixture. Transfer the mixture onto the chilled cheesecake. Use a kitchen torch to give the meringue a golden color. Enjoy!
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