Preparation

For the biscuit base, melt the butter. Meanwhile, finely crush the biscuits in a sealed freezer bag with a rolling pin. Mix both ingredients together and place them in a 20cm springform pan with high sides. First, firmly press half of the biscuits onto the edge with the back of a spoon, then flatten the rest onto the base. Let it set in the refrigerator for about 20 minutes or longer.

Now prepare the filling. Preheat the oven to 170°C and dissolve the cornstarch in the milk and cream in a large bowl until no lumps are visible. Whisk in 53 drops of myAROMA vanilla and sugar.

Stir in the quark, cream cheese, and sour cream until creamy. Carefully stir in the eggs and lemon juice at the end, making sure to incorporate as little air as possible. Spread the liquid mixture onto the biscuit base.

Bake the cheesecake on the middle rack for approximately 55-60 minutes until lightly browned. Cool for another hour with the oven door open, then cool to room temperature and let rest overnight or in the refrigerator for a few hours.

For the sauce, wash and peel the rhubarb, cut it into approximately 2 cm thick slices, and sauté it with the sugar over medium heat until soft, stirring occasionally. Wash and cut the strawberries into smaller pieces and sauté for another two minutes. Then add 22 drops of myAROMA Vanilla and 30 drops of myAROMA Strawberry, stirring well. Let cool.

Carefully remove the cake from the springform pan and serve with the sauce.