Bing your favorite series tonight? Forget the chips, treat yourself to a Limoncello cheesecake!
Does your mouth water spontaneously when you see this delicious cheesecake with a chocolate base? This cake, conceived by the Oil &Vinegar chef, is the perfect combination of fresh and sweet, yummy!
Ingredients
For 8 people
Rhubarb compote
4 stalks rhubarb 100 g sugar
Pie base
180 g flour
2 tbsp cocoa powder
60 g sugar
50 g dark chocolate
35 ml olive oil
1 egg
sea salt
Cake filling
500 g cream cheese
4 eggs
100 g sugar
40 ml limoncello vinegar 1 dl cream
Is this not enough for you? Then try these 5 healthy snacks for the evening.
Preparation method
- Compote:Cut the rhubarb into cubes of about 2 cm. Mix the rhubarb cubes with sugar in a pan and let it rest covered for half an hour. Put the pan on the fire and stew the rhubarb in about 5 minutes to a soft compote.
- Pie base: Heat the olive oil in a pan and melt the dark chocolate in it. Separate the egg and place the egg yolk, flour, cocoa powder, sugar and a pinch of salt in a food processor. Then add the olive oil-chocolate mixture and make a crumbly dough of all the ingredients. Divide the dough over the bottom of a baking tin lined with baking paper and press the pie crust well.
- Cake filling: Preheat the oven to 135°C. Meanwhile, let the cream cheese come to room temperature. In a bowl, beat the eggs with 100 g sugar. Then add 1 dl of cream and mix. Then mix in the cream cheese to make a smooth mixture. Finally, add 40 ml of Limoncello vinegar and stir everything well again.
- Create cake: Pour the pie filling onto the pie crust in the baking tin and bake the pie for 45 minutes. Let the cheesecake cool completely. Serve the pie slices with a generous scoop of rhubarb compote.
Also read:What does the time of your snack attack say
