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Mini Cheesecakes with Rosemary Rhubarb

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Growing up with a German mother the only kind of soft cheese that we ever ate was quark. Usually spread across a bread made mostly of seeds (and the crusts kept firmly intact much to my brothers chagrin) and topped with strawberry jam.

Whenever the mention of cream cheese or ricotta was whispered my mother would simply dismiss as too fatty and back home we went with quark in tow.

When cream cheese could be purchased with my own made money I soon found it to be something I preferred to smear on my now seedless bread with sliced tomatoes. A level of rebellion I’m still getting out of my system.

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With some distance from my mother though, I’ve found some things to be worth eating just because I’m thinking of her and that is my way of valuing her while being so far away. We aren’t like Rory and Lorelei and we will never be that kind of mother and daughter, but out of all the mothers on earth she’s pretty damn great.

With quark in dairy aisle it was a matter of why not try this for old times sake and for her, to feel a little closer to her. And why not add a little rhubarb with some rosemary to make it a little tart dessert.

Note: Quark has a little water content so the liners help to soak that up, but will most likely be only worthy of discarding once you have removed them from the tin.

Allow to sit for at least 30 minutes to cool before placing on a plate and topping with the fruit.

Mini Cheesecakes with Rosemary Rhubarb
Roamingtaste
Makes 6

Ingredients:
250g quark or ricotta
1/4 cup pouring cream
1/4 cup superfine/caster sugar
1 teaspoon vanilla extract
2 medium stalks rhubarb, ends removed, halved and sliced into 1 inch lengths
1/4 cup superfine/caster sugar
1 stalk rosemary
3 tablespoons water

Directions:
Preheat the oven to 190°C/375F and line a muffin tray with liners.

Place the quark, cream, sugar and extract into a bowl and whisk to combine until smooth. Let stand for 5 minutes to allow the sugar to dissolve then mix once more.

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Spoon approximately 3 tablespoons into each cup. Place the muffin tray in a baking tray with boiling water half way up the sides.

Bake for approximately 20 minutes or until golden on top. Remove and allow to cool fully, remove the liners.

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Meanwhile, place the rhubarb, sugar, rosemary and water into a saucepan on low heat and cover.

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Cook for approximately 20 minutes or until the stalks have broken.

Spoon over the top of the cheesecakes and serve chilled.

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Mini Cheesecakes with Rosemary Rhubarb

Serving Size: 6

Mini Cheesecakes with Rosemary Rhubarb

Ingredients

  • 250g quark or ricotta
  • 1/4 cup pouring cream
  • 1/4 cup superfine/caster sugar
  • 1 teaspoon vanilla extract
  • 2 medium stalks rhubarb, ends removed, halved and sliced into 1 inch lengths
  • 1/4 cup superfine/caster sugar
  • 1 stalk rosemary
  • 3 tablespoons water

Instructions

  • Preheat the oven to 190°C/375F and line a muffin tray with liners.
  • Place the quark, cream, sugar and extract into a bowl and whisk to combine until smooth. Let stand for 5 minutes to allow the sugar to dissolve then mix once more.
  • Spoon approximately 3 tablespoons into each cup. Place the muffin tray in a baking tray with boiling water half way up the sides.
  • Bake for approximately 20 minutes or until golden on top. Remove and allow to cool fully, remove the liners.
  • Meanwhile, place the rhubarb, sugar, rosemary and water into a saucepan on low heat and cover.
  • Cook for approximately 20 minutes or until the stalks have broken.
  • Spoon over the top of the cheesecakes and serve chilled.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/mini-cheesecakes-with-rosemary-rhubarb/

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