Rhubarb Crumble Cheesecake recipe

Ingredients (1/1 GN tray / approx. 35–45 portions)

Crumble 520 g plain flour 145 g rolled oats 325 g brown sugar 375 g cold butter Filling 730 g cream cheese 490 g sugar 1 1/2 tsp salt 1 1/2 tsp ground cinnamon 3 large eggs 1 1/2 tsp vanilla extract 550 g rhubarb, diced

Preparation

1 Combine the flour, oats, and brown sugar in a bowl. 2 Rub the cold butter into the mixture until it forms a coarse crumble. 3 Reserve approximately 1/3 of the crumble mixture for the topping. 4 Press the remaining 2/3 evenly into a greased or parchment-lined 1/1 GN tray. 5 Mix the cream cheese, sugar, salt, cinnamon, eggs, and vanilla extract until smooth. 6 Fold the diced rhubarb gently into the filling. 7 Spread the filling evenly over the crumble base. 8 Sprinkle the remaining crumble mixture evenly over the filling. 9 Bake according to the baking steps below.