Dirndl Kitchen

Rhubarb Compote
1 For the rhubarb compote, wash, trim and peel the rhubarb and cut into 1 inch pieces. Transfer to a pot, stir in sugar and vanilla and allow to sit (heat off) for 30 minutes. The sugar will help draw out the juices of the rhubarb.
2 Add the vanilla and cinnamon, place a lid on top, and cook on medium low heat for about 5 to 10 minutes or until barely softening enough for the rhubarb to break apart. Only stir occasionally. Transfer to a bowl and allow to cool some.
Käsekuchen
1 Preheat oven (conventional setting) to 350 degrees Fahrenheit (175 degrees Celsius). Prep a 10 inch spring form by putting parchment paper on the bottom, then secure the ring around it.
2 Turn your graham crackers or butter biscuits into crumbs (I filled the cookies into a freezer bag, and used the flat side of a meat tenderizer to make crumbs). Melt the butter and mix together with the cracker crumbs.
3 Press the cookie crumbs onto the bottom of the spring form using your hands or the backside of a spoon, let sit in the fridge while you prepare the cheesecake filling.
4 To prepare the cheesecake filling, whisk together the quark and 300 g or 10 1/2 oz of the rhubarb compote (you can also swirl it into your cheesecake once the cheesecake mixture is poured into the spring pan). Add in eggs, vanilla pudding powder and sugar and whisk together until combined.
5 Pour the mixture on top of your cookie crumb crust in the spring form and bake for 60 to 70 minutes in the preheated oven (loosely lay some aluminum foil over the cake towards the last 10 minutes of baking - this is to prevent the cheesecake from getting too dark).
6 Very important: once finished baking, turn off your oven, crack open the oven door just slightly, and let your cheesecake cool down in the oven. This is to help prevent the top from cracking too much. Mine still cracked some, so don't be mad at yourself if yours does ;-) Then transfer your cheesecake to the fridge overnight.