Rhubarb Almond Cheesecake with Meringue
A creamy cheesecake with rhubarb, ricotta, mascarpone, almonds, and a soft toasted meringue. Fresh, rich, and easy to make with other fruits.
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Cooking tools:
- Springform pan
- Kitchen torch
- Hand mixer
- Piping bag
- Microplane
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 ¼ cups ground almonds
- ⅓ cup sugar
- 7 tbsp unsalted butter
- 2 tbsp toasted sliced almonds
- 1 tsp lemon zest
- 10 oz rhubarb (chopped)
- ¾ cup sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- ½ tsp cinnamon
- 9 oz ricotta
- 9 oz mascarpone
- ½ cup sugar
- 1 egg
- 2 egg yolks
- seeds from ½ vanilla pod
- 2 egg whites
- ½ cup + 2 tablespoons sugar
- pinch of salt
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