Strawberry-rhubarb cheesecake with crumbles

That’s how it’s done:

Lightly grease a springform pan (24 cm) .
Knead butter, flour, sugar and salt into a crumbly dough. Put 2/3 of the dough into the springform pan, press part of it to the edge, then spread the rest over the base and press it down. Cool the pan with the dough until you are ready to use it again.

Preheat the oven to 180 degrees top/bottom heat .
Meanwhile, clean the rhubarb and cut it into 0.5 cm thick strips.
Wash the strawberries, pat dry, remove the stalks and dice.
Mix eggs, sugar, vanilla pudding powder and flour until smooth.

Stir in quark, cream cheese and vanilla paste.
Add egg liqueur and stir.
Spread the cheesecake mixture on the crumble base. Distribute the strawberry and rhubarb pieces on top.
Tear up the remaining crumble dough and place it on top of the fruit.

Bake in the preheated oven for about 55-65 minutes. The middle may still wobble slightly.
Turn off the oven and open it slightly. Allow the cheesecake to cool. Then it’s best to leave it to cool in the fridge overnight.
Allow to come to room temperature for about 1/2 hour before serving.