Quark Cheesecake with Strawberry Rhubarb Pulp Vinegar & Cantuccini Biscotti

Method

1. Soak the gelatin in cold water for 5 minutes. Melt the butter and ground the Cantuccini biscotti in a food processor until fine. Pour the melted butter into the cookie crumbs. Cover the bottom of a springform pan with parchment paper and spread the cookie crumb mixture over this. Press into pan with the back of a spoon. Place in the fridge to set until ready to use.
2. Warm the Strawberry Rhubarb Vinegar with the water in a sauce pan. Stir in the gelatin until dissolved. Mix the quark, cream cheese, and white baker’s sugar in a large bowl. Mix in the diluted vinegar, and then pour the resulting mixture into the springform pan. Let the quark cheesecake set at least 4 hours in the fridge.
3. In the meantime, prepare the compote. Chop the rhubarb into small pieces and place in a pan with 1 tablespoon of water and sugar. Bring to a boil and let cook for about 10 minutes.
4. Meanwhile, slice the strawberries. Set aside 1/4 cup of strawberries for garnish. Once the rhubarb has started to fall apart, add the strawberries. Cook for about 8 more minutes. Let the compote cool, and then add a tablespoon of Balsamic IGP of Modena. Top the cheesecake with the compote and fresh strawberries and mint.