There is a reason why cheesecakes are one of the most popular desserts. They are delicious. Rich and creamy with the delicious tang of rhubarb, this Rhubarb Cheesecake is no exception.
Baked cheesecakes may not win any beauty contests and are certainly not the easiest things to photograph but when they taste this good who cares. So they may crack but hey I think that’s part of the charm, who needs perfect looks everytime. I’m going to say I think this rhubarb cheesecake may be one of the best I have ever made and I have made a lot! Assuming you like rhubarb as I do, I am sure you will love it too. The rhubarb is not overly sweet and adds just enough tang which goes divinely with the creaminess of the cheesecake mixture.
In my steps I spooned the rhubarb compote into the tin after I had added the cheesecake mixture, I was hoping for a more marbled effect but most of it sank to the bottom, so you could spoon the rhubarb mixture into the tin first instead.
Once the cheesecake is cut into portions then who’s going to notice that it had a crack! A light dusting of icing sugar and it is ready to serve. You could add pouring cream, Mr B would if I let him but it really doesn’t need it. The cheesecake will keep several days in the refrigerator which means you can make it ahead of time for easy entertaining.
A rich and creamy cheesecake with a delicious rhubarb compote filling.
- 1 orange
- 2 tbsp cornflour
- 350 g trimmed rhubarb cut into 2cm lengths
- 50 g caster sugar
- 200 g digestive biscuits
- 75 g butter melted
- 600 g full-fat cream cheese
- 200 ml double cream
- 150 g caster sugar
- 2 tbsp cornflour
- 4 large eggs
- icing sugar to dust
Start by making rhubarb and orange compote, grate the zest from the orange and set aside to add to the cheesecake mixture later. Squeeze the juice from the orange.
- Mix the cornflour with 2 tbsp of the orange juice to form a smooth paste and set aside.
Place the rhubarb, sugar and remaining orange juice in a small pan and cook, gently stirring occasionally until the rhubarb is just tender.
- Stir the cornflour mixture again and pour into the pan, cook over a low heat until the mixture thickens. Remove from the heat.
Next make the base, butter a 22cm (9in) deep loose bottom cake tin. Crush the biscuits in a food processor or in a plastic bag with a rolling pin, until you have fine crumbs. Add the melted butter mix well then tip into the prepared tin. Press down into an even layer, I use the base of a glass to do this. Chill while preparing the cheesecake mixture. Preheat the oven to 180℃ (150℃ fan)/350°F/gas mark 6.
- To make the cheesecake mixture, place the cream cheese, double cream and caster sugar in a mixing bowl and beat with an electric whisk until smooth and thick.
- Beat in the reserved orange zest and the cornflour, then beat in the eggs one at a time.
- Pour the mixture into the tin then add spoonfuls of the rhubarb and orange compote randomly over the surface of the cheesecake.
- Bake for 50 minutes until golden, with a slight wobble. Turn the oven off and prop open the door slightly and allow to cool.
Once cold, chill completely then transfer to a serving plate. Dust with a little icing sugar and serve cut into wedges.
Will keep covered in the refrigerator for up to 4 days
Nutrition information is approximate and is meant as a guideline only.
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