Rhubarb Cheesecake
A delightful dessert combining the tangy flavor of rhubarb with the creamy richness of cheesecake, set atop a crisp biscuit base.
Ingredients
- For the Base:
- 200 g oat biscuits or graham crackers
- 85 g unsalted butter melted
- For the Rhubarb Compote:
- 600 g rhubarb chopped into 1-inch pieces
- 250 g golden caster sugar
- ½ vanilla bean split and scraped
- 100 ml dessert wine or apple juice
- For the Cheesecake Filling:
- 450 g white chocolate chopped
- 284 ml double cream
- 400 g full-fat cream cheese
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Make the base: Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter and press into the base of a 23cm springform tin lined with parchment paper. Bake at 180°C (160°C fan) for 10 minutes. Cool completely.
- Cook the rhubarb: In a pan, combine rhubarb, sugar, vanilla, and wine (or juice). Cook over medium heat until the rhubarb softens and the mixture thickens. Let cool and discard the vanilla pod.
- Prepare the filling: Melt the white chocolate gently over a bain-marie or in short microwave bursts. In a large bowl, whisk together cream, cream cheese, eggs, and vanilla. Fold in the cooled white chocolate.
- Assemble: Pour the cheesecake filling over the base. Spoon rhubarb compote over the top and swirl with a knife or skewer.
- Bake: Lower the oven to 140°C (120°C fan). Bake the cheesecake for 1 hour 40 minutes or until just set in the center. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
- Chill and serve: Cool to room temperature, then refrigerate for at least 4 hours or overnight. Remove from the tin, slice, and serve chilled.
Notes
- Swap dessert wine with apple juice or orange juice for an alcohol-free version.
- You can prepare the rhubarb compote a day ahead and refrigerate.
- For added crunch, stir a handful of chopped nuts into the base.