This recipe is a great way to make use of all the seasonal rhubarb available. This light and flluffy cheesecake is swirled with a rhubarb curd, and baked on a ginger biscuit base. Perfectly zesty and sweet, this recipe is a great dessert for spring time.
This recipe will make a 10-12 inch cheesecake.
Ingredients
Rhubarb Curd
360gr rhubarb, trimmed 60gr caster sugar 2tbsp orange juice OR orange concentrate 50gr margarine, melted 2 egg yolks 2tbsp cornflour 4tbsp water
1tsp pink food colouring (optional)
Base
Cheesecake Filling
Method
1. Making the rhubarb curd. Chop the rhubarb into 2cm chunks. Place in a small pot along with the sugar and orange juice and cook for around 10-15 minutes on medium heat until soft. Take off the heat and blend until smooth. Place back on a low heat for around 2-5 minutes.
2. In a small bowl, whisk the egg yolks and margarine. Once the blended rhubarb is off the heat whisk in the egg yolks and margarine, whisking vigorously to ensure the egg does not curdle.
3. In a small bowl, mix the cornflour and water to create a slurry. Add to the rhubarb, along with the optional food colouring. Cover in cling film and place in the fridge.
4. Making the biscuit base. In a food processor, blend the ginger biscuits and stream in the melted butter. Line the cheesecake dish with baking paper and pour in the biscuit and butter mixture, which should have the texture of wet sand. Using the bottom of a glass, pack the biscuit base into the dish, making sure to get to the sides and that the base is level. Place in the fridge.
5. Making the cheesecake filling. Preheat the oven to 170 degrees celsius. In a large bowl, add the cream cheese, mascarpone, soured cream, and caster sugar. Whisk until combined. Add the lemon zest, vanilla, and flour and whisk until combined. Add the eggs and egg yolks one at a time, whisking until combined after each addition.
6. Pour the cheesecake filling on top of the biscuit base. Dollop the rhubarb curd on top, swirling with the back of the spoon to create a marbled pattern. Bake in the preheated oven for 50mins-1hour, or until the sides are set and the middle is still slightly wobbly. Allow to cool completely before serving.
Recreating this recipe? Tag me on instagram @juliawgr!
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