adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked cheesecake with roasted rhubarb
0 Likes
Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Treat yourself with a decadent winter baked cheesecake topped with roasted rhubarb.
Ingredients:
  • 250g pkt granita biscuits, coarsely broken
  • 100g butternut biscuits, coarsely broken
  • 200g butter, melted
  • 500g cream cheese, softened
  • 300g ctn sour cream
  • 100g caster sugar
  • 180g pkt white chocolate, chopped
  • 2 eggs
  • 2 tsp finely grated orange rind
  • 2 bunches rhubarb
  • 125ml water
  • 125ml orange juice
  • 1 vanilla bean, split
  • 3 cardamom pods, bruised
Instructions:
  • Prepare a 20cm springform pan by lining the base with baking paper. Blend biscuits in a food processor until finely crushed. Mix in butter until well combined. Press the mixture into the pan firmly using a glass. Chill in the fridge for 30 minutes to set.
  • To prepare the roasted rhubarb, start by preheating the oven to 160C. Cut the rhubarb into 5cm lengths at an angle using a sharp knife and place them in a roasting pan. Sprinkle sugar over the rhubarb and add water, orange juice, vanilla bean, and cardamom. Roast in the preheated oven, gently turning once, for 20 minutes until the rhubarb is tender but still holds its shape. Remove from the oven and transfer the rhubarb to a bowl. In a medium saucepan, heat the syrup over medium heat for 5-10 minutes until it thickens. Drizzle the syrup over the rhubarb and let it cool in the fridge.
  • Combine cream cheese, sour cream, and sugar in a food processor until mixture is smooth. Incorporate white chocolate, eggs, and orange rind until just combined.
  • 1. Place the biscuit base on an oven tray, then pour in the filling. Bake in a preheated oven for 1 hour until just set. Let the cheesecake cool completely in the oven with the door ajar for 1 hour. Chill in the fridge once cooled, covered loosely with plastic wrap.
  • Present the cheesecake on a beautiful serving plate and generously layer with rhubarb and any remaining syrup. Serve promptly for a delightful experience.

Similar Recipes