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Vanilla & rhubarb baked cheesecake
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Ingredients:
  • 150g (about 13) Granita biscuits
  • 60g butter, melted
  • 1 bunch (about 370g) rhubarb, leaves discarded, washed, roughly chopped
  • 20.00 gm water
  • 170g (3/4 cup) caster sugar
  • 2 vanilla beans, split (Queen Fine Foods brand)
  • 2 x 250g pkt cream cheese, at room temperature
  • 2 eggs
  • 3 egg yolks
  • 125ml (1/2 cup) thin cream
Instructions:
  • Preheat your oven to 170°C and generously grease a 22cm springform pan with melted butter.
  • Place biscuits in a food processor and pulse until finely crushed. Pour in melted butter and pulse until mixture is well combined. Transfer the mixture to a prepared pan and press evenly over the base using the back of a metal spoon. Chill in the fridge until needed.
  • In a medium saucepan over medium heat, combine rhubarb, water, and 60g (1/4 cup) sugar. Scrape in vanilla seeds from 1 vanilla bean using a small sharp knife. Cook and stir occasionally for 8-10 minutes until rhubarb softens. Remove from heat and let cool for 20 minutes. Discard the vanilla bean using tongs.
  • In a large bowl, use an electric beater to blend cream cheese and sugar. Add eggs and yolks one at a time, mixing well. Scrape vanilla bean seeds into the mix. Fold in cream using a metal spoon.
  • Gently swirl the filling into the prepared pan with the rhubarb mixture.
  • Line the pan with 2 layers of foil, ensuring the sides and base are covered. Place the pan in a deep ovenproof dish and fill with enough boiling water to come halfway up the side of the pan. Bake in a preheated oven until the center is just set, about 1 hour. Remove the pan from the oven and let it cool on a wire rack for 1 hour. Cover loosely with plastic wrap and refrigerate for at least 6 hours until fully set.

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