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Vanilla cheesecake with poached rhubarb
Vanilla cheesecake with poached rhubarb
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Prep Time:
315 minutes
Cook Time:
50 minutes
Total Time:
365 minutes
Decadent Vanilla cheesecake topped with rhubarb compote steals the show!
Ingredients:
  • 120g wheatmeal biscuits
  • 50g unsalted butter, melted
  • 400g cream cheese
  • 135g caster sugar
  • 1 vanilla bean, split
  • 300ml sour cream
  • 150ml thick Greek yoghurt
  • 4.40 gm vanilla extract
  • 1 bunch rhubarb, washed
  • 180.00 gm tightly packed soft brown sugar
  • 1 orange, zested, juiced
Instructions:
  • Preheat your oven to 190°C and line the base of a 22cm round spring-form pan.
  • Crush the biscuits in a food processor until they turn into crumbs. Mix in melted butter and press the mixture into the base of a cake pan. Chill in the refrigerator for 15 minutes. Clean and dry the food processor.
  • In a food processor, combine cream cheese, eggs, 95g caster sugar, and vanilla bean seeds until smooth. Spread the mixture over the biscuit base and bake for 20 minutes. Let it cool for 15 minutes after removing from the oven.
  • Combine sour cream, yogurt, vanilla extract, and remaining sugar until smooth. Spread over the cream cheese base and bake for an additional 10 minutes (it should have a slight wobble).
  • After pulling it out of the oven, let it cool before chilling in the refrigerator for a minimum of 4 hours.
  • Preheat your oven to 170°C for the perfect cooking temperature.
  • For the poached rhubarb, chop the rhubarb into 4cm pieces and combine with sugar, orange zest, and juice in a baking dish. Bake covered in the oven for 20 minutes until tender. Allow to cool before serving on top of a slice of vanilla cheesecake.

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