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White chocolate and rhubarb cheesecake
White chocolate and rhubarb cheesecake
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Prep Time:
385 minutes
Cook Time:
90 minutes
Total Time:
475 minutes
Indulge in a luscious rhubarb cheesecake with a simple cake base.
Ingredients:
  • 400g pkt plain madeira cake
  • 200g white chocolate, finely chopped
  • 3 x 250g pkts cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 250ml (1 cup) thickened cream
  • 13.20 gm vanilla essence
  • 3 eggs
  • 8 stems rhubarb
  • 155g (3/4 cup) caster sugar
  • 80ml (1/3 cup) water
  • 2 whole star anise
Instructions:
  • Prepare a 6.5cm deep, 12 x 27cm straight-sided loaf pan by greasing it and lining the base and sides with baking paper.
  • Trim off the dark crust of the cake gently. Slice the cake horizontally into three 2cm-thick layers. Arrange the cake slices to fit the base of the pan lined with parchment paper.
  • Preheat your oven to 160C/140C fan forced. Gently melt the white chocolate in the microwave in short intervals, stirring each time until smooth. Let it cool for 10 minutes.
  • Blend cream cheese and sugar in a food processor until smooth. Mix in cream and vanilla until well combined. Stir in melted white chocolate until smooth. Add eggs and mix until combined.
  • Transfer the mixture into the pan. Bake for 1 hour until the center of the cheesecake is just set. Allow it to cool in the oven with the door slightly open for 2 hours. Chill in the fridge, covered, for 4 hours before serving.
  • Preheat the oven to 150C/130C fan forced. Cut the rhubarb into 12.5cm lengths using a small sharp knife. Arrange in a roasting pan, sprinkle with sugar, add water, and place the star anise. Bake for 30 minutes or until rhubarb is tender. Let it cool to room temperature before serving.
  • Transfer the cheesecake onto a serving platter. Sprinkle with the rhubarb and star anise, then generously drizzle with the leftover syrup.

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