Rhubarb & Almond Cheesecake

This is one of my family’s favourite cheesecakes. The rhubarb through the cake adds a lovely tangy flavour that definately makes you want to eat more than one slice.

IMG_1438You can easily do a gluten free version of this recipe by using gluten free chocolate biscuits and gluten free cornflour.

For the base

  • 250g chocolate shortbread biscuit
  • 1/2 cup crushed flaked almonds
  • 150g unsalted butter

For the filling

  • 800g full-fat cream cheese
  • 300ml sour cream
  • 150g caster sugar
  • 3 tbsp cornflour
  • 3 large eggs, plus 2 yolks
  • zest 1 orange
  • 1 tbsp vanilla extract
  • 100g flaked almonds (toasted)

For the poached rhubarb

  • 140g soft brown sugar
  • juice of 1 orange
  • 400g rhubarb, cut into 3cm pieces

What to do

Heat oven to 180c fan forced. Line the base and sides of a 23cm springform cake tin with baking parchment.

To make the base, melt the butter and add to the crushed biscuits and almonds. Mix thoroughly. Press evenly into the cake tin, then bake for 10 mins. Leave to cool.

To make the poached rhubarb, put the sugar and orange juice in a large pan and heat until just dissolved. Add the rhubarb, cover with a lid and poach on the lowest possible heat for 5-7 minutes until just soft.

Using a slotted spoon, remove the rhubarb and stem ginger to a plate, being careful not to damage the shape. Increase the heat and reduce the liquid for a few minutes until it thickens slightly and becomes syrupy. Using a fork, crush half the poached rhubarb with enough syrup to give a thick compote. Stir in the whole pieces and set aside to cool completely.

Reserve the remaining syrup to serve.

In a large mixing bowl, mix the cream cheese, sour cream, sugar and cornflour. Whisk in the eggs, yolks, orange zest and vanilla until evenly combined, then pour into the tin. Dot spoonfuls of the cold rhubarb compote over the filling with a little extra syrup and ripple through with the back of a spoon.

Bake for 10 minutes. Reduce oven to 110c and bake for an additional 50 minutes. Turn off the oven, keep the door closed and leave the cheesecake for 1 hour. Open the oven
door a little and leave the cake to cool. Remove and leave at room temperature until completely cool, then chill overnight.

To serve, remove from the tin and carefully remove the baking paper. Warm up the syrup on a low heat and use a little to glaze the cake then sprinkle with the toasted almonds.

Slice and serve with the reserved syrup.

Questions & comments welcomed

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