This rhubarb cheesecake is a stunning way to make the most of rhubarb season. With ribbed stalks that range from red and pink to green, rhubarb is at its peak during winter.
Ingredients
Method
Preheat oven to 180C (160C fan forced). Grease the base and side of a 22cm (base measurement) springform pan and line with baking paper.
Place biscuits and almond meal in a food processor and process until finely crushed. Add the butter and process until mixture is well combined. Spoon into the prepared pan and use a flat-bottomed glass to press evenly over the base of the pan. Refrigerate for 15 mins or until firm.
Bake for 15 minutes or until browned lightly and set. Set aside to cool completely.
RHUBARB SWIRL Meanwhile, place rhubarb in a medium saucepan with orange rind, juice, sugar and 2 tablespoons water. Place over medium heat, bring to a simmer, stirring, to dissolve sugar. Cook for 6-8 minutes, or until rhubarb is tender. Set aside to cool. Once cold, blend until smooth.
Reduce oven to 150C (130C fan forced). Beat the cream cheese, almond butter and sugar in a large bowl until smooth, scraping down the sides occasionally during beating. Add the eggs, 1 at a time, beating well after each addition. On low speed, add the yoghurt and vanilla until combined.
Pour the cheesecake mixture into the pan and smooth the surface. Drop spoonfuls of rhubarb puree over the cheesecake filling. Using a butter knife make a swirl pattern.
Place cheesecake on a baking tray and bake for 1 hour 10 mins or until just set (the cake should still wobble slightly). Turn oven off. Leave the cheesecake in the oven, with door ajar, for 1 hour to cool. Place in the fridge for 6 hours or overnight to chill.
How to store this rhubarb cheesecake
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Rhubarb cheesecake topping variation
We’ve taken inspiration from English pastry chef, Nicola Lamb and created a stunning poached rhubarb topping.
Make a simple sugar syrup by combining 1 cup (220g) caster sugar with 1 cup (250ml) water in a medium saucepan. Slowly bring to the boil, stirring, until sugar is dissolved then remove from the heat.
Meanwhile, preheat the oven to 200’C. Using a super-sharp potato peeler, peel thin strips from a small bunch of cleaned and trimmed rhubarb stems. Lay strips in a large ovenproof dish, pour over the sugar syrup, cover with foil and bake for 10 minutes. Remove from the oven and cool for 1 hour.Â
When ready to decorate the cheesecake, lay strips of rhubarb slightly overlapping on the cheesecake. Trim excess rhubarb around the edge with scissors. Refrigerate until ready to serve.
How to slice a cheesecake
To slice neatly, run a sharp knife under hot water between cuts.
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