Recipe

Summer lemon cheesecake with sticky rhubarb topping

This beautiful recipe requires you starting the day before you'd like to eat it. There's refrigeration time required in order to produce this wonderfully sweet, creamy and zesty dessert.

  • 40 mins preparation
  • 30 mins cooking
  • 8 hrs marinating
  • Serves 8
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Ingredients

Sticky rhubarb topping
  • 2 bunch (1kg) rhubarb, trimmed, cut into 1cm pieces
  • 1 1/2 cup (330g) caster sugar
  • 1 tablespoon lemon juice, approximately
Summer lemon cheesecake with sticky rhubarb topping
  • 200 gram nice biscuits
  • 100 gram butter, melted
  • 3 teaspoon caster sugar
  • 1/4 teaspoon ground nutmeg
  • 4 eggs, separated
  • 1 cup (220g) caster sugar, extra
  • 2 tablespoon grated lemon rind
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (125ml) orange juice
  • 1 1/2 tablespoon gelatine (6 teaspoons)
  • 1/2 cup (125ml) boiling water
  • 500 gram cream cheese, softened
  • 300 millilitre thickened cream, whipped
  • 1 teaspoon vanilla essence

Method

Summer lemon cheesecake with sticky rhubarb topping
  • 1
    Prepare rhubarb: Combine rhubarb and sugar in a large bowl; toss well. Transfer mixture to a colander with the bowl underneath. Cover and refrigerate overnight.
  • 2
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 23cm springform pan.
  • 3
    Blend or process the biscuits until mixture resembles crumbs, transfer to a bowl. Stir in butter, sugar and nutmeg. Press mixture evenly over the base of the prepared pan.
  • 4
    Bake base for about 10 minutes or until browned lightly. Cool.
  • 5
    Meanwhile, combine the egg yolks, extra sugar, rind and juices in a large heatproof bowl; whisk over a pan of simmering water for about 10 minutes or until frothy. Remove from heat.
  • 6
    Sprinkle gelatine over boiling water; whisk until gelatine dissolves. Cool for 5 minutes. Stir into egg mixture.
  • 7
    Beat the cheese in a medium bowl with an electric mixer until smooth. Gradually add the egg mixture, beating well between additions, until combined. Cover; refrigerate for 40 minutes or until just starting to thicken.
  • 8
    After cooling, beat the egg whites in a clean, small bowl with an electric mixer until firm peaks form.
  • 9
    Fold into cream cheese mixture with whipped cream and vanilla essence, pour over biscuit base; smooth top. Cover cheesecake; refrigerate overnight or until firm.
  • 10
    When you're almost ready to serve your cheesecake, remove soaked rhubarb from fridge. Add rhubarb (not the juices in the bowl) to a medium saucepan; simmer, uncovered, for about 5 minutes or until rhubarb is tender. Cool. Add lemon juice to taste.
  • 11
    Serve cheesecake with sticky rhubarb topping.

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