Summer lemon cheesecake with sticky rhubarb topping
Enjoy with a cup of tea.
May 29, 2022 2:00pm
40 mins preparation
30 mins cooking
8 hrs marinating
Serves 8
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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.
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.