Name: Vanilla cheesecakes with poached rhubarb
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Vanilla cheesecakes; 125 gram packet plain sweet biscuits; 90 gram butter, melted; 250 gram packet cream cheese, chopped, at room temperature; 1/2 cup light sour cream; 1/2 cup natural yoghurt; 2 eggs; 1/4 cup caster sugar; 1 teaspoon vanilla bean paste; Poached rhubarb; 1 bunch rhubarb, trimmed, chopped; 2 cup water; 1 cup sugar; finely grated zest and juice of 1 orange; 1/2 teaspoon vanilla bean paste

Vanilla cheesecakes with poached rhubarb

The contrast between sweet rhubarb and creamy vanilla cheesecake filling is divine in these impressive desserts.

Makes 6 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

Vanilla cheesecakes

125 gram packet plain sweet biscuits

90 gram butter, melted

250 gram packet cream cheese, chopped, at room temperature

1/2 cup light sour cream

1/2 cup natural yoghurt

2 eggs

1/4 cup caster sugar

1 teaspoon vanilla bean paste

Poached rhubarb

1 bunch rhubarb, trimmed, chopped

2 cup water

1 cup sugar

finely grated zest and juice of 1 orange

1/2 teaspoon vanilla bean paste

Method

1.Preheat oven to 180°C. Lightly grease 6 holes of a Texas muffin pan. Line each hole with 2 thin strips of baking paper, crossing at the base.

2.Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined.

3.Divide biscuit mixture evenly between recesses, pressing firmly. Chill for 15 minutes until firm.

4.In a bowl, beat cream cheese with sour cream, yoghurt, eggs, sugar and vanilla. Pour evenly into prepared muffin pan.

5.Bake for 20-25 minutes until firm. Cool in pan, then chill until required.

6.Meanwhile, for the poached rhubarb, combine all ingredients in a medium saucepan. Bring to the boil, stirring. Simmer for 4-5 minutes until tender. Set aside to cool.

7.Serve cheesecakes topped with poached rhubarb.

You can use leftover poached rhubarb for breakfast with porridge or with ice-cream for dessert. If you prefer, chocolate biscuits can be used to make the base.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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