Spiced Rhubarb-Crumble Cheesecake
Happy Easter everyone. There have been far too many chocolate-based recipes recently for my liking so I’ve chosen Easter Sunday to do one without (which obviously makes sense…). Got some fresh rhubarb off my grandparents last week from their garden and here is what I turned it into. The recipe is based on Passion Fruit and Coconut Cheesecake with a few tweaks and the result is well worth trying as always.
This serves 12 people.
Ingredients: (Ounce to Gram Conversion Chart)
6tbps Golden Syrup
9oz Caster Sugar
1 Large Orange (juice and zest needed)
8 Cardamom Pods (open the pods with the flat side of a knife or a mortar and pestle)
17oz Rhubarb (cut into 2cm pieces) (you can use a lot less if you want; I was just using what I had)
6oz Plain Flour
7oz Light Brown Sugar
2tsps Ground Ginger
1tsp Ground Cinnamon
2oz Pistachios (weight of the kernels, not the whole nuts)
26oz Cream Cheese
1 ½ tbsps Cornflour
6 Eggs (3 whole eggs and 3 yolks needed)
200ml Soured Cream
2tsps Vanilla Extract
300ml Crème Fraiche
8oz Digestive Biscuits
5oz Almonds (blanched or with skins)
In a small pan on a low heat, melt the butter and 3tbsps of golden syrup. Take the pan off the heat and allow to cool once the butter has melted.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Line a round cake tin (see Mama Molloy’s – The home of home-baking)
In a medium size pan, place 3oz of caster sugar, the juice and zest from the orange and the seeds from the cardamom pods. Put the pan on a low heat and dissolve the sugar. Put 15oz of the rhubarb into the pan and place a lid on the pan.
Poach the rhubarb for 15 minutes (I only did it for 10 and it wasn’t enough). Take the rhubarb out of the pan and leave the liquid on a medium heat; reduce the liquid to a thick syrup.
Into a medium size bowl sieve the plain flour, 3oz of light brown sugar, the ginger, cinnamon and ½ tsp of salt. Fry the pistachio kernels in a frying pan on a medium heat until they smell cooked and then stir into the flour mixture. Stir in the melted butter and golden syrup and bring together into a dough.
Press the dough into the base of the lined cake tin until flat. Bake in the oven for 12 minutes and then take out and allow to cool.
Reduce the oven temperature to 150oC (300oF, Gas Mark 2).
Mix the rhubarb syrup with the poached rhubarb and break up the rhubarb to create a thick mulch. Allow to cool.
In a large mixing bowl, beat together the cream cheese, 6oz of caster sugar, the cornflour and ½ tsp of salt with a wooden spoon until fully combined. In a separate bowl, whisk the eggs, egg yolks, soured cream and vanilla with an electric whisk until fully combined. Whisk the egg mixture into the cheese mixture until smooth.
Pour the cheesecake mixture onto the biscuit base. Add tablespoons of the rhubarb to the cheesecake across the surface and then gently swirl through the cheesecake mixture. Bake in the oven for 1 hour and then turn the oven off. Allow the cheesecake to cool in the oven for at least 3 hours.
Once cool, take the cheesecake out of the tin and cover the surface with the crème fraiche.
In a medium size pan on a low heat, cook the remaining 2oz of rhubarb with 20ml of water until the rhubarb has completely broken down. Take off the heat and allow to cool.
Take the digestive biscuits and almonds and blitz into fine crumbs in a food processor. Alternatively you can put them in a plastic bag and beat them to death with a rolling pin if you prefer. Mix the biscuits and almonds with 4oz of light brown sugar, 3tbsps golden syrup and 50ml of water in a medium size pan. Stir together on a low heat until a dough type mixture is formed. Take off the heat and allow to cool.
Take the biscuit/almond mixture and gently press it around the sides of the cake as shown below. Finish the cheesecake off with the cooked rhubarb and enjoy.