Rhubarb Cheesecake

Ingredients

• 350 g chopped rhubarb
• 175 g granulated sugar
• 1/2 tsp vanilla bean paste (optional)
• Pinch of salt
• 135 g Graham Crackers, processed until crumbs
• 15 g granulated sugar
• Pinch of salt
• 80 g melted butter (see notes)
• 55 g plus 130g heavy cream
• 1 tsp powdered gelatine
• 200 g cream cheese, at room temperature
• 60 g sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 150 g of the prepared rhubarb puree for the filling, and an additional 50-60g for the topping

Instructions

1. 1

   --- RHUBARB PUREE ---

2. 2

   Place the rhubarb, sugar, vanilla, and salt in a medium saucepan.

3. 3

   Place over medium heat and cook, stirring often, until the rhubarb has broken down and the mixture is thick and jammy.

4. 4

   Remove from the heat and allow to cool slightly, then puree either in a blender or with a stick blender - be careful as it is hot. Place in an airtight container and leave to chill.

5. 5

   --- GRAHAM CRACKER CHEESECAKE BASE ---

6. 6

   Grease and line a 9”x5” (23x13cm) Loaf pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham cracker crumbs and sugar into a medium bowl.

7. 7

   Add the salt and butter, and mix to combine - it should have the consistency of wet sand.

8. 8

   Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.

9. 9

   --- RHUBARB NO BAKE CHEESECAKE FILLING ---

10. 10

    In a small pot over low heat, combine the 55g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.

11. 11

    In a medium bowl using an electric mixer or hand whisk, whip the 130g measure of cream until soft peaks form. Set aside.

12. 12

    In a second bowl (no need to wash the beater), whip the cream cheese and sugar smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.

13. 13

    Add the whipped cream and fold in gently to combine. Add 150g of the rhubarb puree and mix to combine.

14. 14

    Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Using a spoon, blob about 50g of the rhubarb puree over the surface of the cheesecake. Swirl using a toothpick or knife, then bang on the counter to flatten slightly. Add a little more puree if desired and swirl and bang on the counter again to smooth.

15. 15

    Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into bars using a knife that has been run through hot water and then dried before cutting.

16. 16

    Store leftovers in the fridge in an airtight container.