Vanilla cheesecake, rhubarb and ginger

Ingredients

• 750 gricotta
• 320 gcream cheese
• 300 gcrème fraîche
• 200 gcaster sugar
• 3vanilla pods, split and scraped
• zest from 1orange
• zest from 1lemon
• 200 mlsingle cream
• 10 leavesgelatine (titanium strength)

Instructions

1. 1

   Blend the cheeses

   Blend the ricotta, cream cheese, crème fraîche, sugar, vanilla and orange and lemon zest in a Thermomix or blender.

2. 2

   Soften the gelatine

   Soak the gelatine leaves until soft, squeeze out the excess water, then put them in a small pan and dissolve them.

3. 3

   Mix in gelatine

   Add the dissolved gelatine to the blender and blend until smooth.

4. 4

   Chill until firm

   Transfer the mixture to a plastic container and leave it to set for 3 hours, until firm.

5. 5

   Blend in cream

   Return the set mixture to the blender and blend on medium speed, slowly adding the single cream.

6. 6

   Whip until fluffy

   Continue blending until the mixture is light and fluffy.

7. 7

   Set in a tray

   Transfer the mixture to a lined, flat terrine tray and leave it to set, ready for cutting.

8. 8

   Prepare the sorbet

   Rhubarb sorbet is listed as a component of the dish, but no method or ingredients are provided for it.

9. 9

   Prepare the crumble

   Ginger crumble is listed as a component of the dish, but no method or ingredients are provided for it.

10. 10

    Prepare the rhubarb

    Poached rhubarb is listed as a component of the dish, but no method or ingredients are provided for it.

What is vanilla cheesecake with rhubarb and ginger?

This is a chilled, set cheesecake mixture made with ricotta, cream cheese and crème fraîche rather than a baked biscuit-base filling. Vanilla and citrus zest flavour the creamy mixture, while rhubarb and ginger are named as accompaniments.

The recipe information does not specify a regional origin or give instructions for the sorbet, crumble or poached rhubarb. The method’s key feature is setting the cheese mixture with gelatine, then blending it with cream for a lighter texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1405 calories, 27g protein, 60g carbs, 86g fat.

The cheeses and single cream provide most of the fat and protein, while the caster sugar contributes most of the carbohydrates. Serve a slice with the named rhubarb components and, for a more balanced plate, add fresh fruit alongside it.

The cheese mixture

Cheese base: ricotta, cream cheese and crème fraîche are blended with sugar, vanilla and both citrus zests. Blend until the mixture is smooth before adding the gelatine.

Vanilla: split and scrape the three pods so their seeds can be blended into the mixture. The pods themselves are not listed as an ingredient to add.

Getting the gelatine right

Soaking: soften the gelatine leaves before using them, then squeeze out excess water as directed. This helps them dissolve in the small pan.

Dissolving: add the dissolved gelatine to the blender and mix until smooth. The recipe does not give a pan temperature, so avoid letting the gelatine mixture boil.

Setting and whipping

First set: chill the mixture in a plastic container for 3 hours, until firm. This gives it enough structure for the next blending stage.

Final texture: blend on medium speed while adding the single cream slowly, then continue until light and fluffy. Transfer it to a lined, flat terrine tray for the final set; no further setting time is specified.

Rhubarb and ginger components

Rhubarb: the recipe names both rhubarb sorbet and poached rhubarb, but supplies no quantities or preparation details for either. Prepare these separately using a method of your choice if you want to serve the complete combination.

Ginger: ginger crumble is also named without a recipe. Its ingredients and method cannot be determined from the information provided.

Serving the terrine

Slicing: once the terrine is set, cut it into portions with a clean knife. The recipe does not specify a serving temperature or garnish arrangement.

Pairing: serve with the named rhubarb sorbet, poached rhubarb and ginger crumble if you have prepared them. Their sharp, fruity and spiced flavours are intended to accompany the rich cheesecake.

Recipe notes & tips

• Scrape the vanilla seeds from the pods before blending them into the cheese mixture.
• Squeeze excess water from the softened gelatine before dissolving it.
• Blend the dissolved gelatine thoroughly into the cheese mixture to avoid uneven texture.
• Add the single cream gradually while the blender is running on medium speed.
• Line the flat terrine tray before transferring in the mixture so it is easier to remove.

Variations

• More citrus: add extra zest only if you are adjusting the recipe to your taste.
• Vanilla flavour: use the seeds from all three pods for an even distribution through the mixture.
• Rhubarb pairing: serve with poached rhubarb as named in the recipe.
• Sorbet pairing: add rhubarb sorbet alongside the terrine for a chilled accompaniment.
• Ginger pairing: serve with ginger crumble for the spiced element named in the recipe.

Common mistakes to avoid

• Wet gelatine: squeeze out excess water after soaking so it does not dilute the mixture.
• Lumpy gelatine: dissolve the softened leaves in the small pan before adding them to the blender.
• Adding cream too quickly: pour it in slowly while blending on medium speed.
• Stopping too soon: continue blending after adding the cream until the mixture is light and fluffy.
• Unlined tray: line the flat terrine tray before adding the mixture to make it easier to remove.

How to store

Keep the set terrine covered in the refrigerator and serve it chilled. The recipe does not give a storage duration, so use it promptly and follow the storage guidance for the dairy products used.

Frequently asked questions