Rhubarb is still in season and as i’m sure you’ll all agree is the fruit of the gods. You’ve previously seen my Rhubarb Curd, which we’ll utilise in this recipe, but we’ll also be trying out some other techniques: jelly, cheesecake and custard to create a show-stopping dessert perfect for a summer’s weekend.
The curd and jelly work wonderfully with the creaminess of the cheesecake and the best part about this is while it uses so many elements, they’ll all things you can use in other recipes another time. Thing of them as weapons you can add to you artillery!
It’s a long recipe, so on we go…
600g cream cheese
260ml double cream
2 tsp vanilla extract
120g icing sugar
130g ginger biscuits
100g butter, melted
500ml rhubarb juice
200g caster sugar
4 gelatin sheets
2 egg yolks
150ml double cream
2 tbsp cornflour
1 tsp vanilla extract
Grease a 8” springform cake tin base with butter and line with baking paper. Repeat the process with the sides. Now get started:
Crush the ginger biscuits to a fine, fine crumb and place in a bowl. Pour in the melted butter and bind together until ever crumb is covered. Tip into the cake tin and push down the base with a spoon to compact the biscuits and the base is nice and smooth. Place in the fridge to set for at least an hour.
Whisk together the cream cheese, icing sugar and vanilla extract until smooth. Add the double cream and whisk together again until thick and creamy. Once the base is set, pour the filling into the cake tin and smooth with a cranked palette knife. Place in the fridge overnight or a minimum of six hours.
Pulse the rhubarb in a food processor and push through a sieve until you have extracted all juice from the rhubarb you can. With four large stalks you should get around 400ml. Top up to 500ml with water. Heat the juice in a pan over a medium heat with the sugar until all the sugar has dissolved. Meanwhile, place the gelatin sheets in cold water and leave for 5 minutes. Remove from the heat and add the gelatin sheets (squeeze the excess liquid from the gelatin sheets beforehand). Stir until melted in and leave to cool for about an hour before pouring on to the cheesecake carefully. Set for five hours.
NOTE:If you have time, wait until the next day before adding the jelly onto the cheesecake. If not, do it once the cheesecake has been in the fridge for at least 6 hours.
Beat the egg yolk, sugar, corn flour and vanilla extract together. Heat the double cream and milk over a medium heat until it starts to bubble around the edge. Pour a little of the cream mixture onto the egg yolk mixture to temper them, whisking constantly. While continuing to whisk, pour the rest of the cream mixture and whisk to combine. Pour back into the pan and heat on a low heat, stirring constantly to avoid burning until thickened to your liking.
Cut the set cheesecake into slices of your desired size. On a plate, spread the custard with a pallet knife and lay the cheesecake atop it. Pipe on to rhubarb curd and decorate with some rhubarb pieces and some stem ginger.