This month’s recipe on my Great British Bake Off calendar uses rhubarb, something I have never cooked with or eaten so this was always going to be an interesting bake. However, these recipes hadn’t let me down so far so I was pretty hopeful that this recipe would be no different. The cheesecake is baked rather than just allowed to cool. For me, this is the best kind of cheesecake. Just a little warning! This cheesecake needs to rest overnight before the topping can go on and it can be eaten. It says Yorkshire rhubarb in the title of this recipe but unfortunately I was unable to get rhubarb from Yorkshire, I think it was from Portugal.
Yorkshire Pink ‘Champagne’ Rhubarb Cheesecake
- 100g digestive biscuits, crushed (I doubled the amount of biscuits and butter as using the quantities stated in the recipe only covered half the tin)
- 50g unsalted butter, melted
- 900g cream cheese
- grated zest of 1 lemon and 1 orange
- 1 tsp vanilla extract
- 200g caster sugar
- 4 medium eggs, beaten
- 450ml sour cream
- 275g young pink rhubarb
- 3 tbsp strawberry jam
A 22-23cm spring-clip tin, greased and baking tray
Heat the oven to 150C. To make the base, mix the biscuit crumbs with the melted butter, tip into the prepared tin, then press down with the back of a spoon to make an even layer. Chill while making the filling.
Put the cream cheese, grated lemon and orange zests, vanilla and sugar into a mixing bowl, or the bowl of a food mixer. Beat a low to medium speed with an electric whisk or the mixer until very smooth, scraping down the sides of the bowl from time to time. Gradually beat in the eggs, followed by the sour cream. When thoroughly combined, pour the filling into the tin, set on the baking tray. Carefully transfer to the oven and bake for 1 ¾ hours or until just firm. The mixture will puff up, then sink on cooling. Turn off the oven but don’t open the door, and leave the cheesecake to cool slowly for 1 ½ hours. Remove from the oven and, when completely cold, cover and chill overnight.
The topping can be baked alongside the cheesecake, rinse the rhubarb, trim off the ends and cut on the diagonal into 2 – 3cm lengths. Spread the jam over the base of a large ovenproof baking dish and arrange the rhubarb on top. Cover tightly with foil, and bake for 20-30 mins until tender. Remove from the oven and leave to cool completely. When ready to finish the cheesecake, remove the rhubarb from its liquid, draining well. Spoon the rhubarb cooking juices into a small pan and simmer over a low heat for a few mins until syrupy. Unclip the tin and set the cheesecake on a serving plate. Arrange the fruit on top, and brush generously with hot syrup. Chill until ready to serve.