Rhubarb White Chocolate Cheesecake
recipe

A beautiful and delicious cheesecake that combines the freshness of rhubarb with the sweetness of white chocolate. This cake is a perfect addition to any celebration.
Preparation Time: 2 hours (includes cooling time)
Serving Size: 10-12 servings

Ingredients:

- 200 g digestive biscuits
- 100 g butter
- 400 g cream cheese
- 200 g white chocolate
- 1 dl sugar
- 2 dl cream
- 3 eggs
- 300 g rhubarb (diced)
- 1 tbsp potato starch
- 1 tsp vanilla sugar

Instructions:

1. Crumble the digestive biscuits and melt the butter. Mix the biscuit crumbs and melted butter together.
2. Press the biscuit mixture firmly into the bottom of a springform pan. Place in the refrigerator to set.
3. Melt the white chocolate using a double boiler or microwave.
4. In a bowl, whisk the cream cheese and sugar together. Add the melted white chocolate and mix until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Whip the cream separately and gently fold it into the cream cheese mixture.
7. Toss the diced rhubarb with the potato starch and add it to the batter.
8. Pour the mixture over the biscuit base and smooth the top.
9. Bake at 175°C for about 45-50 minutes, until the filling is set.
10. Allow the cheesecake to cool at room temperature, then transfer it to the refrigerator for at least 4 hours before serving.

Nutritional Information (per serving, estimate):

- Energy: 320 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 1 g

Reviews: 3.98 (3450 reviews) ★★★★★ share