Rhubarb Cheesecake
recipe

A delicious, creamy cheesecake with a tangy rhubarb topping.
Preparation Time: 30 minutes
Chilling Time: 4 hours
Serving Size: 12 servings
Ingredients:
*Base:*
- 220 g Digestive biscuits
- 50 g shelled roasted pistachios
- 80 g butter (melted)
*Rhubarb Sauce:*
- 300-350 g rhubarb pieces
- 2 tablespoons water
- 150 g sugar
- 1 tablespoon lemon juice
- A pinch of ground cardamom
- 1 tablespoon cornstarch
- 2 tablespoons water
*Cheese Filling:*
- 500 g cream cheese (full-fat)
- 130 g sugar
- 3 eggs
- 1 tablespoon cornstarch
- 3 tablespoons vanilla pudding powder
- 150 g crème fraîche
Instructions:
1. Finely chop the pistachios and crush the Digestive biscuits. Mix the crumbs with the melted butter until well combined.
2. Press the mixture into the bottom and sides of a springform pan. Place in the refrigerator to set.
3. For the rhubarb sauce: Cook the rhubarb, water, sugar, cardamom, and lemon juice until the rhubarb is soft. Blend and let cool.
4. Mix the cornstarch with water, add it to the rhubarb sauce, and heat until it thickens. Allow to cool.
5. Beat the cream cheese until soft, then add sugar and eggs. Mix in cornstarch and vanilla pudding powder, followed by crème fraîche until smooth.
6. Spoon the cheese filling over the base, add the rhubarb sauce, and gently swirl together.
7. Bake at 160 °C (320 °F) for 60 minutes. Leave in the oven for an additional 60 minutes.
8. Let cool at room temperature, then refrigerate for at least four hours before serving.
Nutritional Information (per serving):
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 6g
Sugar: 18g
Fiber: 1g

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