deliciouslyorkshire | Recipes | Rhubarb Cheesecake

This recipe is part of our Assiette of Rhubarb dessert that combines this dish with Ginger Crunch Ice Cream, Rhubarb Jelly and Rhubarb Pannacotta.

Brought to you by Stephanie Moon – deliciouslyorkshire Champion of the year 2009-2010 and Rudding Park – a privately owned luxury hotel and golf course set in beautiful Parkland within easy access of both York and Leeds.

Deliciouslyorkshire seasonal offers available at www.ruddingpark.co.uk or visit the Wild Cook’s Blog for more wild food recipes.

Method

Cheesecake Base # Break the biscuits to a crumb by placing them in a bag and beating with a rolling pin.

1. Add the melted butter, mix and then press into the base of 4 individual round moulds

Cheesecake Filling

1. Chop the rhubarb into chunks and place in a pan with 2 tablespoons water and 20g sugar.
2. Heat for approximately 5 minutes until very soft.
3. Add the drained, soaked gelatine, mix and leave to cool.
4. Beat the cheese, sugar and sour cream until smooth, add the stewed rhubarb.
5. When the mix is cool fold in the whipped cream and set in the prepared moulds on top of the biscuit base.

Rhubarb Syrup

1. Boil the water and sugar for 5 minutes then add the chopped rhubarb.
2. Simmer for 5 minutes, remove from the heat and pass through a fine sieve.
3. The syrup may need to be reduced further, depending on its consistency so cook for another 2 minutes until it is sticky.
4. Cool and then pour on top of the cheesecake before the syrup sets.