Happy first day of spring! After what has felt like the longest winter in history, seriously! I’m so glad to know the warmer weather is on its way! Though, I won’t get overly excited, I do after all still live in one of the rainiest parts of England. To celebrate the beginning of a new season, and the fact that my cooking mojo has returned, I thought I’d make up something sweetly spring like. In the form of a Rhubarb and custard cheesecake. A crunchy biscuit base, topped with a layer of creamy custard cheese and subtly tangy rhubarb, finished with white chocolate crumb. DELICIOUS!
So, here’s what you’ll need:
- 1/4 pack Digestive biscuits,
- 80g butter, melted.
- 400g cream cheese.
- 200ml ready made custard
- 80ml double cream
- 2x cans of rhubarb in syrup OR 400g fresh rhubarb diced.
- 1 sachet of gelatine granuals.
- red food colouring.
- white chocolate (I’ve used white mini eggs) crushed.
And here’s what you’ll need to do:
First, we’ll make the biscuit base. A very easy process. I’ve used my food processor, but you can very easily just bash those biscuits up.
And once your digestives have been turned to crumb, add in your melted butter, giving the whole thing a good stir up.
Line your tin with a piece of baking paper (this will make it much easier to take out of your tin later on.) and pour in your biscuit base, giving it all a good pressing down. Pop it into the fridge to chill whilst you move onto the filling.
Next up, the creamy custard and cheese filling. The best part in my opinion. To do this, simply pop your cream cheese and double cream into a bowl, before giving it all a good whisk up.
Then, very slowly add your pre-made custard.
Giving it all another good whisk up.
Once all of your mixture is thoroughly combined, take out your biscuit based cake tin and layer over your custard/cream cheese mixture, making sure its spread out evenly over.
Now, pop your cake tin into the freezer and start on the topping, the sweet tangy rhubarb layer. I used tinned rhubarb for this, mainly because a) its constantly available and b) its much cheaper than the fresh stuff – handy really considering it took me three attempts to perfect it. So, to make the topping, tip out your rhubarb, disposing of the syrup from one of the tins, our the syrup from the second into the pan.
Simmer, on a low heat for around 25 minutes (until the syrup has reduced and the rhubarb has broken into strands.) Once finished, pop on the windowsill to cool – not completely but enough so it isn’t bubbling.)
Once your rhubarb mixture has cooled slightly, we can make it look a little prettier – because that brownish stringy ‘gloop’ will not make for a pretty dessert! To do this I’ve added a very small amount of red food colouring – less is more! add little, build it up slowly, rather than adding loads.-
I’ve also added gelatine, this will firm up the top layer, I didn’t want it all to fall apart once sliced into, so I added one sachet to the mixture. giving it all a good stir.
Now, you can spoon your rhubarb over the last layer. Again making sure to distribute it evenly.
Now, pop it back in the fridge (or freezer if you need it to set a little quicker) and leave it to set.
Once set, its time to turn out your cheesecake onto your cake stand (or plate, whatever you fancy.) This is where the baking parchement will come in handy. I highly recommend putting your cheesecake into the freezer for fifteen minutes prior to doing this step. It will mean no accidental breakages – I skipped this step during the second try of this recipe and ended up with a sloppy mess!
If you like, you can just serve it is it is, but I wanted to fancy it up a little bit more and so I blended up some milky bar eggs into chunks and scattered them around the edges of the cheesecake.
I saved a few of the eggs whole, for the centre.
And, that is that. The deliciously creamy rhubarb and custard cheesecake is finished!
Ready take a slice…
Do let me know if you have a try!
The little woman pretends.