Description
A luxurious vanilla cream cheese base with a crumbly biscuit base, topped with tangy rhubarb compote. The flavor contrast and overnight set achieve gourmet results with simple ingredients.
Ingredients
175g digestive biscuits (or graham crackers)
1 tbsp caster sugar
60g melted butter
900g full-fat cream cheese
250g caster sugar
4 large eggs
1 vanilla pod, scraped
125ml double cream
35g all-purpose flour
2 tsp pure vanilla extract
1 sheet gelatine (or agar-agar, vegetarian alternative)
5 rhubarb stalks
Sprigs of mint (optional, for garnish)
Instructions
Process biscuits, 1 tbsp sugar, and melted butter in a food processor until gravel-like.
Press mixture into a 25cm springform tin using a glass, then bake at 200°C (400°F) for 5 minutes.
Beat cream cheese and 250g sugar until smooth.
Gradually add eggs, mixing well between each addition.
Fold in vanilla pod seeds, 125ml cream, flour, and 2 tsp vanilla extract.
Pour filling into the baked base and bake at 170°C (330°F) for 60 minutes.
Cool cake, then cut rhubarb and simmer in water + sugar until tender (5 minutes total).
Blend rhubarb into softened gelatine, spread over cheesecake, refrigerate 1.5 hours to set.
Top with mint before serving.
Notes
Use agar-agar for vegetarian/vegan compliance.
Chill cake overnight for optimal texture.
Avoid overmixing filling to prevent cracks.
Graham crackers are an excellent US-friendly substitute for digestive biscuits.
- Prep Time: 45
- Cook Time: 70
- Category: Desserts
- Method: Baking
- Cuisine: English-American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg