Friday – where in the bloody hell did the week go?!?! This is the one teeny tiny little downside to going away, while you escape into the travel twilight zone/parallel universe, merrily escaping normal life, normal life just keeps going – waiting for you to return and then requiring you to catch up immediately. Remember that feeling as a kid of luxuriating in having a few days off school when sick, but freaking out at all the work you were missing…that’s me right now. I don’t know why I’m whinging though, Fiji was beautiful, and I have my lists to tick off, so I really just have to get cracking. Hoob arrives tomorrow, so that is fabulous – I will have my lovely stinky-bum (and his mountain of washing) at home, and I have a list of his favourite foods to make, as well as a request from him for some cooking lessons. First up I think stuffed conchiglione shells, he wants to learn how to make a Japanese curry, then a simple pesto…
…but I digress. This gorgeous monster of a cheesecake is an absolute favourite. Previously I have made it with raspberries, but I actually prefer this version with the tart acidity of the rhubarb off-setting the rich, creamy sweetness of the cheesecake. It is not cloyingly sweet, rather mellow and soft and dense, in a good cheesecake manner. It would be a brilliant Christmas dessert, but also makes a decadent finale to any festive gathering. Do be extra careful to melt the white chocolate gently, that is the only thing you need to give extra attention to, and then it’s a doddle. Have fun – and please feel free to come on over and say hi at my Facebook, pinterest (a sneak peek at the inner workings of my brain) or insta accounts (or by way of a comment here!), I love hearing what you have made and enjoyed. Have a fabulous weekend 🙂
Rhubarb:
600 grams rhubarb, trimmed and cut into 3cm pieces
2 tablespoons caster sugar
2 tablespoons vanilla extract
Cheesecake:
250 grams plain biscuits
70 grams melted butter
200 grams white chocolate, chopped into chunks
625 grams cream cheese, at room temperature
250 grams sour cream
1 cup caster sugar
3 eggs
2 egg yolks
3 tablespoons custard powder
2 tablespoons vanilla extract (or 1 tablespoon vanilla plus 1 tablespoon rosewater)
1 tablespoon water
23cm removable base tin, lined with baking paper
This is such a yummy sounding cake!! Love the white chocolate in there!
Thanks Katrina, I hope you enjoy it 🙂
I made this yesterday and rested in the fridge overnight and we have just devoured our first slices. So so good. Rhubarb is my favourite fruit and just matches with this cheesecake beautifully. I have made the raspberry one as well, but I am with you that this has a slight edge. The great thing is it freezes well (the raspberry one froze beautifully) as long as you keep it full fat so I will be slicing and freezing so that I can spread the joy even further ��
Oh yay, thanks so much Rebecca – and I didn't even know it froze well, so hurrah! 🙂
This cheesecake is amazing! I have been meaning to write a comment since I made it last Christmas. I had never made a cheesecake before let alone a baked one – super easy. Huge hit with all my family – i think it will be my new Christmas tradition. Can’t wait to make it again soon
Brilliant! Thanks so much for the feedback Fiona 🙂
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