This baked cheesecake recipe is creamy, delicious, and as close to foolproof as you can get. It's also easy to vary it by using other fruits in stead of rhubarb - so get creative!
Ingredients
FOR THE BASE:
50g butter
225g ginger snap biscuits, very finely crushed
FOR THE FILLING:
275g mascarpone
175g fromage frais (or substitute half-half Philadelphia cream cheese and Greek yoghurt)
2 eggs, beaten
45ml caster sugar
250g white chocolate
200g fresh rhubarb stems, chopped into 1cm thick lengths
1 Tablespoon (heaped) caster sugar
FOR THE TOPPING
30g fresh rhubarb stems, chopped into 1cm thick lengths
2 Tbsp sweetened cranberry juice drink
115g mascarpone
75g fromage frais (or half-half Philadelphia cream cheese and Greek yoghurt)
white chocolate curls
Instructions
Preheat the oven to 150C. Melt the butter in the microwave until liquid, then stir in the crushed biscuits. Mix well and press the mixture evenly and firmly into the base of a 23cm springform cake tin. Grease the sides of the tin with butter and refrigerate until needed.
For the filling, beat together the mascarpone and fromage frais (or cream cheese-yoghurt mix), then beat in caster sugar until the mizture is completely smooth. Add the eggs one by one, mixing just enough to fully incorporate each egg.
Break the white chocolate into small pieces and place in a heatproof bowl set over a pot of simmering water (or melt in a glass measuring jug in the microwave). Stir occasionally to check for lumps and remove from the heat when chocolate has melted completely.
While the chocolate melts, toss the chopped rhubarb in the caster sugar.
Stir the melted chocolate into the mascarpone mixture, then carefully fold in the chopped rhubarb.
Pour the filling into the springform cake tin and spread it evenly. Place the springform on a baking sheet with raised edges to catch any filling seepage.
Bake for about 1 hour or until just set - there should still be a wobbly bit in the middle if you gently shake the pan - this is normal.
Switch off oven, but leave the cheesecake where it is and allow to cool for at least another 45 minutes to an hour.
In the meanwhile, make the rhubarb topping. In a small saucepan, heat the remaining rhubarb together with the cranberry juice drink. Simmer until the rhubarb is just beginning to soften but can still hold its shape. Remove the rhubarb pieces gently with a slotted spoon and chill until needed. Discard the liquid.
When the cake has cooled a little in the oven, run a palette knife around the edges, then transfer to a cool, draught free area to cool completely. I usually refrigerate mine overnight as well.
When ready to serve, release the springform tin and lift the cheesecake onto a plate. Mix the remaining mascarpone and fromage frais (or cream cheese/yoghurt mix) in a bowl and spread carefully over the top of the cheesecake. Decorate with the poached rhubarb and extra white chocolate curls (which you can easily make with a vegetable peeler) and serve.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2013/08/white-chocolate-cheesecake-with-rhubarb.html