I’m back from a bit of a break which is great because I haven’t had a lot of time for baking recently, let alone write a blog post and film a video for it. Sadly it is due to the fact that I’m, like so many of you will be as well, stuck at home, with nothing to do.
So let’s bake!
I feel like I missed out on rhubarb season a bit last year so I decided to get straight in there and make a rhubarb cheesecake. Because I love rhubarb, I love cheesecake and because the Waitrose I went to to get ingredients had nothing left in the shelves but quark and rhubarb. I guess you have to learn to be inventive in these weird lockdown times.
So before we get started a couple of tips if you can’t find what you’re looking for! If you can’t get hold of quark, you can use cream cheese, if you can’t find flour or baking powder, it will be a lovely cheesecake with a digestive biscuit base (about 200g digestives, or really any dry biscuit you can find, and 100g melted butter). Finally if you can’t find fresh rhubarb you can use frozen or check out some of my other cheesecake recipes….
- 200g Plain Flour
- 100g Cold, Unsalted Butter
- 75g Caster Sugar
- 1 medium Egg
- 1tsp Baking Powder
- Pinch of Salt
- 1 tsp Vanilla Extract
Rhubarb Cheesecake Filling:
- 1 litre Water
- 500g Caster Sugar
- 450g Rhubarb
- 500g Quark
- 4 medium Eggs
- 50g Cornflour
- 1 Tbsp Vanilla Extract
Grease and flour a 26cm spring form tin.
Combine all ingredients for the shortcrust pastry in a large bowl using your fingers, you want to rub the cold butter into the rest of the ingredients. When the mixture is starting to come together, tip it onto your worktop and combine it until there are no more lumps of butter left. Work quickly as shortcrust pastry always wants to be as cold as possible. Put the pastry in a container, cover it with a lid and place it in the fridge for 30 minutes to chill.
Tear pieces of the pastry off and push it into the prepared tin to create a pastry case. The sides of the case want to be about 2-3 cm high and you want it to be as even as possible with no cracks. Place the prepared pastry case in the fridge and preheat the oven to 160 degree C Fan (180 conventional if you don’t have a fan forced oven).
Wash the rhubarb, take the ends off and cut it in 3-4cm long pieces. Pour the water and the caster sugar into a medium sized saucepan and bring the mixture to a boil, creating a simple sugar syrup. Take the syrup off the heat and put the syrup into the pan. Let it sit for about 5 minutes until the rhubarb is soft.
Take the rhubarb out and let it drain in a sieve. Preserve 500ml of the rhubarb syrup.
Pour 400ml of the syrup back into the saucepan and bring it back to the boil. Combine the rest of the syrup with the cornflour until its smooth and lump free. When the syrup is boiling add the cornflour syrup mix and pour it into the saucepan, stirring at all times until the mixture has thickened.
Pour the syrup pudding into a shallow container, cover the surface with clingfilm to stop a skin from forming on top and let it cool down a bit.
When the pudding has come to room temperature, combine it with the quark, vanilla extract, eggs and rhubarb and mix it with an electric hand mixer until smooth. This will break the rhubarb up slightly and makes sure that it’s well distributed throughout the cheesecake.
Pour the filling into the prepared pastry case and bake the cheesecake for about 60-70 minutes. It’s ready when the sides are set but it still has a slight jiggle in the middle.
Let it cool completely before taking it out of the tin.