Lemon Cheesecake with Sticky Rhubarb
500g cream cheese
300ml thickened cream, whipped
200g plain sweet biscuits, crushed
100g butter, melted
3 teaspoons caster sugar
1/4 teaspoon nutmeg
4 eggs, separated
1 cup (220g) caster sugar, extra
2 tablespoons lemon rind, grated
1/2 cup (125g) lemon juice
1/2 cup (125g) orange juice
1/2 cup (125g) boiling water
1+1/2 tablespoons gelatine
1 teaspoon vanilla essence
1kg rhubarb, washed & trimmed
1+1/2 cups (330g) caster sugar
1 tablespoon lemon juice
Begin preparing the sticky rhubarb a day ahead.
Cut rhubarb into 1cm pieces.
Combine rhubarb and 330g caster sugar in a large and mix well.
Put rhubarb & sugar mixture into a colander, then put the colander into a large bowl.
Cover the colander and refrigerate overnight.
The next day, add the rhubarb (NOT the juice which has formed in the bowl below) to a saucepan and simmer, uncovered until rhubarb is tender (approx 5 mins).
Allow rhubarb to cool.
Add 1 tablespoon of lemon juice.
Preheat oven to 180 degrees Celcius (350 degrees Farenheit).
Grease a 22cm springform pan.
In a large bowl, add melted butter, sugar and nutmeg to biscuit crumbs.
Press biscuit mixture into the base of the springform pan.
Bake until lightly browned (approx 10 mins).
Combine egg yolks, extra sugar, rind and juices in a large, heatproof bowl.
Whisk over a pan of simmering water until frothy (approx 10 mins).
Remove from heat.
Dissolve gelatine in boiling water, then allow to cool.
Add gelatine to egg mixture.
In a separate bowl, beat cream cheese with electric mixer until smooth.
Gradually add the egg mixture, beating well between each addition, until all ingredients are well combined.
Cover and refrigerate until mixture is beginning to thicken (approx 45 mins).
In a separate bowl, beat egg whites until they form firm peaks.
Fold into cream cheese mixture with whipped cream and vanilla.
Pour over biscuit crumbs in base of springform pan.
Cover cheesecake and refrigerate overnight.
Serve cheesecake drizzled with sticky rhubarb sauce.
Serves: 8.
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