A delicious New-York style cheesecake with a twist by James Hillery.
Rhubarb and custard is a classic combination for bakes – it's even better when added to cheesecake!
Content continues after advertisements
Rhubarb custard cheesecake
Treat yourself to a slice or two...of this gorgeous rhubarb custard cheesecake by James Hillery. The roasted rhubarb adds a tangy taste to a classic!
Brought to you by James Hillery
Ingredients
For the roasted rhubarb
- 250 g rhubarb
- 50 g caster sugar
- 1 tbsp vanilla extract
For the cheesecake
- 200 g digestive biscuits
- 100 g butter, plus extra for greasing
- 850 g full-fat cream cheese
- 200 g caster sugar
- 250 ml sour cream
- 2 tbsp custard powder
- 1 tbsp plain flour
- 3 large free-range eggs, plus 1 large egg yolk, beaten
- 2 tsp vanilla extract
Instructions
For the roasted rhubarb
1
Preheat the oven to 200°C/Gas Mark 6. Chop the rhubarb into 5cm (2in) lengths. Ideally the rhubarb should be about the diameter of a finger. If it’s thicker, cut the stalks lengthways. Rinse, then put it in a shallow ovenproof dish.
2
Sprinkle over the sugar and drizzle with the vanilla. Mix to coat the rhubarb in the sugar and vanilla mixture. Arrange the rhubarb into a single layer. Roast for 15 minutes in the oven, then allow to cool in the juices.
For the cheesecake
1
Preheat the oven to 180°C/Gas Mark 4. Grease and line the base of a 23cm (9in) springform cake tin.
2
Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
3
Melt the butter, then add the biscuit crumbs and stir to combine. Pour the biscuit mixture into the lined tin and press down to form a firm, even base. Bake for 10 minutes, then remove and leave to cool. Reduce the oven temperature to 160°C/Gas Mark 2.
4
In a large mixing bowl, stir together the cream cheese and sugar until smooth with a wooden spoon or silicone spatula. Add the sour cream, custard powder and flour, then mix until combined and smooth. Gradually add the eggs and vanilla extract, mixing well.
5
Pour the cream cheese mixture onto the biscuit base, then bake in the oven for 45 minutes. The cheesecake will still have a wobble, but should be gently browned on the edges.
6
Turn the oven off and prop open the door with a wooden spoon or leave ajar. Leave the cheesecake to cool in the oven and the residual heat will finish the bake.
7
Once the oven is cool, remove the cheesecake to cool completely before removing from the tin. Ideally chill for a couple of hours in the fridge. Sieve the cooled rhubarb and arrange on top of the cheesecake. You can also reduce any remaining juice by simmering in a small saucepan until thickened, then allow to cool. Pour over before serving.
More in Baked Cheesecakes
More in Cheesecake Recipes
