Cheesecake in a glass with rhubarb – an easy dessert with rhubarb compote.
Rhubarb simply belongs to spring and summer. I love using it in desserts, where its fresh acidity really gets to play against something sweet and creamy.
This cheesecake in a glass with rhubarb is one of the desserts I return to again and again – both because it tastes wonderful and because it is so easy to make.
The dessert is made up of a crisp base of crushed kammerjunkere (Danish crisp, twice-baked sweet biscuits) tossed with melted butter and lime, a soft, airy cheesecake cream and the loveliest baked rhubarb with vanilla and lime. The combination of the tart rhubarb compote, the sweet cheesecake cream and the crisp biscuits simply works so well together.
When I make the rhubarb compote, I sometimes use as little as 80 g of sugar – it depends a great deal on how sweet or tart the rhubarb is. Taste as you go. If you find the compote a little too sharp once it has cooled, you can stir in a little icing sugar, or add a bit more lime juice if you want more acidity.
Personally, I love it when the rhubarb still has a little tartness, because it gives the perfect contrast to the sweet cream.
It is a lovely dessert for guests, summer dinners and relaxed evenings on the terrace – and it can happily be made well in advance. Wait until the last moment to top with the rhubarb compote – so the juice does not run down into the cheesecake cream.
Rhubarb Cheesecake – Cheesecake in a Glass with Rhubarb
Ingredients
Rhubarb compote
- 500 g rhubarb, trimmed weight
- 1 vanilla pod
- 100 g caster sugar
- 1 lime, zest and juice
Biscuit base
- 175 g kammerjunkere Danish crisp, twice-baked sweet biscuits; shortbread or digestive biscuits work as a substitute
- 50 g butter
- 1 lime, finely grated zest only
Cheesecake cream
- 200 g full-fat cream cheese
- 250 ml whipping cream (38% fat)
- 50 g icing sugar
- 1 tsp vanilla sugar
- 3-4 tbsp juice from the baked rhubarb
- 2 tbsp lime juice
To serve
- Edible violas or sorrel leaves, optional
Method
Rhubarb compote
- Cut the rhubarb into small pieces.
- Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
- Put the rhubarb, sugar, vanilla seeds, the empty pod and the lime zest and juice in an ovenproof dish and toss well to combine.
- Cover the dish with foil and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 30 minutes. Leave to cool completely in the fridge.
Biscuit base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the biscuits to fine crumbs and mix with the melted butter and lime zest. Divide the biscuit mixture between 6 serving glasses.
Cheesecake cream
- Whisk the cream cheese, whipping cream, icing sugar, vanilla sugar, rhubarb juice and lime juice together in a bowl until the cream thickens. Take care not to overwhip – the cream should stay soft and smooth.
- Spoon the cream into a piping bag – it is easier to control that way – and pipe it over the biscuit bases.
- Top with a couple of generous spoonfuls of rhubarb compote and decorate with violas or sorrel, if you like.
Nutrition
Premium
Kan man lage kremen dagen i forveien?
Hej
Kan kompotten fryses?
Hej Dorte
Det kan den i hvert fald ja. Du ka. Altid give den et opkog ved optøning, hvis du synes den er blevet for vandet:)
Warm wishes, Dianna
Tak for svar. Vil nemlig gerne lave den til min søns studenterfest. Kan den laves dagen før ?
Hej Dorte
Sagtens ja, bare vent med at toppe med kompotten, så ikke den løber igennem ostecremen.
Jeg ville toppe dem kort inden servering:)
Warm wishes, Dianna
Hej 🙂 er det muligt at få opskriften revideret, så den rækker til eg et fad ca 20×30 cm?
På forhå d tak
Hej Ann
Åhhh det har jeg desværre ikke udregning på – beklager 🙂
Warm wishes, Dianna