Rhubarb Cheesecake - Cheesecake in a Glass with Rhubarb
Recipe for beautiful individual cheesecakes in glasses with rhubarb compote.
Servings 6 servings
Calories 564kcal
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
Instructions
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
Calories: 564kcal | Carbohydrates: 56g | Protein: 6g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 324mg | Potassium: 393mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1362IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 1mg