Tuesday, 10 April 2018


A DELICIOUS SPRING TREAT...





Good morning!
I'm not sure where the last week vanished to, but I do hope you all had a lovely long Easter weekend?
Ours was a particularly relaxing one, with no large scale entertaining this year, so a chance to get some projects done, take things easy and of course, prepare some delicious food!




When I shared on Instagram that I was making a 'Baked cheesecake with rhubarb', I received so many messages requesting the recipe, that I promised to post it here on the blog, so here it is finally!





Taken from the March edition of 'Waitrose' magazine, I would highly recommend this delicious desert...less rich than a classic cheesecake and with the addition of tangy Spring rhubarb it is fresh and absolutely delicous.  Perfect for this time of year when the first forced rhubarb is appearing.

BAKED CHEESECAKE WITH RHUBARB

SERVES 8-10
PREP: 15 MINUTES PLUS COOLING
COOK: 1 HOUR 15 MINS.


ROASTED RHUBARB
400g rhubarb, cut into 5cm lengths
75g caster sugar
3 cardamom pods, crushed
1tsp finely julienned fresh root ginger


BISCUIT BASE
125g amaretti biscuits
125g digestive biscuits
125g unsalted butter, melted and cooled 
plus extra for greasing

FILLING
4 eggs
115g caster sugar
600g ricotta
15g mascarpone
50g plain flour
1tsp vanilla extract
1 lemon, zest of all, plus a squeeze of juice


Preheat the oven to 160 C, gas mark 3.  For the roasted rhubarb, put all the ingredients in a roasting tin.  Stir in 3 tbsp water and toss together.  Bake, uncovered, for 15-20 mins until the rhubarb is just tender. Take out of the oven and set aside to cool in the tin.

Turn the oven up to 180 C (gas mark 4), lightly grease a 23cm springform cake tin and line the base with baking parchment.  For the biscuit base, put the amaretti and digestives in a large, sealable bag and crush with a rolling pin into fine crumbs.  Tip into a bowl, add the melted butter and mix until the crumbs are coated.  Transfer to the prepared tin, spread evenly over the base.  Bake for 10 mins then set aside to cool  Reduce the oven temp to 160C (gas mark 3).
For the filling, lightly beat the eggs and sugar umtil the sugar has dissolved.  Add the remaining ingredients and beat until well combined.  Pour over the base, then bake for 45 mins or until just set with a slight wobble in the middle.  Switch off the oven, open the door a little and leave the cheesecake to cool completely in the oven.  Serve with the rhubarb and some creme fraiche, if liked.

Bon app├ętit!

***

Sophia xx





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