I told you already in this recipe I love the taste of rhubarb and the wonderful color which gives to any dish. I know it is not easy to find it out everywhere, but you can always make this cheesecake with any other acid fruit such as currants or raspberry. It is very easy to make and no bake. I used the rhubarb just for topping, mixed with some strawberry, so there is no excuse to make it.
I only used the more red part of the rhubarb mixed with some strawberries, and with the rest I did a jam. If you are lucky to get rhubarb don't doubt and buy it, you can always freeze the stems or make a jam.
This cheesecake is very smooth and delicious contrasting with the acid touch of the topping, and to make it even more light the cookie base is mixed with cream cheese instead of butter.
crust:
200 g cookies
100 g cream cheese (full fat)
Crush the cookies in a food processor or in a plastic bag, sealing the bag and crushing them with a rolling pin. Add the cream cheese and mix together with a fork until well incorporated, you can also use your hands. Line the bottom and the sides of a loose-bottomed tin with baking paper. Place this mixture in the tin and press with the bag of a spoon. Keep it in the fridge while we do the filling.
350 g cream cheese (full fat)
250 ml heavy cream
60 ml whole milk
100 g white sugar
6 sheets gelatin
1 teaspoon vanilla extract
8 g vanilla sugar
100 g fresh strawberries, cubed in little pieces
Put the gelatin sheets in cold water for 5 minutes. In the meanwhile put the milk in the pan and heat it just until start bubbling, add the gelatin sheets and set aside while we do the cheese mixture.
Beat the cream cheese and the sugar in a large bowl, using and spatula and a hand whisk, until lightly and fluffy, add the vanilla extract and whisk until fluffy and creamy.
Whisk the heavy cream with the vanilla sugar in a separate bowl until it forms peaks.
Add the milk and gelatine mixture to the cheese and fold the cream gently and gradually into the cheese mixture.
Pour the batter in the tin alterning with the strawberries cubed pieces and level using the spatula. Place the tin in the fridge and overnight.
topping:
80 g rhubarb
40 g strawberries
50 g pectin sugar
some water
In a medium saucepan combine the rhubarb and the sugar on a low heat with some water until the rhubarb starts breaking add the strawberries. Whisk constantly with a wooden spoon until thickens and takes the right consistency. If you use regular sugar add gelatin at the end of the process. Let it cool down completly and keep in the fridge. Top the cheesecake with the jam, you can better leave it in the fridge for some hours before serving.
Enjoy your week ♥
Beat the cream cheese and the sugar in a large bowl, using and spatula and a hand whisk, until lightly and fluffy, add the vanilla extract and whisk until fluffy and creamy.
Whisk the heavy cream with the vanilla sugar in a separate bowl until it forms peaks.
Add the milk and gelatine mixture to the cheese and fold the cream gently and gradually into the cheese mixture.
Pour the batter in the tin alterning with the strawberries cubed pieces and level using the spatula. Place the tin in the fridge and overnight.
topping:
80 g rhubarb
40 g strawberries
50 g pectin sugar
some water
In a medium saucepan combine the rhubarb and the sugar on a low heat with some water until the rhubarb starts breaking add the strawberries. Whisk constantly with a wooden spoon until thickens and takes the right consistency. If you use regular sugar add gelatin at the end of the process. Let it cool down completly and keep in the fridge. Top the cheesecake with the jam, you can better leave it in the fridge for some hours before serving.
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