NO-BAKE RHUBARB & PISTACHIO CHEESECAKE
This not-too-rich cheesecake is a great way to give rhubarb the glamour treatment.
120g plain biscuits, roughly broken
100g butter, melted
20g crystallised ginger, finely chopped
½ teaspoon ground cinnamon
2 tablespoons gelatin
1¼ cups apple juice
600g cream cheese
2 teaspoons vanilla extract
¾ cup caster sugar
2 tablespoons lemon juice
450ml cream, whipped
500g rhubarb, cut into 5cm pieces
1 orange, juice and finely grated zest
¼ cup caster sugar
50g pistachio nuts, lightly toasted,
25g rose-flavoured Turkish delight,
roughly chopped (optional)
Prepare the topping first. Place rhubarb, orange juice, zest and caster sugar in the top of a double boiler. Cover and cook slowly for about 25 minutes or until rhubarb is cooked but still holds its shape. Remove from heat and cool completely.
Cheesecake base: Line the base of a 21cm spring- form cake tin with baking paper. Process biscuits with butter, ginger and cinnamon to a coarse crumb. Press into tin and chill 1 hour before making filling.
Filling: Sprinkle gelatin over apple juice in a small saucepan then warm over gentle heat, stirring to dissolve. Take off heat and cool.
Mix cream cheese, vanilla, caster sugar and lemon juice in a food processor until smooth. Add gelatin mixture and pulse to combine. Fold in whipped cream.
Spoon filling over chilled base. Cover and chill at least 5 hours, overnight if possible.
Before serving, top with rhubarb and scatter with pistachio nuts and Turkish delight if using. Serves 8-10