NZ House & Garden - Country Living - - Romantic Style Home-made -

This not-too-rich cheese­cake is a great way to give rhubarb the glam­our treat­ment.

Cheese­cake base:

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,

roughly chopped

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

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