This cheesecake is SO easy to make, and is a brilliant one for making the day before your dinner so that all you have to do is put the sauce on top on the day.
Ingredients
Cheesecake
50g self raising flour
Half teaspoon baking powder
50g softened butter
275g caster sugar
5 eggs
450g cream cheese
40g plain flour
1 teaspoon of grated lemon rind
150ml soured cream
350g rhubarb sauce (see below)
Rhubarb sauce
Four stalks rhubarb, chopped
50ml of water
50g granulated sugar
50ml apple juice
10g flour
Method
Making the rhubarb sauce
1. Chop up four stalks of rhubarb and put into a medium sized saucepan with three tablespoons of water and cook over a low heat until very soft.
2. Mash the rhubarb then add 50g granulated sugar, three tablespoons apple juice and one tablespoon of flour and mix well.
3. Put the mix back onto the heat and stir until thickened before cooling again.
Making the cheesecake
1. Heat oven to 160C.
2. Lightly grease a loose-bottomed cheesecake tin.
3. Mix the self raising flour, baking powder, butter, 50g of the sugar and one egg. Mix well (at least 4 minutes) the spread the mixture into the tin.
4. Separate the remaining eggs. Whisk the yolks with the rest of the sugar until the mix is creamy.
5. Beat the cream cheese and then stir in the egg mixture and mix well before folding in the plain flour, lemon rind, soured cream and a quarter of the rhubarb sauce.
6. Whist the egg whites together until stiff then fold into the mixture already created. Pour this into the tin on top of the layer already created.
7. Bake for around an hour, until just set then turn the oven off leaving the cake in, with the door ajar, for another hour, before refrigerating, preferably over night.
8. Slide the cake out of the tin onto a serving plate and add the remaining rhubarb sauce as the topping.
Time From Cupboard-To-Table
30 minutes prep, 1 hour baking and overnight cooling
Notes & Variations
You could try this basic cheesecake recipe with any kind of fruit compote, depending on the time of year – think apples, pears, apricots, blackberries, strawberries (of course!) or blueberries.
Categories: recipes, seasonal eating, vegetarian
