You get really happy out of the rhubarb season and all the good you can bake as long as they are there, but it’s a shame it doesn’t last that long.
Crispy digestive bottom and creamy cheesecake filling topped with a beautifully sweet rhubarb jelly.
This cheesecake is baked without oven. It’s so smooth and it gets so good. The recipe is baked in a circular spring shape with a diameter of 20 cm, giving 6-8 generous pieces.
Ingredients (bottom):
10 digestive biscuits
75 g butter
Ingredients (filling):
600 g of cream cheese
1.5 dl whipped cream
2 dl icing sugar
2 teaspoons vanilla sugar or 0.5 teaspoon vanilla powder
finely grated peel from 2 lemons
Ingredients (rhubarb jelly):
350 g rhubarb
juice from 1 lemon
1 dl water
1 dl powdered sugar
0.5 teaspoon agar agar powder or 1 teaspoon gelatin powder
Strawberries to garnish with.
Do this:
Line a 20 cm diameter springform with baking sheet paper. Both bottom and sides.
Mix the biscuits into a fine crumb in the food processor, by hand or in a mortar.
Melt the butter in a saucepan and mix with the biscuit crumb to form a moldable mass.
Push the biscuit mass into the bottom of the spring mold using the back of a tablespoon.
Place the mold in the refrigerator while you make the filling.
Whip cream cheese and whipped cream creamy using an electric whisk at medium speed.
Add icing sugar, grated lemon zest and vanilla. Carefully turn to a smooth batter with licking pot.
Spread the filling over the cheesecake bottom in an even layer.
Leave the cheesecake in the refrigerator for at least 1 hour before starting to make the rhubarb gel.
Cut the rhubarb into pieces. Put in a saucepan along with lemon juice and water. Bring to a boil.
Strain the mash through a fine-mesh strainer to give a smooth rhubarb puree. Boil the puree together with powdered sugar and agar agar powder for 3-4 minutes.
Pour the rhubarb batter over the cheesecake into a gentle beam and leave in the refrigerator until the topping has solidified, about 1h.
Garnish with strawberries. Serve and enjoy!
