Sometimes you just have to have pudding, sometimes it’s a sunny day and you want something cool and delicious and sweet, sometimes it’s an emergency!
This was one of those pudding emergencies. David and I had some rhubarb and we were off to Vienna so needed to use up all the dairy in the fridge. I decided 3 hours was enough time to make a cheesecake, turns out it is!
I didn’t have any eggs so a chilled cheesecake was in order, a quick google, fridge rummage and finding some vanilla sugar in the cupboard resulted in this lovely fresh cheesecake.
It’s not overly sweet so if you have a really sweet tooth, up the sugar in the cheesey bit.
Rhubarb Cheesecakevery heavily adapted from Hugh F-W
- 80g melted butter, plus some softened butter for greasing
- 180g digestive biscuits
- 1 tbsp Sainsbury’s vanilla sugar
- 300g light cream cheese
- 2 tbsp Sainsbury’s vanilla sugar
- 170ml pot of single cream (don’t worry if there is a bit missing 150ml is enough)
- 170ml pot of sour cream (don’t worry if there is a bit missing 150ml is enough)
- Zest and juice of a orange
- 400g rhubarb, trimmed and cut into 4cm batons
- 75g Sainsbury’s vanilla sugar
- Zest and juice of an orange
- Roasting Tin
- 23cm springform cake tin
- Butter a 23cm springform tin, line the base with baking parchment and butter the parchment.
- To make the base, bash the biscuits in a food bag with a rolling pin. Meanwhile melt the butter on the hob, take off the heat and then add the biscuit crumbs and sugar, stir until well combined. Tip into the tin and press down firmly with the back of a spoon or clean hands until compact and even. Pop in the fridge while you make the filling.
- In a mixer or with a wooden spoon, beat the cream cheese until smooth and light. Beat in the orange juice and zest. Next (switch to a whisk if doing by hand) whisk in the creams until the mixture has thickened. Spoon into the biscuit-lined tin and spread into an even layer. Chill for three hours or overnight, until firm.
- While the cheesecake is chilling, prepare the rhubarb. Heat the oven to 130′c. Lay the rhubarb in an roasting tin like in the picture above, scatter on the sugar and orange zest, and add the orange juice. Stir to coat. Roast for 30 minutes until tender, then drain off the juices and cool.
- Run a thin knife around the edge of the cheesecake, release the sides of the tin and the base, and transfer the cheesecake to a serving plate. Serve with the cold roasted rhubarb on the top or on the side.
Save your Rhubarb Syrup and serve with pancakes or french toast!
Enjoy! Do you ever have pudding emergencies?