We love cooking ‘in season’! This spring rhubarb cheesecake recipe, created by swanky Dorset restaurant La Fosse at Cranborne, is making our mouths water just thinking about the zingy-yet-sweet taste combination.
You’ll need a 26cm cake tin for this recipe.
Ingredients (makes 1 cake)
For the base:
250g flour
125g butter (at room temperature)
60g sugar
1 egg
1 pinch of salt
Grated zest of one unwaxed lemon
For the filling:
100g butter
150g sugar, plus 150g sugar for the rhubarb
2 puréed vanilla pods, (a quality essence will suffice)
2 eggs
500g Quark (If you can’t find it, try cream cheese instead)
80g cornflower
2tsp baking powder
500g rhubarb (peel and cut in 2cm pieces in advance. If you have to wash it, make sure you pat it dry, add 150g sugar to the rhubarb and mix, leave for two hours and drain off the juice. This can be reduced to make a syrup to drizzle over the finished cheesecake).
Method
Put flour, butter, sugar, egg, salt and zest of lemon in a mixer bowl with the dough hook and mix all ingredients together into a smooth dough. Wrap in into cling film and keep in fridge to rest for half an hour.
Take a 26cm cake tin. Grease with some butter, bottom and sides.
Roll out the dough and place in the tin. Make sure that the sides go up 3cm high.
Blind bake for 10-15 minutes.
To make the filling: mix butter, sugar, vanilla and eggs until light and fluffy. You can do this by hand with a whisk or the mixer. Carefully add quark, cornflower and baking powder and mix in the wet mixer. Lastly fold in the rhubarb pieces.
Put in the preheated oven at 180°C for one hour (should the top darken too much, cover with an aluminium foil top).
Serve with a citrus sorbet (we love blood orange) and some cooked rhubarb pieces on the side. Enjoy!
